As September arrives in France, the country experiences several transitions: children return to school, summer vacations conclude, and the weather shifts towards autumn. This change also influences the availability of fresh produce, impacting what’s found in farmers’ markets and grocery stores.
Modern French cuisine often emphasizes using seasonally available local ingredients, and many restaurants feature menus that highlight these seasonal products. The beginning of September marks a transition between late summer and early autumn, bringing a diverse range of fruits, vegetables, and fish.
Fruits in Season
September is a time when late summer fruits overlap with early autumn varieties:
Peaches: Still in season, offering sweet, juicy flavors.
Nectarines: Similar to peaches, with a slightly firmer texture.
Apples: Starting to come into season, with various varieties becoming available.
Pears: Beginning to ripen, providing a range of textures and flavors.
Additionally, some more unusual fruits may be found:
Brugnon: A fruit similar to a peach, popular in some regions.
Figs: Available in their late-season varieties, offering a sweet, honey-like taste.
Vegetables in Season
September also brings a shift in vegetable availability, with a mix of late summer and early autumn produce:
Artichokes: Still available, perfect for dishes that highlight their unique flavor.
Peppers: Red, yellow, and green peppers are in season, ideal for a range of dishes.
Leeks: A key ingredient for many autumn recipes, such as soups and stews.
Spinach: Fresh and tender, suitable for salads and cooked dishes.
Cauliflower: In season, versatile for both raw and cooked preparations.
Unusual vegetables to look for include:
Pâtisson (Pattypan Squash): A squash with a unique shape and delicate flavor.
Blette (Swiss Chard): Particularly common in the south-east of France, with a slightly earthy taste.
Seafood in Season
September is also a good time for certain types of seafood, including:
Cod: A versatile fish, suitable for a variety of cooking methods.
Lobster: A luxury item that is particularly fresh and available.
Crab: Known for its sweet, tender meat.
Planning and Recipes
The French government’s ‘Manger Bouger’ health program provides a seasonal guide for local produce. This resource not only lists what’s available each month but also offers recipes tailored to seasonal ingredients. In September, recipes can range from light dishes like roasted pepper sauce to heartier options such as leek and potato soup, depending on the weather and available ingredients.
Looking ahead, October will bring other seasonal delights such as cèpe mushrooms, celery, and the kaki fruit. The website also features recipes, including desserts that use seasonal fruits and vegetables.
Conclusion
September is a transitional month for fresh produce in France, offering a blend of late summer and early autumn fruits, vegetables, and seafood. By incorporating these seasonal ingredients into your cooking, you can enjoy the best of what France has to offer during this time of year.