There’s no easier time to cook with ingredients grown outside your door than the couple months leading to the summer solstice. Use the following vegetable- and herb-filled recipes as guides to make balanced, budget-friendly, and seasonal meals. To stay local, substitute whatever vegetable or herb you have easily available. With that flexibility, you can use these recipes throughout the summer growing season, and even into the relative scarcity of winter.
- Early Summer Quinoa Recipe
- Green Goddess Bowls Recipe
- Lentil & Herbed Ricotta Stew Recipe
- Salvadorian-Inspired Tacos Recipe
Kate MacLean is a writer, farmer, and mother in central Vermont. She’s currently developing a children’s book with her sister about the farm on which they both live, and the silly animals that keep them working from dawn ‘til dusk.