Pumpkin. November Seasonal Produce.

November Seasonal Produce Roundup. Autumn is in full swing pumpkins and squash are still in season, Halloween is just gone for another year and Bonfire Night is coming! Time to start reaping the rewards of the stored and preserved produce.

Seasonal fruit and vegetables are less abundant now and we should carry on, where possible, making the most of preserving methods: pickling, jam, chutney, fermentation. All are wonderful ways to enjoy the abundance through the next year.

November Seasonal Produce – Seasonal Fruits

Seasonal fruit is still good this month. Crab apples and cultivated apples, more pears, quince! We have

  • Apples: braeburn, crab, golden delicious – fantastic just to eat,  fabulous to use in preserves and great in a Bramley Apple and Quince Crumble
  • Cobnuts (AKA hazlenuts) – delicious flavour and fantastic in desserts
  • Medlars – hard and acidic until frost or after storage, medlars can then be eaten or made in to preserves
  • Pears: comice, concord, conference – just great in tarts and in Warm Pear Salad
  • Quince – resembling a pear they are too sour and astringent to eat. Stewed or used in a Bramley Apple and Quince Crumblequince is subtle. Quince jelly is lovely
  • Rhubarb: forced – try it in Roasted Rhubarb with Crumble Toppingor lightly pickled as a side to a roast vegetables
  • Rosehips – great in teas, jams, chutneys and pickles
  • Sloes – we all know sloe gin but sloes can be used in preserves and chutneys
  • Sweet chestnuts – these are great raw but most people roast them. Wonderful in roasts and terrines.

November Seasonal Produce – Seasonal Herbs

Herbs seasonality is much reduced with bay and winter savoury available. Bay is a pretty brilliant addition to any casserole.

November Seasonal Produce – Seasonal Vegetables

Vegetable availability is still good. Available November seasonal vegetables (and they will vary according to region) include

  • Artichoke: globe – fabulous grilled with olive oil and sea salt
  • Brussel sprouts – just fantastic as long as you don’t cook the life out of them
  • Cabbage: red, white – wonderful shredded in Cabbage and Carrot Salad, red is particularly great as a side cooked with star anise
  • Carrots – just fantatic raw. Grate and slice in to strips in salads with toasted caraway seeds. For a hot meal you cannot go wrong with Carrot and Lemon Soup
  • Cauliflower – so versatile, raw, steamed, riced or roasted in Roasted Winter Vegetables with Almonds and Olives
  • Cavolo nero – a wonderful dark green its almost black and so easy to grow, amazing steamed with olive oil, salt and pepper
  • Celeriac – fabulous roasted and made in to a silky soup or in Celeriac Caper and Rocket Salad
  • Celery – one of the foundations of classic cookery with a very distinctive taste. Great in salads with apples and walnuts or in stews and soups
  • Chard – fresh young chard is great in salads, older chard is great sautéd or steamed or perfect in Chard, Courgette and Pea Tart
  • Chicory/ endive/ radicchio – slightly bitter tasting but if you grill and use in a simple salad with olive oil and walnuts it is wonderful stuff
  • Chilli – I love chillies, use in everything (dependent upon the heat and flavour) from guacamole to Ma Po Tofu to Chilli Sin Carne and all the other amazing uses in between
  • Courgette – underused as a salad vegetable or slice thinly, grill and add to salads with lemon and flaked almonds
  • Cress: mustard/ mixed – always available, what more do you need to top off a salad. I love Radish and Cress Salad
  • Fennel – a lovely aniseed taste crunchy addition to salads. Great roasted with lemon
  • Garlic – a foundation to classic cookery, what isn’t garlic in. Roast whole to get a wonderful flavour
  • Kale – sooo fashionable… great steamed and served with toasted sesame seeds and a dash of tamari
  • Kohlrabi – turnip like but with distinct layers. The tops can be used as greens, the flesh is great in salads
  • Leek – roast these little beauties
  • Mushrooms: button / cup /flat (cultivated), enoki (Cultivated), girolle Scottish (wild), oyster (cultivated), pied bleu (cultivated), shitake (cultivated) –  lots of different types with different flavours, bring out the earthy, nutty flavours in a risotto, Lentil and Mushroom Soup, or a simple stir fry
  • Parsnip – nutty, sweet and the best flavour comes from roasting and then you can use in a roast, make soup or whatever you fancy
  • Potatoes – main crop: anya, King Edward, marfona, maris piper, pink fir apple, rooster – perfect for Crispy Roast Potatoes, mashing or chips!
  • Pumpkin – wonderful Roasted Squash with spices and then the options are endless. If you want dessert Gluten Free, Vegan Sweet Squash/ Pumpkin Tart
  • Radish: daikon/ mooli – fabulous as Japanese style pickle accompaniment or as the main ingredient in Chinese turnip cakes. The green tops are eaten in Pakistan
  • Radishes – the mustardy heat of home grown radishes is wonderful, a simple salad is a perfect showcase
  • Rocket – growing like Billy-O at the moment, mustard hot, avocado and rocket salad is wonderful
  • Romanesco – the most beautiful vegetable in the world. Crunchy and mild great in salads and steamed
  • Salsify –  – I have heard it can taste of oyster!? Peel and dice and place in water and lemon juice to stop browning before making a soup or roasting
  • Savoy cabbage – amazing really finely sliced in a stir fry or use to wrap Walnut and Mushroom Parcels
  • Spinach – deep greens with a light metallic tinge, perfect in salads, great in bakes
  • Spring greens-  delicate steam to get the best from their delicate flavour
  • Swede – or turnip depending where you are from. Spicy and earthy, wonderful in Gluten Free Vegan Haggis, soups, get them with the tops on and use the tops as greens
  • Sweet potato – now grown in some parts of the UK, roast and then go crazy
  • Turnips – a much under rated salad vegetable, sweet and peppery, slice thinly with carrots and parsley.

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