September often feels like the doorway to autumn. In some places the heat lingers, but the arrival of apples and pumpkins in markets always makes the season feel official. This month’s harvest offers a wide variety of produce that’s perfect for both simple meals and more creative cooking. Here’s what to shop for and how to enjoy it.
Below are highlights of September produce and ideas for using each one.
Apples
Apples are a signature fall flavor. They’re great for cider, tea, baking, and fresh snacks. High in fiber and water, apples are filling and support digestion. They also make salads, grain bowls, and roasted dishes more interesting.
Recipe idea: Apple Pecan Farro Salad with Maple Vinaigrette.
Other apple recipe suggestions:
- Pork Chops with Apples and Butternut Squash
- Apple Pie Granola
- French Apple Thyme Tart
Blackberries
Blackberries are sweet and highly versatile: use them in baking, as a topping for ice cream or yogurt, or cook them down into a jam or compote. They also work nicely in cocktails or mocktails.
Recipe ideas: Blackberry Lavender Mojitos, Blackberry Arugula Chicken Salad, Blackberry Overnight Oats.
Broccoli
Roasted broccoli is a simple, flavorful side: olive oil, salt, and pepper transform it. For a lighter, savory boost, try garlic salt and nutritional yeast. Look for tight, green florets and firm stalks when buying.
Recipe idea: Oven-Roasted Broccoli with Nutritional Yeast.
Cabbage
Cabbage is a versatile cruciferous vegetable that supports digestion and provides vitamin C and vitamin K. Use it raw in slaws and salads or braise, sauté, or steam it as a warm side.
Recipe idea: Unstuffed Cabbage Rolls with ground turkey and rice.
Carrots
Carrots are known for supporting eye health, but they also supply soluble and insoluble fiber, vitamins, potassium, and antioxidants. Eat them raw, roast them with a glaze, or pickle them for bright flavor and crunch.
Recipe idea: Hot Honey Roasted Carrots.
Cauliflower
Cauliflower is a low-carb, nutrient-dense vegetable that can stand in for rice or mashed potatoes and even form a pizza crust. Roast it, puree it into soups, or use it in tacos for a satisfying texture.
Recipe idea: Easy One-Pot Roasted Cauliflower Soup.
Corn
Sweet corn on the cob is a summer classic—delicious with butter and salt. Kernels also brighten salads, tacos, and breads. Corn supplies energy, supports skin health, and can contribute to balanced blood sugar and cholesterol.
Recipe ideas: Mexican Street Corn Fries, Corn Fritters, Corn Chowder.
Cucumbers
Cucumbers are crisp, hydrating, and refreshing—perfect for hot days. They’re low in calories, provide antioxidants, and can even help manage blood sugar. Add them to salads, drinks, or chilled noodle dishes.
Recipe idea: Cold Sesame Noodles with Shaved Cucumber and Mango Salad.
Eggplant
Eggplant is a low-calorie, high-fiber option that absorbs flavors beautifully. When prepared well—grilled, roasted, or baked—it makes a flavorful, heart-healthy addition to many dishes.
Recipe idea: Easy Baked Eggplant Parmesan.
Fennel
Fennel has a mild anise-like flavor that’s excellent when thinly shaved in salads or paired with seafood. It adds crunch and a pleasant freshness, along with nutrients that support heart health.
Recipe idea: Smokey Cioppino with fennel.
Grapes
Grapes are an easy, juicy snack and a great ingredient in savory dishes and salads. They add sweetness, texture, and antioxidants to many recipes.
Recipe idea: Healthy Curry Chicken Salad with Grapes.
Green Beans
With hundreds of varieties, green beans are rich in vitamins A, C, and K and make a nutritious, low-FODMAP side. Steam, sauté, or roast them for a fresh, crunchy addition to meals.
Recipe idea: Sheet pan Baked Hoisin Salmon with green beans.
Hatch Chiles
Hatch chile season is short and eagerly anticipated. These peppers have a slightly smoky, earthy flavor with mild heat—ideal for roasting and adding depth to salsas, cheeses, and grilled sandwiches.
Recipe idea: Roasted Hatch Chile Grilled Cheese.
Kale
Kale remains a nutrient-dense leafy green, full of vitamins, folate, manganese, and minerals. Use it in soups, salads, or lightly sauté it for a sturdy, flavorful green.
Recipe idea: Soothing Lemon Chicken Soup with Kale.
Peaches
Ripe peaches are sweet and juicy—excellent in cobblers, salsas, or simply eaten fresh. They bring bright, summery flavor to both desserts and savory dishes.
Recipe idea: Grilled Jerk Fish Tacos with Tangy Peach Salsa.
Pears
Pears offer a sweet-earthy flavor and a slightly gritty texture. They support gut health, have anti-inflammatory benefits, and work well in both sweet and savory dishes.
Recipe idea: Pan-Fried Pork Chops with Pear and Ginger Sauce.
Peppers
Bell peppers add color, crunch, and flavor to countless cuisines. Eat them raw, roasted, or stuffed. They pair well with grains, meats, and cheeses.
Recipe idea: Vegetarian Stuffed Peppers with Lentils.
Potatoes
Potatoes are satisfying and versatile. While often served fried, they’re nutritious when baked, roasted, or mashed—providing vitamins, fiber, and resistant starch when prepared thoughtfully.
Recipe idea: Baked Crispy Smashed Potatoes with Garlic and Rosemary.
Pumpkins
Pumpkins are rich in vitamin A, potassium, fiber, and antioxidants. Beyond pies and lattes, try roasted pumpkin, soups, and savory salads for seasonal variety.
Recipe ideas: Pumpkin Carrot Soup, Healthy Pumpkin Bread, Roast Pumpkin Chickpea and Feta Salad.
Radishes
Radishes bring a snappy, peppery bite to tacos, salads, and boards. They’re great pickled or roasted and support digestion with their fiber content.
Recipe idea: Addictive Spicy Quick Pickle Radishes.
Raspberries
Raspberries pair beautifully with chocolate and dairy, and they make a bright, low-calorie addition to yogurt, oatmeal, and salads. Their fiber content helps keep you full.
Recipe ideas: Raspberry Mint Mojitos, Roasted Raspberry Crumble Ice Cream, Chocolate Brownies with Raspberry Champagne Cream.
Squash
Summer squash and zucchini are easy to prepare—roast, grill, spiralize, or bake them into fritters and muffins. Their mild flavor adapts well to many cuisines.
Recipe idea: Tex Mex Stuffed Zucchini Boats.
Tomatoes
Tomatoes are at their best in season—juicy, flavorful, and rich in vitamin C, potassium, folate, and vitamin K. Use fresh tomatoes in salads, bruschetta, burgers, and pasta for bright, seasonal taste.
Recipe idea: Summer Caprese Burgers with Pesto Mayo.
Enjoy seasonal produce while it’s at peak flavor. Simple preparations—roasting, grilling, pickling, or quick sautés—let these fruits and vegetables shine and bring variety to your meals through September and into fall.