As we ease into fall, temperatures will start to lower a bit. The farmers markets in September are starting to close, though there are plenty of options still out there.
Now is the time to take advantage of late summer fruits and vegetables, and do what you can to preserve them. The farmers markets in September will have plenty of options that keep well longer term in a root cellar, like root vegetables, winter squashes, apples, and cabbages.
Since the weather is still nice out, expect to see a lot of customers at the open farmers markets in September!
There are a lot of fresh fruits and vegetables to be found at Maryland farmers markets in September.
Farmers Markets in September – Fruits
Blackberries
Cantaloupes
Grapes
Melons
Peaches
Pears
Plums and Pluots
Raspberries
Watermelons
Farmers Markets in September- Vegetables
Basil
Beets
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Collards
Corn
Cucumbers
Eggplant
Garlic
Green beans
Green onions
Herbs
Kale
Kohlrabi
Leeks
Onions
Oregano
Parsley
Peas
Peppers
Potatoes
Pumpkins
Radishes
Rutabagas
Shelling beans
Snap peas
Soy beans
Spinach
Squash (summer)
Squash (winter)
Sweet Potatoes
Thyme
Tomatoes
Turnips
Now is a great time to preserve tomatoes, by canning, freezing or drying them. They are abundant but will be gone soon.
Apples are going to be best fresh right now, as most of the long term keeping apples are ripe later in fall. Start thinking about how you want to keep apples over winter. They will be your best bet to have fresh seasonal fruit all winter long.
On hot days, enjoy grilling foods for a little while longer. Fresh salads are still easy to make, and should be eaten frequently.
On cooler days, look towards roasting vegetables in the oven. So many fall vegetables are fabulous when roasted! It is easy to roast a whole chicken or a larger cut of meat and roast some vegetables as side dishes.
When roasting vegetables, often all they need is some olive oil, butter, or bacon fat, plus some salt and time in the oven. Yet adding herbs, garlic, sweeteners or cheese are all great choices to elevate your veggies.
Mix and match your veggies as well. If you are new to roasting, try these simple recipes that each highlight one particular vegetable:
- Perfect Roasted Brussels Sprouts
- Honey Garlic Butter Roasted Carrots
- Parmesan Herb Roasted Potatoes
- Roasted Sweet Potatoes
- Roasted Zucchini with Garlic
- Cinnamon Roasted Butternut Squash
- Roasted Green Beans
- Easy Roasted Cabbage
Make extra roasted vegetables! They work so well with roasted meats as a side dish, and don’t take much extra work. Use them the next day in omelets or scrambled eggs, pureed with broth as a soup, or on rice with hot sauce.
You can add roasted vegetables to homemade pizza. Melt cheese on them, or add them to pasta sauce. Try mixing roasted veggies with leftover meat and broth for a savory soup or stew. Add them to a salad, put them in a wrap, or saute them up with greens.
Fall is a great time to enjoy seasonal produce before it gets cold. Learn to cook the longer keeping produce so you can save money in winter by enjoying the root vegetables and winter squashes that will be easy to keep at home and to find locally all winter.
