Seasonal Cooking for November

**This is our monthly series that aims to help you cook more seasonally (visit the first one, Seasonal Cooking For May, for an introduction and definition of “seasonal”)**

While there are still some “summer-like” produce still available in the markets for good prices, like fully ripe colored peppers, tomatoes, and grapes, for the most part these are winding down this month (and are non-existent in most gardens) as the stored produce is used up.


So what do we cook with in November? Between the markets, our pantries and freezers, the answer is- a lot:


Here’s what you’ll find in season this month:

• Apples
• Beets
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Celery
• Chard/Kale
• Lettuce & greens
• Onions
• Parsnips 
• Pears
• Potatoes
• Spinach
• Turnips/Rutabagas
• Winter Squash

From the freezer and pantry:

• Tomato products (Roasted Tomato Sauce, Addictive Chutney, canned plain tomatoes, seasoned sauce and salsa)
• Frozen corn and green beans
• Frozen berries (hello, smoothies!)
• Pickled foods: cucumbers, beans, and asparagus
• Sauces and condiments: Plum sauce, chutneys, jams, etc.
• Oil-packed dried tomatoes
• Zucchini Freezer Muffins and No-Fail Zucchini Bread
• Chopped, frozen hot peppers and sweet peppers
• Stored garden potatoes
• Dried plums

Recipe Ideas for November:

Easy Roasted Chicken And Vegetables 

Caesar Slaw (everything’s better with bacon!) 

Cheesy Baked Pasta 

French Beef Stew (aka, The BEST Stew Ever!) 

Homemade Caramel Apple Dip (oh, yeah- we’re still in apple-tasting mode and this dip is to die for!)What do you like to make in November?

–Jami