Here we are at the turning point of summer to fall, a time when fields are still verdant and bountiful but cooler winds begin to blow. The temperatures in September are particularly unpredictable, so as always, it’s best to go straight to the source and ask your local farmers what’s still growing in their gardens. This guide is meant to help you plan seasonal meals this month, and we highly recommend finding sustainable sources in your area for September’s fruit and vegetable offerings. (Naturally, what’s in season will also vary state to state.)
Fruits:
Apples
Cucumbers
Figs
Grapes
Ground Cherries
Peaches
Pears
Persimmons
Raspberries
Tomatillos
Tomatoes
Watermelons
Valencia Oranges
Peaches are on the last threshold of freshness in South Carolina, so be sure to preserve them while you can using our Peach Butter recipe. And while the warm days continue, cool off with our The 5 & 10’s recipe for Scuppernong Sorbet, one of our very favorite frozen treats.
Vegetables and legumes:
Beets
Bok Choy
Cabbage
Collard Greens
Edamame
Eggplant
Chili Peppers
Chives
Garlic
Green Beans
Greens
Green Onions
Herbs
Kale
Lettuce
Leeks
Lima Beans
Mushrooms
Okra
Onions
Peanuts
Peas
Pecans
Peppers
Pole Beans
Potatoes
Pumpkins
Radishes
Shell Beans
Spinach
Sprouts
Summer Squash
Sweet Potatoes
Turnips
Winter Squash
Yams
Zucchini
With football season in full swing, there’s no better time to whip up our recipe for Classic Boiled Peanuts and win the favor of your tailgating friends. Our Heirloom Squash Pie is also sure to please for those who would rather enjoy vegetables as a dessert.
Words by Jodi Cash
Photograph by Paige French