September
September in Britain truly feels like harvest time, with an abundance of both summer's last hurrah and autumn's vibrant new offerings!
Apples, artichoke, aubergine, beetroot, bilberries, blackberries, broccoli, butternut squash, carrots, celeriac, celery, chestnuts, chillies, chives, cob nuts, coriander, courgettes, cucumber, damsons, elderberries, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, mint, onions, oregano, pak choi, parsley, pears, peppers, plums, potatoes, pumpkin, radishes, raspberries, redcurrants, rocket, rosemary, runner beans, sage, shallots, sorrel, spring onions, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms.
Here's a closer look at some of September's seasonal gems and the different ways to enjoy them:
Cucumber
Cucumbers last longer if they are kept in the fridge in their original packaging. If they don’t come in packaging wrap them in a paper towel and place them in a zip-top bag.
There is no need to peel cucumbers or remove their seeds, simply wash them before use.
For a tasty Fattoush salad, combine cucumbers with tomatoes, gem lettuce, radishes and pitta breads before adding a simple dressing.
Pickling is a great way to preserve a glut of cucumber as cucumbers don’t freezer well due to their high water content. Why not try this great cucumber pickle from Riverford.
Cucumber soup is perfect for a hot day! Love and Lemons have just the recipe, simply blend cucumbers with yogurt, dill, and a touch of garlic for a cooling, creamy soup. Cucumber raita is a perfect accompaniment to our warm and spicy Black bean chilli.
Sweetcorn
If you are buying fresh sweet corn with husks, store it in its husks in the veg drawer in the fridge.
Sweetcorn cobs also freeze well. Remove husks and all the corn silk then put them straight into the freezer.
Grilled sweetcorn is so tasty and great fun to do, coat with butter, chili flakes, or Parmesan before grilling for a smoky, sweet treat.
You can add cooked sweetcorn to a variety of salads, why not try our Burrito Salad Bowl or Chickpea-No-Tuna-Sweetcorn Salad.
Plums
Plums ripen very quickly so store them in the vegetable drawer in the fridge.
Cut any surplus plums in half, put them on a tray and freeze, then transfer frozen pieces into a reusable freezer bags.
Plum crunch is a variation on a traditional crumble. It is a great way to use up leftover cake and fruits.
Chutney goes well with cold cuts or cheeses and makes a lovely gift. It’s never too soon to start thinking about Christmas, so why not plan ahead and try making this Plum Chutney recipe from BBC Good Food.
September also means that our hedgerows are full of blackberries, perfect for foraging. The season is short so stack up your freezer to enjoy them throughout the year.
