It’s a new month, and with that comes new produce that’s ripe, fresh, and in-season. It’s important to buy your produce when it’s in-season, because out-of-season produce gets grown overseas, then shipped, artificially ripened, and, well, that costs a lot of money, meaning your produce is way overpriced.
It’s much cheaper to buy things in-season, but if you don’t know what the prime produce is each month, this can be hard to do. Don’t stress. We’ve got you covered. Here’s what’s in season this November and how to use it.
There is nothing crisper, tastier, or more versatile than apples. You can do so many things with them. They pack your daily dose of vitamin C and fiber, and they’re usually pretty inexpensive. By the time Fall rolls around…well, they’re really cheap.
You can make your own applesauce, apple pancakes, chop them up and add them to a salad, or eat them raw. Here’s a few other recipes you might like to try:
I’ll confess, until recently I’d never had beets that weren’t out of a can. Imagine my surprise when I found them for much cheaper fresh at my local supermarket! Beets are really earthy, but they pack a tasty punch, and there’s so much you can do with them! The easiest thing is to slice them and eat them raw, obviously. But you can also steam them or roast them. If you’re at a loss for how to use this root vegetable, here’s a few recipes:
Cabbage already sells for rock bottom prices. That’s because many people don’t recognize the power of this hardy vegetable. Cabbage gives you a ton of immune-boosting vitamin C and gut-friendly fiber. It also tastes great, when seasoned right. You can shred it and turn it into a salad, steam it (preferably with some apple cider vinegar and some salt to give it more flavor), or add it to stir-frys. Here’s a few more options:
Not to be confused with kale, chard is a relative to both spinach and beets. Often, you can buy what’s called “rainbow chard” which has red, pink, orange, or yellow stalks. It’s popular in Mediterranean cooking, and can be eaten raw, but it’s pretty tough so you might want to try cooking it. You can steam it or roast it in the oven, or you can try mixing it into soups and stews. Here’s a few recipes:
- Lentil and Swiss Chard Tacos
- Swiss Chard, Chickpea, and Tamarind Stew
- Swiss Chard and Onion Frittata
Yep, it’s the time of cold-weather fruits. One of those fruits is the humble pear. I love pears. I love how juicy and tart they are when they’re perfectly ripe. You can obviously eat them raw, but there’s nothing stopping you from making pearsauce (like applesauce!), baking them, or even poaching them. Here’s a few recipes:
Potatoes are one of the best, most nutrient-efficient cheap foods out there. In fact, they have almost all the nutrients the human body needs to survive. Unfortunately, baked, boiled, or fried potatoes gets pretty boring without dressing it up once in a while. If you’re at a loss and need some variety, we made a whole article devoted to the humble potato.
Just like their paler cousin, sweet potatoes are extremely nutrient-rich and contain most of the vitamins, minerals, and calories the human body needs to survive. Most nutritionists even say it’s better for you than the regular potato. Take advantage of this and switch up your potato routine by adding them to the mix. Like regular potatoes, try baking them, boiling them, or roasting or frying them. Here’s a few recipes:
It’s winter, so it’s time for winter squash! Think varieties like butternut squash, spaghetti squash, and acorn squash. It’s such a gloriously versatile food. With the butternut and acorn varieties, you can easily roast or bake them. With the spaghetti squash, try roasting it and then shredding it into “noodles” for an easy switch-up to your pasta routine. Here’s a few recipes: