From Farmers Market to Fuel: What to Cook with Seasonal Produce This September

By: Jem Hanan, Contributing Blogger

A brand new season means brand new produce to pick and choose from for your next meal. Fall offers a cornucopia of hearty squash, leafy kale, fresh apples, and delicious potatoes—to the point that it can be overwhelming! That’s why we’ve come up with a list of our favorite recipes that make the most of Fall flavors, all from produce you can find at your local farmers market. From salads to snacks, we’ve got you covered! 

1. Butternut Squash, Apple & Kale Salad

Source: The Short Order Cook
Ingredients:

• 8–10 oz kale, cut
  
  

• 4 cups diced butternut squash
  
  

• 2 Honeycrisp apples, diced
  
  

• 1/2 cup salted pecan halves
  
  

• 1/4 cup golden raisins
  
  

• Olive oil, salt, pepper
  
  

Honey Dijon Vinaigrette:

• 1/3 cup olive oil
  
  

• 1/4 cup apple cider vinegar
  
  

• 1 tbsp dijon mustard
  
  

• 2 tsp honey
  
  

• 1/8 tsp cayenne
  
  

• Salt, pepper
  
  

Instructions:

1. Roast squash at 400°F with oil, salt, pepper for 30 min. Let cool.
   
   

2. Whisk vinaigrette ingredients.
   
   

3. Toss kale, squash, apples, pecans, and raisins with vinaigrette. Serve immediately.
   
   

2. Paleo Sweet Potato Snack Bowl

Source: Flora & Vino
Ingredients:

• 1 sweet potato
  
  

• 2 tbsp chopped pecans
  
  

• 1/2 tbsp dried fruit
  
  

• 1/2 tbsp pecan or nut butter
  
  

• Dash cinnamon
  
  

Instructions:

1. Bake sweet potato at 350°F until soft (50–60 min).
   
   

2. Peel (optional), smash with cinnamon.
   
   

3. Top with pecans, dried fruit, drizzle of nut butter. Eat warm.
   
   

3. Twice-Baked Butternut Squash with Brie

Source: Table Magazine
Ingredients:

• 1 large butternut squash
  
  

• Olive oil, salt, pepper
  
  

• 3–4 oz Brie (cubed)
  
  

• Chopped fresh sage/thyme (optional)
  
  

Instructions:

1. Bake halved, seeded squash at 400°F (face-down) until very tender (40–50 min).
   
   

2. Scoop, mash with Brie and herbs, refill shells.
   
   

3. Bake filled shells 10–15 min until golden and melty.
   

4. Sweet and Sour Red Cabbage

Source: Table Magazine
Ingredients:

• 1 head red cabbage, shredded
  
  

• 2 tart apples, thinly sliced
  
  

• 1/2 onion, thinly sliced
  
  

• 1/4 cup apple cider vinegar
  
  

• 2 tbsp brown sugar or honey
  
  

• 2 tbsp butter or oil
  
  

• Salt, pepper
  
  

Instructions:

1. Sauté cabbage, apples, onion in butter/oil.
   
   

2. Add vinegar, sugar/honey, salt, pepper.
   
   

3. Simmer covered 20–25 min until tender and tangy.
   
   

5. Crispy Apple & Kohlrabi Salad

Source: Cookie and Kate
Ingredients:

• 2 apples, matchstick sliced
  
  

• 1 kohlrabi, peeled and matchstick sliced
  
  

• 1–2 tbsp lemon juice
  
  

• Toasted seeds (like pepitas)
  
  

• Gruyere or similar cheese (optional)
  
  

• Chopped fresh herbs: mint or tarragon
  
  

• Salt, pepper, olive oil
  
  

Instructions:

1. Toss apples and kohlrabi with lemon juice, salt, and pepper.
   
   

2. Add toasted seeds, cheese (optional), and herbs just before serving.
   
   

3. Drizzle with olive oil. Serve cold as a refreshing, crunchy market salad.
   
   

September is a reminder that food tastes best when it’s in season. Whether you’re roasting squash, tossing fresh greens, or baking with apples, these simple ingredients can make every meal feel like a celebration of the harvest. Happy cooking and happier eating!