We’re into our second week of September, which, in the blogosphere, means that pumpkin season is in full swing!

I’ve even jumped on the bandwagon this week by digging into a salvaged can of last year’s pumpkin purée (that may or may not have been expired for a few months—oops!) for yesterday’s overnight oats (with vanilla Chobani, cinnamon, chia seeds, mini chocolate chips, and pumpkin seeds). It definitely hit the spot!

As much as I relish the changing leaves, cool breezes, abundance of pumpkin and butternut squash, and all the other opportunities and pleasures autumn brings, I’m a bit sad about saying goodbye to summer produce!

This summer has been a few degrees cooler than usual, and I’ve managed to keep the sweat away and spend more of my afternoons outside in the radiant sunlight, enjoying cool bay breezes, wildlife, and conversation. We’ve even made a few beach trips, although I hope to get in a few more before the water starts to cool.

What I haven’t done, though, is enjoy enough fresh melon (I’ve not purchased a single cantaloupe this season!), summer squash, or garden-fresh tomatoes while they’re at their peak!

One of my goals when starting foodiEcology was to begin eating more seasonally, locally, and compassionately. While I don’t see myself giving up animal products in the near future, I’ve begun experimenting with vegetables and legumes as main courses more frequently. I’ve also tried a few new fruits and vegetables, but my shopping habits have essentially remained the same.

So, while I’m going to finish off that can of pumpkin this week, I’m also going to stock up on some summer delicacies—like watermelon, heirloom tomatoes, peaches, and summer veggies before it’s too late!

Since it’s another What I Ate Wednesday, let’s take a look at some of this week’s eats.

Sunday’s dinner (& Tuesday’s lunch) included a huge bowl of my husband’s amazing gumbo. I practically licked the bowl clean!

Monday’s dinner was quite delicious, featuring kale & white cheddar quesadillas and canned black beans.

Tuesday’s dinner featured an old stand-by: a barley bowl with roasted Brussels sprouts, sweet potatoes, and a maple-dijon dressing.

Snacks included some carrot chips with Sabra sun-dried tomato hummus as well as some of the new Chobani flips that have finally found their way to our local grocery. (I love the Almond Coco Loco and the Peachy Pistachio—but I’m still on a mission to find the blended coconut.)

I also tried a pluot for the first time; until recently, I didn’t even realize this plum-apricot hybrid existed. It was quite delicious.

That’s a wrap for me. Whatever region of the U.S. or part of the world you’re in, make sure to enjoy all the seasonal produce and weather you can before the changes roll in.