Welcome September! September is the month when life gets busy with back-to-school activities, and outdoor time tends to fade after Labor Day. But it’s the perfect time to be outside: The heat, bugs and storms of summer have departed, yet it is still warm enough to
enjoy beautiful Bucks County and all that it has to offer.
The same is true for the availability of local produce. September is one of the best times for farm-fresh food in the area. The bounty of summer crops like tomatoes, peppers and summer squash are still in full swing while the cool-season greens and root crops are beginning to thrive again. In fact, many veggies, like broccoli, spinach and carrots taste sweeter in the later parts of the season because they store more sugars in their tissues.
Below is one of my favorite fall recipes, using those sweet and delicious fall carrots. I’ve made the recipe with and without milk and it’s incredibly delicious either way!
From: The Mediterranean Dish
Ingredients
Extra virgin olive oil
3 pounds carrots, peeled
Kosher salt
Black pepper
4 garlic cloves, chopped
1 teaspoon grated fresh ginger
5 cups low-sodium vegetable broth, divided
1 teaspoon ground coriander
1 teaspoon allspice
1 cup whole milk
Fresh mint leaves, for garnish (optional)
Instructions
1. Get ready. Preheat your oven to 425°F. Brush a sheet pan with olive oil.
2. Roast the carrots. Arrange the carrots on the prepared sheet pan. Season lightly with salt and pepper and drizzle generously with olive oil. Roast for 25 minutes, then flip and roast until the carrots are fork tender and nicely caramelized, about 20 minutes more. Remove from the oven and set aside to cool.
3. Blend. When the carrots are cool enough to handle, cut into chunks and place in a large food processor or blender. Add the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
4. Simmer. Transfer the carrot puree to a heavy cooking pot. Add the remaining 2 cups of broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup bubbles. Stir occasionally until reduced slightly, 10 to 15 minutes.
5. Add the milk. Turn the heat to medium-low and stir in the milk. Once heated through, remove from the stove.
6. Serve. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!
Below are some foods that you may see at the market in September. While we expect that these foods will be available, there is always a chance that crops may be limited or arrive early or late since production is dependent upon Mother Nature and a variety of other factors. Be sure to check social media and sign up for our weekly newsletter to receive the latest updates.
Swiss chard | Collard greens |
Tomatoes | Carrots |
White potatoes | Spaghetti squash |
Delicata squash | Green beans |
Garlic | Onions |
Peppers | Beets |
Spinach | Broccoli |
Arugula | Ginger |
Pears | Apples |
What’s your favorite fall fruit or veggie? Let us know! We love talking about food here at YFM!
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