A November produce guide to what’s fresh and delicious right now with tips and recipe inspiration. What’s in season in November? Apples and pears, Brussels sprouts, cranberries, greens, potatoes, pumpkins, sweet potatoes, and winter squash.
Updated: November 2023
Get the newsletter
Are you signed up for the Right Now newsletter? It hits inboxes twice a week with exclusive recipes and seasonal ingredient inspiration. Subscribe today!
What’s in season in November
November is a time for wrapping up the harvest or moving toward hoop or green house gardening for the winter. Mild fall weather has given us big crop of leafy greens, hardy lettuces, and brassicas, along with tender roots like beets, carrots, and radishes.
As the last of the harvest comes in, it’s a good time to enjoy the bounty. Though produce like apples, carrots, squash, and potatoes store well and will technically be “in season” until spring, there are lots of varieties that are more ephemeral like delicata squash, heirloom apples, or new potatoes. Talk to folks at the farmers market and see what you can find.
Thanksgiving Recipes
Towards the end of the month, many of us will celebrate a Thanksgiving feast. In my home, we like to center local produce and proteins in our meal, and it’s always a big celebration. A lot of Thanksgiving staples are in season right now, and as such, are featured below. But if you’re looking for specific Thanksgiving menu inspiration, stay tuned until mid-month when I’ll update this guide to seasonal Thanksgiving menu planning.
Apples and Pears
The apple and pear harvest is wrapping up and November is one of the best times to enjoy the full range of flavorful varietals. At the market, look for late apple varieties like Empire and Mutsu and seckle or Asian pears. Toward the end of the month, tiny lady apples come into season. They have a lovely tart/sweet flavor and are worth seeking out.
- Pork Chops with Apples
- Kale Salad with Pears and Goat Cheese
- Asian Pear and Apple Pie with a Decorative Leaf Crust
- Brown Butter Seckle Pear Bread Pudding
- Molasses Apple Cake
- Lattice-Top Lady Apple Pie
Brussels Sprouts
Brussels sprouts are one of those foods that get better with a little frost and will likely be at their peak a little later in the month. For the freshest, best-tasting sprouts, buy them on the stalk and slice off the ones you need for cooking. They keep better this way too.
- Brussels Sprout and Sausage Pizza
- Paprika Roasted Brussels Sprout Salad with Prosciutto
- Maple Roasted Brussels Sprout and Quince Salad
- Shaved Brussels Sprout Salad with Parmesan
- Baked Eggs with Brussels Sprouts and Mushrooms
- Shaved Brussels Sprout and Kale Salad with Toasted Sesame Seeds
Cranberries
I love the color and vibrant taste cranberries bring to the table! They make a great sauce, but there are lots of other ways to enjoy cranberries. They can be thinly sliced and added to a salad or added to cakes, pies, or muffins.
- Vegan Pumpkin Pancakes with Cranberry Maple Syrup
- Cranberry Apple Chutney
- Cranberry Pear Pie
- Fresh Cranberry Relish
- Roasted Broccoli Salad with Dried Cranberries
Acorn, Butternut, Delicata, Kabocha, Sugar Pie Pumpkins, and Other Winter Squash
Not to sound like a broken record, but there are so many squash varieties and flavors to enjoy this time of year! Delicata squash are just in season for a few months, so now is the best time to enjoy them. Sugar pie pumpkins also have a limited shelf life. If you’ve never tried making a pumpkin pie from actual pumpkins, this is a great time to experiment. And if you want to get a jump start on your holiday pies, you can prep and freeze the puree so it’s ready anytime.
- Pearl Couscous and Roasted Delicata Squash Salad with Kale and Pomegranate
- Roasted Butternut Squash Salad with Apples
- Stuffed Acorn Squash with Apples and Fennel
- Roasted Radicchio and Delicata Squash and Salad
- Maple Roasted Kabocha Squash Wedges with Ricotta and Chili Oil
- Farro and Delicata Squash Salad
- Gingery Honeynut Squash and Apple Soup
- Pumpkin Cupcakes with Molasses-Swirl Frosting
Dark, Leafy Greens: Kale, Swiss Chard, Collards and More
Hard frosts held off in October, meaning that here in the Mid-Atlantic, we still have abundant fresh greens. Besides better flavor and freshness, there’s another reason to get your greens from local growers – price. I’ve noticed that grocery store greens continue to dwindle in quantity and rise in price, but at the Saturday farmers market, I got big bunches of kale and Swiss chard for about five bucks a bunch.
- Mushroom and Kale Pesto Lasagna
- Fennel, Radish, and Kale Salad
- Poached Eggs and Rainbow Chard on Toast
- Mac and Cheese with Greens
- Spicy Sausage, Kale, and Potato Stew
- Stuffed Shells with Greens
Potatoes
Ok sure, storage potatoes are widely available year round, but fresh harvested ones are really special. They boil or steam up beautifully and have a wonderfully creamy texture.
- Slow-Roasted Whole Chicken Legs with Garlic and Potatoes
- Crispy Smashed Potatoes with Cod and Wild Chive Crème Fraîche
- Zhug (Spicy Cilantro Sauce) with Crispy Roasted Potato Wedges
- Cheesy Loaded Smashed Potatoes
- Scalloped Potatoes with Pepper and Herbs
Sweet Potatoes
Sweet potatoes store very well and will be abundant throughout the winter months, but in the spirit of “what grows together, goes together,” they’re wonderful in a host of classic fall dishes.
thank you, love these monthly produce guides!