What’s in season – June

By the middle of the month, there is a wealth of fruit and vegetables to choose from. New potatoes are more plentiful, asparagus continues. New carrots come in at the end of month as do soft fruits including blackcurrants, strawberries, gooseberries, cherries. Tomatoes are in, broccoli is beginning, cauliflower comes at the back end of the month. Lettuce gets into full flow as do fennel, peppers, broad beans, Chinese leaves, and green beans grown in tunnels. Herbs coming in.

Sources: The Soil Association, The Guardian, John Davenport, Bob Kennard, Farm, and the National Farmers’ Union.

Lemon Garganelli

Lemon Garganelli

Ingredients:

  • 10 oz. garganelli, or the pasta of your choice
  • zest and juice of one medium sized lemon
  • 3 tablespoons of your favorite, high-quality olive oil
  • 1/4 cup grated Parmigiano-Reggiano + more for shaving (a long vegetable peeler works great for this)
  • chiffonade of a few mint leaves (a pungent variety, or substitute basil)
  • 2 tablespoons capers, drained
  • sea salt and freshly ground black pepper

Method:

  • Cook the pasta according to package directions, be careful to not overcook.
  • Whisk the lemon juice and olive oil together in a bowl, add grated parmesan, capers, lemon zest, and salt and pepper to taste.
  • Drain the pasta, reserving a couple tablespoons of the pasta water and return to the warm pot. Toss in the water and lemon/oil mixture.
  • Top each serving with a few shavings of Parmigiano and a pinch of mint.

many thanks to  Almost a Chef