Some plants just can’t take the heat—and June doesn’t mess around. While your basil’s thriving and tomatoes are showing off, other crops are quietly throwing in the towel. Lettuce? Bitter. Cilantro? Bolting faster than you can say “guacamole.” June plays favorites. And if you’re still babying the wrong greens, it’s time for a garden shakeup. This is your cheat sheet: 6 flavor-packed winners that love the spotlight right now—and 5 underachievers that deserve a break (or the compost bin). Your taste buds will thank you. So will your future self come dinnertime.
Pumpkins
Nothing says fall quite like the sight of plump, gleaming pumpkins. These versatile beauties are at their prime this month, perfect for pies, soups, or just as festive decor.
Pumpkins not only bring vibrant color but also pack a nutritional punch with vitamins A and C.
Their rich texture makes them an excellent choice for creamy dishes. Whether you’re carving a spooky face or baking a delicious pie, pumpkins are the quintessential autumn staple, bringing warmth and joy to every table.
Apples
Apple picking is more than a pastime; it’s an autumn ritual. As orchards fill with ripe, juicy apples, each bite offers a crisp and refreshing taste.
Whether you’re baking a pie, making cider, or snacking on them raw, apples are incredibly versatile.
Their sweet-tart flavor profile makes them a favorite for both sweet and savory dishes. With a history dating back thousands of years, apples remain a beloved symbol of abundance and health, perfect for any fall menu.
Sweet Potatoes
Sweet potatoes are a hearty fall favorite, loved for their sweet, earthy flavor and vibrant orange flesh.
They’re not just delicious but also rich in nutrients like beta-carotene and fiber. This month, they are at their sweetest, enhancing both sweet and savory recipes.
Roast them, mash them, or even make fries; sweet potatoes adapt beautifully to various cooking methods. Celebrate the harvest with this versatile root vegetable that brings warmth and comfort to your dishes.
Butternut Squash
The butternut squash, with its creamy texture and nutty taste, is a fall classic. This month, it reaches peak ripeness, adding warmth and richness to your meals.
Its versatility in soups, stews, and roasts makes it a kitchen favorite. Packed with vitamins A and C, it’s as nutritious as it is delicious.
For a cozy evening meal, a bowl of butternut squash soup is comfort in a spoon, making it an essential part of your seasonal culinary repertoire.
Pears
Pears bring a delicate sweetness and buttery texture to the autumn table. As they reach their peak, they are ideal for desserts, salads, and even savory dishes.
Rich in fiber and vitamin C, pears offer both flavor and nutrition. Their gentle sweetness complements spices like cinnamon and nutmeg, making them a fall favorite.
Whether poached, baked, or fresh, pears are a versatile fruit that can elevate any dish, offering a taste of autumn’s bounty.
Brussels Sprouts
Brussels sprouts, often misunderstood, reveal their true potential in the fall. Roasting brings out their nutty flavor and crispy texture, winning over even the skeptics.
These tiny cabbages are packed with vitamins K and C, making them a healthy choice. With their compact size and robust flavor, Brussels sprouts are perfect for roasting or sautéing.
Pair them with bacon or balsamic glaze for a side dish that sings of the season, transforming any meal into a gourmet experience.
Tomatoes
As temperatures drop, tomatoes start to wither on the vine, losing their juicy appeal. While they might not be at their best, they can still find a place in slow-cooked sauces.
The sweetness that summer sun bestows fades, leaving a more muted flavor. It’s time to savor the last of them before they fully retreat until next year.
Embrace the deep, cooked flavors in stews or sauces, but fresh salads might not benefit from their current state.
Zucchini
Zucchini’s vibrant summer days are behind it, and now it begins to lose its firm texture and flavor. As autumn progresses, zucchini can become more watery and less flavorful.
It’s better suited for baking into bread or cakes, where its subtlety can be enhanced with spices and sugar.
While no longer ideal for grilling or salads, zucchini can still be a useful ingredient in baked goods, adding moisture and a hint of summer’s sweetness as it takes its seasonal bow.
Peaches
Peaches, once the stars of summer, now find themselves past their prime. Their juicy, fragrant days are behind them, leaving a less vibrant version.
While they may still be used in jams or cooked desserts, the fresh peach experience is waning. As their skins wrinkle and soften, they are reminders of the warm season’s end.
Thus, their place shifts from center stage to supporting roles in cooked dishes, where the remnants of their sweetness can still shine.
Corn
Corn, the golden staple of summer barbecues, begins to lose its sweetness as the season wanes. The kernels become starchy, making fresh corn less enjoyable.
This month, corn finds better use in soups, chowders, and casseroles, where its texture can contribute to hearty dishes.
Although it says goodbye to its juicy peak, corn remains a versatile ingredient, lending itself to autumn recipes that bring warmth and comfort to the table.
Green Beans
Green beans, crisp and vibrant in summer, start to lose their snap and sweetness as fall settles in. While fresh salads might suffer, green beans can still be delightful when cooked.
They bring a subtle flavor to casseroles and stir-fries, making them a transitional vegetable from summer to fall.
Though their fresh appeal diminishes, their essence persists in cooked dishes, where they provide texture and a touch of green to the season’s heartier meals.