What's in Season in November Vegetables

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Beets: This bright red vegetable is not only incredibly flavorful but also packed with health benefits. Beets can help lower blood pressure due to their nitrate content and can also inhibit inflammation in the body. Beets natural coloring substance, betanin, has also been used as a dye in food production for many years, helping make ice cream, desserts, jams, and juices more attractive. → all about beets.

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Broccoli: Bell peppers are some of the most widely consumed vegetables for good reason: they are delicious, packed with vitamins, easily accessible, and incredibly versatile. While bell peppers are in season locally from July to September, you can almost always find them in grocery stores. Eat them raw, steam, grill, cook, or stuff them - the possibilities are endless! → all about broccoli.

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Brussels Sprouts: Small, but powerful - when it comes to vitamin C content, brussels sprouts far surpass that of all the larger members of the cabbage family. Brussels sprouts are a staple in many kitchens for good reason, not only are they delicious, but they are also incredibly versatile and easy to cook with. Stay away from eating this vegetable raw though as it can hard on the stomach. → all about brussels sprouts. 

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Butternut Squash: Butternut squash is a classic fall favorite, with the peak harvest time in the US being from autumn through winter. However, its nutty flavor, abundant vitamins, and low fat and calorie content, make it a vegetable that’s great to add into your diet year-round. Try making it into a delicious, creamy soup or simply bake and season it. → all about butternut squash.

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Carrots: Their mild & pleasant taste makes carrots a favorite among many - even babies! Aside from tasting great, carrots contain more beta-carotene than any other veggie meaning they are great for your eyesight. They also contain pectin and are great for people with a sensitive stomach. Carrots are very versatile, you can eat them raw, cook them, make soup with them, or even bake them into a cake. → all about carrots.

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 Cauliflower: Cauliflower is a versatile vegetable that is replete with nutritional benefits. The cauliflower is high in potassium, which not only protects your heart but also detoxifies the body. This vegetable works as a great low-carb replacement for things like rice, pizza crust, and potatoes! → all about cauliflower.

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Celeriac: While celeriac may not be very popular in the U.S., this vegetable can do wonders for your digestive system. The essential oils and terpenes in celeriac can help with stomach aches and stimulating digestive enzymes in your liver, gallbladder and pancreas. Celeriac can be enjoyed as a tea, soup, or even in a pastry form. → all about celeriac.

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Celery: Due to its low-calorie content, celery has long been a favorite among dieters. Celery also acts as a natural antibacterial and can stimulate digestion and alleviate gas due to its essential oils and bitter substances. Try eating it raw with a dip or peanut butter, add it to a salad for a delicious crunch or use it in a vegetable soup. → all about celery.

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Chanterelles: In the culinary world, chanterelles have long been a favorite among chefs for their delicious nutty flavor and exquisite, meaty texture. Aside from being extremely tasty, chanterelles are high in iron, fiber and vitamin A. Chanterelles are perfect as the star in risottos or creamy soups but also go well with meat, pasta, dumplings or delicious omelets. → all about chanterelles.

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Corn: Corn has been foundational in a variety of cuisines, and is loved by both children and adults alike for its mild, sweet-fresh taste. It’s also packed with nutrients - fiber, potassium, magnesium, and B vitamins. One of our favorite ways to eat corn is grilled on the cob, or in a fresh corn salad with tomato and feta. → all about corn.

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Hokkaido Pumpkin: Hokkaido pumpkins are smaller and less fibrous than many other pumpkins, but this also makes them quite a bit easier to cook with! They are also relatively low carb, are a great source of vitamin A, and are high in potassium. There are endless options when it comes to cooking Hokkaido pumpkin - try making soup, mashed potatoes, pie, casseroles, or stuffing them. → all about Hokkaido pumpkin. 

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Horseradish: Best enjoyed when served with fish, horseradish is a tangy, pungent vegetable that offers numerous health benefits. Horseradish can function as a healing antibiotic against diseases, it can aid in fighting urinary tract infections, while also providing an immune system boost. Try horseradish with your favorite seafood, or freshly grated as a natural remedy. → all about horseradish.

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Kohlrabi: Kohlrabi is a leafy vegetable that is part of the cabbage family. This unique veggie is full of great health benefits - it can strengthen your immune system, protect you from the sun, and help to prevent cancer as well. Kohlrabi is also low-calorie and can help promote weight loss. Try kohlrabi in a creamy gratin, a healthy casserole, or a nutrient-rich stew. → all about kohlrabi.

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Leeks: While they may be overlooked compared to their close relatives, onions, and scallions, leeks are still a flavorful vegetable that packs a savory punch! These root vegetables are loaded with health benefits - they can help you keep your immune system thriving with lots of vitamin C and A. Try leeks mixed in with your favorite whole grain pasta, or as a staple in your favorite vegetable soup. → all about leeks.

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Parsnips: Peas sweet flavor and delicious crunch make them a tasty addition to a variety of dishes. On top of that, peas are a good source of protein, contain fiber, are easy to digest, and can even help strengthen your immune system. You can eat them raw, add them to salads, or add them to stir fry, soups, or even curries.  → all about peas. → all about parsnips.

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Peas: Peas sweet flavor and delicious crunch make them a tasty addition to a variety of dishes. On top of that, peas are a good source of protein, contain fiber, are easy to digest, and can even help strengthen your immune system. You can eat them raw, add them to salads, or add them to stir fry, soups, or even curries.  → all about peas.

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Porcini Mushrooms: While porcini mushrooms are known for their thick stem and delicious earthy flavor, you might be surprised to learn that they’re also packed with tons of essential nutrients such as iron, protein, and vitamin D. To make porcini mushrooms, try briefly steaming or sauteing them and then adding them freshly cooked pasta. → all about porcini mushrooms.

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Pumpkins: No other ingredient has a stronger association with fall than the pumpkin. However, there is much more to this vegetable from both a culinary and nutritional standpoint. Aside from classic fall dishes like pumpkin pie and pumpkin bread, pumpkins also make for a great pasta substitute. You can also roast the seeds for a delicious, nutrient-packed snack. → all about pumpkins.

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Shallots: Shallots were made popular by French cooking for their mild and delicate taste. Shallots are incredibly versatile and as a rule of thumb, if a recipe calls for onion, you can almost always replace it with shallots if you prefer a milder taste. Shallots pair particularly well with red and game meat dishes. → all about shallots. 

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Sweet Potatoes: Shallots were made popular by French cooking for their mild and delicate taste. Shallots are incredibly versatile and as a rule of thumb, if a recipe calls for onion, you can almost always replace it with shallots if you prefer a milder taste. Shallots pair particularly well with red and game meat dishes. → all about sweet potatoes.

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Turnips: While you can find tomatoes in stores year-round, nothing beats a locally grown, plump, and juicy tomato that’s perfectly in season. What makes tomatoes particularly healthy is their abundance of lycopene which has antioxidant properties. Tomatoes are also high in vitamin C and minerals such as potassium, magnesium, and folic acid. → all about turnips. 

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