In season – September

In-season---sept

The evenings are drawing in and our thoughts are turning away from sunny holidays to ‘back to school’ and early evening fires. September produce is starting to change to a more autumnal selection. Whilst you can still get the late summer berries and fruits like tomatoes, there are more nuts, marrows and game around, and classic autumnal vegetables like potatoes and carrots are starting to feature in our menus.

This is what you should be looking out for from your local green grocer, fishmonger and butcher throughout September. Check out our ‘In Season’ Pintrest board to see what takes your fancy.

What’s in season throughout September?

Fruit & veg
Apples
Aubergines
Raspberries
Beetroot
Blackberries
Carrots
Cobnuts
Courgettes
Marrows
Cucumbers
Damsons
Figs
Grapes
Hazelnuts
Potatoes
Pears
Peppers
Plums
Shallots
Spinach
Sweetcorn
Tomatoes
Watercress
Wild mushrooms

Fish & seafood
Brown crab
Cornish sardines
Mackerel
Mussels
Scallops
Sea bass
Squid

Meat & game
Goose
Mallard
Partridge
Venison

Mussels

Mussels

Mussels are so versatile. They can be used as starters or mains, with a simple sauce or something more stand out. Just don’t forget the bread!

When making your sauce, try something different. How about Thai curry paste and coconut milk, chorizo, diced tomato and fresh parsley or harissa paste and cider. Or stick to the classic white wine, garlic, shallots and cream.

Top tip: Make sure you look to your local fishmonger first but good quality mussels can also be found in the supermarket.

Figs

fig

Figs are not just for Christmas. They are the perfect bite sized canape which can also be served sweet or savory. Try them sliced in a puff pastry tart drizzled with honey or goats cheese or in salad.

Perfect match: The list is unlimited. Goats cheese, rocket, blue cheese, duck, cured hams, salami, vanilla ice-cream.

Carrots

carrots

There’s just too much choice with carrots – roasted, fried, boiled, raw or pureed. If you want to add sweetness to your dish, then carrots can be the answer.

Top tip: Try them grated into salads or create a carrot salad with yogurt, poppy seeds and lemon. Make the carrot the star of the show!

Pickle them with coriander seeds, thyme, garlic and a bay leaf, or create a quick immediate pickle with orange and lemon juice and shavings of carrot, radish and spring onion.

Perfect match: Fennel, cardamon, orange, cured ham, mozzarella.

Chefs favourite: Roasted with butter and fennel seeds. .

Plums and damsons

plum

A damson is a small plum native to the UK.

Make a damson or plum paste to go with cheeses. Boil the plums, remove the stones and boil down again with jam sugar, cool and set in the fridge. Can also be used with quince. A plum paste (or cheese) works really well with salty cheeses like a goats, strong triple cream cheeses or blue cheese.

Top tip: Try making plum ice-cream, it’s scrummy and you don’t see that in the supermarkets!

Try adding juniper berries for a slightly different taste.

Perfect partner: Duck, pork and venison – the sharpness of the plum works well with fatty meats and cheese. Definitely not fish.

Cobnuts and hazelnuts

Hazelnut

Cobnuts grow in Britain and are a type of hazelnut. You can grow your own or most are sold dried and processed.

They are great in salad, and add texture and flavour to a biscuit base for a cheese cake and make an interesting crumble topping.

Top tip: Combine with breadcrumbs and use as a topping for vegetables, delicious over cauliflower cheese.

We think seasonality is really important for sustainability and great tasting food. Each month we put together a series of hints and tips, maybe a few recipes, focusing around what you should be cooking and eating in that month.

Check out August‘s hints and tips. Please don’t forget to send us your suggestions and we will include them in our blog post

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