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.
Apples
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.
Beets
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.
Blueberries
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!
Bok choy
Celeriac “ramen.” Photo, Erik Putz.
Find local varieties of bok choy in store during the summer and into the fall.
Brussels sprouts
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
Cauliflower tacos. Photo, Sian Richards.
This superstar veggie is incredibly versatile, which is probably why it’s so popular.
Celery
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.
Corn
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.
Eggplant
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.
Field cucumber
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.
Field tomatoes
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.
Garlic
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.
Grapes
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).
Leeks
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).
Nectarines
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!).
Peaches
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 recipes
- Peach upside-down cake
- Peach cobbler muffins
- Cornbread panzanella salad with peaches, chicken & tomatoes
Plums
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.
Raspberries
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.
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.
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