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November produce guide for Southern California

November 1st, 2013 | by Beth Roessner | Comments

 

November could easily win the battle of tastiest month. There is meal-time inspiration found just about everywhere.

Royalty-free Image: Roasted Butternut Squash

(Sarka Babicka/ Getty Images)

With cooler nights, it’s once again safe to feast on warming soups and stews. Crockpots, stock pots and Dutch ovens can be taken out of storage and roasting vegetables is finally a viable option. Grocers and farmers’ market stands are stocked with sturdy leafy greens and varieties of winter squashes.

Don’t forget with all that leftover Halloween candy lying about, it’s safe to whip up an inspired milkshake or a sinful cake.

Now, let’s talk holidays. November is the month of Thanksgiving, a day known for its culinary traditions. But don’t forget about Thanksgivukkah, the festive hybrid of Thanksgiving and Hanukkah. Pumpkin challah or latke-crusted turkey cutlets, anyone?

From warming soups to sensational holidays, November has a lot going on food wise. Become inspired and whip up an autumn creation using one of these seasonal favorites:

Apples
Artichokes
Asparagus
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Cabbage
Carambola
Carrots
Cauliflower
Celery
Chard
Cherimoyas
Chili Pepper
Citrus: Grapefruits, Lemons, Tangelos/Tangerines, Valencia Oranges
Collards
Corn
Cucumber
Eggplant
Grapes
Guava, Pineapple
Kale
Kiwi
Kohlrabi
Lettuce
Mushroom
Mustard
Okra
Onion, dry
Onion, Green
Passion Fruit
Peaches
Peas, Black-eyed
Peppers
Persimmons
Pomegranates
Potatoes
Raspberries
Sapote
Spinach
Squash, Summer
Squash, Winter
Tomatillos
Tomatoes
Turnips
Yams

 

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