November seems to be the forgotten month. Tucked in between Halloween and the holiday celebrations of December, is a month full of cold and rain as the temperature drops and we change our clocks back an hour. No wonder people like to forget it exists.
However, it is a month full of fruits and vegetables that are in season, bursting with flavor and tasting their very best. According to the BC Association of Farmer’s Market these are the fruits and vegetables currently in season in the month of November.
Apples, full of Vitamin C and dietary fiber, are at their height in the fall. There are more than 7,500 different apple varieties with some better for baking, others better for turning into sauces and others simply enjoyed on their own. Previously we did a taste test and found our favorite variety for eating. You can use apples in your day to day cooking as well. Apples can be turned into sauce, butter or jelly, baked into sweet treats like muffins and pies, added to salads, or turned into a drink.
- Apple Nut Butter Sandwiches – Fine Choice Foods
- Pulled Pork & Creamy Apple Slaw Sandwiches – Milk and Honey
- Farro and Sausage Stuffed Baked Apples – Potluck at Oh My Veggies
- Kimchi and Apple Grilled Cheese – Mango & Tomato
- Salted Caramel Hand Pies – Just a Taste
- Apple Cinnamon Smoothie – Recipe Runner
For many, spotting these cruciferous vegetables on the table means running the opposite direction, but they are full of vitamins and nutrients. While roasting them is best, you can also steam, boil, and sauté them. The key? Don’t overcook them!
- Baked Eggs with Brussel Sprouts – Brooklyn Supper
- White Lasagna with Roasted Brussel Sprouts – Foodtastic Mom
- Creamy Brussel Sprouts Dip – Baked-In
- Roasted Brussel Sprouts, Potato and Kielbasa – Life’s Ambrosia
- Brussel Sprouts and Bacon Parmesan Pizza – White on Rice Couple
- Brussel Sprouts with Fish Sauce Vinaigrette – The Tart Tart
This humble vegetable is really good for you. Cabbage is very low in fat and calories, but is high in dietary fiber and contains nutrients like vitamin C and K. To take full advantage of its nutrients, it is best to cook it minimally and not cook out its benefits.
With over 100 species of carrots in a variety of colors ranging from white to purple, carrots are rich in vitamin A and beta-carotene. Like many other vegetables on this list, it is low in calories but high in nutrients. Eat them raw, cooked or juiced, they’re healthy and delicious either way.
- Roasted Carrot and Ginger Soup – Tales of an Overtime Cook
- Root Vegetable Salad with Miso Dressing – Daily Burn
- Carrot Harissa Hummus – Aida Mollenkamp
- Vietnamese Pickled Carrot & Daikon – Hungry Huy
- Sweet Spiced Roast Carrots – Cook Plate Create
- 7 Ingredient Chewy Carrot Cake Cookies – Healthful Pursuit
Cauliflower is a good source of vitamin C and dietary fiber. Cauliflower is a versatile vegetable with many uses. You can roast, mash or steam it or turn it into a pizza crust, sauce or rice. You could also eat it raw or pickled.
- Curried Cauliflower and Chickpea Soup – Dishing Up the Dirt
- Gobi Tikka (Spicy Indian Cauliflower) – Wing It Vegan
- Cauliflower Mash – Inspired Taste
- Lemon Roasted Cauliflower with Cumin & Sumac – Everyone Likes Sandwiches
- Cauliflower Pizza Crust – How Sweet It Is
- Creamy Cauliflower Sauce – Pinch of Yum
A relative of the onion family, and available year round, leeks peak in the winter. Leeks are a good source of iron, vitamin C and folate. They’re often interchangeable with onions and garlic, but more and more people are enjoying them for their own flavor. It is a common ingredient in soups, used to make stock or can be served as a side dish.
PearsPears are often forgotten in favor of apples in the fall, but they’re just as delicious and nutritious for you. Pears, when eaten with their skin, is rich in dietary fiber and has higher pectin levels than apples, making them effective in lowering cholesterol levels. Like apples, you can use pears in sauces, baking and in salads. Or you could enjoy it them on their own as a juicy and healthy snack. In fact, try substituting a pear into your favorite apple recipe for a new twist on an old favorite.
- Pear and Arugula Salad – Strawberry Plum
- Homemade Pear Sauce – Jennifer’s Kitchen
- Rutabaga, Mushrooms and Ginger Roasted Pear Pizza – Pizza Tuesday
- Beer Braised Pork Chop with Pears – Carpé Season
- Grilled Brie and Pear Sandwich – Mama’s Gotta Bake
- Poached Pears with Red Wine Syrup – The Broken Bread
Turnips are a versatile vegetable since you can eat both the root and the leafy greens. Both are rich in nutrients such as vitamin C, potassium and dietary fiber. The root can be eaten raw if the bulb is young, but usually it is cooked. Turnips are often found roasted, mashed, in soups or served as a side dish.
- Turnip Fries – Cook Local
- Onion and Turnip Soup – Tales of a Kitchen
- Roasted Baby Turnip with Spicy Mustard Dressing – In Sonnet’s Kitchen
- Roasted Turnip, Potato and Apple Hash – A Local Choice
- Mashed Turnip with Bacon and Chive – Primally Inspired
- Scalloped Turnips – Simply Recipes
What are your favorite fall vegetables? How do you like to cook them?