What is in Season in September
Hello everyone, and welcome back to my blog! Summer is coming to an end. Temperatures are starting to drop. And instead of thinking of the next outdoor cook out you’re dreaming of rich stocks for soups and stews, fresh pasta and warm bread out of the oven. As you can tell, I am so ready for fall!
September is a transition month, as fall does not officially start until the 22nd. Now is the time to take advantage of the last of summers produce, and start incorporating the first of falls offerings into your meals.
So, what is in season this month? Well I am glad you asked! Here is a list of seasonal produce, and some of my favorite recipes.
Apricots
Artichokes
Asparagus: The spears are the the above ground plant shoots of the underground crown, and they can produce for up to 20 years (which is really good to know if you are the gardening type!) You can usually find green, purple and white asparagus at the grocery store. Purple asparagus looks unique, but it turns green when cooked. White asparagus has a sweeter flavor, and is grown without sunlight. You may think thicker asparagus are more desirable, but thick or thin asparagus stalks taste the same. Thicker stalks hold up better to be being roasted, while thinner stalks work best in soups and stir-fry.
Avocados: While avocados are technically a fruit we treat them like a vegetable in most savory recipes. There are many varieties of avocadoes grown around the world. The most common are Haas, which are primarily grown in California.
These breakfast bowls are inspired by Tamago Kake Gohan, a popular Japanese breakfast dish.
Avocado Rice Bowls
Ingredients
- 4 cups short grain brown rice, cooked
- 4 egg yolks
- 3 green onions, green and white parts sliced
- 2 avocados, halved and sliced
- 4 teaspoons soy sauce, divided
- 4 teaspoon mirin, divided
- 2 teaspoons sesame oil, divided
- Sesame seeds (optional)
- Furikake (optional)
- Nori (optional)
- Bonito flakes (optional)
Instructions
- Set out 4 bowls, in the bottom of each bowl add 1 teaspoon soy sauce, 1 teaspoon mirin and 1/2 a teaspoon sesame oil.
- Add HOT rice to the bottom of a bowl then add an egg yolk and stir vigorously.
- Top with green onions, half an avocado and any of the optional toppings.
Nutrition Facts
Calories
521.55Fat (grams)
27.00Sat. Fat (grams)
4.95Carbs (grams)
60.91Fiber (grams)
11.69Net carbs
49.22Sugar (grams)
3.60Protein (grams)
11.84Sodium (milligrams)
423.06Cholesterol (grams)
185.78Beets: Freshly cooked beets have a sweet, earthy flavor. While red beets are the most common, golden beets are gaining popularity. This is because of their milder flavor, and because, unlike red beets, they can easily be roasted with other vegetables. You should always wear gloves when cooking red beets, but salt and soap can help with any stains on your hands. I like to roast the beets before peeling them, the skins slip right off in cool water.
Blackberries: These bramble berries are abundant in North America and the Pacific Coast. They are a good source of iron, vitamin C and antioxidants
These oatmeal bites get an unexpected flavor boost by adding thyme and lavender.
Oatmeal Blackberry Bites
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups old fashioned rolled oats
- 1 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cups pecans, chopped
- 1 cup butter, melted
- 2 cups blackberries
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon lavender
- 1 teaspoon thyme, chopped
Instructions
- Heat oven to 350 degrees
- Grease a 9x9 pan with butter
- In a medium bowl mix together berries, sugar, lavender, thyme and cornstarch and set aside.
- Combine flour, oats, brown sugar, baking powder, salt and pecans in a large bowl and beat in butter until it resembles course crumbs using a stand mixer, a hand mixer or a wooden spoon.
- Add half of the flour mixture to the prepared pan. Spread the mixture the cover the entire bottom on the pan and using your fingers or the bottom of a measuring cup firmly press down the mixture.
- Add the berry mixture, be sure to spread it out evenly, then add the other half of the flour mixture (do not press down!)
- Bake for 30-35 minutes.
- Cool before cutting.
Nutrition Facts
Calories
390.73Fat (grams)
22.00Sat. Fat (grams)
12.04Carbs (grams)
45.78Fiber (grams)
3.61Net carbs
42.17Sugar (grams)
20.69Protein (grams)
4.47Sodium (milligrams)
229.81Cholesterol (grams)
48.80Blueberries.
Bok choy
Broccoli: This American staple gained popularity during the 1920, likely due to the influx of Italian immigration. Look for very green, tightly closed florets.
Turn these simple ingredient into the a delicious soup, you won’t believe it is vegan!
Broccoli "Cheese" Soup
Ingredients
- 1 tablespoons extra-virgin olive oil, divided
- 1.5 lbs. broccoli, florets chopped and stems diced
- 1/2 cup onion, minced
- 1/2 cup celery, chopped
- 1/2 cup carrots
- 1 cup Yukon gold potatoes
- 4 cloves of garlic
- 6 cups vegetable stock
- 1/4 cup cashew butter
- 1 teaspoon whole grain mustard
- 2 tablespoons dill, finely chopped
- 1 teaspoon lemon juice
- 1/2 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Heat a tablespoon of oil in a Dutch oven over medium heat.
- When the oil is hot cook the celery, carrots, onions, a pinch of salt and the broccoli stems and cook until softened, about 15 minutes. Be the vegetables do not brown and turn down the heat if necessary.
- Stir in the potatoes and the garlic and then add the stock and simmer for 25 minutes.
- Add the broccoli florets, do not stir. Turn off the heat and cover the pot for 25 minutes.
- When the soup in no longer steaming hot add to the bowl of your food processor (or use a stick blender!)
- Add the cashew butter, dill, lemon juice and mustard.
- Pulse until the soup is incorporated but still chunky.
- Add back into the pot and add nutritional yeast.
- Let the soup simmer under medium heat for 10 minutes.
- Serve immediately.
Nutrition Facts
Calories
165.86Fat (grams)
7.23Sat. Fat (grams)
1.34Carbs (grams)
21.28Fiber (grams)
6.60Net carbs
14.68Sugar (grams)
4.36Protein (grams)
8.17Sodium (milligrams)
627.70Cholesterol (grams)
0.16
Celery
Cherries
Citrus fruits
Corn: Most commercial corn has been cross bred for sweeter, more plump ears. When shopping look for tight husks that are green and pliable. You can press check the tips. But avoid ripping them open as most shopper will avoid buying them, and will create food waste.
Sweet corn is one of the best parts of the season.
Fresh Corn Fritters
Ingredients
- 3 cups fresh corn
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon creole seasoning
- 1/2 teaspoon old bay
- 2 eggs lightly beaten
- 3/4 cups heavy cream
- oil for frying
Instructions
- Combine all the dry ingredients and whisk until fully incorporated.
- Stir in cream and the eggs.
- Gently fold in the corn.
- In a large skillet heat about 2 inches of oil over medium high heat.
- When the oil is hot drop 1/4 cup dollops of batter into the oil.
- Fry 3-4 minutes on each side.
Nutrition Facts
Calories
178.16Fat (grams)
9.60Sat. Fat (grams)
4.63Carbs (grams)
20.12Fiber (grams)
1.45Net carbs
18.68Sugar (grams)
3.04Protein (grams)
4.60Sodium (milligrams)
207.51Cholesterol (grams)
57.37Cucumbers: First cultivated in India around 3,000 years ago, cucumbers were used to quench thirst as cucumbers are 96% water. English cucumbers are slim with thin skins and very few seeds, Kirby cucumbers are commonly used for pickling, Persian/mini cucumbers are small and thin with few seeds, and are a lot like a smaller English cucumber. American cucumbers have thick green skins and more seeds.
Green onions
Nectarines
Peaches
Pears
Plums
Raspberries: The edible fruit of a plant in the rose species, raspberries are sweet and tart. Eat these berries quickly as they will spoil.
These bars highlight raspberries sweet and tart flavor. Matcha and white chocolate pieces add an earthy, sweet flavor.
Matcha White Chocolate Raspberry Bites
Ingredients
- 170 grams butter, melted
- 200 grams brown sugar
- 2 teaspoon vanilla
- 1 egg
- 210 grams all-purpose flour `
- 150 grams white chocolate
- 75 grams fresh raspberries
- 48 grams matcha powder
Instructions
- Pre-heat the oven to 350 degrees
- Cover an 8 inch pan in parchment paper, using two pieces of parchment to cover all sides.
- Wisk together butter, sugar and matcha.
- Stir in vanilla and egg until combined.
- Stir in flour and white chocolate until just combined.
- Gently fold in raspberries.
- Spread batter into prepared pan and bake for 30 minutes.
- Cool completely before cutting and serving.
Nutrition Facts
Calories
368.75Fat (grams)
19.33Sat. Fat (grams)
11.84Carbs (grams)
45.58Fiber (grams)
1.08Net carbs
44.49Sugar (grams)
28.78Protein (grams)
3.95Sodium (milligrams)
136.13Cholesterol (grams)
58.30Swiss chard: This leafy green is originally from the Mediterranean and cooked by ancient Greeks. Popular varieties include white, red and rainbow Chard has tender leaves, celery like edible steams.
This simple side dish is ready in minutes.
Garlic Chard
Ingredients
- 2 bunches chard (Swiss, rainbow or red)
- 4 cloves of garlic finely minced
- 1 tablespoon olive oil
- pinch of red pepper flakes
- pinch of salt
Instructions
- Rinse and wipe down the chard then trim the ends.
- Slice into 1 inch strips, including the stems.
- Place leaves and stems into separate bowls.
- Heat oil in a large pan with a lid over medium heat.
- When the oil is hot add the red pepper flakes and stir for a minute, then add the chard stems and cook 2 minutes covered.
- Add chard leaves and garlic, stir until the garlic is fragrant, about 1 minute.
- Cover and cook for an additional 2 minutes.
- Serve immediately.
Nutrition Facts
Calories
36.20Fat (grams)
2.48Sat. Fat (grams)
0.37Carbs (grams)
3.50Fiber (grams)
1.71Net carbs
1.79Sugar (grams)
0.68Protein (grams)
1.21Sodium (milligrams)
130.46Cholesterol (grams)
0.00I found the book Vegetables Illustrated by Americans Test Kitchen very helpful, if you would like to order your own copy click the link https://shop.americastestkitchen.com/veg-illustrated.html
