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.
Fruits:
Apples
Cucumbers
Grapes
Pears
Persimmons
Tomatoes
Watermelons
While the warm days continue, cool off with The 5 & 10’s recipe for Scuppernong Sorbet, one of our very favorite frozen treats.
Vegetables and legumes:
Beans
Bok Choy
Edamame
Eggplant
Chives
Field Peas
Garlic (cured)
Greens
Lettuce
Mushrooms
Okra
Onions
Peanuts
Pecans
Peppers
Pumpkins
Squash
Sweet Potatoes
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. And if you’re burned out on sautéed summer squash, change it up with our Summer Squash Soup.
Written by Jodi Cash
Photographed by Erin Wilson