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June 13, 2025

Summer Seasonal Produce: Your Guide to Buying and Storing Produce in June

byLauren Smith
SUMMER IS PRODUCE SEASON

There is nothing better for cooling off on a hot summer day than by eating some fresh fruit, but sometimes it can be hard to determine when to best purchase your produce - whether that’s at the farmers’ market or at the grocery store. 

Below is a list of produce in season in Nebraska to help you buy fresh locally in the month of June, according to the Institute of Agriculture and Natural Resources, and how to best store each produce, according to Nebraska Extension:  

 

PRODUCE IN SEASON IN JUNE IN NEBRASKA: A-Z 
  • Asparagus
    • Storage Temperature (°F): 32-36
    • Relative Humidity (%): 95–100
    • Average Storage Life: 2–3 weeks
  • Beets 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 3–5 months
  • Broccoli 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 10–14 days
  • Cabbage 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 3–4 months
  • Carrots 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 4–5 months
    • Trim tops to ½”
  • Cherries (Sweet)
    • Storage Temperature (°F): 30-31
    • Relative Humidity (%): 90–95
    • Average Storage Life: 2–3 weeks
  • Cherries (Tart)
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 3–7 days
  • Cauliflower 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 2–4 weeks
  • Green Onions 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 3–5 days
  • Herbs 
    • Basil: Store stems in water and cover with a plastic bag on the counter for up to ten days or in the refrigerator for up to five days. 
    • Garlic: Store on the counter.
    • Cilantro, dill and parsley: wrap the cut stems in a damp paper towel and place in a plastic bag. Store for up to a week.
  • Kale 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 10–14 days
  • Lettuce 
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 95
    • Average Storage Life: 2–3 weeks
  • Mushrooms (Cultivated)
    •  Storage Temperature (°F): 32
    • Relative Humidity (%): 90
    • Average Storage Life: 3–4 days
  • Peas
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90–95
    • Average Storage Life: 1–3 weeks
  • Peppers (sweet)
    • Storage Temperature (°F): 45–50
    • Relative Humidity (%): 90-95
    • Average Storage Life: 2-3 weeks
  • Radishes 
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 3-4 weeks
  • Raspberries 
    • Storage Temperature (°F): 31-32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 2-4 days
  • Rhubarb 
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 95
    • Average Storage Life: 2-4 weeks
  • Spinach 
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 10-14 days
  • Strawberries 
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 5-7 days
  • Tomatoes (mature green)
    • Storage Temperature (°F): 55-70 
    • Relative Humidity (%): 85-90
    • Average Storage Life: 1-6 weeks
  • Tomatoes (colored, firm)
    • Storage Temperature (°F): 46-50
    • Relative Humidity (%): 85-90
    • Average Storage Life: 4-10 days
  • Turnips 
    • Storage Temperature (°F): 32
    • Relative Humidity (%): 90-95
    • Average Storage Life: 2-3 weeks
  • Watermelon 
    • Storage Temperature (°F): 40–50
    • Relative Humidity (%): 80–85
    • Average Storage Life: 2–3 weeks
  • Zucchini
    • Store unwashed zucchini in perforated plastic bags in the crisper drawer of the refrigerator; wash zucchini just before preparation.
    • For best quality, use zucchini within about three to four days. 

    • Wash the squash just before preparation.

      Learn more about produce storage and shelf-life here. 


FARM TO MARKET 

Find local produce and products at your local Farmers’ Market near you this summer and fall:

According to Buy Fresh Buy Local Nebraska, there are many benefits and reasons to shop at your local farmers’ market including: 

  • Finding foods not available in a grocery store and the chance to get to know local farmers. 
  • Meet with a Master Gardener. 
  • Buy a beautiful bouquet of locally-grown flowers 
  • Support your local economy 
  • Purchase a plant you know will do well in your climate because a farmer near you grew it!
  • Get really fresh foods that didn't travel long distances to reach you.
READY, SET, MEAL PREP!

A study published in Resources, Conservation and Recycling examined how meal planning can reduce household food waste. This study explored how poor meal planning and inappropriate package sizes contribute to household food waste, and found that planning can help reduce this impact. Meal prepping and planning can help you combine recipes and be more conscious about retail package size, in order to minimize food waste and cost. Meal planning helps generate healthy, more affordable meals while reducing waste and money spent on groceries you don’t always use. 

This summer is a great time to apply all of your skills you just learned- meal planning and prep, shopping your local grocery store or farmers’ market, purchasing fresh produce and products, storing them to reduce your time in the kitchen and taking out the trash, and reducing your impact on the environment. 

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