Season of vitamins: what to eat in September

September vegetables

Eggplant Zucchini, zucchini Cauliflower, red cabbage, white cabbage, savoy cabbage, broccoli Green peas Onion, leek Green beans Beetroot Celery Fennel Turnip Pumpkin Patisson Carrot Cucumber Tomato Sweet pepper Corn Potato Horseradish Garlic

September fruits and berries

Watermelon Melon Pear Apple Fig Nectarine Peach Plum Blackberry Sea buckthorn Cranberry Lingonberry Blueberry Blueberry Grape

September greenery

Watercress, watercress Dill Parsley Lettuce Green onion Spinach

September beans

Beans Peas Chickpeas Lentils

The autumn season is good because vegetables and fruits are well stored. Pumpkins, potatoes, zucchini, apples, pears can be kept at home for up to a month (and pumpkins, turnips, onions, garlic, beets and potatoes even longer), and perishable soft fruits can be prepared for the winter.

From zucchini and zucchini, which gardeners usually have a lot of, you can also make preparations for the winter and even jam with an unusual taste.

Crispy pickled zucchini recipe


500 g zucchini 1 small onion 2 tbsp. salt 350 ml apple cider vinegar 110 g cane sugar 2 tsp. mustard powder 2 tsp mustard seeds 1 tsp turmeric


Cut the onion and zucchini into thin rings. Put in a bowl, sprinkle with salt and pour 500 ml of cold water. Stir until the salt dissolves and leave for 1 hour.

In a small saucepan, combine the vinegar, sugar, powder, mustard seeds, and turmeric. Heat on the stove until the sugar dissolves, then cool to room temperature.

Throw the zucchini with onions in a colander, dry with a napkin. Mix the zucchini and onion with the marinade and divide into sterilized jars so that the marinade covers the zucchini. If it doesn’t, add some cold water. Zucchini will be ready in 2 days.

zucchini jam recipe


1 kg zucchini or zucchini 1 kg sugar (cane or coconut can be used) 1 lemon


Remove skin and seeds from zucchini or zucchini if ​​they are already large. Cut into cubes, put in a large saucepan and sprinkle with sugar. Coarsely grate the lemon and add to the zucchini, leave the mixture overnight. Place the pot on the stove, bring to a boil, reduce heat and simmer for 15 minutes. Then bring to a boil two more times and reduce the heat. Pour the jam into sterilized jars.

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