Even as children, we in the U.S. learn that June brings good things—warmer weather, ice cream trucks, and most significantly, summer break from school. As an adult, all of those things still matter to me (substitute summer break for outdoorsy weekends), but the arrival of summer produce has crept up to the top of my June list of good things. In this monthly article, I take a look at the fruits and veggies coming into season and some incredible ways you can use them. Let’s dive into June's offerings. Why seasonal and local produce is greatLong distance shipping for out-of-season produce is convenient, but there is usually a price to pay with literal higher prices or lesser quality (or both). Using seasonal produce is a step toward supporting smaller farms situated somewhere closer to where you live rather than a monoculture farm somewhere far away. A big, healthy harvest with shorter shipping distances likely means a cheaper price tag for you. And hopefully the produce exhibits the best possible flavor profile since it doesn’t have to travel great distances to arrive at your market. Buying local and in season means you’ll possibly see a greater variety of tender greens and delicate fruits that don’t travel out of state well. Those little strawberries that pop up at the farmers market are so juicy and delicate you’d never see them packed up and shipped out across the country—they’d be turned into jam before they got a chance to leave. Go to those summer farmers markets downtown and reap the benefits of the juiciest summer fruit.  What’s in season right nowYou’re probably seeing it already, but everywhere from tiny produce markets to big box grocery stores are growing fuller with the very beginnings of summer produce glut, and the prices are dropping. Personally, I’m celebrating the low berry prices with morning smoothies. (If you’re a fruit smoothie-enthusiast like I am, here are a couple great blenders that might interest you.) For those who are growing their own food, keep up with our Home and Garden section for tips.The new produce coming in for June:ApricotsSweet Cherries (not quite yet for tart cherries)StrawberriesBlueberriesRaspberriesBlackberriesBeetsBroccoli Cabbage Garlic scapesGreen peasMustard greensZucchini & summer squashSay, "au revoir" to:AsparagusArugulaRampsParsnipsProduce in peak season:Beet greensLettuceRadishes and their greensRhubarbSpinachTurnipsChardSnap peasSnow peasNote that your specific region may be warmer or cooler, or farther away—so don’t worry if floods of strawberries haven’t arrived yet, or if you still have loads of wild ramps growing in the yard. Nature will do its thing, and we’ll continue trying to keep up.What to cook with your spring bountyFruitsJune is the beginning of having all the fun you want to have when it comes to recipes. Let’s start with fruit. We’re looking at loads of berries for the next few months and the beginnings of stone fruits, so I recommend warming up those ovens. I know that sounds too hot, but think of the pies! Cherry pies, Strawberry-rhubarb, apricot and blackberry, blueberry-goat-cheese tarts—you simply must make some. To help you along, here’s my fail-proof way to lattice pie crust, and my best advice on preventing soggy fruit pies. They’re well worth a read if you’ve had trouble in the past.If you’d rather be stuck in a room with a pack of wild 7-year-olds than make a pie, OK fine. Make a fruit trifle with leftover cake, stuff delicious biscuits with summer fruit and whipped cream, and why not take a crack at your own homemade berry ice cream. I made vanilla bean ice cream with a swirl of fresh raspberry compote and I felt pretty damn pleased with myself. If you’re shopping for affordable ice cream machines, I just tested and reviewed this Cuisinart.As I mentioned, fruit smoothies always welcome a handful of frozen berries. I should mention (and I’ll say this again at the end of the season): Freezing your berries is the best way to reduce waste. (Here’s the best way to freeze fruit.) If you’re using berries to top yogurt or granola, there’s no need to freeze it, but if you’re baking with fruit, making jams, or blending smoothies, freezing is extremely helpful. Pop the fruit in the freezer in the container it came in (hull strawberries first, and halve the big ones). After a few hours, they’ll be solid and you can dump them into a zip-top freezer bag for easier freezer storage.Vegetables All the cruciferous veggies are going strong right now, so go ahead and get that fiber. Use shaved broccoli and cabbage in a salad. Wilt spinach, chard, or mustard greens down in a hearty soup. My absolute favorite thing to do with summer zucchini is to make Thai kai jiao. You can use different vegetables in this dish, but zucchini is my all-time favorite. You also can’t go wrong with grilling big, fat planks of summer squash and drizzling them with a light vinaigrette. Got lots of crisp lettuce? Well, you can always bulk up your warm salads or do what I do and add it to every sandwich. Bacon, egg, cheese, and lettuce. Meatball parm sub and lettuce. Peanut butter and—OK, maybe not that one. Pay special attention to the fleeting produce like rhubarb, ramps, and scapes. They’re around for just a blink so grab them up. Try roasting your rhubarb with strawberries for a sweet, tart, and caramelized treat. Enjoy the best of June produce, and hopefully we’ll get a peek at tomatoes at the end of the month. 

We may earn a commission from links on this page.Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, flipping through a truly excellent cookbook has a magic all its own. My cookbook of the week is often a hot new release, unless I decide to spotlight one that has been out for a few years. But I haven’t done a real throwback cookbook in a while. My very first cookbook of the week was Hershey’s Best-Loved Recipes, and while not quite as old, this week’s selection has been my trusted companion for quite some time. This week I chose to highlight Tate’s Bake Shop Cookbook not only because it is packed withrecipes for fabulous sweet treats, but because it always offers a nice break from the annoyances of modern internet baking.A bit about the bookTate’s Bake Shop is an actual bakery in the Hamptons on Long Island. It’s a small shop with creaky wooden floors and a warm atmosphere—at least that’s how I remember it from when I worked in Bridgehampton for a summer. I would occasionally pop in and grab some cookies, but this was long before I realized they were the Tate’s Cookies—before their green bags started popping up in every grocery store cookie aisle. You may have tried the crispy, flat cookies Tate’s is now famous for, but did you know that they make more than cookies?This cookbook is from the founder of Tate’s Bake Shop, Kathleen King. It turns out she makes a heck of a cookie...and a heck of a pie, and scone, and blueberry buckle. I love Tate's Bake Shop Cookbook because it’s filled with reliable, classic bakes. The entire Tate's brand is built on homemade, cozy, old-fashioned vibes, and that’s what you'll find in the pages of this cookbook. There’s nothing flashy about it. It’s not striving to be a part of your coffee table decor. The recipes are mostly one-pagers with short head notes and simple text, and you’ll only find pictures in the center section. This is a cookbook that’s meant to be dog-eared, annotated, used by your kids, and accidentally splattered with flour—a cookbook made to be loved.A great cookbook for a spoon and a bowlWhile I’ve owned this cookbook for nearly 15 years, I haven’t cracked it open in a while. I meandered through the recipes and marked some titles that caught my eye, or that I remembered being tasty. As I read through the short directions, I noticed some trends: most of the recipes are mixed by hand, several recipes are from family or friends, and King uses salted butter without a care in the world for anyone else's opinion. Seeing a cookbook, especially a baking cookbook, filled with short, easy to follow recipes is a breath of fresh air. Recipes that don’t require the use of an electric mixer are almost too good to be true. But here it is, each recipe is enticing in its simplicity: Sour Cream Pound Cake, Chocolate Jumbles, Sticky Toffee Date Pudding, and the recipe for the famous chocolate chip cookie that you know from the store. Reading these recipes feels almost soothing. Dramatic, I know. But I often feel like social media recipes and newer cookbooks are throwing everything at me at once to catch my attention. This cookbook seems less an attempt at impressing readers with being on trend or shocking us with new flavor combinations, and more like a collection of personal favorite recipes from your hometown baker. Baking from this cookbook feels like pastry meditation. No need to plug in an appliance or pause a YouTube video. Grab a bowl and a wooden spoon and take a moment to make something delicious. It’s great for a beginner baker, or anyone who enjoys baking in theory but hates dirtying too many bowls, or when recipes get complicated.The dish I baked this week Credit: Allie Chanthorn Reinmann I love a cookie, but we already know how good the Tate’s cookie is, so I wanted to showcase something else. Luckily, blueberry season is here, and that made my decision for me. I settled on the Blueberry Buckle. Without taking a picture of the actual recipe (which isn’t cool to do), I want to illustrate the simplicity of this buckle: The instructions for the whole cake, with a crumb topping, are completed in 12 lines. The headnote includes a three-sentence story about how it won a bake-off in Maine, and how King’s niece improved the crumb texture. If you’ve ever just wanted a recipe to cut to the chase, this is it.A buckle is a cake-like treat with a crumb topping and fresh fruit mixed into it. (Between buckles, betties, cobblers, and crisps, it’s easy to get confused.) The cake batter is easy to stir together by hand. Employing salted butter eliminates worrying about measuring yet another ingredient, and all of the other ingredients were readily available in my pantry. In roughly 15 minutes, I was ready to throw an entire cake into the oven. I don’t know that I’ve had a buckle before, but I definitely would have voted for this to win that bake-off. The cake component is utterly tender, and I don’t really know why or how—there’s no sour cream or buttermilk involved. It must just be a perfect balance of tenderizing fat and strengthening gluten. The ratio of blueberries to cake is also perfect. I know folks are always begging for more berries, but if you have too many then the berries sink or they make the cake too wet. The crumb topping is exactly as it should be—sweet, buttery, and lightly spiced. It’s good enough to eat on its own. I could see myself making this buckle for a picnic, or a friend’s summer birthday brunch. June is just around the corner, so I'll keep my copy of Tate’s Bake Shop Cookbook handy for other berry-centric bakes this summer. How to buy itDespite being an older book, it’s still available in the hardcover. However, if you’re keen to save a buck, do check out your local used bookstores. Older books like this are almost always available used for a fraction of the original retail price. If you’re more of a digital baker, you can also spend less and download the ebook.  Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads $31.94 at Amazon Shop Now Shop Now $31.94 at Amazon

We may earn a commission from links on this page.The only thing I didn’t love about the Mammotion Luba robot lawn mower I tested last summer was its size. It’s a hulking four-wheel-drive robot and I live in the city, where we don’t have huge lawns. Enter the Luba Mini, a halved version of the Luba meant for smaller lawns (and tighter budgets). In fact, if you paid attention this spring, miniaturized versions of some of my favorite technology were everywhere. These mini-me versions seem to be driven, according to the companies themselves, by two market needs. While smart home tech is incredible in terms of functionality and independence, it often comes at a steep cost. But it’s not just price driving the shrinking of our tech; many companies realized was that many folks wanted the automation even when they didn’t have an acre of lawn to mow or a wall of windows to clean. Here’s how a few of my favorite pieces of technology have shrunk themselves to become more accessible and affordable.Mini lawn mowers Yuka full size on the left and mini on the right Credit: Amanda Blum Mammotion released mini models of both the Luba (AWD) and Yuka (2WD) robot mowers, and I’ve been testing them for the last month. In terms of size, they’re perfect for most suburban and urban lawns under ¼ acre and have almost the same functionality as the larger models. That's the point, according to Senior Product Manager David Cheng, who told me, "We weren’t just shrinking our existing models—we were filling a real gap in the market for homeowners seeking smart, perimeter wire-free lawn care that fits smaller outdoor spaces."Mammotion’s mowers require an RTK tower, which is a highly accurate GPS method that allows for triangulation between the mower, the tower and satellites. Using your phone as a remote control, you walk the robot around the perimeter of your lawn to set up zones, and create pathways between zones so the robot can navigate on its own. The minis have a new benefit, which is the ability for them to map spaces on their own, without you walking them around. If your yard has clear borders, I found it worked as well as mapping the area on your own.   The larger Yuka comes with a hopper for grass clippings, which you can teach to dump the clippings anywhere you like—the mini doesn’t have that option. Still, I didn’t find the hopper very usable on the large version, so no loss there.  I did find the minis had trouble, regardless of which version of mapping you used, getting to some edges of the yard. If there were overhanging shrubs casting a long shadow, the AI would interpret that as a no-go zone, avoiding it altogether. Still, that was the only degradation of features I found between the models. The mini has another benefit: It’s a lot less conspicuous parked at the dock, given the size. While you can install a 4g chip in your robot and set up notifications in case someone grabs it and goes, you just know where someone has absconded with it to.  The models use the same app, and the minis mowed as well as the original models. At a dramatically lower price point, this gives you an excuse to invest in a robot mower if the thing holding you back was how large or expensive they are. Mammotion Luba full size robot mower at Amazon Shop Now Shop Now at Amazon Mammotion Luba Mini robot lawn mower $1,999.00 at Amazon Shop Now Shop Now $1,999.00 at Amazon Mammotion Yuka mini robot lawn mower $999.00 at Amazon $1,098.00 Save $99.00 Shop Now Shop Now $999.00 at Amazon $1,098.00 Save $99.00 Mammotion Yuka 2000 robot lawn mower $2,448.00 at Amazon Get Deal Get Deal $2,448.00 at Amazon SEE 1 MORE   Smaller smart grills The original Brisk It Origin Credit: Amanda Blum Last summer I tested all the smart grills on the market, and my favorite was the Brisk It Origin. Through the fall, winter, and this spring, I have used it extensively because it turns smoking (a merciless task that involves a lot of overnight grill babysitting) into a flawless, hands-off experience. You tell the grill what you want to make, and AI kicks in to tell the grill how to make it, and it will notify you when it's time to flip things over or add a baste; when it's done, the grill turns itself off.You can, of course, edit the smoking program, create one on the fly, or just use the smoker manually as a grill. I went from someone who never rarely smoked on the grill to someone who does so once a week. On my recommendation, a BBQ devotee up the block added a Brisk It to their three-smoker lineup and revealed to me that it has become their favorite. Still, the original Brisk It clocks in just under $600 so I was excited to test the Zelos, a smaller, less expensive Brisk It with all the functionality of the Origin, albeit with less real estate. My experience isn't that unique, according to Christopher Huang, CEO at Brisk It. "Over 70% of U.S. adults say they want to cook more at home, but cite time and effort as their biggest barriers...and while more than half of home cooks express interest in smart kitchen tech, only 15% actually use it regularly." the mini has about 80% of the space of the original, seen here. I fit a whole rack of ribs plus a tray of chicken, but couldn't fit two racks of ribs. Credit: Amanda Blum Even as a highly enthusiastic home cook willing to put in the time, I cannot deny how much utility I get out of smart home automation in the kitchen. A smart grill is out of this world, since the notifications and temperature reporting of the grill and food means I don't have to stand over the grill. Brisk It even helps control the stall that barbecued meats often experience. Last month, I set up the Zelos (a thirty-minute affair) and invited neighbors over. I was worried about the smaller grill space (the Origin has 580 inches of grill space to the Zelos' 450 inches). While I could fit more racks of ribs on the Origin, the Zelos accommodated a full rack, plus a whole tray of chicken thighs, and I used the upper rack to smoke an array of vegetables. It didn't escape my attention that because the smaller grill uses less fuel (both are powered by pellets, although the control unit requires electricity), I'd be more likely to use it more often. Again, the app experience is the same on both models, and is highly functional and, dare I say, pretty fun. The AI the program uses is great for finding new recipes, a function I find underwhelming in practice on other products. At a reduced price, the Zelos makes an awfully appealing Father's Day gift, since it will also free up Dad from watching the grill all day. Brisk It Origin 940 Smart Smoker and Grill $849.99 at Amazon Shop Now Shop Now $849.99 at Amazon Brisk It Origin 580 Smart Smoker and Grill $549.99 at Amazon $599.99 Save $50.00 Shop Now Shop Now $549.99 at Amazon $599.99 Save $50.00 Brisk It Zelos Smart Smoker and Grill $449.99 at Amazon Shop Now Shop Now $449.99 at Amazon SEE 0 MORE A smaller window-washing robot In full disclosure, the only reason I haven't tested a Winbot, the window washing robot, is that I simply don't have the window real estate. The Winbot is about 13 inches square, and works by suctioning itself to your window and then putting it through a four-step wash process. I know people with Winbots, and if you have large square or rectangular windows, particularly those where some portion of the window is out of reach, it seems worthwhile. If you've got arched windows, though, the Winbot struggles with shapes that don't match the design of the robot itself, which has 90-degree angles. The Winbot also isn't for curved glass. These may seem like a lot of limitations, but I spent the winter in Arizona looking at a lot of glass patio doors, patio rooms, and walls of dusty windows and thought, "Ah...this is what the Winbot is for." Except now, there's a Winbot Mini, with an 8.5-inch square footprint. At that size, almost all my windows are fair game, so I'm excited to try it out. That was the point, according to Michelle Jones, U.S. spokesperson for ECOVACS, who said, "We saw an opportunity to bring the power of our larger window-cleaning robots to homeowners in the U.S. who have smaller or segmented window panes and don’t need a fixed cleaning station."But Ecovacs also points to a more specific problem that a lot of smart tech products suffer from, in my opinion: By the time the company has worked out the tech, the solution is often overly complicated. Ecovacs recognized that, as well, and simplified the offering in the Winbot Mini. The Mini ditches the rubber bumpers of the larger model, but that means better edge-to-edge cleaning. The mini also gains more portability by not having a heavy station like the full size model. What the mini lost seems like a worthwhile tradeoff for the price: The large Winbot has twice as many cleaning programs and more safety features (12 to the Mini's 9), but in both cases, what the Mini has seems sufficient. Priced around $250, the WinBot Mini feels like a luxurious piece of tech within reach for most folks. [add to list https://www.amazon.com/ECOVACS-WINBOT-Window-Cleaning-Robot/dp/B0DR8W696Y] Ecovacs Winbot W2 Pro Omni $499.99 at Amazon $599.99 Save $100.00 Shop Now Shop Now $499.99 at Amazon $599.99 Save $100.00 Ecovacs Winbot Mini $199.99 at Amazon Learn More Learn More $199.99 at Amazon SEE -1 MORE The Shelfy Lite the original Shelfy Credit: Amanda Blum For the last six months, I've had a Shelfy installed in my fridge. A small, charegable device, the Shelfy uses a catalyst on a ceramic filter, activated by LED lights in the device to mimic chlorophyll photosynthesis. To simplify, it purifies the air in your fridge to remove ethylene gas that ripens vegetables, and it removes odors and prevents cross contamination.I can confirm that it works to make your fridge smell better, and while I can't confirm the additional twelve days of freshness in vegetables that Shelfy claims, it has definitely added some shelf life to my fruits and vegetables.In particular, I notice the change in fruit. I buy strawberries and blueberries with some regularity year round, so I know traditionally how long they'd last before starting to form mold (two to four days). As long as I have Shelfy charged, I can get a full week out of strawberries and ten days out of blueberries. That's a huge difference that creates savings in my food budget. The CEO of Shelfy, Paolo Ganis, put a number to the savings, explaining that "the average family throws away approximately $1,996 worth of food each year—money that could easily be saved with better food preservation." Vitesy Smart Refrigerator Device | Extends Food Freshness $149.99 at Walmart Learn More Learn More $149.99 at Walmart Shelfy isn't large or particularly expensive (it's just under $150) but Vitesy has just introduced a Kickstarter for the Shelfy Lite, which will only be $66 (the project is already funded). "Through a number of user surveys, we consistently heard that people loved the idea behind Shelfy but wanted a version that was more accessible: smaller, more affordable," Ganis said.The Lite adds multiple modes to the device, one for the general fridge, one for the crisper drawer and a power mode for when someone buys a particularly stinky cheese. The Lite improves on the battery charging and performance over the original model, and comes in some additional accent colors, if you care about that sort of thing. The Lite is only marginally smaller than the original Shelfy, but at less than half the price, that seems immaterial.What I've enjoyed about the Shelfy is that there are no filters to replace; you simply wash and wet the ceramic filter when you recharge the device every few weeks. If you don't recharge it, there are no annoying beeps or notifications—it's been a quiet helper.A smart home hub for lessSometimes even I forget there are smart home hubs outside of Samsung, Amazon, Apple, and Google. But Homey, a hub that keeps all your connections local, has gained traction over the last few years since its introduction. Homey has a specific focus on automation through its "Flow" platform, which is a version of routines or automatons in any other platform. Homey fans claim Flow has far more flexibility, and although I've never found Alexa or Google Home difficult, Homey is noted for its appeal to beginner smart home fans. Still, at just under $400, the Homey Pro hub was an expensive way to dive into smart home tech, compared to other platforms. Jasper Foppele, head of marketing at Homey, was transparent about their strategy, explaining that their usage data and feedback made clear they had to rethink their offering. Instead of trying to offer everything (the Homey Pro supports 60 apps), the Homey product team chose the core technology they saw being used in the U.S. market (Matter, Thread, Zigbee) and winnowed the app coverage to the most common 25. "This approach allowed us to significantly reduce cost and complexity," Foppele said, "a privacy-first, locally running smart home hub priced at $199."The Homey Pro Mini still prioritizes local first connection, including backups, but it has an option for cloud backup. The Mini is on pre-order and will ship sometime this month.

Everything is more expensive this year, and that likely includes utilities like your water bill. While growing vegetables in your yard can be enchanting and empowering, it isn’t very efficient (compared to farms) in terms of water usage. There are a number of ways to become more efficient and sustainable, including using drip irrigation, but another way is to only plant vegetables that don't need too much water to begin with. Watering at the root is keyBefore I get to the specific vegetables, it's important to go over a few general watering tips.Remember that vegetables get hydration through their roots, which live underground. Watering from above, like a hose or sprinkler, has problems: you’re getting the plants wet more than the roots, which creates conditions for disease spread; you’re watering less precisely, therefore wasting water; and the impact of the water against the dirt causes droplets to bounce back up with whatever fungus or viruses are in the dirt, also spreading disease. Watering gently and consistently at ground level with drip irrigation is the best option for both the plant and your wallet. To ensure you’re watering efficiently, group plants with similar watering needs together in your garden, so you can set the drip appropriately to water less. But even more important is remembering that roots grow over time. A new seedling has shallow roots, whereas an end-of-season plant has deeply established roots. More roots means that the plant can absorb more water from deeper underground. Less roots means less hydration from the soil, so more water is needed at a shallower depth. (Though some vegetables, like corn and lettuce, will always be shallow rooted, and thus aren’t good candidates for less water.)Hothouse plantsAccording to Oregon State University, a tomato plant's need for watering is negated by the deep roots the plants establish over the season. As above, you want to water sufficiently early in the season as roots are established while taking care not to over water, which will result in those roots staying close to the surface. If the plant needs water, those roots will grow deeper in search of moisture. Reducing water greatly, if not cutting it off entirely mid-season, shouldn’t harm your harvest. The lack of surface water will reduce disease spread, and tomatoes will ripen if you reduce their watering. It’s not only tomatoes, either: Squash, which includes zucchini, summer and winter squash, as well as melons, eggplants, and hot peppers all behave the same in terms of water needs and roots. Beans Credit: Amanda Blum Most beans, particularly pole beans, have adapted to drought conditions over time. As such, they can survive and produce flowers and fruit with minimal moisture. Beans require water to germinate, so if you direct sow, ensure the seeds have consistent moisture levels. Once germinated, you can reduce (but not eliminate) water. Since beans have such a short season (usually 60 days or less), they require less water simply by existing for less time. Less moisture is going to reduce common bean problems like powdery mildew, a quickly spreading surface fungus.Chard and okra Credit: Amanda Blum For some heat hardier vegetables like chard and okra, they still require water, but do better with weekly or every-other-weekly deep watering, as opposed to daily drip. Okra is native to drier climates and prefers less water. The deep roots of the plant allow it to draw enough water from the soil to sustain itself. Chard and kale can use their huge leaves to shade the ground, which is an effective form of moisture retention. Occasional deep waterings will be enough for the plant to continue growing.Blueberries prefer less moistureI know, blueberries are a fruit and not a vegetable, but I felt compelled to include the advice here anyway. Consider it a bonus tip. A few years ago, Micah Geiselman, a blueberry farmer from Morning Shade Farm in Canby came to inspect my many bushes, and he had surprising advice: “People over-water their blueberries,” he explained to me. They appreciate good drainage and do better with less water. I’ve since changed the elevation of my blueberries to ensure better drainage and moved watering lines further away—the results were astounding. I experienced better yields, but the berries themselves were plumper and better tasting. This isn’t conclusive, of course, since there are too many variables to account for, but I take the advice of a blueberry expert seriously.