We earn a commission for products purchased through some links in this article.
Make sure you know what foods are in season with our seasonal food calendar. It’ll work out cheaper, your fruit and veg will taste better and it’s more nutritious.
When foods are in season, there’s more of it which means lots of supermarket deals and 2-for-1 offers. Bulk-buy and you can freeze joints of meat which might be more expensive in another month, or for example, when tomatoes are in season, make a batch of herby sauce and freeze in containers for pastas and soups.
Take a look below to see what fruit and vegetables are in season each month and browse some of the recipes you could make…
- January seasonal food
- February seasonal food
- March seasonal food
- April seasonal food
- May seasonal food
- June seasonal food
- July seasonal food
- August seasonal food
- September seasonal food
- October seasonal food
- November seasonal food
- December seasonal food
- green beans
- Bok choy
- Brussels sprouts
- Field cucumber
- Field tomatoes
- Summer squash (including zucchini)
- Fruit and Vegetables in Season in September
- Fruit in Season in September
- Vegetables in Season in September
- Herbs & Nuts in Season in September
- What fruit and vegetables are in season in September in Italy?
- In Season Fruit and Vegetable Shopping Guide
January seasonal food
Chicken livers on toast with pomergranate seeds
The parties are over, we’re all carrying a little extra Christmas weight, so time to get healthy. Oranges and lemons are coming into season, root veg like parsnips and swedes are in abundance, and salmon makes its seasonal debut.
Kiwi fruit (in season from mid-Jan)
Lemons (coming into season)
Oranges (coming into season)
Beetroot (end of season)
Celery (end of season)
Rhubarb (coming into season)
Duck (end of season)
Goose (end of season)
Rabbit (available, but at its best Jul-Dec)
Fish and seafood
Salmon (coming into season)
Our favourite seasonal January recipes
Salmon pasta with leeks and creme fraiche
Roast root veg
Easy leek and potato soup
Cauliflower in three-cheese sauce
Rhubarb and orange tart
February seasonal food
Only the hardiest of veggies are around in February – the only newcomer is purple sprouting broccoli – but there’s lots of lovely seafood in season. Keep the winter blues away with hearty recipes made with February’s seasonal foods.
Apples (Bramley) (end of season)
Clementines (end of season)
Pears (end of season)
Brussel sprouts (end of season)
Kale (end of season)
Mushrooms (wild) (end of season)
Parsnips (end of season)
Potatoes (maincrop) (end of season)
Purple sprouting broccoli (coming into season)
Swedes (end of season)
Turnips (end of season)
Rabbit (available but at its best Jul-Dec)
Turkey (end of season)
Venison (end of season)
Fish and seafood
Haddock (end of season)
Mussels (end of season)
Our favourite seasonal February recipes
Steamed purple sprouting broccoli with goat’s cheese
Grilled cauliflower soup
Mussel and shallot broth
Carrot and parsnip hotpot
Chicken with baked rhubarb
March seasonal food
In March, the weather (hopefully!) warms up, getting you in the mood for lighter dishes with spinach, spring onions and watercress coming into season. Enjoy the last of the mussels and oysters.
Lemons (end of main season)
Oranges (end of main season)
Passion fruit (end of season)
Pomegranates (end of season)
Celeriac (end of season)
Leeks (end of season)
Peppers (coming into season)
Purple sprouting broccoli
Shallots (end of season)
Spinach (comes into season mid-March)
Spring onions (coming into season)
Rabbit (still available)
Turkey (still available)
Fish and seafood
Mussels (end of season)
Oysters (end of season)
Our favourite seasonal March recipes
Spinach pie with peperonata
Goat’s cheese with watercress salad
Garlic and wine mussels
Sausage and spring onion meatball pasta
Creamy spinach and roasted vegetable lasagne
April seasonal food
asparagus burrata and prosciutto toast
Enjoy early spring in April and the seasonal foods that come with it, the most well-known, of course, being lamb. Asparagus and apricots make their debut, and it’s also the season for tuna and crab.
Apricot (coming into season)
Asparagus (coming into season)
Cauliflower (end of season)
Purple sprouting broccoli (end of season)
Lamb (coming into season)
Rabbit (still available)
Turkey (still available)
Fish and seafood
Crab (coming into season)
Tuna (coming into season)
Our favourite seasonal April recipes
Slow roast shoulder of lamb
Greek lamb casserole
Smoked salmon and asparagus omelette
Tuna steaks with tomato butter
May seasonal food
May is the month when seasonal food gets really colourful, with peas, carrots and cherries coming into season, along with aubergines and rocket. The first of the new potatoes arrive, sardines and pollock are available too.
Cherries (coming into season)
Aubergines (in season from late May)
Carrots (in season from late May)
New potatoes (coming into season)
Peas (coming into season)
Rhubarb (end of season)
Rocket (coming into season)
Watercress (coming into season)
Rabbit (available, but at its best Jul-Dec)
Fish and seafood
Pollock (pollack) (in season from mid-May)
Sardines (in season from end of May)
June seasonal food
Summer really kicks off in June. It’s the best month for broad beans, pak choi and courgettes, while strawerries, raspberries, blueberries and tomatoes have started to ripen. Haddock and mackerel also come into season.
Blueberries (coming into season)
Raspberries (coming into season)
Strawberries (coming into season)
Tomatoes (coming into season)
Artichokes (globe) (coming into season)
Broad beans (in season mid-June)
Courgettes (coming into season)
Fennel (coming into season)
Pak choi (in season end of June)
Spinach (end of main season)
Turnips (summer season crop in season)
Rabbit (available but best Jul-Dec)
Fish and seafood
Haddock (coming into season)
Mackerel (coming into season)
Our favourite seasonal June recipes
Red berry shortcake
Smoked mackerel and spring onion jacket
Creamy spinach and haddock fillets
Broad bean and pepper salad
Pak choi with cannellini beans and garlic
Green and red salad stack
Fennel and salmon parcels
July seasonal food
Berries are in season and blackberries make their first appearance, along with melon and peaches. Sweetcorn, broccoli, beetroot and courgettes come into season and seafood lovers can enjoy fresh, seasonal scallops.
Blackberries (coming into season)
Melon (coming into season)
Peaches (coming into season)
Asparagus (end of season)
Beetroot (coming into season)
Broccoli (in season from end of July)
Cucumber (coming into season)
New potatoes (end of season)
Potatoes (maincrop) (coming into season)
Spring onions (end of season)
Sweetcorn (coming into season)
Turnips (summer season crop)
Rabbit (main season begins)
Fish and seafood
Scallops (from mid-July)
Our favourite July seasonal recipes
BBQ sweetcorn with lime and chilli butter
Rabbit in red wine sauce
Scallop, bacon and lamb’s lettuce salad
August seasonal food
Mediterranean vegetables are everywhere in August, berries are still going strong, broccoli is abundant and nectarines come into season. Think salads and smoothies. There’s lots of fish and seafood around too.
Cherries (end of season)
Kiwi fruit (end of season)
Nectarines (coming into season)
Strawberries (end of season)
Celery (coming into season)
Venison (may still be available)
Fish and seafood
Our favourite August seasonal recipes
Iced berry smoothies
Broad bean crostini
Fruity chicken salad
Crab, pea and redcurrant salad
Warm broccoli and chicken salad
September seasonal food
September marks the end of summer berries, but there’s lots of other fruit like apples, plums, grapes, figs and pears. Pumpkin, squash, kale and leeks make their debut, lamb makes a comeback and it’s the start of the mussels season.
Apples (Bramley) (coming into season)
Apricots (end of season)
Blueberries (end of season)
Grapes (short season to October)
Figs (coming into season)
Peaches (end of season)
Pears (coming into season)
Plums (coming into season)
Raspberries (end of season)
Broad beans (in season until early Sep)
Butternut squash (coming into season)
Celeriac (coming into season)
Cucumber (end of season)
Kale (coming into season)
Leeks (coming into season)
Pak choi (end of season)
Pumpkin (coming into season)
Duck (coming into season)
Goose (coming into season)
Venison (coming into season)
Fish and seafood
Mussels (coming into season)
Tuna (until end Sep)
Our favourite seasonal September recipes Lamb cutlets with pumpkin
Leek and pear tart
October seasonal food
Autumn’s still great for fruit and veg. It’s the start of the season for wild mushrooms, cranberries and shallots, while squash and pumpkin are widely available. Oysters start their season and it’s turkey time too.
Blackberries (end of season)
Cranberries (coming into season)
Grapes (end of season)
Melon (end of season)
Nectarines (end of season)
Plums (end of season)
Tomatoes (end of season)
Aubergines (until mid-October)
Broccoli (end of season)
Carrots (end of season)
Courgettes (end of season)
Fennel (end of season)
Mushrooms (wild) (coming into season)
Peas (end of season)
Peppers (end of season)
Rocket (end of season)
Shallots (coming into season)
Sweetcorn (end of season)
Swedes (until mid-Oct)
Turnips (winter crop coming into season)
Lamb (end of season)
Turkey (coming into season)
Fish and seafood
Oysters (coming into season)
Prawns (end of season)
Salmon (end of season)
November seasonal food
Root vegetables like swedes and parsnips sweeten in the November frost and as the festive season approaches, chestnuts, clementines and passion fruit are easy to come by. It’s also the season forthe love-hate Brussels sprout.
Clementines (coming into season)
Figs (end of season)
Passion fruit (coming into season)
Artichokes (globe) (end of season)
Brussels sprouts (in season from end of Nov)
Butternut squash (end of season)
Watercress (until early Nov)
Fish and seafood
Crab (end of season)
Our favourite seasonal November recipes
Clementine custard tart
Buttered swede with crispy bacon
Brie and cranberry torte
Brussels sprouts with chestnuts
Steak with parsnip mash
December seasonal food
It’s the season to be jolly in December as goose, duck and of course, turkey are in the shops. Cauliflower comes into season, as does sweet pomegranate, while hardy veggies like parsnip, swedes, turnips and sprouts are easy to find.
Cranberries (end of season)
Pomegranate (coming into season)
Cauliflower (in season from mid-Dec)
Fish and seafood
Pollock (pollack) (until start of Dec)
Our favourite seasonal December recipes
Roast turkey with chestnut, sage and apple stuffing
Roast goose with apple and bay leaves
Beetroot and pomegranate soup
Celeriac, carrot and pearl barley bake
Tana Ramsay’s Clementine tart
What’s your favourite month or season for fresh produce? Do you love summer berries or is it spring vegetables that win you over? We’d love to hear your thoughts so join the conversation over on our Facebook page!
You know those projects that are supposed to be quick and easy but turn out to be anything but? Story of my life. It was definitely the case with this guide to September produce. Of course, I picked one of the most abundant months to get started!
I’m excited to get the ball rolling on this new monthly series about seasonal produce. I designed the series for my mom, who hesitates at the farmers’ market when she’s not sure what to do with that beautiful local produce at home. It’s also for Dana, who uses seasonal lists to plan upcoming blog recipes but mentioned that none of them are particularly attractive. It’s for all of you who requested more seasonal recipes and resources when I asked how to make this website work better for you.
Naturally, produce peaks at different times in different areas of the U.S., so this is a general guide to the produce you’ll likely find at farmers’ markets around this time of year. You’ll find some short preparation tips for each type of produce, plus recipe lists for each (which include other bloggers’ recipes as well as my own).
I owe a BIG thank you to Becky at The Vintage Mixer, for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. Check out her September post for a cute, illustrated list that you can download to use as a desktop background or screensaver (it’s free!). Tag your seasonal produce and recipe pics #eatseasonal on Instagram so we can go check them out!
So, ta da! I hope you like this new series. I am, of course, open to suggestions for improvement, and if you like it, you can look forward to seasonal posts published around the first of every month!
You know fall is coming because apples are here. I love crisp, chopped apples in salads with blue cheese and apple slices dipped into peanut or almond butter. Conventionally grown apples are exposed to lots of pesticides and then coated with wax, so organic apples are definitely worth the extra expense. Apples elsewhere:
- Apple Pancake by Love and Lemons
- Apple Spice Sorbet by My New Roots
- Chopped Salad with Quinoa, Sweet Potato and Apples by Sprouted Kitchen
- Gummy Bear Sangria by My Name is Yeh
View more C+K apple recipes ↣
Plump, juicy, sweet blackberries are a snack in themselves. They’re also lovely in baked goods and make a simple dessert when served with whipped cream. As a general rule, buy organic berries (they soak up pesticides). Blackberries elsewhere:
- Blackberry Almond Skillet Cake by Turntable Kitchen
- Blackberry Crisp Ice Cream by Naturally Ella
- Blackberry Mango Fruit Leather by A House in the Hills
- Two-Bite Blackberry Jam Bites by Oh, Ladycakes
As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:
- Asian Quinoa Broccoli Slaw by Mountain Mama Cooks
- Ginger Broccoli with Forbidden Rice by A House in the Hills
- Roasted Broccoli Grilled Cheese by Two Peas and Their Pod
- Simple, Salty, Sweet + Nutty Broccoli Soba by The First Mess
View more C+K broccoli recipes ↣
I can’t get enough cabbage! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:
- Kale and Cabbage Coleslaw with Marcona Almonds by Foodie Crush
- Pasilla Chile and Lime Cabbage Slaw by Sprouted Kitchen
- Sesame-Crusted Avocado and Cabbage Spring Rolls by Naturally Ella
- Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw by Mountain Mama Cooks
View more C+K cabbage recipes ↣
Watery baby carrots have been tarnishing grown-up carrots’ reputation for years. I love to turn full-sized raw carrots into “noodles” with my julienne peeler or “ribbons” with a regular peeler. Carrots are also fantastic when well roasted—leave them in the oven until they are deeply caramelized and golden. Carrots elsewhere:
- Carrot Cake Baked Doughnuts by The Fauxmartha
- Carrot Green Chimichurri by Love and Lemons
- Carrot Soup Recipe with Roasted Chickpeas by Vintage Mixer
- Quick Pickled Carrot Spears by Simple Bites
View more C+K carrot recipes ↣
Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture. I was skeptical about cauliflower crust pizza, but it can actually be pretty good! Cauliflower elsewhere:
- Cauliflower and Roasted Garbanzo “Rice and Peas” by The First Mess
- Raw Cauliflower “Couscous” Greek Salad by Vintage Mixer
- Roasted Cauliflower and Chickpea Tacos by Two Peas and Their Pod
- Shaved Cauliflower Salad by Happyolks
View more C+K cauliflower recipes ↣
Sweet corn can be grilled, roasted or eaten raw. Raw corn marinated in sour lime juice is especially delicious, as is slightly charred corn that has been grilled in the husk. To avoid genetically modified corn, buy organic. Corn elsewhere:
- Corn and Goat Cheese Pizza by Sprouted Kitchen
- Green Rice Salad with Nectarines and Corn by Not Without Salt
- Pickled Corn Succotash Salad by Dolly and Oatmeal
- Grilled Corn and Pasilla Pepper Salad by Foodie Crush
View more C+K corn recipes ↣
Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water. Cucumber elsewhere:
- Chili Lime Cucumber Noodles on Salted Watermelon by The First Mess
- Dill Cucumber Salad by Foodie Crush
- Grandma’s Cucumber Salad by Lauren’s Latest
- Ottolenghi’s Green Gazpacho by Yummy Supper
View more C+K cucumber recipes ↣
Eggplant can be hard to love at times. I like cubed, roasted eggplant in pasta, and creamy baba ghanoush, which is similar to hummus, with pita bread. Eggplant pairs especially well with garlic, lemon, parsley, basil, onions and bell peppers. Eggplant elsewhere:
- Grilled Eggplant Parmesan Nachos by Climbing Grier Mountain
- Grilled Eggplant Rolls With Cream Cheese And Herbed Millet by Naturally Ella
- Quinoa Crusted Eggplant Parmigiana by Kitchen Confidante
- Spiced Eggplant and Cucumber Salad by A Couple Cooks
Licorice-flavored fennel can be an acquired taste, but I can’t get enough of the crisp texture and delicate flavor. I like to shave raw fennel super fine for salads and slaws, which is made easier with a mandoline. Fennel elsewhere:
- Fennel And Apple Salad With Toasted Fennel Vinaigrette by Not Without Salt
- Grilled Fennel and Quinoa Salad by The First Mess
- Pasta With Fennel, Arugula and Lemon by Sprouted Kitchen
- Spanish Carrots with Fennel, Toasted Hazelnuts and Slide Ridge Honey Wine Vinegar by Vintage Mixer
I love grapes, but I don’t have any recipes that call for them! I recently discovered the magic that is roasted grapes. Roasted grapes are sweet, jammy and delicious on goat cheese crostini. Grapes elsewhere:
- Chocolate Covered Grapes by My Name is Yeh
- Grape, Avocado and Arugula Salad by Gimme Some Oven
- Grape Salsa on Goat Cheese Crostini by Sprouted Kitchen
- Pickled Grapes by Not Without Salt
Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar. I’m afraid I only have one green bean recipe (click on the above photo for a summery quinoa, feta, and green bean salad). Green beans elsewhere:
- Crunchy Bean, Quinoa and Carrot Salad by Green Kitchen Stories
- Green Bean and Toasted Almond Salad by A House in the Hills
- How To Build A Grilled Green Bean Salad With Ingredients You Already Have by Simple Bites
- Roasted Garlic Green Beans with Lemon and Parmesan by Edible Perspective
I’m obsessed with kale. You’re obsessed with kale. We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:
- Kale, Spinach and Pear Smoothies by Joy the Baker
- Kale Caesar Salad with Crispy Garbanzo Bean Croutons by Mountain Mama Cooks
- Kale with Japanese Sesame Dressing by Yummy Supper
- Mushroom and Kale Grilled Cheese by Foodie Crush
View more C+K kale recipes ↣
Hydrating summer melons are a treat in themselves. Get your fill of watermelon, cantaloupe and honeydew while you still can. Try throwing big slices of melon onto the grill for more savory applications. Melons elsewhere:
- Cantaloupe Lime Popsicles by Kitchen Confidante
- Fig And Melon Salad With Creamy Lemon Vinaigrette by Not Without Salt
- Jalapeño Watermelon Margaritas by Gimme Some Oven
- Salted Cantaloupe Honey Sorbet by Simple Bites
View more C+K watermelon recipes ↣
Fresh, local peaches are the epitome of summer. Feel free to eat them whole over the sink. You can grill pitted and halved peaches for salad or dessert, or bake chopped peaches in any number of fruity, juicy desserts. Peaches elsewhere:
- Grilled Stone Fruit and Almond Mascarpone Dip by Desserts for Two
- Grace’s Spicy Peach Jam by Love and Lemons
- Grilled Halloumi and Peaches with Dukkah by My New Roots
- Grilled Portobello and Peach Burgers by Green Kitchen Stories
View more C+K peach recipes ↣
Pears can be finicky. They’re generally more grainy than their cousins, the apples, and ripeness is fleeting. They are delicious, however. Pears play nicely with blue cheese and balsamic vinegar in sweet-and-savory salads. In desserts, they’re lovely with warming spices, cream, honey and lemon. Pears elsewhere:
- Easy Honey-Sweetened Pear Butter by Gimme Some Oven
- Grilled Pears with Cinnamon Drizzle by A House in the Hills
- Sautéed Pear and Plum Salad by The Year in Food
- Whole Wheat Pancakes with Pears by The Vanilla Bean Blog
View more C+K pear recipes ↣
Peppers! Spicing up dinner in the New World for as long as we can remember. September is prime time for rich, vibrant peppers. Look for bell peppers, jalapeños, poblanos and more. Peppers elsewhere:
- Blistered Shishito Peppers by Spoon Fork Bacon
- Lentil Stuffed Peppers by Kitchen Confidante
- Panzanella with Cherry Tomatoes and Bell Peppers by A Couple Cooks
- Red Pepper Pasta with Mushrooms and Spinach by What’s Gaby Cooking
View more C+K bell pepper recipes ↣
Who doesn’t love a crispy potato? Roasting cubes of potatoes brings out way more flavor than boiling them. Varieties outside of the standard Russet (especially the more colorful potatoes) tend to offer more nutritional value. Buy organic! Potatoes elsewhere:
- Crispy Baked Garlic Matchstick Fries by Minimalist Baker
- Game Day Potato Skins by What’s Gaby Cooking
- Potato Breakfast Gratin with Red Peppers & Parmesan by The Kitchn
- Roasted Potato and Paprika Chickpea Salad by A House in the Hills
View more C+K potato recipes ↣
Shhh, don’t tell, but pumpkins actually aren’t all that flavorful by themselves. The pumpkin craze that strikes every fall is really just a collective craving for creamy texture and warming spices. It’s a pretty irresistible combination, for sure. Roast fresh pumpkin for savory dishes or toss it into the food processor to make homemade pumpkin purée. (The moisture content in homemade pumpkin purées can vary significantly, which is why most bakers opt for canned.) Pumpkins elsewhere:
- Homemade Pumpkin Pasta by Minimalist Baker
- Mini Pumpkin Empanadas with Vegan Spelt Crust by What’s Cooking, Good Looking
- Pumpkin and Coconut Muffins by Green Kitchen Stories
- Roasted Pumpkin and Goat Cheese Frittata with Arugula Salad by Naturally Ella
View more C+K pumpkin recipes ↣
How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:
- Breakfast Tacos with Avocado Radish Salsa by The Year in Food
- Charred Corn Tacos With Zucchini-Radish Slaw by Smitten Kitchen
- Radish and Egg Salad Sandwiches by A Couple Cooks
- Super Simple Radish Salad with Crème Fraiche by Yummy Supper
View more C+K radish recipes ↣
Good raspberries are transcendent. They can be hard to come by because they don’t keep as long as other berries. Ripe raspberries are sweet, tender but not mushy, and pretty much perfect as is. They go great with cream, lemon, vanilla, almonds, honey and other berries. Raspberries elsewhere:
- Double Chocolate Raspberry Brownies by Oh, Ladycakes
- Quick and Easy Raspberry Fool by Foodie Crush
- Raspberry Chia Jam by A House in the Hills
- Raspberry Ripple Buckwheat Porridge by My New Roots
View more C+K raspberry recipes ↣
Summer squash and winter squash collide in farmers’ markets this time of year. Summer squash varieties (like zucchini and yellow squash) have a thin skin that doesn’t require peeling. Most winter squash (like butternut and kabocha, but not delicata) have thick skins that usually need to be removed. Squash elsewhere:
- Summer Squash Pasta with Green Goddess Dressing by Sprouted Kitchen
- Vegan Zucchini and Yellow Squash Gratin by Minimalist Baker
- Zucchini Bread Pancakes by Smitten Kitchen
- Zucchini Summer Skillet with Poached Eggs and Garlic Brown Butter Baguettes by How Sweet Eats
View more C+K summer squash recipes ↣
Tomatoes are in full swing right now. Ripe tomatoes don’t need much help when it comes to preparation—a sprinkle of sea salt and a drizzle of olive oil is about all you need. Raw and roasted tomatoes are also amazing with garlic and basil. I’m pretty obsessed with burst cherry tomatoes—whether roasted or cooked in a pan on the stovetop—they never let me down. Tomatoes elsewhere:
- Chopped Tahini Salad with Crushed Pine Nuts and Mint by Dolly and Oatmeal
- Heirloom Tomato Salad Recipe by 101 Cookbooks
- Pesto and Roasted Tomato Omelet by Edible Perspective
- Roasted Cherry Tomato Bowls by Love and Lemons
- Super Powered Tomato and Basil Collard Wraps by The First Mess
View more C+K tomato recipes ↣
Looking for an ingredient that didn’t make the list? Check my new ingredient index for relevant recipes.
More resources you might appreciate: fruit and vegetable tools you actually need, 16 recipes that pack well for lunch (see also, lunch packing tips) and 10 fresh and filling salad recipes.
September might be the best time of the year for fresh fruits and vegetables. Farmers’ markets, and even big-box grocery stores, seem to be overflowing with beautiful produce ripe for the picking. And if your eyes are bigger than your tummy, there are easy ways to preserve this month’s bounty so you can enjoy fresh flavours throughout the late fall and winter. Here’s what you should shop for (and make) well in to October.
Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Emily Howes.
You can get apples year-round in Canada, but they’re at their peak in the fall. If you’re feeling extra festive, head out to an orchard and pick your own—here’s a handy guide to apple varieties.
- Peanut butter apple crisp
- Apple cobbler
- Parsnip, apple and leek soup
Beet salad. Photo, Erik Putz.
Beets keep well for months, which is why they’re usually associated with winter. They’re also hearty and sweet, but nevertheless, they’re yummy all throughout the year.
- Roasted beet salad with tahini dressing
- Beet-cured salmon gravlax
- Chocolate beet brownies
Blueberry crumb cake. Photo, Erik Putz.
We’re approaching the end of blueberry season, so pop as many in your mouth while you still can!
- Blueberry crumb cake
- Blueberry pie
- Smoky brie with wild blueberry sauce
Celeriac “ramen.” Photo, Erik Putz.
Find local varieties of bok choy in store during the summer and into the fall.
- Celeriac “ramen” in mushroom-miso broth
- Sesame green beans and bok choy
- Bok choy salad
Maple Brussels sprouts. Photo, Erik Putz.
Brussels sprouts have come a long way from being one of the most loathed vegetables at the supermarket. Eat them roasted or shredded and raw in a super healthy salad.
- Maple Brussels sprouts
- Baked salmon with acorn squash and Brussels sprouts
- Kale salad with Brussels sprouts and cranberries
Cauliflower tacos. Photo, Sian Richards.
This superstar veggie is incredibly versatile, which is probably why it’s so popular.
- Cauliflower tacos
- Chicken fried cauliflower rice
- Mint cauliflower tabbouleh
Slow cooker split pea and ham soup. Photo, Erik Putz.
Along with being a veggie platter staple, celery provides depth of flavour to soups and stews—it’s also essential to garnish a Caesar.
- Slow cooker split pea and ham soup
- Creamy celery and fennel soup
- Buffalo chicken burger
Grilled corn. Photo, Erik Putz.
Sweet cobs of corn, doused in butter and salt, are one of the season’s greatest gifts. Enjoy the good stuff before the frost sets in.
- Pesto-parmesan grilled corn
- Corn pasta salad
- Filipino grilled corn
Roasted eggplant with tahini sauce. Photo, Erik Putz.
Eggplants are at their peak right now, so while you can enjoy them year-round, you’ll want to plan a few eggplant-filled meals now.
- Roasted eggplant with sumac-tahini sauce
- Thai eggplant dip
- Rigatoni pasta with eggplant and ricotta
Cucumber and potato salad. Photo, Roberto Caruso.
Greenhouse-grown cucumbers are available year-round, but you’ll find cukes grown outside, which are typically wider, only until October.
- Cucumber potato salad
- Peanut and pork ramen
- Cucumber-jalapeno mocktail
Herbed cherry tomatoes. Photo, Erik Putz.
Nothing beats the flavour of sun-ripened, field tomatoes—the greenhouse varieties don’t even come close. Eat them raw, or preserve them to enjoy throughout the winter.
- Tomato and zucchini tartlets
- Herbed cherry tomatoes
- Tuscan white bean and tomato pasta
Ginger-garlic glazed ribs. Photo, Roberto Caruso.
Garlic can be stored year-round, but it’s harvested from July to October, so celebrate the season with dishes that pack some serious bite.
- Middle Eastern garlic sauce (toum)
- Herb and garlic turkey
- Glazed ginger-garlic ribs
Grape sorbet. Photo, Sian Richards.
If you want to buy locally grown grapes, you should shop for them in September (and perhaps try some Canadian-made wine while you’re at it).
- Spatchcock roast chicken with grapes
- Grape sorbet
- Warm chicken salad with roasted grapes and chèvre
Leek and pancetta galettes. Photo, Erik Putz.
Leeks provide so much flavour to savoury dishes. Just be sure to wash them well and don’t eat them raw (they just don’t taste that good before they’re cooked).
- Leek and pancetta galette
- Skillet chicken pot pie
- Roasted cauliflower and leek pasta
Shrimp quesadillas with nectarines recipe. Photo, Roberto Caruso.
Nectarines and peaches can be used interchangeably, but there are a few difference between these popular stone fruits—namely, peaches have fuzzy skin, while nectarines are smooth (and sweeter!).
- Grilled nectarine crumble
- Shrimp quesadillas with nectarines
- Chicken, nectarine and plum stir-fry
Peach upside down cake. Photo, Erik Putz.
Peach season its reaching its grand finale, so enjoy this limited-time fruit while you still can!
- Peach upside-down cake
- Peach cobbler muffins
- Cornbread panzanella salad with peaches, chicken & tomatoes
French toast with roasted plums. Photo, Erik Putz.
Plums make the perfect snack as-is, but they’re even more delicious when baked, roasted or turned into jam.
- Financier plum cake
- French toast with roasted plums
- Roasted plum chutney
Raspberry pie. Photo, Roberto Caruso.
Prolong summer by buying pints of raspberries. Eat them plain, stir them into yogurt, or better yet, bake with them.
- Raspberry and streusel coffee cake
- Raspberry pie
- Raspberry charlotte
Summer squash (including zucchini)
Pesto and zucchini noodles. Photo, Erik Putz.
Summer squash (immature squash that has soft, edible skin), which includes both green and yellow zucchini, is what you want for dinner in September. It’s the ideal way to slowly ease your way into heartier fall cooking.
- Pesto and zucchini noodles
- Grilled zucchini and pear salad
- Chocolate zucchini muffins
Fruit and Vegetables in Season in September
Don’t forget to download the free printer friendly guide to fruit and vegetables in season in September!
September has creeped up on us this year, don’t you think? So I’m back sharing the best of what fruit and vegetables are in season this month. September is the month of blackberries, courgettes and runner beans, but the shops are bursting with cheap homegrown produce this month. Take a look!
Fruit in Season in September
Blackberries ( try this blackberry and vanilla jam recipe and if you have some left over then here’s a clever trick on how to make blackberries last longer!)
Elderberries (try this delicious spiced elderberry syrup)
Vegetables in Season in September
Brussels Sprouts (try this tasty Brussels Sprout Gratin)
Cabbage – Red, White, Savoy and Spring Green
Lettuce – Cos and Iceberg
Squash (try roasting your butternut squash seeds to make a tasty snack too!)
Wild Mushrooms (see my post on how to dry mushrooms if you have too many!)
Herbs & Nuts in Season in September
There’s so much tasty produce on offer that I don’t know where to start! What are you cooking/baking this month? Print off the free guide to help you out!
Images: 1. By Dwight Sipler , via Wikimedia Commons / 2. / 3. Flickr User Sampsa / 4.
What fruit and vegetables are in season in September in Italy?
Welcome back to our monthly appointment with fruit and vegetable seasonality. September holds a great responsibility: a major season change, the beginning of Fall harvest and the need for new nutrients that will sustain us through the work year ahead. Here’s our brand new list of what fruit and vegetables are in season in September in Italy.
Even though Italians have cooking and eating seasonal produce in their DNA, lately mass distribution and globalization have confused these annually, natural guidelines, making the calendar distinction in our shopping bag a little fuzzy.
Strong and peppery, with spiky leaves that boast a slight ‘bite’ to them, arugula (or rocket) is the perfect addition to a mixed green salad. If you see ‘rucola’ or ‘rughetta’ for sale on the market stall, grab it while you can –– fresh, organic arugula is in season between July and September, so better get your fill while it’s still in the market!
The sweet, strong aroma and flavor of basil graces Italian tables until the end of September. I am already in mouring. Fortunately I can preserve the magic of basilico by pounding the last fresh harvest in a pestle and mortar (or blitzed in short bursts in a food processor) with garlic, pine nuts, pecorino and olive oil to make pesto.
Like cabbage and cauliflower, broccoli is a cruciferous (brassica) and is sometimes known by its Italian name, Calabrese. Its tight clusters of deep green buds and thick, edible stems are a great source of Vitamin C and calcium. Go for firm, bright green, undamaged heads (if it’s yellow its already past its peak) and firm stalks. In season between late spring to November.
Available in Italy at its best between June and October, carrots are some of the most versatile root vegetables around, thanks to their sweet flavor, which means they can be used raw or cooked, in both sweet or savory dishes. Particularly tender and sweet, young, thin carrots are best purchased with their feathery greens still attached. Trivia: Did you know that up to the Middle Ages, all carrots were purple? The orange variety was first developed in 16th-century Netherlands by patriotic growers who bred it in tribute to king William I of Orange.
he unsung hero of the vegetable world is available year round but is at its best from September to May. Knobby, odd-shaped celeriac is recognizeable in the market as the weird root with rhino-tough skin. The surprise is the subtle, celery-like flavor, with nutty overtones. Try it as mash, in big-flavored, slow-cooked stews, or in its classic form, and as they do en France, as a remoulade.
In season in Italy between July and September, cukes are cucurbits, which means they’re from the same family as the melon, zucchini and squash. Usually more than 90% water, cetrioli originated in India, cultivated for at least 3,000 years, and probably introduced to other parts of Europe by the Greeks or Romans. These are reported to have used cucumbers to treat scorpion bites, bad eyesight, and to scare away mice. Available July to September.
Eggplant (or Aubergine) are at peak season between May and September. Whether slender, speckled and striped, or bulbous, glossy, deep purple zepplin-like, melanzane are a staple in southern Italian cuisine. Eggplant’s mildly smoky flavor and flesh that’s spongy when raw but soft and meaty when cooked, lends itself to a large number of very popular Mediterranean dishes, like “melanzane alla parmigiana” (Eggplant Parmesan) for example, in which the aubergine slices are fried and then layered with tomato sauce, cubed mozzarella and fresh basil, dusted with grated Parmigiano and then baked in the oven.
Fennel’s typical bulb is delightful eaten raw, with a texture that is crisp and the flavor assertive and anisseedy; while when cooked, fennel bulbs taste sweeter and the texture is softer, almost buttery. Available May to December, the fronds of the fennel bulb are also a welcome aromatic addition to Sicilian pasta dishes and other Mediterranean preparations.
Part of the lily, or “allium” family, of which onions are also a member, aglio (garlic) is one of the most indispensable ingredients around, and plays a pivotal role in Mediterranean cuisine. The dried bulbs, assembled in braids, are available all year round, but fresh garlic appears in Italian markets between June and October. Bulbs are composed of many individual cloves enclosed in a thin papery white, mauve or purple skin. The flavor is fiery, pungent and crunchy when raw, as it cooks it becomes more mellow and creamy. Sauteéd in olive oil, garlic is used as a flavor punch in many recipes, sauces, stews and meat roasts. Rub a raw, peeled clove on toasted slices of homestyle bread and drizzle with cold-pressed olive oil with a dash of sea salt for the ultimate bruschetta experience.
I know what you’re thinking: “I can open a bag of frozen green beans any time of year” but what a pity it would be to miss out on the fantastic flavor of in-season green beans! Green beans, also known as string beans, or snap beans are now in season, and are a delicious summer legume with an impressive antioxidant capacity. Available fresh between July and September, so get your green bean action on.
Kohlrabi (cavolo rapa)
Looking something like a Sputnik rocket in vegetable form, with a squat bulb and antennae-like shoots, kohlrabi is part of the cabbage family. The Italian name cavolo rapa translates as ‘turnip cabbage’ and the mild, sweet flavor is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colors, pale green and the less common purple. Available all year round, kohlrabi is at its best from mid-July to mid October, but peaking in August-September. Contains awesome amounts of potassium, magnesium and Vitamin C.
Mint is at its peak from May to September: look for bright green, perky leaves that aren’t wilting. There are several types of mint, each with its own subtle difference in flavor and appearance. The most popular type is spearmint, with its pointy, serrated leaves and a familiar refreshing taste. Peppermint has longer, darker leaves and a stronger flavor and is popular in desserts and confectionary. In Italy, and Rome in particular, mentuccia (a wild-growing variety known as calamint, nepetella, or Emperor’s mint) is commonly added to braised artichokes, frittata or tripe.
Fresh peas are available almost all year round and at their peak between May and November. As is the case with all types of legume, they are best eaten just-picked, either raw in salads or braised in butter with pancetta and shallots.
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colors, and are related to chilies. Whatever color you find them (at their peak between the end of July and October) they’re all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest. You can also find longer, pointed examples, locally called peperone corno (horn), which are sweeter still, and the sweetest are the miniature friggitelli, which look like unripened green chili peppers, but that once tossed in a pan with just a drizzle of olive oil and an unshelled clove of garlic, reveal a sweet and smoky flavor.
Samphire has vibrant green stalks, somewhat similar to baby asparagus, with a distinctively crisp and salty taste. It grows in rocky, salt-sprayed regions along the sea coast or in seaside marsh areas. It is sometimes called sea asparagus or sea pickle. It can be used raw in salad, though it tends to be very salty so it’s more often boiled or steamed for a few minutes. In season July through mid-September.
The bitter, earthy flavor of spinaci is distinctive and particularly complements dairy products and eggs. Available between April and December, the milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables – two minutes max!). Watch out, since it also reduces dramatically in volume during cooking.
Available all year round, but best from July through to early November, Swiss chard is also known as just plain chard, and has large, fleshy, tender deep green leaves and thick, crisp stalks. Different types of chard have different colored ribs – some are white, some are a golden orange and some are red (called ruby or rhubarb chard) – there’s even rainbow chard, but there’s very little difference in taste between these.
Most pomodori have a sweet, gently tangy flavor and are sensational both raw and cooked. The number of tomato varieties run into the thousands, and they vary in size from the huge steak tomato to tiny cherry tomatoes. As end-of-summer progresses, new varieties of tomatoes will continue ripen on the vine, so now be looking out for the oval Piccadilly, or the oblong San Marzano, and other local heirloom varieties.
Zucchini are at their best from June until September. The best variety is the ribbed “romane” which when young and just-picked, come topped with a beautiful, edible orange flower. You can stuff courgette blossoms with mozzarella or ricotta and a suspicion of oil-packed anchovy, dip in light batter and deep fry; or toss them in olive oil until just wilted, then stir through pasta. Zucchini flowers don’t last so buy and cook them on the same day. They go well with mild cheese like mozzarella or ricotta, crispy pancetta, pasta, as topping for pizza… the list goes on.
Gala variety apples are in season at the end of summer, and the ones I’ve tasted this year are phenomenal. At their best between September and November – crisp and juicy or more yielding, according to variety – apples are a good source of vitamins A and C, as well as fiber. An apple a day… you know the drill.
Available from the end of July to mid-October, blackberries locally called more in Italian, are wonderfully juicy, bursting with vitamin C and great eaten raw (straight from the hedge!). They can be also cooked in coulis and pies. Look for plump, shiny, tender berries, with none that are mushy or moldy. If you buy a punnet, check that the underside isn’t stained – that means the lower level of berries has been crushed.
Although not juicy, the fig is an incredibly sensuous and luscious fruit, with a delicate aroma and sweet flavor. Originally from Asia, figs are now grown across the Mediterranean and there are hundreds of different varieties, with colors ranging from green to purple/black. At their peak in Italy between August to early September, markets display green varieties as early as mid July, perfect addition to pizza bianca and prosciutto sandwiches! Have an abundance of figs? Watch this video.
The key to purchasing a good quality melon is to find one that’s ripe, which is sometimes a challenge because oftentimes they are picked while still unripe. There are many clues that you can look for to find a ripe melon, a reliable one is smelling the bottom of the cantaloupe (also called the blossom end, opposite from the stem end where the vine was attached). Unripe cantaloupes are likely to have a very faint smell, or no smell at all. Ripe cantaloupes on the other hand, have that spectacular, explosive cantaloupe aroma. To enjoy melon beyond the marriage with paper thin slices of prosciutto, you can purée the cantaloupe pulp along with peeled soft peaches to make a refreshing seasonal cold soup. Or you can slice honeydew melons in half horizontally, scoop out seeds and use each half as a container in which to serve fruit salad splashed with ruby port. Available in Italian markets until October.
Available through September, nectarines are the smooth-skinned variety of peach native to China, similarly flavored to peaches with slightly more acidity. The flesh can be light pink, yellow or white and is delicate and sweet. Nectarines are high in vitamins A, B, and C, and are lower in calories than peaches.
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Roughly the size of a tennis ball, they are covered with a velvety down, and most commonly have a red-flecked yellow skin and golden yellow flesh, except for white peaches, which have a pink-blushed cream skin and pinky white flesh. Although the most common are spherical, it’s possible to find flat, disc-shaped varieties of peaches locally called tabacchiere, because they are said to resemble old fashioned tobacco snuff boxes. In the English-speaking world I’ve seen these called Saturn peaches, in season only until September, so hurry!
In season from September through to January, pears boast sweet, granular flesh which is delicate and that bruises easily when ripe, so always buy slightly underripe (they should be firm but not hard). Pears ripen from the inside out! Great paired with aged cheese…
Prickly Pear (fichi d’india)
In season September through November, prickly pears – also known as cactus fruit – typically grow on the flat pads of a the nopal, a Central American native cactus that populates many southern Italian regions. A sweet, creamy pulp is concealed by a thorn-studded skin. To get past the prickly exterior and into their sweet, succulent soul you’ll need kitchen tongs, a sharp knife, tweezers and a pair of hefty gardening gloves.
Plum season in Italy extends from late June peaking in August, through Late September. Like all stone fruit, plums are relatives of the peach, nectarine and the almond, so not easily tolerated by people who suffer from nut allergy. The European plum is thought to have been discovered around 2,000 years ago, originating in the area near the Caspian Sea. Even in ancient Roman times, there were already over 300 varieties of European plums! Favorite Italian varieties are the oblong purple cosce di monaca (nun’s thighs) and the tiny, round and green Regina Claudia. Plums are a very good source of vitamin C, they are also a good source of vitamin K, copper, dietary fiber, and potassium.
Available from June to September, raspberries have a wonderfully intense, sweet taste, and many consider them to be the finest flavored of all the ‘frutti di bosco’ berries. As raspberries are very delicate, try not to wash them (if organic – or better, self foraged in the wild – there’s no need to). Just pick off any bits of stalk or leaf and serve with cream or gelato.
Thought to have originated in Africa, watermelon’s crisp, sweet flesh is phenomenally juicy and refreshing, and an Italian summer staple. There’s a saying in Rome on cocomero, that goes, “magni, bevi e te lavi ‘a faccia” –– describing how the fruit allows you to simultaneously eat, drink and wash your face. Watermelon is great cut into wedges, chopped into fruit salads, which can be added with crumbled ricotta salata and mint for an original twist. Get your watermelon fix as late as October.
What fruits and vegetables are in season where you live?
In Season Fruit and Vegetable Shopping Guide
In season produce may taste better + cost less.
The list below is a general guide to when veggies and fruits are in season in the Pacific Northwest. Some differences will occur because of varied weather in some areas of the Pacific Northwest or weather changes from year to year. The items with an asterisk (*) after them are not grown in the Pacific Northwest but they are listed because they are popular and can be bought in the Pacific Northwest.
Year-round mostly for sale at a steady price: Bananas*, Garlic, Mushrooms, Onions, Potatoes
December: Beets, Brussels sprouts, Cabbage, Carrots, Grapefruit*, Kale, Oranges – navel*, Spinach, Winter squash
January: Beets, Brussels sprouts, Cabbage, Carrots, Grapefruit*, Kale, Oranges – navel*, Winter squash
February: Cabbage, Grapefruit*, Kale, Oranges – navel*, Winter squash
March: Grapefruit*, Oranges – navel and valencia*
April: Asparagus, Grapefruit*, Oranges – navel and valencia*, Rhubarb
May: Asparagus, Grapefruit*, Kale, Lettuce, Oranges – navel and valencia*, Rhubarb, Spinach