June gap

The June gap, also known as the June dip, summer slump, or hungry gap, refers to a period of relative scarcity in the availability of locally grown fresh produce, primarily vegetables, typically experienced in temperate climates during the month of June (or late spring/early summer, depending on location).

This period occurs because the overwintered or early spring crops (like spinach, radishes, and salad greens) have finished their harvest, while the main summer crops (like tomatoes, peppers, and squash) are not yet ready to be harvested. The gap represents a transition period between these two harvests.

Several factors contribute to the June gap:

• Cooler Spring Temperatures: A prolonged or unusually cool spring can delay the maturation and ripening of summer crops, pushing back harvest times.
• Timing of Planting: The specific timing of planting for both spring and summer crops influences the length and severity of the gap. Improper planning can exacerbate the lack of produce.
• Geographic Location: The precise timing and duration of the June gap vary depending on latitude and microclimate. Regions with longer growing seasons may experience a shorter or less pronounced gap.
• Crop Selection: Choosing appropriate crops that can be harvested earlier in the summer or later in the spring can help to bridge the gap.

Addressing the June gap is a concern for farmers, gardeners, and consumers interested in locally sourced food. Strategies to mitigate the effects of the gap include:

• Succession Planting: Staggering planting dates for spring crops to extend the harvest period.
• Crop Selection: Choosing crop varieties with different maturity times.
• Protected Cultivation: Using greenhouses or cold frames to extend the growing season and allow for earlier harvests of summer crops.
• Preservation Techniques: Utilizing food preservation methods like canning, freezing, and drying to extend the availability of produce from earlier harvests.
• Storage Crops: Planting and storing root vegetables like potatoes, carrots, and onions from the previous fall to provide a source of food during the gap.