I see September as more of a new start than the new year.
Maybe it’s that back-to-school feeling still haunting me, maybe its because my birthday is in September (marking the beginning of a new year of my life)
Whatever the reason, I love that new-beginning feeling that comes in September
I’d rather have slightly-too-cold weather than too hot, any day. September is the season to shake out your woolly tights, kick booted-feet through piles of crispy leaves and start cooking warm food again.
In the spirit of new beginnings then, I’m starting this monthly blog series on seasonal foods. I’ll tell you what fruits, vegetables and herbs are at their best (in the UK) each month, and point you to some plant-based & gluten-free recipes featuring those very items.
This post is part of my new series on eating seasonally – every month I let you know what ingredients are in season and point you to some recipes using those ingredients.
What’s in Season in September?
- Broad Beans
- Butternut Squash
- French Beans
- Runner Beans
- Spring Onions
- Cavolo Nero
- Lamb’s Lettuce
- Pak Choi
- Swiss Chard
Also in season in September
- Cob Nuts
What to cook in September
- Simple tofu scramble [tomatoes]
- Orange, tomato & sunflower seed salad [tomatoes, kale]
- Black bean, broccoli & sweet potato bowl [broccoli]
- Lime & roasted aubergine curry [aubergine]
- 5-minute Moroccan salad [carrots]
- Gluten-free granola [apricots]
- Easy broccoli salad [broccoli]
- Winter squash & kale curry [butternut squash, kale]
- Purple cabbage stir-fry [cabbage, chestnuts]
- Apple & almond overnight oats [apples]
- Hedgerow blackberry & apple jam [apples, blackberries]