There are loads of good reasons to eat more local, seasonal food this September. It’s way more sustainable, as it reduces the energy needed in the growing and the carbon emissions needed in transport. It also supports UK producers – keeping money in our local economies and with local businesses; instead of lining the pockets of the big supermarkets.
I absolutely love September for food. In my house it’s all about soft stewed fruit and crumbles, hearty pies and pasta bakes, whilst earthy mushrooms on toast take pride of place as my go-to brunch.
And don’t forget, it’s Organic September this month, too!
SO WHAT’S IN SEASON IN THE UK IN SEPTEMBER?
According to Eat The Seasons, it’s time to look out for UK grown artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peppers, potatoes, pumpkin, radishes, rocket, runner beans, shallots, spring onions, sweetcorn, turnips, watercress, wild mushrooms and the last of the summer tomatoes.
Apples, bilberries, blackberries, damsons, elderberries, figs, grapes , medlar, pears, plums, raspberries, and redcurrants should also be easy to get hold of – along with chestnuts, chives, cob nuts, coriander, oregano, mint, parsley, rosemary, sage, sorrel, and thyme.
In moderation, look for high welfare beef, duck, hare, lamb, mallard, pheasant, rabbit, turkey, venison, and wood pigeon.
And on the fish front, look for sustainably fished clams, coley, crab, dab, dover sole, grey mullet, haddock, halibut, hake, herring, lemon sole, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, shrimp, squid, turbot, whelks, and winkles.