November Produce Guide
November brings blustery days with chilly nights and lots of leaves to rake. November is another great month for eating the rainbow, there's so much color!
We can still find plenty of apples and pears in the market, now alongside ruby pomegranates with their garnet arils, and cheerful orange persimmons.
Winter squash like pumpkin, butternut, kabocha, acorn squash, and delicata are out in full force, and will remain so for the next few months.
Sweet potatoes are peaking now, as well as root vegetables like turnips, beets, and parsnips. For greens we have brassicas like kale, chard, and Brussels sprouts.
Squirrels bury nuts in the fall, which is a good sign that they are in season! Look for freshly harvested walnuts, almonds, and pecans.
What's in Season in November?
Eat short squat Fuyu persimmons like apples, wait until acorn-shaped Hachiya persimmons are squishy ripe and use them for baking cookies.
Cranberries only grow in a couple of boggy places in the US, and they are harvested in mid to late October, just in time to be bagged and delivered to stores for Thanksgiving. Buy them fresh while you can, and freeze them to last several months.
Pears and Apples
The fruit of paddle cactus ripens to a vibrant pink in the fall. Using gloves, carefully peel them and use the flesh for the most delicious juice.
Roast Brussels sprouts whole or bake them in a gratin, or slice them thin and sauté them with lemon.
Root Vegetables like Parsnips, Turnips, Beets
Roast root vegetables, purée them, or turn them into soup.
Butternut Squash, Acorn Squash, Kabocha Squash, Spaghetti Squash
Roast acorn squash with butter and brown sugar, make a creamy pumpkin soup with Kabocha, roast spaghetti squash with sausage and kale.
Roast slices of thin-skinned delicata squash with Brussels sprouts and shallots, or roast them plain and serve with chimichurri sauce
Kale and Chard
Make a fall sauté with kale, onions, pecans, and roasted butternut squash.
Button mushrooms are grown indoors so they are harvested all year long. Wild mushrooms like porcini sprout after the first rains of fall in the Pacific Northwest, and then they're gone. Sauté them with butter and marsala.
Walnuts, Almonds, Pecans
Nuts are best when they are fresh, especially walnuts. Freeze if you don't plan to eat or cook right away.
Scroll down for more recipe ideas!
Even the most adamant sprouts haters will love these roasted Brussels sprouts with garlic, olive oil, lemon juice, and Parmesan cheese. So crispy and delicious!
Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere. A perfect Thanksgiving side!
Learn how to cut a pomegranate and de-seed it, with no mess or wasted seeds. If you've ever wondered how to open a pomegranate, this is for you!
It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.Continue to 5 of 24 below.
Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.
Creamy Pumpkin Soup with Smoked Paprika! This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Make it with either a whole pumpkin or canned pumpkin puree.
Roasted Winter Squash with Cilantro Chimichurri! Use a mix of squashes, like acorn squash and delicata squash. The cilantro chimichurri makes this simple dish into a showstopper.Continue to 9 of 24 below.
Great side dish for the holidays! Roasted cubes of butternut squashed tossed with balsamic sautéed onions, kale, pecans, dried cranberries.
Best kale salad ever! A kale waldorf salad with apples, celery, walnuts, dried cranberries, and tangy mayo dressing
Bosc pears poached in Marsala wine with star anise, cinnamon, and cloves.
Grilled cheese sandwich with French bread slices, bacon, pear, and sharp white cheddar cheese.Continue to 13 of 24 below.
Persimmon cookies! Cinnamon kissed, and speckled with orange zest, walnuts and dried cranberries, topped with a persimmon orange sugar glaze.
Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint.
A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.
Mashed sweet potatoes are great, but add a little bourbon and they become outright decadent! Make this easy side dish for Thanksgiving or a holiday party this year.Continue to 17 of 24 below.
Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized.
Colorful beet hummus made with red beets, tahini, lemon, and garlic. Great with pita chips or veggies!
A traditional winter pesto made from parsley and walnuts instead of basil and pine nuts.
Walnut Pie! Similar to pecan pie, with fresh chopped walnuts, in a custardy base, sweetened with maple syrup.Continue to 21 of 24 below.
This butter pecan cookie recipe makes absolutely delicious cookies.
Cranberry upside down cake with caramel cranberry topping and orange zest speckled sour cream cake.
Homemade cranberry applesauce made with apples, fresh cranberries, lemon juice, sugar, and cinnamon.
Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.