Here are the foods that are at their best in September.
Marking the end of summer and start of harvest time, September offers a big crop of fresh fruit and vegetables. It also brings the chance to prepare preserves, pickles and jams for winter and use up last the last of the summer glut in pies, crumbles and soups. Here's what to look for this month and how to make the most of these foods in their prime.
Classic autumn vegetables like parsnip, pumpkin and leek are starting to make an appearance, but make sure you also don't miss out on the last crop of summer salad leaves and watercress. It's also a good time to look for fresh fennel.
There still should be plenty of aubergines, courgettes, green beans, peas, runner beans, spinach and sweetcorn, as well as marrow, which is at its best in September.
Wild mushrooms are plentiful this month and if you're not keen on foraging yourself, your farmers' market is sure to have an abundance of girolles, morilles and chanterelles as well as truffles from across the Channel.
Emma Lee/Seasonal Spanish Food
As game bird season is now in full swing take the opportunity to cook with grouse, guinea fowl, wood pigeon and pheasant. Red meats such as venison are slowly making an appearance, while summer lamb and pork sausages are widely available.
Yuki Sugiura/Duncan Baird Publisher
Indulge in shellfish, especially mussels, oysters and crab, which are now back on the menu after a summer break. Meanwhile fish catches of the month include halibut, cod, lemon sole and mackerel, as well as herring and sea bass.
The Saucy Fish Co.
Apple and pear season is in full swing with English classics like Cox, Royal Gala and Bramley at their best. It's the last chance to make the most of summer peaches alongside an abundance of figs and plums.
September is also the best time to roll up your sleeves and venture outdoors, foraging for bilberries, redcurrants and elderberries.
L'atelier des Chefs
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