June is the handoff. Spring produce is finishing and summer has not fully arrived, which makes it one of the more interesting months to cook in - apricots and cherries alongside the first decent tomatoes.
This is when I move most of the week outside.












A short letter from Chef Michael - what's in season, why this week's menu, and the moments from the market that don't fit inside a recipe.
The recipe above is the cooking. SEASON membership is the system around it: