As the seasons transition from summer to fall, September brings new fresh produce options to farmers markets. This time of year is perfect for exploring vibrant colors and diverse flavors that your local farmers offer. Here are our top 7 farmers market finds you won’t want to miss this fall.
- Apples
September marks the start of apple season, and you’ll find a variety of apples with flavors ranging from sweet to tart. Apples are a great source of dietary fiber, vitamin C, and antioxidants. They are perfect for snacking, baking, or adding to salads.
- Pears
Pears also come into season in September. They are juicy, sweet, and rich in fiber, vitamin C, and potassium. Pears can be eaten fresh, baked, and can be used in both sweet and savory dishes.
- Squash
Various types of squash, such as butternut, acorn, and spaghetti squash, are in season in September. They are versatile and packed with vitamins A and C, fiber, and antioxidants. Squash can be baked, roast, grilled, and used in soups/stews.
- Sweet Potatoes
Sweet potatoes are nutrient-dense, offering high levels of beta-carotene, fiber, and vitamins A and C. Try baking them as fries or wedges, mashed as a side dish, or even add them to stews and casseroles.
- Brussels Sprouts
Brussels sprouts are a fall favorite, known for their high vitamin C and K content, as well as their fiber and antioxidant properties. They can be roasted, sautéed, or even enjoyed raw in salads.
- Carrots
Carrots are crunchy, sweet, and available in various colors at farmers markets. They are rich in beta-carotene, fiber, vitamin K1, and potassium. Carrots can be enjoyed raw, roasted, or in soups.
- Kale
Kale thrives in cooler weather and is at its best in September. This leafy green is packed with vitamins A, C, and K, as well as calcium and antioxidants. Kale can be used in salads, smoothies, or sautéed as a side dish.
Try out this recipe with fruits and vegetables that are in season:
Kale and Pear Salad Recipe
INGREDIENTS
Salad
- 1 bunch of kale (stems removed and leaves chopped)
- 2 pears (thinly sliced)
- ¼ cup shredded carrots
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup feta cheese
Dressing
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
DIRECTIONS
- Remove the kale stems and chop into bite size pieces. Place the kale in a large bowl.
- Drizzle a small amount of olive oil and a pinch of salt over the sale. Using your hands, gently massage the kale for 2 minutes or until the leaves become tender and darken in color. (This helps soften the kale and reduce bitter taste.)
- In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Mix until combined.
- Add the dressing, sliced pears, shredded carrots, cranberries, pecans and feta cheese to the bowl with kale and toss until combined.
Cooking and buying in season is a great way to get different nutrients and try new recipes! These in-season fruits and vegetables are sure to be packed with great vitamins and full of flavor. So, grab your market bags and enjoy everything fall has to offer!
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