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.
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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?
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.
Beets should be heavy for their size. Smaller beets are sweeter and more tender.
Beets can be refrigerated for up to a week.
Scrub beets with a brush and remove the roots and the tops, then cut as desired.
Pearl Couscous Salad with Feta and Beet - Amanda's Cookin'
Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts - Ambitious Kitchen
Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.
Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.
Refrigerated broccoli will keep for up to five days.
Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.
Broccoli and Cheese Tater Tot Stuffed Portobello Mushrooms - Climbing Grier Mountain
Paleo Broccoli Quiche - Confessions of an Overworked Mom
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.
If possible choose brussels sprouts that are still on the stalk. Look for brussels sprouts with bright, firm, and compact heads.
Brussels sprouts can be refrigerated in a plastic bag for up to a week.
Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.
Pear Bacon and Brussels Sprout Salad - Cooking Classy
Pomegranate Pecan Brussels Sprouts - Dinner at the Zoo
Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.
Look for cabbage that is compact with blemish-free leaves. Avoid cabbages that are light for their size.
Cabbage can be refrigerated for up to seven days. Once cut cabbage should be stored in an airtight container.
Remove the outer leaves and then slice the cabbage into pieces. Wash under running water and remove the core.
Crock-Pot Cabbage, Kielbasa Sausage and Potatoes - Crock-Pot Ladies
Grilled Fish Tacos with a Tomatillo Avocado Slaw - Cherished Bliss
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.
Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.
Cauliflower can be refrigerated for up to five days.
Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces. Reusable Block
Chicken Fried Riced Cauliflower - Domestic Superhero
Mashed Cauliflower - Easy Low Carb
Roasted Cauliflower Soup
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.
Look for cranberries that are shiny and plumb. Avoid cranberries that are shriveled or blemished.
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.
Cranberries are not typically eaten raw and are usually cooked. Wash cranberries under running water before using them.
Apple Cranberry Bacon Kale Salad - Eatwell 101
Easy Cranberry BBQ Sauce - Eazy Peazy Meals
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.
Look for leeks that are firm and have as much white and light green parts as possible.
Leeks can be refrigerated for up to two weeks.
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.
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
Mushrooms are an excellent source of B vitamins, selenium, and copper.
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.
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.
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.
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
Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.
Oranges should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid oranges with blemished and wrinkled skin.
Oranges can be stored at room temperature for up to five days or refrigerated for up to two weeks.
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.
Avocado Citrus Salad - How Sweet Eats
Oven-Baked Orange Cauliflower - I am a Food Blog
Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.
Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.
Parsnips can be refrigerated for up to two weeks.
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.
Homemade Cranberry Sauce with Parsnips - It's a Veg World After All
1-Hour Fall Pot Pie - Minimalist Baker
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.
Look for pears that are firm and without bruises. Pears are ripe when the skin near the stem yields to gentle pressure.
Pears can be stored at room temperature until they are ripe. Once ripened they will keep in the refrigerator for up to three days.
Wash pears just before eating or using them for cooking.
Browned Butter Pear Crisp - Life Made Simple
Roasted Pear Salad with Lemon Vinaigrette - Little Broken
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.
Persimmons should be smooth, brightly colored, plump, well-rounded, and still, have a leaf attached. Avoid persimmons with bruises or yellow patches.
Store persimmons at room temperature until soft and ripe. Refrigerate ripe persimmons for up to three days.
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.
Persimmon Bread Recipe - Natasha's Kitchen
Shredded Brussels Sprout Persimmon Salad - The Forked Spoon
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.
Pomegranates should be round, plump, and heavy for their size. Avoid pomegranates with cuts or bruises.
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.
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.
Sticky Pomegranate Ginger Chicken and Broccoli with Coconut Brown Rice - Lively Table
Citrus and Pomegranate Fruit Salad - Once Upon a Chef
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.
Look for pumpkins that are small but heavy for their size and have their stems intact. Avoid pumpkins with soft spots.
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.
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
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
Sourdough Pumpkin Bread
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.
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.
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.
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.
Roasted Chicken with Root Vegetables - Striped Spatula
Roasted Root Vegetable Buddha Bowls - She Likes Food
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.
Spinach should be crisp and green, Avoid spinach that looks wilted or slimy.
Loosely wrap spinach in a damp paper towel and refrigerate in a plastic bag for up to five days.
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.
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
Sweet potatoes are high in vitamin C and fiber.
Sweet potatoes should have smooth skin. Avoid sweet potatoes with soft spots, cuts, or blemishes.
Sweet potatoes should be stored in a cool, dark, and well-ventilated place. They will keep for up to one month.
Scrub sweet potatoes and peel them if desired. Sweet potato skin is edible.
Turkey Sweet Potato Chili - Salt & Lavender
Sweet Potato Cobbler - Southern Bite
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.
Tangerines should be a deep orange color, firm, and heavy for their size.
Tangerines can be stored at room temperature for up to five days or refrigerated for up to two weeks.
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.
Grilled Orange Chicken - Tastes of Lizzy T
Both the turnip root and turnip greens are edible.
Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.
The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.
Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.
Roasted Root Vegetables - Spend with Pennies
Ginger Miso Soup - Love and Lemons
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