What’s in-season this month? Even though the days are shorter, and the temps are cooler now, November is still a great month for eating a colorful array of produce. Here’s what to look for and take advantage of the next time you’re doing a supermarket run:
Pomegranates
Pomegranates are among the healthiest fruits and are packed with fiber and Vitamins C and K. They can be eaten raw, thrown into salads, or mixed into a drink.
Cranberries
This tart and slight sweet berry can be found everywhere this month! From sauces to salads, sandwiches to pies, cranberries add a burst of flavor to just about anything.
Pears and Apples
Apples and pears go great in pies, tarts, or even savory dishes with chicken or pork. Try one of our favorite fall recipes: Baked Apples and Pears.
Brussel Sprouts
These little guys are high in fiber and Vitamin C and are a great source of folate. Take advantage of the many ways to prepare Brussel sprouts this season and try our delicious Roasted Brussel Sprouts recipe!
Sweet Potatoes
These edible roots are a great source of fiber, as well as high in Vitamins A and C. Use them in a casserole or make a tasty snack! We like our Sweet Potato Fries.
Turnips and Beets
Beets are a staple in our kitchen, due to their earthy texture and meaty flavor. Our favorite beet recipes can be found here.
Winter Squash
Winter squash include pumpkin, butternut, acorn squash, and more, and are abundant for the next few months. Try our Hasselback Butternut Squash recipe, our Roasted Pumpkin and Butternut Squash recipe or our Farro with Butternut Squash recipe this month!
Kale
As a lot of us know, kale is a nutrient powerhouse, offering an excellent source of Vitamins A and C, as well as calcium and potassium. From sautes to soups and salads, kale is a great ingredient to incorporate into your fall season diet.
Walnuts, Almonds, Pecans
These nuts are best at their freshest, so freeze if you don’t plan to eat or cook right away. Toss in some walnuts into our Rainbow Quinoa Salad.
