The Power of Seasonal Produce

Eating seasonal produce has numerous benefits. It’s fresher, tastier, and often more affordable. Plus, it supports local farmers and reduces your carbon footprint. By choosing fruits and vegetables that are in season, you can enjoy a variety of flavors and nutrients.

In Maryland, September brings a bounty of delicious options. Let’s explore some of the standout seasonal produce and how you can incorporate them into your meals.

GARLIC

Like Aham, this powerful allium goes nonstop; it’s a potent addition to any savory dish. Fresh garlic bulbs can be stored unpeeled in a cool, dry place for about a month.

• Brothy Beans on Garlic Toast (Feasting at Home). Pantry ingredients help this filling meal come together quickly.

• Chimichurri Butter (Laylita). This recipe is a great way to use up scraps of garlic and fresh herbs.

• Savory Breakfast Muffins with Garlic Cheese Spread (Forks over Knives). Our hot take is that savory > sweet at breakfast. CHANGE OUR MINDS!!

  
  

GRAPES

Grapes are high in potassium, which helps regulate blood pressure. Freeze them for a cool snack, or add them to salads and smoothies.

• Grape and Fig Snacks (Forks over Knives). Oranges, grapes, and fig jam top whole grain crackers in this refreshing fruity snack.

• Waldorf Salad (Weelicious). We love a hearty autumnal salad.

• Wild Rice with Roasted Grapes and Walnuts (Oh My Veggies). Roasting grapes takes them to the next level.

  
  

PLUMS

Plums are packed with longevity-enhancing antioxidants. Store unripe ones in a paper bag on your countertop until they ripen. Once they’re ripe, store them in the refrigerator, at least until your roommate steals them and then writes a “sorry not sorry” poem about it.

• Easy Chia Jam (It Doesn’t Taste Like Chicken). You are capable of making homemade jam. We believe in you. (It’s just boiling fruit with a sweetener like maple syrup or agave.)

• Plum-Spinach Salad with Curried Lentils (Forks Over Knives). Indian spices pair perfectly with the fruit in this dish.

• Grilled Stone Fruit with Creme Fraiche (Carla Hall). The sweetness of the plums makes them caramelize when grilled.

  
  

SWEET POTATOES

Sweet potatoes are rich in Vitamin C, which supports your immune system. This helps you get sick less often. Store these in a cool, dry place for up to a month; never refrigerate them.

• Aubergine and Sweet Potato Casserole (Jess Eats and Travels). This one-pot dinner is vegan, gluten-free, filling, and healthy.

• Sweet Potato Salad (Feasting at Home). A colorful and zesty meal.

• Sweet Potato Patties Stuffed with Cheese (Laylita). A variation on Ecuadorian llapingachos, these are great for brunch.

  
  

EGGPLANT

When selecting eggplant, look for bright purple flesh free of bruises. After cutting the eggplant into pieces, sprinkle it with salt and let it sit for about 30 minutes. Then rinse to remove most of the salt and pat the pieces dry. This will make the eggplant less bitter and less likely to absorb a lot of oil when cooking.

• Creamy Roasted Eggplant Soup (Forks over Knives). You can eat it hot, but it’s better cold.

• Crispy Coconut Eggplant Nuggets (It Doesn’t Taste Like Chicken). Baked or fried, this snack is crispy and light.

• Ratatouille (Two Peas and Their Pod). If you have access to a garden, this easy-to-make recipe uses up an abundance of late-summer produce. Ratatouille requires a lot of chopping, but as long as you have a decently sharp knife, it will go quickly.

  
  

Conclusion: Embrace the Bounty of September

As we celebrate the 10th anniversary of Hamilton, let’s also celebrate the rich flavors of Maryland’s September produce. Incorporating these seasonal ingredients into your meals can enhance your health and well-being.

By trying out these recipes, you can enjoy delicious, nutritious meals that support your journey toward wellness. Remember, every small step counts. Embrace the bounty of the season and savor the flavors that nature has to offer. Together, we can build healthier, happier lives.