September marks the end of summer and the start of fall, giving it somewhat of a split personality. What you choose to eat may depend upon your own feelings towards these seasons as well as the weather.
Sure, there’s still a week or two of summer left; but pretty soon, sunny days yield to chilly evenings, and barbecues turn into pig roasts by the fire pit. September starts a season full of lush eats! All you have to do is taste the season…….
Fall’s wet and sunny weather brings forth harvests of juicy plums, apples, and wild blackberries and blueberries. Crisp vegetables like carrots, arugula, sweet corn and kohlrabi are plentiful.
Hearty meats like lamb and venison, come into play; and for fish lovers, trout and lobster are on the chopping block.
Shopping for seasonal ingredients not only makes you savvy chef, but can save you some serious dough.
Here’s a quick list of what ingredients this season has to offer in alphabetical order:
Artichokes (globe), aubergines, beetroot, black bream, borlotti beans, broad beans, brown shrimps, brown trout, carrots, cauliflower, chard, chillies, courgettes, crab, cucumbers, fennel, French beans, garlic, John Dory, kohlrabi, langoustines, lettuce, lobster, mackerel, mushrooms, mussels, onions, oysters, pak choi, peas, peppers, pollack, potatoes, prawns, purslane, radishes, rainbow trout, rocket, runner beans, samphire, sardines, scallops, sea bass, signal crayfish, sole, sorrel, sprats, squash, squid, sweetcorn, sugar snap peas, tomatoes, trout, venison, watercress, grouse, rabbit, lamb, wild salmon, wood pigeon
Is your mouth watering? Well, I’m giving you two recipes to get started: My seasonal vegetables with shallot butter and my pan seared lamb chops with blueberry merlot reduction. Remember, food is fun! So make it your own.
As always feel free to hit me up on twitter with you culinary questions @EliseTDC and for more recipes visit my website at www.elisethedivachef.com