Foods in Season in November

Which foods are in season in November?

The faster food gets to your plate, the better it tastes and the more nutrients it contains. Foods that are in season are often cheaper as well. Here's a list of our favourite fruits and vegetables that are in season in November, and a few ways to eat them. See the list of produce that is in season below.

• Apples: 

  (Varieties in season: Aroma, Saga, Rubinola, Santana, Cox orange, Ingrid Marie). Apples are a good source of dietary fibre, vitamin C, and antioxidants. You can warm up November by making apple sauce with autumn spices and adding it to your breakfast.

• Beetroots:

  Beetroots are a rich source of dietary fibre, vitamins, and minerals, including folate and potassium. They are in season all year round. In November, you can create a paleo-friendly beet and walnut salad with a citrus vinaigrette.

• Potatoes: 

  Potatoes are a source of carbohydrates and dietary fibre, as well as vitamins like vitamin C. They are in season all year round. In December, you can make crispy baked baby potatoes with herbs like rosemary.

• Brussels Sprouts:

  Brussels sprouts are a nutrient-dense vegetable rich in fibre, vitamin C, vitamin K, and other phytonutrients. They are in season in autumn. In November, you can create a paleo-friendly dish by roasting Brussels sprouts with olive oil, herbs, and chilli.

• Cabbage:

  (Pointed, Red, Savoy, White). Different types of cabbage offer a variety of nutrients, including fibre, and vitamins C and K. You can prepare coleslaw, sauté, or make cabbage rolls in November and December. Cabbages are in season from about May until April, depending on variety.

• Cauliflower:

  Cauliflower is a versatile vegetable rich in dietary fibre and vitamins, making it a nutritious addition to various dishes. We love to roast cauliflower in the winter months with salt and garlic and sometimes with parmesan. Swedish cauliflower is in season from May to December.

• Carrots:

  Carrots are known for their high beta-carotene content, which is converted to vitamin A in the body, and they provide dietary fibre. In December, you can roast carrots with olive oil and rosemary.

• Celeriac:

  Celeriac is a low-calorie root vegetable that offers dietary fibre and various essential nutrients, such as vitamin K and phosphorus. You can sauté celeriac or make celeriac coleslaw to go with November's roast chicken.

• Chanterelle Mushrooms: 

  Chanterelle mushrooms, known as "Kantareller," are a flavorful addition to paleo-friendly recipes. You can sauté them with garlic and herbs in December for a delectable side dish or topping.

• Herbs and Spices:

  (Cinnamon, Ginger, Cayenne Pepper): Herbs and spices include cinnamon, ginger, and cayenne pepper, which add flavour and have anti-inflammatory properties. In December, use a mix of these spices to season your meals.

• Jerusalem Artichokes:

  Jerusalem artichokes are rich in dietary fibre and provide a unique source of inulin, a prebiotic that supports gut health. In December, you can prepare a paleo-friendly Jerusalem artichoke soup with coconut milk and herbs.

• Kale:

  Kale contains high levels of vitamins A, C, and K, along with essential minerals and antioxidants. In December, you can incorporate kale into a paleo-friendly salad with olive oil, lemon juice, and nuts for added crunch.

• Leeks: 

  Leeks have a mild onion flavour and are a good source of dietary fibre and vitamins. In November, you can make a warming butternut squash soup with leek and bacon.

• Onions:

  (Yellow, Red): Onions are a good source of dietary fibre and vitamin C. They can be used in paleo-friendly recipes such as caramelized onion and balsamic chicken.

• Parsley:

  Parsley is an herb rich in vitamins and minerals, including C and K. In November, you can use fresh parsley to garnish and add flavour to dishes or to add flavour to meat stews.

• Parsnips:

  Parsnips are a nutritious root vegetable containing dietary fibre and several essential nutrients, such as vitamin K and phosphorus. In December, you can prepare paleo-friendly parsnip fries with garlic and herbs for a flavorful side.

• Pointed Cabbage: 

  Pointed cabbage is a crisp and versatile vegetable rich in dietary fibre and vitamins. In November, you can prepare coleslaw with pointed cabbage, apples, and a tangy vinaigrette for a refreshing side.

• Pumpkin: 

  Pumpkin is a nutrient-rich vegetable, providing dietary fibre, vitamins, and antioxidants. Roasted pumpkin soup warms up the cold November months.

• Red Cabbage: 

  Red cabbage contains antioxidants and dietary fibre, vitamins C and K, and essential minerals. In November, you can make red cabbage coleslaw with homemade avocado mayonnaise or mix red cabbage, carrot, sautéed onions, and pomegranate with a vinaigrette.

• Rutabagas: 

  Rutabagas are a good source of dietary fibre and vitamin C, making them a nutritious addition to paleo-friendly dishes. In December, you can mash rutabagas with coconut oil and seasonings.

• Savoy Cabbage: 

  Savoy cabbage is a low-calorie vegetable rich in dietary fibre and vitamins, including vitamins C and K. In December, you can use Savoy cabbage leaves as a wrapper for paleo-friendly cabbage rolls filled with ground meat and herbs.

• Yellow Onion: 

  Yellow onions are a good source of dietary fibre and vitamin C. They can be used in paleo-friendly recipes such as caramelized onion and balsamic chicken.
  

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