For us, September is the best time of year to spotlight eating locally. We begin the month savoring the summer's last tomatoes, sweet corn and peaches, then slowly shift to autumnal rewards like apples, pumpkins and potatoes.

To celebrate the harvest and New York's local food scene, we've gone to four chefs who are true champions of our region's farms and fields, and asked them to share recipes inspired by their favorite September ingredients--and the area farms from which they came.

In this handy print-and-stain PDF (click here to download), you'll find a creative riff on gazpacho from Dan Barber (Blue Hill), a classic apple cobbler from Mary Cleaver (The Cleaver Co.), a simple-but-sublime sautéed kale dish from George Weld (Egg) and an irresistible salt-roasted pork shoulder from Peter Hoffman (Savoy).

Each chef takes a slightly different approach to cooking with local ingredients, but all of their philosophies boil down to the same thing: a search for the most flavorful foodstuffs and a celebration of place.