September foods can vary – you might get cooler weather or you might get an Indian summer with lots of extra ripe tomatoes, aubergines and chillies. Either way, hunting down some tasty seasonal foods will save you some cash or get you the best of the best.
Bon appetit! What will I be looking out for at the market?
Fruit: apples, bilberries, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, juniper berries, Kentish cobnuts, loganberries, pears, plums, raspberries, sloes. Imported melons, nectarines and peaches.
Vegetables: all salad leaves, asian greens, aubergines, beetroot, broccoli, late summer cauliflower, celery, chillies, chives, courgettes, cucumbers, fennel, globe artichokes, green beans (French and runner), green and red cabbage, horseradish, kale, kohlrabi, leeks, marrows, peppers, pumpkins and squashes, radishes, red onions, rocket, salsify and scorzonera, samphire, shallots, sorrel, spinach, spring onions, swedes, sweetcorn, summer squash, tomatoes, watercress, wild mushrooms (ceps, chanterelles, oyster, puffball, shaggy ink cap and more).
Fish and shellfish: black bream, brown and rainbow trout, brown hen crabs, brown shrimp, clams, Dover sole, eels, lobster, mussels, native oysters, pilchards, plaice, prawns, scallops, sea bass, signal crayfish, skate, sprats, squid, turbot.
Meat, poultry and game: Michaelmas goose, Autumn lamb, grouse, partridge, venison at its best, wild duck.
Cheeses: Double Gloucester, Farmhouse Cheshire. Brie de Meaux.
I think I’m going to have a go at making some baked marrow or squash this week. I’m leaving a couple of courgettes to grow into marrows in the back garden, so fingers crossed they’ll be ready soon. And I’m also going to grab a big slice of Brie de Meaux to have in baguettes or in a baked fondue. Mmmmmm, tasty!
What are you going to cook?
