In Season: The Produce You’ll Find Fresh This Month in New England
One of the most subtle but fascinating cultural phenomenons Mad Men documented was the modernization and democratization of the grocery shopping process. In “Red in the Face” (Season 1, Episode 7), Don asks Betty what she keeps in the freezer, not understanding how she doesn’t have enough food to feed a surprise dinner guest.
Frozen and canned foods were on the rise, convenience, and perishability outweighing the benefits of buying foods fresh and in season. People were beginning to (literally) buy into the idea that expiration dates and seasons for food were a thing of the past.
Having a year-round harvest for all fruits and vegetables seems like a good idea. But while the differences between frozen and fresh produce are small, when and where something is grown can have a big impact on taste, cost, nutrient levels, and the environment.
The Benefits of Following Food Seasons
Food seasonality can feel like an old-fashioned ideal to live by. But before you write it off as some performative hipster trend, there are actually some benefits to buying foods during peak harvest time.
For starters, once produce is harvested, fruits and vegetables begin losing nutritional value. If fresh foods are stored for long periods of time, like the time it takes to ship out-of-season fruits and vegetables to your grocery store, produce begins getting more expensive and less rich in Vitamin C and other antioxidants. Chilling fruits and vegetables for transportation or storage will also mute their flavors.
Transportation isn’t the only part of the process that has a negative impact on the environment, either. When foods are grown out of season, growers have to use ripening agents – chemicals, gasses, and heat processes – to get fruits and vegetables to override their natural rhythms. These mass-produced fruits and vegetables can also be genetically engineered to look uniform, with taste and nutritional value being sacrificed for the aesthetic.
Fruits in Season in September in New England
In New England, the weather dictates the growing season. The length of time you have between planting and harvesting can swing plus or minus almost 100 days – something that has a big impact on how, when, and even if some produce is available.
The apples and pears on the trees in East Boston are just starting to take shape, but locally-grown fruit has been flooding grocery stores. I used locally grown honey crisp apples last night in an NYT Cooking Autumn Quinoa recipe.
Blueberries are also in their prime, as are watermelon, peaches, cranberries, peaches, strawberries, raspberries, and blackberries.
Vegetables in Season in New England in September
There is no better time of year for vegetables, at least not in New England. Cucumber and eggplant season might be over, but corn, carrots, broccoli, and tomatoes are still going strong. Pumpkins make their debut on shelves and tables this month, undoubtedly delighting pumpkin spice fans.
If you like your pumpkin savory rather than sweet, try this NYT Cooking Pumpkin Sage Pasta recipe. It’s quick and easy – perfect for weeknight cooking ideas. Rather than adding meat, I use chickpea pasta, which already has protein in it, keeping prep to plate time to 30 minutes or less.
You should also be able to find cabbage, cauliflower, chard, garlic, lettuce, and spinach at farmer’s markets.
Happy Harvest!
