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    Home » Kitchen Tips

    November Seasonal Produce Guide

    Published: Nov 4, 2019 · Modified: Nov 11, 2022 by Erica

    What produce should you buy in November?

    We are moving into the biggest holiday season of the year. This means there will be plenty of opportunities to work seasonal produce into some new dishes.

    What is in season in November? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.

    Every month I will be sharing a seasonal produce guide. Check out our November seasonal produce guide below for more information including shopping tips and recipes.

    To make it easier for you to plan your meals and make a grocery list, I have created produce guides for every month letting you know what is in season along with a few recipe suggestions.

    Check out my other Seasonal Produce Guides for more information on how to choose, store and prepare seasonal produce every month of the year.

    Spinach, Persimmons, Broccoli, and Tangerines on a white background.

    This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate, I earn from qualifying purchases. For more information please read my Disclosure Policy.

    Why buy fruits and vegetables when they are in season?

    Cost: Produce prices are subject to supply and demand. When produce is in abundance because it is in season the prices go down.

    Eco-Friendly: In-season produce is more likely to be grown locally meaning it doesn’t have to travel as far to get to you reducing its carbon footprint. Stop by your local farmers market to purchase some of the freshest produce available.

    Taste: In-season produce is fresher and tastes better. It is grown during its optimal conditions and because it can be grown more locally it usually has a chance to fully ripen before it is picked

    Nutrition: Fully ripened produce is more nutritious because it has had time to fully develop before being picked.

    What's in season in November?

    Jump to:
    • Why buy fruits and vegetables when they are in season?
    • What's in season in November?
    • Beets
    • Broccoli
    • Brussels Sprouts
    • Cabbage
    • Cauliflower
    • Cranberries
    • Leeks
    • Mushrooms
    • Oranges
    • Parsnips
    • Pears
    • Persimmons
    • Pomegranates
    • Pumpkins
    • Rutabaga
    • Spinach
    • Sweet Potatoes
    • Tangerines
    • Turnips
    Fresh beetroot with leaves isolated on white

    Beets

    Beets are a root vegetable with a deep earthy flavor and are an excellent source of fiber, folate, manganese, potassium, iron, and vitamin C.

    They can be eaten raw, cooked, or pickled. Roasting beets brings out their natural sweetness.

    Their leaves, known as beet greens, can also be eaten. Beets can be yellow, white, pink, or dark purple.

    Buying

    Beets should be heavy for their size. Smaller beets are sweeter and more tender.

    Storing

    Beets can be refrigerated for up to a week.

    Preparing

    Scrub beets with a brush and remove the roots and the tops, then cut as desired.

    Recipes

    Pearl Couscous Salad with Feta and Beet - Amanda's Cookin'
    Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts - Ambitious Kitchen

    Fresh green broccoli isolated on white background.

    Broccoli

    Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.

    Buying

    Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.

    Storing

    Refrigerated broccoli will keep for up to five days.

    Preparing

    Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.

    Recipes

    Broccoli and Cheese Tater Tot Stuffed Portobello Mushrooms - Climbing Grier Mountain
    Paleo Broccoli Quiche - Confessions of an Overworked Mom

    Isolated brussels sprouts.

    Brussels Sprouts

    Brussels sprouts can be boiled, steamed, sauteed, grilled, roasted, and even fried. They are even great when served raw and shredded into a slaw.

    They are part of the cabbage family and are most commonly green but there are a few varieties that are purple in color. They are high in vitamin C and vitamin K.

    Buying

    If possible choose brussels sprouts that are still on the stalk. Look for brussels sprouts with bright, firm, and compact heads.

    Storing

    Brussels sprouts can be refrigerated in a plastic bag for up to a week.

    Preparing

    Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.

    Recipes

    Pear Bacon and Brussels Sprout Salad - Cooking Classy
    Pomegranate Pecan Brussels Sprouts - Dinner at the Zoo

    Green and purple cabbage on a white background.

    Cabbage

    Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.

    Buying

    Look for cabbage that is compact with blemish-free leaves. Avoid cabbages that are light for their size.

    Storing

    Cabbage can be refrigerated for up to seven days. Once cut cabbage should be stored in an airtight container.

    Preparing

    Remove the outer leaves and then slice the cabbage into pieces. Wash under running water and remove the core.

    Recipes

    Crock-Pot Cabbage, Kielbasa Sausage and Potatoes - Crock-Pot Ladies
    Grilled Fish Tacos with a Tomatillo Avocado Slaw - Cherished Bliss

    Cauliflower isolated on white background.

    Cauliflower

    Cauliflower is super popular right now. Masquerading as a pizza crust, mashed potatoes, and rice.

    Cauliflower comes in several varieties including white, orange, green, and purple. Cauliflower can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. It is high in vitamin C and vitamin K.

    Buying

    Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.

    Storing

    Cauliflower can be refrigerated for up to five days.

    Preparing

    Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces. Reusable Block

    Recipes

    Chicken Fried Riced Cauliflower - Domestic Superhero
    Mashed Cauliflower - Easy Low Carb
    Roasted Cauliflower Soup

    Scattering of cranberries on white background

    Cranberries

    Cranberries are hard, sour, and bitter. 95% of cranberries are used to make cranberry juice and sauce. Cranberries are a good source of vitamin C and fiber.

    Buying

    Look for cranberries that are shiny and plumb. Avoid cranberries that are shriveled or blemished.

    Storing

    Cranberries can be refrigerated for up to two months. Cranberries can be kept in the freezer for up to a year and used in recipes without thawing.

    Preparing

    Cranberries are not typically eaten raw and are usually cooked. Wash cranberries under running water before using them.

    Recipes

    Apple Cranberry Bacon Kale Salad - Eatwell 101
    Easy Cranberry BBQ Sauce - Eazy Peazy Meals

    Fresh raw organic leek on a wooden table.

    Leeks

    Leeks have a mild onion-like flavor. Leeks are a good source of fiber, vitamin B6, iron, and magnesium. They are also a very good source of folate as well as vitamins A, C, and K.

    Buying

    Look for leeks that are firm and have as much white and light green parts as possible.

    Storing

    Leeks can be refrigerated for up to two weeks.

    Preparing

    The dark green leaves are usually tough. Most dishes use just the white and light green portions. Leeks grow in sandy soil and need to be washed thoroughly. Cut off the root and then slice the leek in half vertically. Chop and place in a bowl of cold water. Agitate the leeks well, then drain and use.

    Recipes

    Double Layered Mashed Potato Casserole - Foolproof Living
    Roasted Leek Vichyssoise - Fuss Free Flavours
    Leek Potato Soup
    Roasted Cauliflower Leek Soup
    Ham Pot Pie
    Ham, Leek, and Egg Muffins

    Mushroom varieties over white background. Includes portobello, oyster, button and brown.

    Mushrooms

    Mushrooms are an excellent source of B vitamins, selenium, and copper.

    Buying

    Mushrooms should look fresh and smell good. Avoid mushrooms that smell of mildew or mold. Also avoid mushrooms that look shriveled, desiccated, darkened, wet, or moldy.

    Storing

    Mushrooms should be stored in a paper bag in the refrigerator or wrapped in paper towels and then loosely wrapped with plastic. Enclosing mushrooms in a plastic bag will cause them to sweat and spoil more quickly. Wild mushrooms will last for a few days stored this way; cultivated mushrooms will last up to a week or two.

    Preparing

    Mushrooms are like sponges and will soak up any liquid they get near. Relatively clean mushrooms can be brushed clean with a pastry brush or dry paper towel. For more cleaning power, use a damp paper towel.

    Recipes

    Make-Ahead Stuffed Mushrooms - Food, Folks and Fun
    Pecorino Mashed Cauliflower with Sherry-Rosemary Mushrooms - Foodie and the Fix
    Homemade Vegetable Loaded Spaghetti Sauce
    Dutch Oven Beef Stew

    Fresh orange on white background.

    Oranges

    Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.

    Buying

    Oranges should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid oranges with blemished and wrinkled skin.

    Storing

    Oranges can be stored at room temperature for up to five days or refrigerated for up to two weeks.

    Preparing

    Oranges can be peeled and sectioned by hand.

    Using a knife you can also prepare skinless orange segments. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it.

    If you need the zest, grate it before peeling the fruit.

    Recipes

    Avocado Citrus Salad - How Sweet Eats
    Oven-Baked Orange Cauliflower - I am a Food Blog

    Parsnip root with leaf isolated on white background.

    Parsnips

    Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.

    Buying

    Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.

    Storing

    Parsnips can be refrigerated for up to two weeks.

    Preparing

    Wash parsnips in cold water and cut off both ends. Trim any major rootlets or knobs before cooking. Parsnips can be cooked into savory stews, boiled, mashed, or roasted.

    Recipes

    Homemade Cranberry Sauce with Parsnips - It's a Veg World After All
    1-Hour Fall Pot Pie - Minimalist Baker

    Ripe pears with leaves on white background

    Pears

    Pears can be divided into two categories: European and Asian.

    European pears are smooth-skinned and are wider at the bottom than the top.

    Asian pears are uniform in color (yellowish-tan) and shaped more like apples. Asian pears do not change color after being harvested, while some European ones do.

    Buying

    Look for pears that are firm and without bruises. Pears are ripe when the skin near the stem yields to gentle pressure.

    Storing

    Pears can be stored at room temperature until they are ripe. Once ripened they will keep in the refrigerator for up to three days.

    Preparing

    Wash pears just before eating or using them for cooking.

    Recipes

    Browned Butter Pear Crisp - Life Made Simple
    Roasted Pear Salad with Lemon Vinaigrette - Little Broken

    Fresh ripe orange persimmon and slice isolated on white background

    Persimmons

    Persimmon is a berry that comes from fruit trees in the genus, Diospyros.

    Persimmons are great for making jams, pies, steamed puddings, bread and muffins, stuffing, curry, and cookies. They are also delicious when sliced and served fresh in salads.

    Persimmons have a flavor similar to apricots and are a great source of fiber, manganese, and vitamin C.

    Buying

    Persimmons should be smooth, brightly colored, plump, well-rounded, and still, have a leaf attached. Avoid persimmons with bruises or yellow patches.

    Storing

    Store persimmons at room temperature until soft and ripe. Refrigerate ripe persimmons for up to three days.

    Preparing

    Persimmons can be eaten fresh, dried, or cooked. To eat fresh persimmons, cut or peel the skin and cut it into quarters or eat whole like an apple. Consume overly ripe persimmons by removing the top leaf with a paring knife and scooping out the flesh with a spoon.

    Recipes

    Persimmon Bread Recipe - Natasha's Kitchen
    Shredded Brussels Sprout Persimmon Salad  - The Forked Spoon

    Ripe pomegranates with leaves isolated on a white background.

    Pomegranates

    The number of arils (seeds) in a pomegranate can vary from 200 to 1,400. Pomegranates are a good source of fiber, vitamin C, vitamin K, and folate.

    Buying

    Pomegranates should be round, plump, and heavy for their size. Avoid pomegranates with cuts or bruises.

    Storing

    Store pomegranates for up to a month in a cool, dry place, or refrigerate them for up to two months. Refrigerate seeds in an airtight container for up to 5 days.

    Preparing

    Fair warning, pomegranates can be messy. The bright red juice can stain fingers, clothes, counters, and cutting boards.

    First, fill a large bowl with water. Slice off the top then cut a slit through the skin of the pomegranate. Tear the fruit open with the slit facing away from you. Rip the fruit into chunks under water and remove the arils (seeds). The seeds will sink, and the white will membrane float.

    Recipes

    Sticky Pomegranate Ginger Chicken and Broccoli with Coconut Brown Rice - Lively Table
    Citrus and Pomegranate Fruit Salad - Once Upon a Chef

    Small pumpkins on white on white

    Pumpkins

    Sugar pumpkins or pie pumpkins are smaller and sweeter. Most parts of the pumpkin are edible, including the shell, seeds, leaves, and flowers. Pumpkin is a great source of vitamin A and vitamin C.

    Buying

    Look for pumpkins that are small but heavy for their size and have their stems intact. Avoid pumpkins with soft spots.

    Storing

    Store pumpkins at room temperature for up to a month or refrigerate them for up to three months. Wrap cut pumpkins in plastic and refrigerate for up to five days.

    Preparing

    Wash pumpkins, and then cut them lengthwise. Remove the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired. Reusable Block

    Recipes

    Caribbean Chicken Pumpkin Soup - My Recipe Confessions
    Mini Pumpkin Pecan Pie Bites - Nellie Bellie
    Pumpkin Spice Pancakes - Raspberries and Kohlrabi
    Pumpkin Chocolate Chip Cheesecake
    Pork Black Bean and Pumpkin Stew
    Pumpkin Cobbler
    Sourdough Pumpkin Bread

    Rutabaga

    Rutabaga

    The rutabaga is a root vegetable that is a cross between a cabbage and a turnip. It has a slightly spicier flavor than the turnip. Rutabagas can reach three to five pounds in weight. Rutabagas contain a small amount of vitamins A and C.

    Buying

    Rutabagas should be smooth, firm, without blemishes, and heavy for their size. Avoid large roots, they tend to be more fibrous. If you smell rutabaga, the more pronounced the odor, the more pungent the flavor.

    Storing

    Rutabagas can be stored unwashed in a plastic bag in the refrigerator for up to 2 weeks. The leaves should be removed to prevent the root from drying out.

    Preparing

    Scrub rutabagas under cold running water before using. Cut into pieces and remove the core if it is brownish. Rutabagas can be boiled, steamed, mashed, roasted, baked, and fried. 

    Recipes

    Roasted Chicken with Root Vegetables - Striped Spatula
    Roasted Root Vegetable Buddha Bowls - She Likes Food

    Spinach on a white background.

    Spinach

    Spinach is a great source of vitamin A, vitamin C, vitamin K, folic acid, iron, and calcium. Popeye was credited with increasing the consumption of spinach in the 1930s by 33 percent.

    Buying

    Spinach should be crisp and green, Avoid spinach that looks wilted or slimy.

    Storing

    Loosely wrap spinach in a damp paper towel and refrigerate in a plastic bag for up to five days.

    Preparing

    Rinse spinach under cold water in a colander. Use a salad spinner or pat the leaves dry to remove excess moisture. Spinach can be eaten raw or cooked.

    Recipes

    Chicken with White Beans and Wilted Spinach - Place of My Taste
    Roast Pumpkin, Spinach and Feta Salad with Honey Balsamic Dressing - RecipeTin Eats
    Spinach Pesto Pasta with Shrimp
    Spinach Chicken Artichoke Flatbread Pizza
    Spinach Pesto

    sweet potatoes on a white background

    Sweet Potatoes

    Sweet potatoes are high in vitamin C and fiber.

    Buying

    Sweet potatoes should have smooth skin. Avoid sweet potatoes with soft spots, cuts, or blemishes.

    Storing

    Sweet potatoes should be stored in a cool, dark, and well-ventilated place. They will keep for up to one month.

    Preparing

    Scrub sweet potatoes and peel them if desired. Sweet potato skin is edible.

    Recipes

    Turkey Sweet Potato Chili - Salt & Lavender
    Sweet Potato Cobbler - Southern Bite

    Ripe tangerines with leaves and slices on white background

    Tangerines

    Tangerines are smaller and less rounded than oranges. They are also typically sweeter than an orange. The peel can be used fresh or dried as a spice or zest for baking or a garnish for drinks.

    Buying

    Tangerines should be a deep orange color, firm, and heavy for their size.

    Storing

    Tangerines can be stored at room temperature for up to five days or refrigerated for up to two weeks.

    Preparing

    Tangerines can be peeled and sectioned by hand.

    Using a knife you can also prepare skinless tangerine segments. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it.

    If you need the zest, grate it before peeling the fruit.

    Recipes

    Grilled Orange Chicken - Tastes of Lizzy T

    Fresh turnip isolated on white

    Turnips

    Both the turnip root and turnip greens are edible.

    Buying

    Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.

    Storing

    The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.

    Preparing

    Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.

    Recipes

    Roasted Root Vegetables - Spend with Pennies
    Ginger Miso Soup - Love and Lemons

    Read More: Seasonal Produce Guides

    January Seasonal Produce Guide

    February Seasonal Produce Guide

    March Seasonal Produce Guide

    April Seasonal Produce Guide

    May Seasonal Produce Guide

    June Seasonal Produce Guide

    July Seasonal Produce Guide

    September Seasonal Produce Guide

    October Seasonal Produce Guide

    December Seasonal Produce Guide

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