September is doing that thing where summer and fall start sharing the same table. Local corn and frying peppers are still hanging on, while crisp Krissy grapes, Cara Cara oranges, and baby cauliflower bring a little preview of what’s ahead. Plenty here to keep menus feeling seasonal without rushing summer out the door.
Big, bright red grapes with a seriously satisfying crunch. Krissys bring plenty of juicy, fruity sweetness with just enough acidity to keep them balanced. Great for cheese boards and salads, but also worth taking to the savory side: roast them, char them, or pair with rich meats and creamy cheeses.
Cara Caras are always a little more interesting than your standard orange. Cut one open and you get gorgeous pink-red flesh with a mellow sweetness and hints of berry. Use them anywhere you want color and brightness, from salads and crudos to vinaigrettes, desserts, and cocktails.
A fun alternative to the usual cauliflower head, with tender stems and delicate florets that make for a beautiful plate. Keep it simple and let the shape do the work: roast it whole, blister it hard in a pan, grill it, or serve it alongside a bold sauce or purée.
Flavor Profile: Mild, slightly sweet, nutty when roasted
Thin-walled, tender, and made for high heat. Italian frying peppers turn silky and sweet when blistered or sautéed, with just enough character to make them way more interesting than your everyday bell pepper. Pile them onto sandwiches, toss with pasta, serve alongside grilled meats, or fry them up with garlic and olive oil.
Flavor Profile: Mild, sweet, vegetal, richer when blistered
Local yellow corn is still here, so there’s time to squeeze a little more summer onto the menu. Sweet, juicy kernels are ready for the grill, esquites, succotash, chowder, corn purée, or simply shaved straight off the cob into a seasonal salad.
Fall Citrus Is Starting to Arrive: Citrus season is picking up, with Aussie mandarins, blood oranges, Sweeties, Mabels, and Kiyomi varieties starting to arrive. Domestic citrus will continue to build through October and November, with favorites like Satsumas still to come.
Berry Supplies Are Tight: Strawberries, raspberries, and blackberries remain limited as growers work through tighter supply. We’ve been able to keep product moving, but short-term availability gaps may pop up.
Last Call for Specialty Melons: Melon season is winding down, especially for specialty varieties like heirloom cantaloupes. If they’re on your menu, now is the time to grab them while supplies last.
Apples & Pears Are Taking Over: New-crop apples and pears are arriving in greater volume, while stone fruit begins to fade. Peaches will likely stick around for just a few more weeks.
Local Season Is Still Going Strong: There’s still plenty of local produce to work with, including green beans, cucumbers, peppers, squash, and eggplant. Weather permitting, local availability should continue for the next few weeks.
