FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar SeptemberA touch of gold

A touch of gold is in the air. In September late summer meets harvest time: squash, mushrooms, beetroot, apples and grapes in abundance.

  • 5Vegetables
  • 8Fruit
  • 3Recipes
  • 3Ideas
To the recipes

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What is in season in September

Late summer and harvest time meet in a particularly rich selection.

Which fruit and vegetables are in season in September?

In September, the main vegetables in season in Germany are squash, mushrooms, beetroot, swiss chard and kohlrabi. For fruit, look out for apples, pears, prune plums, plums, blackberries, raspberries, table grapes and elderberries (cooked only). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

5 varieties
  • Squash
  • Mushrooms
  • Beetroot
  • Swiss chard
  • Kohlrabi

Fruit

8 varieties
  • Apples
  • Pears
  • Prune plums
  • Plums
  • Blackberries
  • Raspberries
  • Table grapes
  • Elderberries (cooked only)

IN THE KITCHEN

Plant-based recipes for September

All recipes are fully plant-based and explained step by step.

Squash and coconut soup

  • 35 min
  • Serves 4
  • 5 steps

Ingredients

  • 1 red kuri squash
  • 1 onion, 1 piece of ginger
  • 800 ml vegetable stock
  • 200 ml coconut milk
  • pumpkin seeds to sprinkle

Method

  1. Wash the squash, halve it and scrape out the seeds with a spoon. The skin can stay on – it softens as it cooks.

  2. Cut the squash into cubes. Peel and finely chop the onion and ginger.

  3. Heat 1 tbsp oil in a large pot, sweat the onion and ginger for 3 minutes, then add the squash and fry for 2 minutes.

  4. Pour in the stock and simmer with the lid on for 20 minutes until the squash is completely soft. Add the coconut milk and blend until smooth.

  5. Toast the pumpkin seeds in a dry pan. Season the soup with salt, pepper and a little lemon juice and serve topped with the seeds.

Mushroom pan with herbs and potatoes

  • 30 min
  • Serves 2
  • 4 steps

Ingredients

  • 400 g mushrooms (e.g. button, king oyster)
  • 500 g cooked potatoes
  • 1 onion
  • 2 tbsp parsley
  • 3 tbsp rapeseed oil, salt, pepper

Method

  1. Slice the cooked potatoes. Heat 2 tbsp oil in a large pan and fry the slices over a medium heat for 10 minutes, turning, until crisp on both sides.

  2. Clean the mushrooms with kitchen paper or a brush (don't wash them or they soak up water) and slice them. Dice the onion.

  3. Heat 1 tbsp oil in a second pan until very hot. Fry the mushrooms without stirring for 3 minutes, then turn, add the onion and fry for another 3 minutes.

  4. Only now season the mushrooms with salt and pepper, then combine with the potatoes and sprinkle with parsley.

Beetroot and apple salad with walnuts

  • 15 min
  • Serves 2
  • 5 steps

Ingredients

  • 2 cooked beetroots
  • 1 tart apple
  • 1 handful of walnuts
  • 2 tbsp rapeseed oil, 1 tbsp cider vinegar
  • 1 tsp horseradish

Method

  1. Cut the cooked beetroot into thin sticks (gloves keep your fingers from turning red).

  2. Wash, quarter and core the apple and cut it into sticks as well.

  3. Whisk the rapeseed oil, cider vinegar, horseradish, a pinch of salt and pepper into a dressing.

  4. Toast the walnuts in a dry pan for 3 minutes and roughly chop them.

  5. Toss the beetroot and apple with the dressing, leave for 5 minutes and sprinkle with the walnuts.

OUTDOORS & INDOORS

Ideas for September

Small moments that make the month special.

Pick apples in an orchard

Many towns and farms invite you to pick your own – old varieties taste surprisingly diverse.

Visit a harvest festival or farmers' market

The choice is at its largest now. Try a variety you don't know yet.

A late-summer hike

Mild temperatures and clear views make September the loveliest month for hiking.