Seasonal Produce – September

Here is my list of some of the best seasonally produce available in September.


The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops. Fruit is probably at its most varied with abundant apples, plums and pears and time to enjoy the last of the fresh raspberries, blueberries, peaches, and apricots. Finally, it is time to head to the hedgerows and go wild blackberry ( bramble ) pickling.

Autumn Vegetables

Vegetables and Salad

The last of the summer crops of salad ingredients such as radishes, beetroot, cucumber, tomatoes, peppers, baby spinach, and salad leaves are still readily available. Broccoli, carrots, onions, fennel, globe artichokes, aubergines, and sweetcorn are all now in season.

The first autumn and winter vegetables are starting to be harvested, so look out for Brussels sprouts, celeriac, Butternut squash, turnips, leeks, Swiss chard, kale and cabbage, pumpkins and main crop potatoes. Basil, chives, coriander, oregano, mint, curly and flat parsley, rosemary, sage, sorrel, tarragon, thyme are all in season to add bags of flavour to your cooking.


Rabbit, pheasant, grouse, partridge, guinea fowl, wood pigeon, and wild duck are all in plentiful supply. Goose and venison are coming in season and older season lamb is now available.



Mussels, oysters, and scallops are now much better quality after the summer spawning. Available fish includes cod, haddock, coley, grey mullet, ling, pollock, mackerel, and sea bass. Also, in plentiful supply are crabs, salmon, and sardines.



Elderberries should you live near any should be abundant. Figs, plums, chestnuts, cobnuts, pears, and apples including Bramley cooking apples, are all coming into season, as are damsons, sloes, and greengages.

Published by

Christian Gott

Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

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