A soft grey has once again fallen upon us: a welcome relief for many as we embrace the cooler weather. Settling back into the beginning of autumn, the air will soon be perfumed with the smell of fallen orchard fruit and damp, earthy leaf litter. The temperature drops, and we once again return to the warmth of our kitchens, looking for comfort in heartier meals. September offers much in terms of produce. It sits at wonderful cusp between seasons, with many summer crops still in their peak harvest, as well as introducing a new wave of fantastic autumnal ingredients to your table.
As one of the most productive months of the year, you can’t go wrong celebrating both the end of summer and the beginning of a new season. We think there is no better way to do that than through the form of pies, crumbles and tarts. They are wonderful vessels for ripening orchard fruits of apples, pears, and plums, especially within the UK. Eating seasonally in this way not only maximises the flavour of the ingredients but also allows us to shop locally and enjoy what the area has to offer. Pies, crumbles and tarts are fantastic as they offer the choice of combination, variety, and creativity! All the following fruits are in season in September, and can unite wonderfully in your desserts: figs, pears, blueberries, apples, damsons, plums, and blackberries. If you have the opportunity, make the most of our woodlands and hedgerows, and consider going blackberry picking before the end of September, as it is the last peak month for the fruit. Foraging for seasonal ingredients can so easily elevate both the experience of preparing and enjoying the fruits of your labour (no pun intended!). If pastry-based desserts are not up your alley, we recommend combining these fruits in other ways such as fruit bars, especially good if you are also looking for back to school snacks!
September does not only offer fruit: tomatoes, cucumbers, runner beans, and courgettes are summer crops that are still available, and a new cohort of heartier veg can also be incorporated into your autumn repertoire. Beetroot, carrots, cabbage, cauliflower, and peppers lend themselves well to the cooler weather and can be enjoyed as roasted accompaniments in soups, or amazing additions to salads both raw and cooked. Cabbage, carrot, and beetroot do amazingly in slaws too, and as aubergine is also in season, consider deliciously stuffed aubergine and peppers as nutritious lunchtime bites.
It is that crossover period that September brings that means you have a fabulous arsenal in your kitchen pantry and fridge. You truly have the best of both worlds as you can continue to enjoy the fresher, lighter ingredients of summer, whilst also transforming your meals into indulgent autumnal centrepieces. The colours and flavours at your disposal are practically limitless. We hope you revel in the bounty of September and explore the seasonal harvest in all its glory!