Welcome to November! You made it. It’s the heart of fall now, so there’s a decent chance the temperature is dropping and the days are getting shorter where you are. Leaves are changing, school is in full swing, the baseball season is nearly over, maybe. But for many of us, the colder weather doesn’t mean farmers markets are done. In much of North America, there is still a good selection of fresh fruits and vegetables available—not as many as a few months ago, of course, but yet a bountiful harvest beckons.
Here are some of the fresh fruits and vegetables that may be in season near you, though of course it depends where you live. A quick Google search will help you find out what’s fresh and local.
- Apples (Here’s everything you need to know about ’em)
- Beets (Try this delicious beet ketchup recipe)
- Bok choy (And other Asian greens, including nappa cabbage, mustard cabbage and Chinese broccoli)
- Brussels sprouts (Try some of these dietician-approved and delicious recipes)
- Carrots (Perfect for a batch of carrot and habernero pepper hot sauce)
- Cauliflower (Is it the most versatile vegetable?)
- Crab apples
- Cranberries (Treat yourself to a warm apple-cranberry drink)
- Cucumber (greenhouse)
- Lettuce (greenhouse)
- Garlic (Here’s everything you need to know)
- Green onions
- Leeks (Here are five ways to do them—all good)
- Mushrooms (Cut down on the meat with these dietitian-approved recipes)
- Parsnips (Here are 10 things to do with them)
- Potatoes (Read our ode to the potato)
- Pumpkins (Don’t throw out the guts!)
- Radishes (Don’t throw away the tops!)
- Red onions
- Sprouts (Grow your own!)
- Squash (How well do you know your squash?)
- Sweet potatoes (Here are some sweet sweet potato recipes)
- Tomatoes (greenhouse)
Here are a few specific guides:
Parsnips are in season in November. What do you do with yours? Let us know in the comments!
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