By Samantha
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As summer comes to its impending end, and the tomatoes and corn start dwindling down, we ask excitedly: what’s next?

Jersey Fresh has a several wonderful resources for answering this exact question. Their Seasonality Chart and their Availability List map out the harvesting season and even provide you with the current status of the crops. Cool, right?

It may feel like fall because the calendar says September, but we still have a few more weeks of summer and actually a few more months of farm market access! Many of the farm markets don’t close until November, so do not fret. The recipes listed below are a mix of recipes I have made and love, as well as recipes on my list to try this month.

At the time of writing this (September 1st) the harvest updates were last updated on August 29th.

Screen Shot 2016-09-01 at 4.49.12 PMApples

“Harvesting Gala & Ginger Gold. Starting McIntosh, Courtland, Honeycrisp, & Early Fuji. Red & Golden Delicious, Empire, Jonagold, and MacCoun next. Cool nights would help in the development of color in many varieties.”

I am a fan of apples in my salad, but much prefer it in my pie, and unfortunately I am not much of a baker. So if you are looking for recipes for that bushel, why not try something a little different? I’ve made this kale apple salad before and the fresh crisp apples really shine through.

KALE & QUINOA SALAD WITH APPLES, PECANS, AND CRANBERRIES (FLOURISHING FOODIE)

PORK SHOULDER BRAISED WITH APPLES (BON APPETIT)

pizzaArugula

“Harvesting good quality product in light to increasing volume as the weather cools.”

Everyone has a favorite arugula recipe, but I’m the kind of person who will use arugula in place of regular old lettuce any day. I was recently introduced to an arugula salad with avocado, toasted pine nuts, shaved Parmesan and lemon vinaigrette that I really loved. Another great dinner idea is to serve Chicken Milanese over a salad of arugula, chopped tomato, radicchio and endive. Last but not least, it’s great over pizza!

HEIRLOOM TOMATO AND ARUGULA PIZZA (WILLIAMS-SONOMA)

salad-texture-green-kaleKale

“Very good quality Spring planted product harvesting in good volume.”

I guess you can no longer call kale a “trend” and that’s fine with me. Kale is up there with arugula as one of my frequently used greens, and it’s especially great with a caesar dressing. One of my favorite salads that I ever had at a restaurant featured kale as the star (along with roasted beets) in a pistachio pesto at Barbuzzo in Philly. I’ve tried recreating the dish at home many times but nothing compares!

GENIUS KALE SALAD (101 COOKBOOKS)
KALE BISTRO SALAD (THE KITCHN)

potatoPotatoes

“Harvesting a good volume of mainly round white & redskin varieties, and a bit of Russets.”

Potatoes are one of those foods where I forget HOW SERIOUSLY GOOD THEY ARE. Guys… creamy gratins, Spanish tortillas, MASHED POTATOES, chowders & stews, gnocchi, potato salad, thinly sliced on pizza… I hope these dishes are as much of a reminder to you as they are to me. These are all classics but I think there are a lot of good recipes out there that put a nice seasonal twist on them. Here are a few on my list to try.

ONE POT SPANISH CHICKEN AND POTATOES (PINCH OF YUM)
CRISPY SMASHED ZA’ATAR POTATOES (SAVEUR)
POTATO & RAINBOW SWISS CHARD CHOWDER (THE RAMBLIN’ ROSE)

Hakurei TurnipsTurnips

“Harvesting good quality in light volume for the Summer.”

Turnips are one of those things where I simply roasted them with other veggies, or thinly slice them raw for a salad. But I would love to see more creative recipes out there using these sweet little gems!

TURNIPS WITH BACON AND PICKLED MUSTARD SEEDS

About the Author

Grazin’ in New Jersey since 1988

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