It’s a new month, and with that comes a new product that’s ripe, fresh, and in season. It’s important to buy your product when it’s in-season because out-of-season produce gets grown overseas, then shipped, artificially ripened, and that costs a lot of money, meaning your product is way overpriced.
It’s much cheaper to buy things in-season, but this can be hard to do if you don’t know what the prime produce is each month. 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, which are usually inexpensive. By the time Fall rolls around…well, they’re cheap.
You can make applesauce or apple pancakes, chop them up, add them to a salad, or eat them raw. Here are a few other recipes you might like to try:
- Classic Apple Pie
- Apple and Gouda Stuffed Baked Chicken Breasts
- Apple Fries
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 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. But you can also steam them or roast them. If you’re at a loss for how to use this root vegetable, here are a few recipes:
- Rosemary Beet Chips
- Kale, Quinoa, and Beet Salad
- Beet Hummus
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 apple cider vinegar and salt to give it more flavor), or add it to stir-fries. Here are a few more options:
- Cabbage Roll Soup
- Honey-Roasted Cabbage Steaks
- Amish Cabbage Patch Stew
Not to be confused with kale, chard is a relative to both spinach and beets. You can often buy “rainbow chard” with 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 or roast it in the oven or mix it into soups and stews. Here are 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 eat them raw, but nothing stops you from making pear sauce (like applesauce!), baking, or even poaching them. Here are a few recipes:
- Easy Pear Butter
- Fried Pears
- Italian Pear Almond Cake
Potatoes are one of the best, most nutrient-efficient cheap foods out there. They have almost all the nutrients the human body needs to survive. Unfortunately, baked, boiled, or fried potatoes get pretty boring without dressing them up occasionally. If you’re at a loss and need some variety, we made a whole article devoted to the humble potato.
Like their paler cousin, sweet potatoes are extremely nutrient-rich and contain the most 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 are a few recipes:
- Roasted Sweet Potatoes With Honey and Cinnamon
- Sweet Potato and Apple Soup
- Sweet Potato Muffins
It’s winter, so it’s time for winter squash! Think of 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 are a few recipes:
- Thai Butternut Squash Red Curry
- Garlic Parmesan Spaghetti Squash
- Classic Baked Acorn Squash