September - Best Seasons Pickings & Recipes
what's in season, what you should buy, what you should cook
Best Seasonal Produce - to add to your basket UK side of the pond
September is one - if not “the” - favourite month in my kitchen. It may be a busy one as harvesting time arrives, but I just love the Autumn colours. Living in Herefordshire, I am spoilt!
I am expecting a peculiar harvest as we have had such a strange summer. I would not be at all surprised if our lack of sunshine means we are picking later and longer this year?
But enough of my gabble, and the obligatory discussion about the British weather - we should crack on as we have so much to talk about and recipes to share.
Vegetables and Salad
Phew - brace yourselves, because there is a lot going on! I have teamed a few veggies together to make it less overwhelming.
I recommend, when you read the list, think about your favourites and how you could potential preserve them for winter eating. This will help to reduce air miles on imported fruit and veg’ come winter, as well as save money and time shopping at a later date.
aubergines
artichokes
beetroot
broccoli (calabrese, autumn sprouting)
brussels sprouts
cabbage (green, red)
cardoon
celeriac
celery, cucumbers
chillies
courgettes, marrows, pumpkins and gourds.
endive
fennel
green beans (French, runner)
horseradish
kohlrabi & pak choi
lettuce, chicory and salad leaves
leeks
parsnips
peppers
spinach & watercress
spring onions
swedes & turnips
sweetcorn
tomatoes
Foraging
You may be surprised to see hops in the list below! Herefordshire is continuously battling with the county of Kent to be the largest grower of hops in the UK.
Thousands of people would flock to Herefordshire in days gone by, often on specially commissioned trains. Hop Picking is hard & messy graft and although pickers were poorly paid, often camping out in the hop fields, pickers regarded it as their annual holiday and it was a huge community event.
I lived in a converted hop kiln for 20 plus years and when I married we partied in the back garden. We did not have conventional confetti, but bio-degradable hop leaves and festoons of hop bine garlands!
The majority of hops grown will head to making beer and we are lucky to have a large number of microbreweries in the county, so the hops do not have to travel far.
Wild hops can be found in the hedgerow and their scent is soporific. Why not consider harvesting, drying and making “Hop Pockets” mini pouches containing dried hops, so named after the original bags that the petals were loaded into. The perfect gift for a friend to pop under their pillow if they suffer with insomnia. And if your friends are lucky enough to sleep well - why not gift a local bottle of beer to celebrate the harvest?
Check out our cheese of the month - which is coated in nettles!
Fruit
Look out for a lot more UK grown pulses and beans which yoyo between fruit and veg’ in classification. They are an exciting addition to the choice on offer!
cobnuts/hazelnuts
first/early chestnuts
bilberries / blaeberries
blackberries
crab apples
damsons
elderberries
hops
horseradish
rosehips
rock samphire (rock)
Mushrooms apples (inc crab apples)
blackberries
blueberries
damsons
figs
grapes
greengages
loganberries
medlars
melons (greenhouse grown)
pears
plums
quince
raspberries
tayberries
Herbs
Still with a huge choice of fresh herbs to choose from, this is the perfect time to be considering drying herbs for winter use. I have already made a start and you may have spotted on my social that a friend delivered a mass of bay leaves to me. They are already dried and ready for use!
If you enjoy or want to start using infused oils and vinegars (which are so easy to make), this is the time to make your own. Do not buy the small bottles of vinegar or oil as this will prove expensive, ask your local greengrocer if they are able to order in a 5 litre bottle which is much more economical. Just remember not to put all of your used bottles into the recycling, use them rather than having to buy new ones. I quite like using the wide necked bottles that passata comes in.
Basil, chervil, chives, coriander, dill, fennel, lovage, marjoram, mint, oregano, parsley, rosemary, sage, sorrel, tarragon, thyme, winter savory.
Along with the hardy bay, parsley etc….
Remember to label and date the jars if drying.
A New One for me
Horehound is one that I have not heard of before. Having done a little research it grows in the US as well as the UK. According to Professor Google, it is an expectorant herb that helps loosen bronchial secretions and makes the elimination of mucus easier. Sounds like it is one worth knowing about!!!
Meat and Game
UK Game Shooting Seasons
Species
England, Scotland, Wales ( ESW ) Northern Ireland (NI)
Pheasant
October 1st–February 1st ESW
October 1st–January 1st NI
Partridge
September 1st–February 1st ESW
October 1st–January 31st NI
Grouse
August 12th–December 10th ESW
August 12th–November 30th NI
Ptarmigan
August 12th–December 10th
September is proving to be a month of discovery! I have never heard of a Ptarmigan. Here is a little of what I found out courtesy of Google about the mysterious bird!
The rock ptarmigan (Lagopus muta) is a medium-sized game bird in the grouse family. It is known simply as the ptarmigan in Europe.
It is the official bird for the Canadian territory of Nunavut,[where it is known as the aqiggiq, and the official game bird for the province of Newfoundland and Labrador. In Japan, it is known as the raichō, which means "thunder bird".
As well as the regular staples to be found in the butchers counter this month, the following will start to arrive. I am going to put my hand in the air and say I am not too keen on game and struggle to get my head around shooting for fun, although I absolutely do understand the benefits for land management i.e. venison.
The thought of eating one of my favourite animals “the hare” is a big NO NO for me.
grouse
guinea fowl
hare
lamb
partridge
pheasant
ptarmigan
snipe
venison
wild duck
wild geese
woodcock
Fish
The variety of fish that are now available in the fishmongers shop will be growing in number as we are now out of their spawning period.
There will also be an extensive choice of shellfish from cooler coastal waters. Always check when buying your fish that it has been sustainably fished. Our oceans and waters are really paying the price for overfishing and we can do our bit to help them recover.
brill
cockles
coley / saithe
spider crab
dab & flounder
gurnard (grey)
haddock (please check sustainability)
hake - An excellent all rounder and easy to cook
herring / mackerel - Delicious oily fish - I suggest buying filleted if you are a novice
monkfish - The tail is a great cut and more economical. Cook on the bone.
mussels
oysters - There is an “R” in the month so Oysters are back
plaice
pollock - a great alternative to cod
pouting / bib
Dover / common sole /lemon sole
lobster
sardine
sprat / whitebait
wild turbot - My favourite, but still very costly!
winkles and whelks
Helen’s Cheese of the Month
Cornish Yarg
Cornish Yarg is a nettle wrapped semi hard cheese made from grass rich Cornish milk. Tangy under its natural rind and slightly crumbly in the core. The smaller truckle is covered in wild garlic leaves.
Made at Lynher Dairies, Yarg is an award-winning cheese and is made in open vats using full fat milk from their own herd and other carefully selected Cornish farms. Every single truckle comes from their small rural dairy near Truro.
Book Recommendations for September
Set to take over the world - this month’s book recommendation is from local food heroes “The Beef Boys”. Definitely one for the carnivores, this long awaited sharing of their fabulous burger recipes has finally arrived and is not a disappointment!!
Their first and flagship burger restaurant is in Hereford, but has since expanded and with regular TV appearances by the founders, they are really set to hit the big time.
I was excited to take Lisa and her husband, Mark there last year when they visited and they gave it the US thumbs up!
Top Link Recommendations
Lots of useful information can be found on this website and educational videos!
The Marine Conservation Society
Offering really sound advice on food swaps!
Best Seasonal Produce on the US Side of the Pond
Oh boy, I definitely have a hard act to follow after Jane’s extensive list of September seasonal goodies!
Because the US is enormous, it’s hard to peg down what’s in season in every single state in every single season. It’s fun to research what produce is appearing in farmers markets and grocery stores outside my state of Washington, though! I will try to keep it brief, though, because with 50 States to cover, if I listed everything in season you’d have a 3 hour long Substack to read!
I like to think of September as the “bridge” season — you can still find Summer produce in the market, but Fall produce is also starting to appear. Strawberries, peaches, nectarines, and plums are sticking around for a little longer, but figs, butternut squash, and Brussels sprouts are now in the mix.
September is a great month to dust off your soup pot and make soups that aren’t too heavy — tomato soup, for example, is a fabulous way to use the remaining bounty of Summer tomatoes. Plus, you can easily freeze it in silicon containers for nights you’re too busy or don’t feel like cooking.
The mild weather — sunny days and cooler evenings — means we can save the hearty soups and full on comfort meals for next month.
Like Jane, I’m curious to see what flourishes this month — our Summer weather has been all over the place with crazy high temperatures some weeks, and then rain (and even some lightening and thunder storms) other weeks.
Leaves are just starting to change…….so we’ll see what harvest our Fall brings!
Vegetables/Salad
Artichokes
Broccoli
Brussels Sprouts
Cauliflower
Celery Root
Cucumber
Green Beans
Kohlrabi
Leeks
Parsnips
Rutabaga
Salsify
Shallots
Shelling Beans
Squash
Sweet Onions
Sweet Potatoes
Herbs
Basil - the cooler wet weather hasn’t made my basil very happy, so hoping our warm up over the next few days inspires it to keep going!
Chives - my chives are still flourishing!!
Cilantro (Coriander)
Dill
Mint
Oregano
Parsley
Rosemary
Sage - honestly, the one herb I’m not a fan of — but if you love it, now’s the time to grow it!
Tarragon - as far as herbs go, this is one of my absolute favorites. It reminds me of my godmother, who was French, and her perfect juicy roast chicken dinner
Thyme
Fruit
Apples - FINALLY!! So excited to see all our varieties of apples appear in the farmers markets!
Blackberries
Blueberries
Cantaloupes
Figs
Grapes
Huckleberries
Kiwi
Pears
Cheese
There are a wide variety of cheeses that, due to the amount of time they are aged, achieve peak flavor in the Fall.
Aged Cheddar - Cheddar that has been aged for 6-12 months tends to reach maturity in the fall, offering a rich, sharp flavor.
Comté - This is a French cheese with a really lovely nutty flavor, and is made from summer milk. It’s often aged for about 4-6 months, making it excellent in September.
Gruyère - Another Alpine cheese typically aged for several months, Gruyère develops a deep, savory flavor when September rolls around.
Camembert - Made from cow's milk, Camembert is at its best in the late summer and early fall when it reaches the perfect creamy texture and robust flavor. Great if you love cheese with a strong, forward flavor.
Pecorino Romano - While available year-round, Pecorino made from spring and summer milk is often fully aged by September, giving it a rich, sharp taste.
Brie - This soft cheese is also ideal in September when it’s perfectly ripe, creamy, and buttery.
Cheese tip: If you’re serving cheese on a charcuterie board, take it out of the refrigerator about 1 hour before serving. This will allow the cheese to come to room temperature which enhances the flavor.
Game
I’m not a big fan of game, but I do know that Fall is the beginning of hunting season. I always suggest asking at your local butcher, or meat stand at a farmer’s market for what’s in season. Be sure to also inquire as to how the meat was raised and harvested. It’s important to be aware and buy meat (game or otherwise) that has been humanely and responsibly raised.
Fish
One of the perks of living in the PNW is always having a plethora of fish to choose from!
Albacore Tuna
Bonito
Calico bass
Coonstripe shrimp
Herring
Lake whitefish
Mahi mahi
Mussels
Oysters
Pacific halibut
Pacific Salmon
Pink shrimp
Ridgeback prawn
Shad
Smallmouth bass
Spiny lobster
Swordfish
Walleye
White seabass
Yellowtail
Jane’s recipes
Welsh Rarebit
If there is a top three of recipes that you most identify with Wales, Welsh Rarebit is definitely on it, together (for me) with Welsh Cakes & Bara Brith. Athough I do love a bowl of Cawl! The spices are a more recent addition (18th century) but the original can be found on the menu since at least the 1500!!! It is recorded as Welsh “caws pobi” - Welsh for grilled cheese.
I confess now to having used a Herefordshire ale and rest assured, no rabbits are harmed in the making of this delicious snack/meal.
Serves 4
Ingredients
4 this slices of sourdough bread
225g/8-9oz grated tasty cheddar cheese / hard cheese or a Welsh Caerphilly
25g/1oz butter
4 tablespoons of ale/beer (Chill and serve the rest with your Welsh Rarebit)
1 tablespoon Worcestershire Sauce
1 tablespoon mustard
1 tablespoon plain flour
Pinch cayenne pepper
Instructions:
Set the bread to one side.
Mix all of the remaining ingredients together in a bowl to form a paste.
Grill only one side of the bread. On the untoasted side of the bread, spread the rarebit paste.
Under a low/medium grill, cook the cheese topping until it is golden brown and cooked through.
Serve with a garnish (beetroot relish works really well) and a tumbler of beer!
Sausage and Home Made Baked Beans
Serves 6
Home cooked baked beans are a revelation. So delicious and easy to make. You can opt to use dried beans and soak them, or you can use pre-soaked and cooked tinned or in jars. This is a great way to use up a surplus of ripe tomatoes. The purist will remove the seeds & skin from the tomato - I blitz the whole tomato in a blender. You can buy ready prepared passata (in the US look for tomato puree).
I would usually wash and drain the beans but I have chosen to use a brand “The Bold Bean Co” - the beans are set in bean stock, so everything was added to the bean pot. I was however guarded about the amount of salt I added.
This recipe freezes well, so if you don’t need the full quantity, batch freeze. Great for winter lunch boxes!!!
Ingredients
Butchers pork sausages (large) 2 per person.
500g/1lb haricot beans (white beans)
1 onion, peeled and cut into quarters
2 bay leaves
heaped teaspoon of dried thyme or a large bunch of fresh
200g /8oz smoked bacon lardons
150ml /6fl oz maple syrup
1 tablespoon Dijon mustard
400ml passata - sieved tomato (in the US look for tomato purée)
salt and freshly ground black pepper
Foodie Notes: For Chilli beans add 2 x finely chopped red chillies
Instructions
You can bake these beans in the oven at 150’c/300’f/gas 2, but I used the “high” setting on my slow cooker and cooked them for 4 hours.
Tip the beans into the chosen cooking pot - large oven safe pot if using the oven, or the pot of your slow cooker. Add the onion, bay leaves and thyme, the passata (tomato puree), mustard & maple syrup. Scatter the lardons over the top and season with salt and pepper. Swill out your tomato container with 150ml water and add to the pot.
Give the pot contents a gentle stir to combine the ingredients and cook for 4 hours, checking every now and again. If the sauce is cooking down too quickly add more water. When ready the beans should be coated with a lovely thick, but still runny, sauce. Check the seasoning. Leave on the “stay warm” setting of the slow cooker or reduce the temperature of your oven, while you cook the sausages to accompany the beans.
If you have used fresh thyme remove the stalks and the bay leaves before serving.
I serve mine rustic style. The sausages join the beans in the cooking pot, which is taken to the table, with a pot full of creamy mash or baked potatoes and grated cheddar cheese.
Apple Cushion (1975)
Anyone who knows me will know I am a hoarder of old cookbooks and recipes. This is a fun recipe that I found amongst my mother’s collection and it will appeal to a “certain age group”.
My Mum was an avid BBC Radio 2 listener and would listen to Terry Wogan while preparing our breakfasts and then on to Jimmy Young and his current affairs programme. She obviously applied for some recipes from his show to be sent to her and this is hysterical. The recipe arrives with the name and address of the person who provided the recipe featured - even their occupation. In this case this recipe was provided by Mr Searle from Exeter who was a crane operator! The charms of an age pre social media!
I have changed things up a bit - of course!
Ingredients
150g/6oz self raising flour
150g/6oz unsalted butter - softened
75g/3oz caster sugar
2 medium eggs (beaten)
A little milk to mix
1/2 teaspoon vanilla bean paste
2 x large cooking (Bramley apples), peeled and sliced
50g/2oz soft brown sugar
50g/2oz mixed dried fruit
50g/2oz dried apricots chopped into small chunks (I use a scissors)
juice of 1 lemon
20g/1oz flake almonds (optional)
If making the cake in a blender/mixer add 1/2 teaspoon baking powder.
Instructions
Grease a Swiss roll tin with butter and line the base with parchment.
Preheat oven to 180’c /375’f /gas 5
Cream together the soft butter and the castor sugar with a wooden spoon. Beat in the egg a little at a time, beating well after each addition. Add the vanilla paste and stir through the mixture.
Using a metal spoon fold in the flour. If the mixture is not very loose, add a drop of milk to make the cake mix soft, but not runny!
Spread the mixture into the baking tin.
Sprinkle the lemon juice over the cake mix. Then layer on the apple slices, evenly over the top of the cake mixture. Sprinkle with the dried fruit and apricot bits and then evenly sprinkle over the soft brown sugar and flaked almonds if using.
Bake in the oven for 25-30 minutes.
Serve hot or cold with custard or cream.
Lisa’s Recipes
Sautéed Cinnamon Apples
Ingredients
3 apples, peeled, cored and thinly sliced - I love a mix of tart and sweet (Gala, Honeycrisp, Golden Delicious, etc)
5 tablespoons of unsalted butter
1 tablespoon ground cinnamon
3 tablespoons granulated sugar
1 teaspoon vanilla extract
squeeze of lemon juice
a pinch of salt
Directions
Add the apples to a large mixing bowl, stir in the ground cinnamon, sugar, vanilla extract, lemon juice and a pinch salt.
In a large skillet, melt butter over medium heat. Add the apples and cook until softened, about 15-20 minutes. Stir occasionally.
Taste and adjust seasonings — if your apples are tart, you might want an extra tablespoon of sugar.
Remove from heat and store in an airtight container in your refrigerator.
Reheat and spoon over pancakes, waffles, oatmeal, yogurt,
Carrot and Coconut Soup with Crispy Leeks
Ingredients
3 tablespoons coconut oil
1 pound carrots, peeled, chopped
1 apple, peeled, cored, and chopped
1 large yellow onion, chopped
2 medium leeks, white and pale-green parts only, 1 chopped, 1 thinly sliced
2 garlic cloves, chopped
1 -2 sprigs of fresh thyme leaves, finely chopped
1 tablespoon finely grated peeled ginger
Kosher salt, freshly ground pepper
4 cups low-sodium chicken broth (you can also use vegetable broth)
One 13.5-oz. can unsweetened coconut milk
Parmesan cheese — to sprinkle on top
Instructions
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add carrots, apple, onion, chopped leek, garlic, thyme and ginger. Season with a pinch of salt and pepper, and cook, stirring often, until vegetables begin to soften, about 5–7 minutes. Once the vegetables soften, add broth, coconut milk, and 1 cup water. Bring mixture to a boil then reduce heat, and simmer until vegetables are very tender, 20–25 minutes. You’ll know the vegetables are done when you can easily pierce them with a fork. Take the Dutch oven off the heat and with an immersion blender puree the soup. You can also puree the soup, in batches, in a blender.
While the vegetables are cooking, heat remaining oil in a small skillet over medium-high heat. Add sliced leek and cook, stirring often, until crispy and golden, about 5 minutes. Transfer to paper towels to drain; season generously with salt.
Serve soup topped with grated Parmesan and crispy leeks.
Pork Tenderloin with Pears and Shallots
Ingredients
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
1 1/4 pound pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 teaspoons all purpose flour
1 1/2 cups low-salt chicken broth
3/4 cup pear nectar
Instructions
Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.
Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
The baked beans sound lovely— I’ll try them as soon as our temps drop a bit (it’s still close to 100 degrees F here in Oregon.)