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Food + Drink

What’s in Season: June 2018

June means berries, beets, asparagus and more at your local farmers market.

Yellow Springs’ Mills Park Hotel opened in 2016, and its Ellie’s Restaurant & Bakery serves upscale southern comfort to guests and locals alike. We asked executive chef Katie Hammond her advice for using a few seasonal fruits and vegetables. 

Blueberries: Often served on desserts, blueberries can also be used to make cocktails in the form of a puree. “Whenever you cook the fruits down, that’s when their flavor really comes out,” Hammond says.

Beets: When preparing beets for a salad or a side, Hammond recommends peeling them after they’ve been roasted and are still warm. “It’s easier if you peel it after you cook it, and especially with the red beets, you want to wear gloves because they stain everything,” she says.

Asparagus: Whether added to a quiche or wrapped in bacon, asparagus can be used as part of a main dish or as a tasty-yet-simple side. “We just blanch it in hot water and then saute it on the stove with some of our herb butter and salt and pepper,” Hammond says.

Red Raspberries: 
Hammond uses a pureed red raspberry coulis as a garnish for Key lime pie. “You can strain it if you don’t want the seeds,” Hammond says, “and if you want it more rustic and chunky, you can leave the seeds in it.” 

RECIPES

Red Raspberry Coulis 
Courtesy of Ellie’s Restaurant & Bakery | Makes 12–16 ounces

INGREDIENTS 
12 ounces fresh red raspberries
3 ounces lemon simple syrup
Lemon juice to taste
Sugar to taste

DIRECTIONS 
Combine ingredients in blender, store up to 2 weeks in refrigerator.

Chef’s Note: Use this coulis to dress up Key lime pie or top ice cream.

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Blueberry Puree
Courtesy of Ellie’s Restaurant & Bakery | Makes 12–16 ounces

INGREDIENTS
2 1/2 cups blueberries
2 tablespoons brown sugar
1 cinnamon stick
1 star anise
1/2 vanilla bean
2 to 4 ounces Pama (pomegranate liqueur)

DIRECTIONS 
Mix ingredients over medium-low heat, mix sugar thoroughly. Cover and simmer 15 minutes. Mix gently, remove cinnamon stick and anise, remove from heat. Let cool 10 minutes, puree in blender and strain. Refrigerate for at least one hour.

Chef’s Note: Create a cocktail by mixing the puree with ice, pineapple or orange juice and any clear liquor. 

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