**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:
-Jami
