Annie Southam
One of the best things you can do for your body is to eat more vegetables. September seasonal vegetables are rich in flavor and work as a side dish or an impressive vegetarian entree. Pay attention to the veggies that are harvested each month and start building your recipe file. This makes grocery shopping more fun and will give your menus extra variety. You will look forward to farmer’s markets each month and your body will thank you for the nutrients of local produce!
September Seasonal Vegetables + Variety
Time to get creative with carrots. Explore September seasonal vegetables at your local farmer’s market and try new varieties. Rainbow carrots are as delicious as they look. Pair them with protein-rich chickpeas and top them with a light herbed crème fraîche sauce. A little bit of French gourmet doesn’t have to be labor-intensive and makes a huge difference in pulling a meal together.
Farro and chickpeas:
1 cup dried farro, rinsed
1 teaspoon olive oil
1 teaspoon lemon juice
1 clove garlic, pressed or minced
½ teaspoon salt
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Roasted carrots:
1 pound slender heirloom carrots, scrubbed clean and patted dry (I didn’t peel mine)
1 tablespoon olive oil
¼ teaspoon ground cumin
Salt and pepper
Spiced pepitas:
3 tablespoons pepitas (green pumpkin seeds)
½ teaspoon olive oil
Pinch of cumin
Pinch of chili powder
Pinch of salt
Herbed crème fraîche:
⅓ cup Vermont Creamery crème fraîche
1 tablespoon chopped fresh parsley
2 teaspoons water
Salt and pepper, to taste
Garnish:
1 more tablespoon chopped fresh parsley
Click here for full recipe and ingredients. Thoughtful ingredients and fresh carrots contribute equally to the success of this recipe. A quick kitchen timesaver is to forego peeling carrots—all they need is a good scrub.
The Month For Meal Prep
As school ramps up and we hit the middle of Q3, life starts to feel pretty frantic. Meal prep just makes life easier. Prep September seasonal vegetables over the weekend and reap the benefits throughout the week. Hearty appetizers work equally well as quick lunches or light dinners. Portobello mushrooms contain copper, which is essential for storing iron properly. Make sure to pat them dry before cooking because they hold a lot of water.
Garlic butter:
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms, tem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (optional)
Click here for full recipe and instructions. We love a good caprese salad and this recipe is a tasty twist. Stuffed mushrooms can be frozen for up to 3 months, so make a double batch.
Nuovo Italiano
Just when we thought we were done with Brussels sprouts, we started pairing them with prosciutto. Give September seasonal vegetables some Italian flair in an autumn-inspired pizza. Brussels spouts have an impressive amount of antioxidants and are among the most powerful cold-weather superfoods. Harvesting them later in the season also reduces any bitterness so that makes their Vitamin C content extra sweet.
Ingredients:
3 tablespoons extra virgin olive oil
8 fresh sage leaves
1 pound mixed wild mushrooms or cremini mushrooms, sliced
kosher salt and pepper
2 tablespoons butter
1 clove garlic, minced or grated
1/2 cup fresh herbs, roughly chopped (I like basil and thyme)
1 pound brussels sprouts, shredded
1/2 pound pizza dough, homemade or store-bought
2 tablespoons apple butter
1 pinch crushed red pepper flakes
8 ounces fresh burrata cheese
1 1/2 cups shredded provolone cheese
3 ounces prosciutto, torn
Click here for full recipe and ingredients. This pizza is quite salty, which gives Brussels sprouts the extra punch they need. If you want to save some time, you can find pre-shredded sprouts as well.
Always Bet on Beets
Beets pack an impressive amount of nutrients compared to their calorie count. Get back to your roots with September seasonal vegetables that boast a superfood reputation. Specifically, beets are great for detoxing and help boost energy. They will help you get out of a slump and back in action due to the amount of nitrates and soluble fiber. Plus, they have just enough sweetness that they are delicious when paired with goat cheese or crisp apples.
Ingredients:
1 medium beet, shredded or spiralized
3 medium carrots, shredded or spiralized
a handful of parsley
juice of 1/2 lemon
1 apple, diced
1/2 cup raw pumpkin seeds
3 Tbsp olive oil
2 Tbsp balsamic vinegar
salt to taste (optional)
Click here for full recipe and ingredients. This salad is a medley of fall fruit and vegetables that will get you back in the swing of things. You will love the pumpkin seed topping and the crunch you get with every bite.
Falling For Fall
Eating vegetables in season can help harmonize your body as you give it the vital nutrients it needs. September seasonal vegetables are: artichokes, asparagus, beets, bell peppers, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chile peppers, corn, cucumbers, lettuce, mushrooms, onions, potatoes, snap beans, spinach, squash, tomatoes, and zucchini. Enjoy these easy recipes and stay tuned for next month’s batch of vegetables to try.