September is, quite literally, a fruitful month in Vermont gardens. Melons finish their journey to ripeness, apples and pears are ready in orchards, fall raspberry canes bow with the weight of fruit, and tomatoes, peppers, and eggplants continue to mature in gardens. In our sunny southern sloping garden, we’re excited to be growing these heat-loving treats so successfully. It is also a time for preservation as we prepare for impending frost. Vegetables like kale, chard, broccoli, cauliflower, and green beans can be blanched and frozen. Ingredients for salsa, tomatoes, pesto, hot sauce, and apple sauce are all ready to be harvested and canned. Almost any vegetable or fruit from the garden can be pickled.
Here are a selection of some of my favorite recipes that may help inspire you to enjoy the bounty September has to offer:
Salsa – Our basic recipe and ideas for inventive iterations.
Pesto – consider swapping another nut or seed for pine nuts, another cheese for parmesan, or another herb for basil. So many opportunities for great flavored sauces!
Pickles and fermented veggies – The idea I always fall back on at the end of the day. Almost any favorite vegetable or fruit can be pickled. However (even more beneficially) wilty, less favorite, or overly abundant things can be pickled with equal success.
Wishing you a happy harvest season!