What's In Season in September for Northern California?
End of summer preparations are already underway; last grilling sessions, back to school preparations, Labor Day is long gone, and Halloween decor is already in full swing. While fall might mean cooler temperatures and wool sweaters for some, here in the Bay Area we’re just about to bask in summer weather. The transition to a new season also brings new additions to our marketplace. See what’s at peak season this month:
Organic Dry-Farmed Early Girl Tomatoes
Live Earth Farm
And you thought tomato season was over! You might have seen these ruby red tennis ball sized beauties at the very beginning of summer (hence the name). They might have made an appearance on grilled pizza night, or adorned your mid-summer panzanella. This sweet and tangy tomato is still here to hang around into fall.
Live Earth Farm
Apples are beginning to make an appearance in our Marketplace. We've spotted a few heirloom varieties, but the Sommerfield is our pick for its versatility as an early-season apple. It's a cross between a Fuji and a Gala, with a crisp texture and sweet flavor – a great baking apple.
Organic Thomcord Grapes
Fruit World Company
Easily mistaken for Concord grapes since they look nearly identical, Thomcord grapes are actually a cross between the Thompson and Concord grape. One of the biggest differences between the two is that the Thomcord grape doesn’t have a skin that slips off easily like the Concord. Growers that supply us with these grapes actually include their phone number in every clamshell of grapes, so if you love them as much as we do, text the folks who grew them yourselves!
Organic Delicata Squash
Terra Firma Farm
This early winter squash is a favorite because of its quick and easy prep time. No fumbling around with the peeler – this sweet squash has edible skin! The best way to cook it is to slice into half moons and roast until brown on both sides. Drizzle with reduced balsamic and add your favorite seeds and arugula.
Say Hay Farms
Say Hay names these peppers because of their versatility. They're snackable raw packed into lunchboxes (they're not hot peppers), and sauté up nicely with onions as an accompaniment to summer sausages. Roast them in the oven for a nice toast topping (we tried this out for lunch at HQ) or stuff and bake them with rice or meat for a more filling dinnertime dish.