September

The time of the year with the summer feeling yet the endless days give way to darkened evening.

Up from the meadows rich with corn,

Clear in the cool September morn

John Greenleaf Whittir

September – late summer or early autumn? Well, it depends on the weather. September can have the most pleasant weather, with clear hot sunny days (without the stifling heat of summer) and pleasant evenings however, the end of the month can herald autumnal wind and rain. September is regarded as the start of the farming year, with the harvest all but complete. September is also the start of the time for traditional feasts, festivals, and fairs. Modern-day carnivals and fairs rooted in the traditions of agricultural hiring fairs and feast celebrations of harvest home.

Notable Dates in September

3rd – 5th TBC September – Dundee Food and Flower Show

4th September – The Braemar Gathering

12th September – Ironman Wales

7th – 11th September – British Science Festival

7th September – New Moon

7th – 12th September – RHS Garden Wisley Flower Show

17th – 19th September – Camp Good Life

10th – 19th September – Heritage Open Days

Mid September onwards (TBC) – Matlock Bath Illuminations

17th & 18th September – Egremont Crab Fair & World Gurning Championships

18th September (TBC) – Pewsey Illuminated Carnival

18th & 19th September – Abergavenny Food Festival

21st September – Full Moon

21st September – Autumn Equinox

21st & 26th September – RHS Chelsea Flower Show

26th September – World Stone Skimming Championships

September seasonal Foods

What is seasonal in September.

Greens and leaves: Cabbage, Cavolo nero, Chervil, Lettuce, Mint, Pak choi, Radicchio, Sorrel, Spinach, Watercress.

Roots and other veg: Aubergine, Beetroot, Broad bean, Broccoli, Carrot, Celery, Celeriac, Courgette, Fennel bulb, Garlic, Globe artichoke, Kohlrabi, Lamb’s lettuce, Leek, Marrow, Onion, Parsnip, Spring onion, Peas, Pepper, Radish, Runner bean, Sweetcorn, Swiss chard, Tomato, Tuna

Meat: Beef, Chicken, Grouse, Goose, Guinea Fowl, Lamb, Pork

Fruit: Blackberry, Damson, Elderberries, Gooseberry, Loganberry, Pear, Plum, Raspberry, Redcurrant, Strawberry.

Seafood: Crab, Halibut, Salmon, Kipper, Mackerel, Oyster.

Exotics: Banana, Fig, Nectarine, Peach, Pomegranate.

In nature

The harvest of natures bounty

For more inspiration see the Nature Blog

On the Farm

Harvest continues at full pace, remaining barley and wheat being cut. Straw bailed and removed or shredded in-situ.

Wether lambs sold as they finish or as store lambs for further fattening. Preparation for gimmer and draft ewe sales. Wean lambs.

Harvest Potatoes. Start harvest of beets.

Ploughing and harrowing (disc harrowing to quickly open compacted soil to reduce water run off in heavy rains).

Drill oilseed rape, winter wheat and barley.

Lords and Ladies (Arum maculatum)

Things to do in September

In the September garden

What to plant and sow

Gardening hints

Ipsum text

Out and about

Also see the Out and about Blogs

Days and nights draw even.

 Colby Woodland Garden
 Colby Woodland Garden

Recipe of the month.

Savoury Crumble

This recipe can be enjoyed anytime for the next six moths, of yuo are considering what is seasonal. There’s not much variety in the vegetable department, however, all the ingredients are traditional all the way though to the end of April.

Although butternut squash is specified, any similar squash would be great, Crown prince for one, maybe even pumpkin for a slightly sweeter version. Leeks are ever present, but can be substituted for Onion if required. The other ingredients, well, pure winter warming comfort.

Ingredients

400 g butternut squash, peeled, deseeded and cut into 2cm pieces

2 tsp. vegetable oil

2 leeks, trimmed and sliced

5 rashers unsmoked back bacon, roughly chopped

For The White Sauce

50 g butter

50 g plain flour

700 ml milk

75 g mature Cheddar cheese

For The Crumble

175 g plain flour

25 g parmesan, finely grated

1 tsp. dried mixed herbs

100 g butter, chilled and chopped

Equipment.

Baking tray

Mixing bowl

Oven proof dish.

I trust you have saucepans and wooden spoon.

Preparation

Peel, de-seed and chop the squash into 2CM peices.

Clean and chop the leeks. Chop the bacon.

Preheat Oven to 190°C (170°C fan) mark 5.

Cooking

Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender.

Meanwhile, heat remaining 1tsp oil in a large frying pan over medium heat and cook leeks for 5min. Add bacon, turn up heat to high and fry for 5min, stirring occasionally, until starting to brown. Set aside.

Make the white sauce. Melt the butter in a large pan. Stir in flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in the Cheddar.

Mix the cooked butternut squash and leek mixture into the white sauce. Check seasoning and spoon into a 2-litre ovenproof dish.

For the crumble, mix the flour, Parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs.

Sprinkle crumble mixture over the filling and cook in oven for 50min, until golden and bubbling.

Serve with seasonal vegetables and some potatoes.

For more inspiration see the Food Blogs

Large field After the harvest
After the harvest

Activities, things to see and do in September

With lengthening days arise more opportunities to get out and about. To see what is happening in nature and the countryside. There is also a lot more to see as they year really starts to get going.

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September in pictures