Summer is not yet over, or rather, Indian summer is slowly approaching in September. However, some people are already impatiently waiting in the front line to wave goodbye to summer for this year – because they are longing for the mild temperatures and coziness of autumn.
However, not everyone is enjoying the approaching end of summer and just wants to wistfully say goodbye to the hot days, which is why we can reassure those people at least so far: September still has a lot of summery culinary delights to offer and on top of that there are autumnal delicacies such as fresh apples, nuts, pumpkins, etc.!
Fruits
Apples
Pears
Blackberries
Plums
Gooseberries
Table grapes
Blueberries
Raspberries
Currants
Mirabelle plums
Cranberries
Vegetables
- Eggplant
- Tomatoes
- Cucumber
- Beans
- Cauliflower
- Fennel
- Broccoli
- Chinese cabbage
- Leeks
- Peas
- Spring onion
- Artichokes
- Potatoes
- Kohlrabi
- Pumpkin
- Carrots
- Turnip
- Parsnips
- Peppers
- Zucchini
- Parsley root
- Radish
- Brussels sprouts
- Beet
- Red cabbage
- Pointed cabbage
- Savoy cabbage
- Black salsify
- Celeriac
- Spinach
- Swiss chard
- Celery stalks
- White cabbage
- Sweetcorn
- Onions
Not to forget mushrooms and nuts!
Wild mushrooms such as button mushrooms, chanterelles and porcini mushrooms spring up in the late summer conditions and can be picked in the local forests.
Hazelnuts and walnuts are also ripe for harvesting in September! However, you need to hurry, as the squirrels are quick!
Recipe: Mediterranean vegetable quiche
This month we are once again devoting ourselves to summer vegetables, paired with the unbeaten fall classic: pumpkin.
Ingredients:
Shortcrust pastry (ready-made or according to your own recipe)
1 eggplant
1 small zucchini
1 red and 1 yellow bell pepper
1 half Hokkaido pumpkin
2 onions
2 bay leaves
thyme
120g feta cheese
120g ricotta
1 handful of cocktail tomatoes
2 eggs
250 ml cream
Preparation:
Remove the seeds from the peppers and bake in the oven at 230 degrees, drizzled with olive oil, until the skin is black. Remove the peppers from the oven, peel off the skin and then cut into pieces.
Dice the rest of the vegetables and – apart from the onion – marinate in olive oil and cook in the oven for approx. 30 mins.
Cut the onion into rings and fry in a pan with olive oil, salt and bay leaves until brown.
Now mix the peppers, oven vegetables and onions together and set aside for the time being. Set the oven to 160 degrees.
Place the shortcrust pastry in the springform tin, prick with a fork and pre-bake in the oven for approx. 15 mins. Then remove and spread the vegetables on top and sprinkle with thyme. Now spread the ricotta and feta and then the halved tomatoes evenly over the vegetables.
Whisk the cream and eggs, season with salt and pepper and pour over the vegetables. Sprinkle with thyme again and then bake for approx. 45 mins. Done!
