September Sweet Spot:

Where Summer Meets Fall

Bechdolt's Orchards at Farm Market at Passer

September always feels like a month of transition. Kids head back to school, fall sports kick into gear, and suddenly our calendars seem a whole lot busier.

But in the local food world, September is also one of the most magical times of the year.

Summer is still hanging on, with tomatoes, peppers, sweet corn, peaches and melons piled high at farm stands and farmers’ markets. At the same time, the first signs of fall are arriving—apples, winter squash, pumpkins, hearty greens and root vegetables. You can still make a tomato sandwich for lunch and come home with everything you need for the first pot of soup of the season.

For a few short weeks, summer and fall share the same market table.

It's also a reminder of just how much our local farms provide throughout the year—and why this is such a great time to visit a farmers’ market, stop at a farm stand, or simply look for something grown close to home.

So while September may mean back to school and back to routines, around here it also means one of the very best times of the year to eat local.

Enjoy it. Winter will be here soon enough! Read on for info about preserving the tastes of summer all year long...

Farm to Community: The Lehigh Valley Food System uncovered the challenges facing our regional food system. Each month, we take a closer look at one of those topics and discuss solutions for creating a stronger agricultural community.

Photo Credit: Juniperdale Farms and The Produce Crib, Nazareth

September brings us crisp mornings, changing leaves, and cooler weather! Our Lehigh Valley farms are taking advantage of this fantastic season with festivals, live music, entertainment, and so many family-friendly experiences. We've highlighted a few farms below that are hosting apple picking, corn mazes, hayrides, and other autumnal activities throughout the month. Be sure to check with the farm before you go—some farms require advance reservations!

• Hausman Fruit Farm, Coopersburg
• Deichman Farms, Bath
• Juniperdale Farms & The Produce Crib, Nazareth
• Seiple Farms, Bath
• Valley Fruits & Veggies, Bath

Photo credit: Emmaus Farmers' Market

Crooked Row Farm, Orefield

In addition to apple orchards, corn mazes and hayrides, autumn is also the perfect time to visit one of our local vineyards.

M&M Vineyard is nestled on a south facing slope in Mt. Bethel, PA. Four Acres of pristinely maintained vines in neat rows surrounded by tall deer fencing. While the scene gives the appearance of effortlessness, a short conversation with owners Mohinder and Mini will reveal this is result of 35 years of careful planning, research, education, and scientific analysis.

Mo and Mini both come from the pharmaceutical industry and had full careers in vaccine development before pursuing their shared dream of starting a vineyard in retirement—a shift they affectionately refer to as “Pharma to Farmer.” 



 I recently spent a Saturday afternoon exploring their vineyard, having a tasting with Mini, and enjoying their “small bites” plate of Indian appetizers on the veranda overlooking the property.

Mo was the consummate host. He sat with me for a bit, sharing the story of how this dream became a reality, taking me through the two-year process of assessing 24 different properties in the Lehigh Valley before setting his sights on the Shepherd's Hill location. Because the property was a former cornfield, they spent the first three years after purchasing the farm growing a combination of mustard plants and Sudan grasses, which were then cut down and mulched back into the soil through a process known as biofumigation. This mitigated the nematodes that were left by the corn crops, leaving the soil enriched and ready for grapevines. He may be retired, but it is clear science is at the forefront of how Mo approaches all things. Mo is quick to give credit to a host of experts, neighbors, and fellow farmers for his successes, noting that the best way to learn is from others.

M&M's wine list currently boasts 16 wines with something for everyone: reds, whites, rosé, and dessert wines. The wines are 100% estate, produced entirely from the grapes they grow on site. During my wine tasting, Mini shared that she and her daughters often name the wines using inspiration from the surrounding region, or after Punjabi words for thankfulness. They recently partnered with Richmond Farm & Brewery in Bangor to create "Vinbeer"- a co-fermentation of Cab Franc grapes with malted barley.

Learning and education are clearly an important part of the culture at the vineyard. Mo shared that they’ve chosen to keep their operation lean, doing most of the work themselves with help from just one or two part-time employees. But they also make a point of creating opportunities for young people to learn and gain hands-on experience. Through a co-op program with Bangor Area High School, seniors can work 15 hours at the vineyard in exchange for credits toward graduation. The vineyard also supports students beyond high school, awarding two scholarships each year to college students. For patrons who are interested in the process of harvesting grapes, M & M offers the opportunity to join in the fun during their fall harvests. Click the link here to learn more and register. 

-Kiki Cushman

Open Friday, 2 PM -6:30 PM

Saturday & Sunday Noon - 6 PM

Mon -Thurs by appointment for groups of 10 or more.

Conveniently Located off of Route 611 at

18 Shepherds Hill Drive, Bangor, Pennsylvania 18013, United States

Groups of 5+ are welcome to schedule a private visit by appointment—just call 845‑548‑3260.

Photo credit: Kiki Cushman and M & M Vineyard

Photo credit:Salvaterra Gardens

September is a generous month where we get to enjoy late summer produce and the first fall harvests all at once. Tomatoes abound, peppers, eggplant, squash, and all the herbs! Below we've made a list of what is currently in season, and what will be available in the next few weeks.

The transition from late summer to fall is the perfect time of year to shore up our pantries. Our ancestors spent these waning days stocking their root cellars, drying herbs, and preserving fruits and veggies into jams, sauces, and ferments to ensure their food security through the harsh winter months. Freezing, drying, and quick pickling are all super simple ways to keep save that summer market haul or extra CSA stash for the colder months. We've gathered a host of great instructions and recipes below that walk you through various processes. It's a fun afternoon activity that will keep you flush in nutritious local foods all winter long!

Freezing: Wash, slice, and place produce like berries, peppers, corn or blanched greens directly into freezer bags. You can also freeze fresh herbs in water inside ice cube trays. For more information and a how-to guide, click here

Drying (Dehydrating): Remove moisture from sliced fruits, vegetables, or herbs using an electric dehydrator or a low-temperature oven. This stops bacteria growth and saves storage space. This is a great option for all you avid hikers! Find instructions here.

Quick Pickling: Submerge sliced vegetables like peppers, red onions, or cucumbers in a straight vinegar or salted water brine to store in the fridge

Fermenting: Fermented foods are simple to make, easy to store, and excellent for your health! Try making some of these probiotic-rich foods: Kimchi, Kefir, Sauerkraut, or Kombucha.

Baking: Some fresh produce like zucchini doesn't freeze well. Take a morning to mix up a few batches of your favorite baked good: Zucchini bread? Blueberry muffins?

Sauce, Soups, and Jams: Another excellent way to savor the taste of summer all year long is by turning that counter full of tomatoes into sauce for Friday night pizzas and Sunday pasta dinners or freeze pints of vegetable soup for those snow days.

Canning: Canning food is an important food preservation skill that requires a great deal of care and time to ensure the food is properly sealed to protect from spoilage. You can learn more about the process of home canning here.

Dry Storage and the Root Cellar: Hang mature, dry-skin onion bulbs in a mesh bag in a cool, dry, airy location. Braided onions and garlic can also be hung. Root vegetables like carrots and potatoes prefer a dark, cold, high humidity environment like the soil they grew in. You can read more about creating your own root cellar here,

Busy weeks full of school, sports, work, and other activities often leave us scrambling to get dinner on the table. The last thing most of us want to do is cook. A sheet pan dinner recipe is an easy way to get a delicious and healthy meal prepped and cooked in under an hour. Make use of all those yummy fresh veggies from your farmers' market haul or CSA And the best part? Most of that time the food is in the oven and you can *maybe* relax. This recipe comes from Well Plated by Erin, you can use the vegetables listed in the recipe or pick your own your favorites.

Recipe and photos compliments of Well Plated by Erin

Be an Ambassador for Local!

Help us grow the local food movement! We'd be happy to send you a stack of our Local Food Guides to share with friends, family, neighbors, or coworkers.

Introducing someone to local food is one of the most powerful ways to support our farmers.

And who better to do it than those of you who are already shopping local?

You're our best ambassadors. Email: bfbl@nurturenaturecenter.org