We've all heard the advice to eat foods with color from the rainbow, right? Well you can't beat September for rainbow foods. We have all the colors here!
What's in season in September?
If you didn't fill up on tomatoes in August, you have one more month to enjoy seasonal fresh tomatoes of all kinds — heirloom, cherry tomatoes, romas. You'll also still find plenty of cucumbers, summer squash, and stone fruit. Eggplants and green beans are peaking in early September.
Apples are the fruit that define September for me. Have you made plans to go apple picking yet? You'll also find a bounty of figs and grapes.
For those of you who love Southwestern flavors, September is the month for green chiles of all sorts — Hatch and Anaheim green chiles, perfect-for-stuffing poblanos, and jalapeños.
Timed perfectly to ripen alongside the chiles are husk covered tomatillos, what you need for making salsa verde.
Tomatoes, Red and Green and In-Between
If you're a gardener, make sure to pick all of your tomatoes before the first freeze. You can make fried green tomatoes with any unripe green tomatoes, or just leave them on the counter to ripen. They will eventually turn red.
Fill out the colors of the rainbow with different varieties of seedless table grapes. Or if you happen to have grapevines, make your own homemade grape juice!
Look for crisp string beans and wax beans that snap when you bend them, thin and tender French haricots verts, and flat bright green Romano beans.
Rarely to figs make it to a recipe in our house, we love eating them straight! But if you have either lots of figs or lots of self control, try this fig jam, it's the jam.
Pick up globe eggplants for baba ganoush and eggplant parmesan, or tender Japanese eggplants for a ginger miso stir-fry.
Buy a bagful of Hatch green chiles or Anaheims and roast them until they are black all over. If you freeze them this way, the blackened bits will just slip off like silk when you defrost them.
Tomatillos may look like green tomatoes in husks, but they are just remotely related. Use tomatillos for Mexican salsa verde.
Scroll down for September produce recipe ideas!
Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make!
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Welcome fall with this easy applesauce cake! It's rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain.
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.Continue to 5 of 19 below.
Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.
There's nothing better than homemade grape juice. Step-by-step instructions with photos on how to make your own grape juice from scratch.
EASY Fig Jam made with figs, orange, lemon, ginger, cloves, and cinnamon. Small batch, takes only a few minutes to make in the microwave!
Marinated Pork Tenderloin with Figs and Olives is a classic Mediterranean dish. It's tangy, sweet, and savory, and filled with flavor! Easy to make, elegant presentation.Continue to 9 of 19 below.
Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy and delicious appetizer.
Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.
Hearty fall stew with pork shoulder, roasted poblano chiles, chipotle, onions, sweet potatoes, and corn.Continue to 13 of 19 below.
Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.
What could make mac & cheese even better? Taking it on a southwestern spin with roasted green chiles, corn, and jack cheese!
3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.
These chicken enchiladas are smothered with a homemade tomatillo salsa verde sauce and topped with chopped red onion, crumbly Mexican cotija cheese, sour cream, and cilantro.Continue to 17 of 19 below.
Huevos en salsa verde! Eggs scrambled in a green chile sauce made with jalapeño, tomatillos, and onions.
Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.