As summer ends and the air begins to cool, we finally arrive in September, one of the most abundant and flavorful moments of the year. Across the United States, farms are in full harvest mode, bringing in a vibrant mix of late summer produce and early fall crops. Tomatoes continue to hang heavy on the vine, winter squash begins to make its return, and orchards are filled with apples, pears, and plums. It is a season that highlights the best of both worlds, and it is the perfect time, by design, for Bon Appétit’s annual Eat Local Challenge.
Each September, Eat Local Challenge asks chefs at Bon Appétit cafés across the country to create meals made entirely with ingredients sourced from within 150 miles. That means thoughtfully sourcing and preparing food that reflects the unique landscape and seasonal availability of the region. For our chefs, it is both a challenge and an opportunity. With so much fresh, local produce available, September offers an incredible range of flavors, textures, and colors to work with.
However, the September harvest is deeply shaped by geography. What is abundant in one part of the country may be entirely different in another. In the Midwest, sweet corn, eggplant, and bell peppers are still going strong. On the West Coast, you will find late-season figs, grapes, and melons alongside hearty greens and root vegetables. In the Northeast, it is a prime time for Brussels sprouts, potatoes, and apples. Meanwhile, the South continues to produce summer squash, watermelon, and tomatoes.
This moment of agricultural richness reminds us why local sourcing is at the heart of Bon Appétit’s mission. When we buy from local farms year-round through our Farm to Fork commitment, the benefits reach every plate we serve. Local ingredients arrive at peak freshness, often harvested just hours before reaching our kitchens, delivering better flavor and higher nutrition to our guests. This close relationship with nearby producers also builds food security by creating resilient regional networks that can quickly adapt to changing needs and supply challenges. Our steady purchasing helps farmers plan confidently and invest in their land, while supporting the next generation of growers. These smaller-scale operations often integrate composting, natural pest management, and crop rotations that enhance rather than deplete the land, all while supporting communities of pollinators and beneficial wildlife.
But most importantly, eating locally helps us connect with the seasons, with the people who grow our food, and with the land around us. Each local meal becomes a reflection of our place and community. Our chefs know their farmers by name, visit the fields where their ingredients are grown, and build relationships that ensure the highest quality ingredients make their way to our guests’ plates.
As the field and orchards reach their peak harvest, we invite you to join us in savoring the abundance of September. Whether you are enjoying a 100% locally-sourced meal during Eat Local Challenge or savoring a lunch made with local produce from our cafés on any other day, this is the time to celebrate the power of fresh, seasonal food along with the people who make it possible.