The Garden Recipes of June

Finding France: Rabbit & Fennel, Fig leaf Mackerel, Chickpea and Zucchini Galette, Goats Cheese, olives, onion and pine nuts with an olive oil Pastry Tart, Apricot & Cherry Bake

June Garden Recipes

Throughout this memoir of learning to cook in France, Finding France, I learned how to live and cook through the seasons. As the weather finally turns to more summery menus, the things I love to cook are barely one-note bites—something grilled or quickly sautéed surrounded by cold or room temperature plates—simple salads, charcuterie, vegetables, fruit, cheese, and eventually something sweet and cold. It’s more about assembling delicious tastes and textures than it is cooking.

I try to buy smaller quantities of fruit, just 4-6 nectarines because they are perfectly ripe when picked and will go off so quickly on these warmer days; the refrigerator is already too full of leftovers and condiments which provide sharp contrasting flavors to store too many fresh foods.    

So here are a few recipes for starters, sides, and main plates, followed by a favorite easy summer dessert with fresh berries, peaches, or other soft fruit. 

Rabbit and Fennel Stalk Sauté

I wrote about my garden fennel going to seed in the last essay here; I have a whole patch of beautiful yellow umbrella flowers that will soon produce fennel pollen and seeds. But the stalks themselves are flavorful and provide an added touch of crunch if you like. This dish is a quick sauté you can make for lunch or supper. While the rabbit is cooking (25 minutes tops!), you can put some side dishes together. Also, it's great to take on a picnic and serve cold with potato salad.