What's in season
In season in September
40 fruits, vegetables and herbs from our recipes are at their best in September in Northern North America. Cook them now, when they taste best and travel least.
New this month
- Pumpkin
- Sweet potato
Last chance
- Blueberry
- Cherry tomatoes
- Corn and peppers
- Cucumber
- Fresh basil
- Fresh cilantro
- Fresh dill
- Fresh green beans
- Peach
- Shallot
Vegetables
- Bok choy1 recipe
- Broccoli4 recipes
- Butternut squash2 recipes
- Cabbage3 recipes
- Carrot28 recipes
- Celery6 recipes
- Cherry tomatoes5 recipes
- Corn1 recipe
- Corn and peppers1 recipe
- Cucumber10 recipes
- Eggplant3 recipes
- Fresh cilantro3 recipes
- Fresh green beans3 recipes
- Fresh parsley8 recipes
- Green bell pepper3 recipes
- Iceberg lettuce1 recipe
- Kimchi2 recipes
- Leeks2 recipes
- Onion64 recipes
- Parsnip1 recipe
- Pumpkin1 recipe
- Red bell pepper6 recipes
- Red cabbage3 recipes
- Sautéed onion1 recipe
- Shallot1 recipe
- Spinach15 recipes
- Tomato29 recipes
- Tomato passata1 recipe
- Tomato passata3 recipes
- Zucchini9 recipes
Fruits
- Apple1 recipe
- Blueberry4 recipes
- Peach1 recipe
- Raspberries3 recipes
Herbs
- Fresh basil9 recipes
- Fresh dill2 recipes
Also in season
- Baby potatoes2 recipes
- Russet potato2 recipes
- Sweet potato3 recipes
- Waxy potatoes1 recipe
Recipes for September
Every seasonal ingredient in these recipes is in season in September.
Sardine Salad Toast with Tomato and Skyr
Creamy mashed sardines with skyr and Dijon are folded with juicy diced tomato, then piled onto crisp whole wheat toast. Removing most of the tomato seeds keeps the topping fresh without making the bread soggy.
Whole-Wheat Mac and Cheese with Pumpkin and White Beans
Pumpkin and white beans blend into a thick sauce that coats the macaroni, while Gruyere melts in at the end. Mustard and nutmeg give the sauce a sharper, warmer edge.
Pasta with Red Lentil-Parsnip Sauce and Goat Cheese
Red lentils break down around tender parsnip to make a thick pasta sauce. Fresh goat cheese is a pleasure on its own. A perfect eat-lancet friendly autumn dish.
Rough-Cut Lasagna Pasta with Sardines and Roasted Eggplant Sauce
Lasagna sheets broken into uneven ribbons catch a thick sauce of roasted tomatoes, eggplant and onion. Oat cream softens the tomato’s acidity, while sardines added at the end stay in pieces.
Chocolate Peanut High-Protein Overnight Oats
Thick chocolate overnight oats with a clean peanut finish and enough skyr to make the jar properly substantial. Chia seeds set the mixture into a spoonable breakfast by morning.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Soy Yogurt Protein Bowl with Banana, Blueberries and Peanut Butter
Cool plain soy yogurt is topped with banana, blueberries, natural peanut butter, and granola. The fruit brings freshness while the granola adds a firm crunch to the creamy base.
Raspberry Almond Skyr Cake
This raspberry almond skyr cake has a tender, close crumb with bright pockets of fruit and a mild almond finish. Skyr and applesauce keep the slices moist, while ground oats and chia give the batter enough structure to cut cleanly after cooling.
How we decide what is in season
Each ingredient in our catalogue has the months it is harvested locally in each region. This page lists the ones our recipes use that are in season in September, and leaves out those available all year, such as grains, dried legumes and oils. Seasons shift with the weather and the place: treat it as a guide, and trust your market.