Do you also enjoy going to the market these days as there are so many colors. I simply come back home barely carrying all the fresh fruits and vegetables I buy.

I have to tell you that in the last few weeks I traveled a lot. Among other things, one of the trips is the YTILI experience, which I believe will make Chakula advance even more and I am extremely happy about this.

As for the season, in June we enjoy especially in: peaches, cherries, new potatoes and eggplant.

Peaches originate from China, and you can easily grow them from seed and they succeed in our areas as well. When buying them, smell the fruit, because the intense scent is an indicator of maturity. Although you will often get peaches in a paper bag, remove them from the bag because the paper will speed up the ripening of the fruit. Peaches are excellent in fruit salad, with ice cream or in cream cakes.

Cherries are here. I write you the first recipe with cherries tomorrow and believe me it is a delicious dessert. It’s true that cherries are very short in season, but the wait makes them even more delicious. I believe you are well aware of the famous celebrations in Japan for cherry blossom. These beautiful fruits need rain, but not too much rain, and heat, but not too much heat. If you make it to not eat all of them, there are plenty recipes with cherries. Cherries enhance the ordinary base cake, are great together with almonds, as well as with chocolate or in cheesecake.

I absolutely love new potatoes. New potatoes are the absolute gem of the season, and they are in seasons so short that I would just eat it every day. What distinguishes new potatoes from the old ones, is that they are smaller and their skin is softer and thinner. It is precisely because of this fact that there is no need to peel the skin of new potatoes, but only to wash it well before preparing. Cook for 20 minutes or bake in the oven for 30 minutes, add butter and fresh herbs that started the season in May and you have a great side dish or even a full meal. Potatoes go well with mint, chives and parsley.

It is considered that eggplant originates from India, and in the mid-15th century it became extremely popular in Europe. Eggplant is a star of French ratatouille and Greek musaka. Interestingly, eggplant biologically is not even a vegetable, but a berry (from a family of strawberries, raspberries, blueberries). When choosing, take eggplants that feel to have more weight, with no visible damage to the skin. You can put eggplants on the grill, simmer or bake in the oven. However, keep in mind that the eggplant absorbs the oil as a sponge. Try grilling the whole eggplant, the smoke will give it a special note.

With these wonderful foods, I believe you will enjoy cooking in June. Be sure to share your recipes with me on Instagram.