September is one of my favorite months to cook from the garden and the market. It’s that sweet spot where late-summer produce is still going strong. Think juicy tomatoes, crisp cucumbers, and sweet peaches, while the first signs of fall’s hearty harvest start to appear, like pumpkins, squash, and root veggies.
As the seasons shift, the kitchen fills with cozy flavors, nourishing greens, and endless inspiration for healthy, comforting meals. Whether you’re planning family dinners, meal prep, or simply love browsing the farmers’ market, here’s a look at what’s fresh, local, and in season this September.
Cooking with seasonal produce not only guarantees the freshest flavor but also supports local growers and keeps your meals aligned with nature’s rhythm. September’s bounty offers the best of both worlds: the last tastes of summer and the very first bites of fall.
I hope this guide inspires you to try something new this month. Maybe a colorful bunch of Swiss chard, a basket of juicy apples, or even Brussels sprouts fresh off the stalk.
Apple
Apples are truly the star of September! Crisp, juicy and endlessly versatile, apples shine in both sweet and savory recipes. You can turn your fresh apples into a delicious and quick baked apples dessert topped with ice cream or make this pork tenderloin with apples for a stunning meal.
Fun fact: there are over 7,500 varieties of apples worldwide(about 2,500 grown in the U.S. alone!), so no matter your taste, sweet, tart, or somewhere in between there’s an apple for you.
Apple Pie Protein Smoothie
Pork Tenderloin with Roasted Apples
Apple Cider Punch
Peaches
Peaches may be wrapping up the season in September, in fact I harvest just last week all my home grown peaches (see images below). They were bursting with sweetness and perfect for enjoying fresh off the tree, tossed into salads, baked into crisps and cobblers.
Did you know? peaches are part of the rose family!
Pro tip: place underripe peaches in a paper bag at room temperature for a day or two and they will soften up quickly.
Peach recipes that are a must try:
Tomato
Tomatoes are at peak in September. This year I am glowing slicing tomatoes, cherry tomatoes and pear tomato, also called teardrop tomato, which I am new to this year.
If you are interested in start growing your own tomatoes, here is my guide on how to grow beautiful tomatoes at home.
Tomatoes are an essential ingredient in every kitchen, from tomato sauce to salads and soups, there is so much you can do with tomatoes. Here are a few ideas;
Tomato Gnocchi Soup
Sweet Potato
Sweet potatoes make their grand entrance in September, bringing comfort food vibes for the season. They are naturally sweet and packed with nutrients, therefore sweet potatoes are consider a powerhouse in fiber, vitamins and antioxidants.
Sweet Potatoes can be easily roasted, steamed, baked or added as an ingredient in cooking. This Air Fryer Maple Pecan Sweet Potato and Maple Pecan Sweet Potato Bread are a reader’s favorite!
Pro tip: store them in a cool, dark place (not the fridge) to keep them fresh and ready for all your fall cooking.
Kale and Swiss Chard
Kale and Swiss chard are cool weather plants and while they grow all summer, these plants really thrive in September cooler weather.
I have been growing both in my garden for years and they never disappoint (see photos).
Kale is famous for its nutrient density, loaded with vitamins A, C, and K, while Swiss chard adds a pop of color with its rainbow stems and mild, earthy flavor. I love sautéing them with garlic and olive oil, tossing them into soups and stews, or blending a handful of kale into my morning smoothie.
Fun tip: both greens get sweeter after a light frost, so don’t be afraid to let them hang out in the garden as the weather cools.
Pro tip: harvest the outer leaves first to encourage continual growth, giving you a steady supply of fresh greens all season long.
Here is my guide on how to grow salad greens which includes kale.
Brussels Sprouts
Brussels sprouts are just coming into season in September and they are one of those veggies that truly enjoys the cooler months.
Sadly I have never been able to grow brussels sprouts despite many tries but I do enjoy them on my plate. Packed with fiber, vitamin C, and antioxidants, these little green gems are as nutritious as they are versatile.
Roast them until caramelized and crispy, shred them raw into salads, or sauté with garlic and olive oil for a simple side. Here are some brussels recipes that you might enjoy;
