There are many seasonal vegetables and fruits to be enjoyed this month, which can also be stored and preserved for the colder months ahead.

The ending of the Summer season sees the ripening of the last fruit of the year. Brambles or blackberries are strongly associated with this month and something to look forward to. Other fruits in season include elderberries, bilberries, apples, and damsons. All of these can be added to a crumble to create a delicious dessert full of flavour. This recipe for an Apple and Bramble Crumble from Eco Savvy’s recipe book is easily adaptable and vegan.

The first of many colourful squashes come into season this month. One is butternut squash, a vegetable with a wonderful warm flavour making it the perfect addition to a comforting meal. The recipe for Stuffed Squash with Couscous from Ecosavvy’s recipe book is a great way to incorporate butternut squash and other seasonal vegetables like celery. 

Another vegetable coming into season this month is celeriac, available throughout the colder months. A great way to use this unusual-looking vegetable is in soups. This recipe for Celeriac, Hazelnut and Truffle Soup is a decadent way for it to be enjoyed.

Other vegetables and herbs in season this month are horseradish, leeks, sage, and a variety of wild mushrooms including chanterelles. 

Gardening in September means harvesting the remaining summer vegetables and the first of autumnal crops. Very few seeds can be sown this month, mostly a few different types of salad leaves. It’s good to clear away plants when the crop is finished and add them to your compost. As you add more to your compost heap it’s good to remember to turn regularly and aerate it. 

---

Apple and Bramble Crumble

Ingredients

3 medium apples (peeled and chopped)

50g brambles (rinsed)

2 tbsp sugar

½ tsp cinnamon

2 tbsp water

For crumble:

100g plain flour

75g margarine

25g demerara sugar

50g porridge oats

Method

1. Preheat the oven to 190°C.
2. Place the chopped apples with the brambles, sugar, water and cinnamon in a saucepan and simmer gently until soft but do not overcook. Taste for sweetness to see if more sugar is needed.
3. Put into a baking dish.
4. Meanwhile, mix the flour, margarine and sugar until they are like breadcrumbs (or alternatively blend mixture for 15 seconds in a food processor).
5. Stir in the oats and put the mixture on top of the apples and brambles.
6. Bake for 20-30 minutes until the top is lightly browned.

---

Stuffed Squash with Couscous

Ingredients

2 large butternut squash (halved and seeded)

2 tbsp dark brown soft sugar

1 tbsp vegan butter

2 tbsps olive oil

2 cloves of garlic (crushed)

2 sticks of celery (diced)

240g tinned chickpeas (drained)

80g raisins

1 tbsp ground cumin

1 tbsp ground cinnamon

½ tbsp ground ginger

400ml vegetable stock

175g couscous

Salt and pepper

Method

1. Preheat the oven to 180°C.
2. Arrange squash halves cut side down on a baking tray. Bake for 30 – 40 minutes or until tender. Dissolve the sugar in melted vegan butter and brush squash with butter mixture, then set to one side.
3. For the stuffing, heat the olive oil in a frying pan over medium heat. Stir in the garlic, celery and carrots and cook for 5 minutes. Mix in the drained chickpeas and raisins. Season with cumin, cinnamon, ginger, salt and pepper and continue to cook and stir until vegetables are tender.
4. Pour the vegetable stock into the frying pan and mix in the couscous. Cover the frying pan and turn off the heat.
5. Allow couscous to absorb liquid for 5 minutes and stir well to fluff up the grains.
6. Turn over the squash halves and fill with the mixture from the pan. The stuffing will be plenty for each half and is meant to overflow the sides so don’t worry about trying to keep all the stuffing on top of the squash.

---

Celeriac, Hazelnut and Truffle Soup

Ingredients

1 tbsp olive oil

small bunch of thyme

2 bay leaves

1 onion(chopped)

1 fat garlic clove (chopped)

1 celeriac (about 1kg), peeled and chopped

1 potato (about 200g), chopped

1 litre veg stock (check the label to ensure it’s vegan)

100ml soya cream

50g blanched hazelnuts,toasted and roughly chopped

1 tbsp truffle oil, plus an extra drizzle to serve

Method

1. In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

2. Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

3. Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

4. To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

https://www.bbcgoodfood.com/recipes/celeriac-hazelnut-truffle-soup

---

Our What’s in Season blog posts are written by Megan Hamill our Zero Waste Cafe Support Worker. To find out more about Megan you can read her bio here, and you can find out more about our Zero Waste Cafe’s here.