You know those projects that are supposed to be quick and easy but turn out to be anything but? Story of my life. It was definitely the case with this guide to September produce. Of course, I picked one of the most abundant months to get started!

I’m excited to get the ball rolling on this new monthly series about seasonal produce. I designed the series for my mom, who hesitates at the farmers’ market when she’s not sure what to do with that beautiful local produce at home. It’s also for Dana, who uses seasonal lists to plan upcoming blog recipes but mentioned that none of them are particularly attractive. It’s for all of you who requested more seasonal recipes and resources when I asked how to make this website work better for you.

Naturally, produce peaks at different times in different areas of the U.S., so this is a general guide to the produce you’ll likely find at farmers’ markets around this time of year. You’ll find some short preparation tips for each type of produce, plus recipe lists for each (which include other bloggers’ recipes as well as my own).

I owe a BIG thank you to Becky at The Vintage Mixer, for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. Check out her September post for a cute, illustrated list that you can download to use as a desktop background or screensaver (it’s free!). Tag your seasonal produce and recipe pics #eatseasonal on Instagram so we can go check them out!

So, ta da! I hope you like this new series. I am, of course, open to suggestions for improvement, and if you like it, you can look forward to seasonal posts published around the first of every month!

Apples

You know fall is coming because apples are here. I love crisp, chopped apples in salads with blue cheese and apple slices dipped into peanut or almond butter. Conventionally grown apples are exposed to lots of pesticides and then coated with wax, so organic apples are definitely worth the extra expense. Apples elsewhere:

View more C+K apple recipes ↣



blackberries

Plump, juicy, sweet blackberries are a snack in themselves. They’re also lovely in baked goods and make a simple dessert when served with whipped cream. As a general rule, buy organic berries (they soak up pesticides). Blackberries elsewhere:

broccoli

As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:

View more C+K broccoli recipes ↣



cabbage

I can’t get enough cabbage! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:

View more C+K cabbage recipes ↣



carrots

Watery baby carrots have been tarnishing grown-up carrots’ reputation for years. I love to turn full-sized raw carrots into “noodles” with my julienne peeler or “ribbons” with a regular peeler. Carrots are also fantastic when well roasted—leave them in the oven until they are deeply caramelized and golden. Carrots elsewhere:

View more C+K carrot recipes ↣



cauliflower

Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture. I was skeptical about cauliflower crust pizza, but it can actually be pretty good! Cauliflower elsewhere:

View more C+K cauliflower recipes ↣



corn

Sweet corn can be grilled, roasted or eaten raw. Raw corn marinated in sour lime juice is especially delicious, as is slightly charred corn that has been grilled in the husk. To avoid genetically modified corn, buy organic. Corn elsewhere:

View more C+K corn recipes ↣



cucumbers

Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water. Cucumber elsewhere:

View more C+K cucumber recipes ↣



eggplant

Eggplant can be hard to love at times. I like cubed, roasted eggplant in pasta, and creamy baba ghanoush, which is similar to hummus, with pita bread. Eggplant pairs especially well with garlic, lemon, parsley, basil, onions and bell peppers. Eggplant elsewhere:

fennel

Licorice-flavored fennel can be an acquired taste, but I can’t get enough of the crisp texture and delicate flavor. I like to shave raw fennel super fine for salads and slaws, which is made easier with a mandoline. Fennel elsewhere:

grapes

I love grapes, but I don’t have any recipes that call for them! I recently discovered the magic that is roasted grapes. Roasted grapes are sweet, jammy and delicious on goat cheese crostini. Grapes elsewhere:

green beans

Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar. I’m afraid I only have one green bean recipe (click on the above photo for a summery quinoa, feta, and green bean salad). Green beans elsewhere:

kale

I’m obsessed with kale. You’re obsessed with kale. We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:

View more C+K kale recipes ↣



melons

Hydrating summer melons are a treat in themselves. Get your fill of watermelon, cantaloupe and honeydew while you still can. Try throwing big slices of melon onto the grill for more savory applications. Melons elsewhere:

View more C+K watermelon recipes ↣



peaches

Fresh, local peaches are the epitome of summer. Feel free to eat them whole over the sink. You can grill pitted and halved peaches for salad or dessert, or bake chopped peaches in any number of fruity, juicy desserts. Peaches elsewhere:

View more C+K peach recipes ↣



pears

Pears can be finicky. They’re generally more grainy than their cousins, the apples, and ripeness is fleeting. They are delicious, however. Pears play nicely with blue cheese and balsamic vinegar in sweet-and-savory salads. In desserts, they’re lovely with warming spices, cream, honey and lemon. Pears elsewhere:

View more C+K pear recipes ↣



peppers

Peppers! Spicing up dinner in the New World for as long as we can remember. September is prime time for rich, vibrant peppers. Look for bell peppers, jalapeños, poblanos and more. Peppers elsewhere:

View more C+K bell pepper recipes ↣



potatoes

Who doesn’t love a crispy potato? Roasting cubes of potatoes brings out way more flavor than boiling them. Varieties outside of the standard Russet (especially the more colorful potatoes) tend to offer more nutritional value. Buy organic! Potatoes elsewhere:

View more C+K potato recipes ↣



pumpkins

Shhh, don’t tell, but pumpkins actually aren’t all that flavorful by themselves. The pumpkin craze that strikes every fall is really just a collective craving for creamy texture and warming spices. It’s a pretty irresistible combination, for sure. Roast fresh pumpkin for savory dishes or toss it into the food processor to make homemade pumpkin purée. (The moisture content in homemade pumpkin purées can vary significantly, which is why most bakers opt for canned.) Pumpkins elsewhere:

View more C+K pumpkin recipes ↣



radishes

How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:

View more C+K radish recipes ↣



raspberries

Good raspberries are transcendent. They can be hard to come by because they don’t keep as long as other berries. Ripe raspberries are sweet, tender but not mushy, and pretty much perfect as is. They go great with cream, lemon, vanilla, almonds, honey and other berries. Raspberries elsewhere:

View more C+K raspberry recipes ↣



squash

Summer squash and winter squash collide in farmers’ markets this time of year. Summer squash varieties (like zucchini and yellow squash) have a thin skin that doesn’t require peeling. Most winter squash (like butternut and kabocha, but not delicata) have thick skins that usually need to be removed. Squash elsewhere:

View more C+K summer squash recipes ↣



tomatoes

Tomatoes are in full swing right now. Ripe tomatoes don’t need much help when it comes to preparation—a sprinkle of sea salt and a drizzle of olive oil is about all you need. Raw and roasted tomatoes are also amazing with garlic and basil. I’m pretty obsessed with burst cherry tomatoes—whether roasted or cooked in a pan on the stovetop—they never let me down. Tomatoes elsewhere:

View more C+K tomato recipes ↣



Looking for an ingredient that didn’t make the list? Check my new ingredient index for relevant recipes.

More resources you might appreciate: fruit and vegetable tools you actually need, 16 recipes that pack well for lunch (see also, lunch packing tips) and 10 fresh and filling salad recipes.