November Produce: What Fruits & Vegetables to Eat This Month

As the days grow shorter and cooler, November produce offers one of the richest variety of in-season crops in the year. Whether you’re shopping at a local farmers market or simply browsing the grocery store produce section, knowing what’s at its peak helps you get better flavor, better nutrition and often better value.

In the U.S., November is a transition month. We still have late fall harvests of apples, pears and root vegetables, and we begin seeing winter citrus and hearty greens ramping up. By focusing on November seasonal produce, you’ll benefit from nature’s timing and add delicious nutrition to your plate.

When produce is in season, its flavor is fuller, nutrients are more abundant, and the cost is usually lower because of local availability or shorter storage/transport chains. Plus, seasonal eating aligns you with the rhythm of nature, which can make your meals more interesting and varied.

So what is the seasonal produce in November? Keep reading to find out what November produce is in season, specifically the top fruits and vegetables for November, including how to pick them, store them and prepare them.

What produce is in season in November?

When it comes to November produce, here are some of the freshest fruits and veggies to eat this month:

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November fruits

• apples
• pears
• cranberries
• pomegranates
• persimmons
• grapes
• kiwi
• citrus fruits, like oranges, mandarins, tangerines, grapefruit, lemons, limes, clementines
• kumquats
• figs
• plums
• blackberries
• honeydew melon and cantaloupe
• prickly pear
• avocado
• bananas
• strawberries
• mango
• pineapples
• quince
• dates
• guava
• papaya

November vegetables

• Brussels sprouts
• broccoli
• cauliflower
• cabbage
• leafy greens, like kale, Swiss chard, collards, spinach
• root vegetables, like carrots, beets, parsnips, turnips, rutabagas
• sweet potatoes
• winter squash, such as butternut squash, acorn squash, spaghetti squash, kabocha squash, delicata squash
• mushrooms
• celeriac, celery root
• bok choy, pak choi, other Asian greens
• onions, leeks, garlic
• pumpkin
• peas
• artichokes
• celery
• cucumbers
• potatoes
• yams
• radishes
• kohlrabi

Best November fruits

What fruits are in season in November? Here are some of the top fruits November produce has to offer:

1. Apples

Apples are among the most iconic fall fruits, and by November many varieties are at their peak or still excellent. They are a rich source of dietary fiber (particularly when the skin is eaten), vitamin C and various phytonutrients, such as quercetin and other flavonoids.

Varieties include Fuji, Gala, Honeycrisp, Pink Lady, Braeburn, Northern Spy, Golden Russet, Winesap, Macintosh, etc.

How to choose and store: Select apples that feel heavy for their size, with firm flesh and intact skin. Avoid soft spots, large blemishes or shriveled skin.

For storage, apples produce ethylene gas, which accelerates ripening of other produce, so store them separately. Keep in the fridge for longer storage (they can last several weeks) or a cool, dark spot. If kept at room temperature, plan to consume within about a week.

How to prepare: Apples are versatile. You can eat them raw as snacks, slice into salads, bake into pies or crisps (or other apple desserts), sauté with cinnamon and serve with pork or chicken, make applesauce or apple butter, or add to oatmeal or yogurt. Roasting apple slices alongside root vegetables works well.

2. Pears

Pears are sweet, juicy fruits with a smooth texture (when ripe) and provide dietary fiber, vitamin C, potassium and boron (a trace mineral). They are at their late-season peak in November.

Varieties include Bartlett, Bosc, Anjou, Comice, etc.

How to choose and store: For eating fresh, look for pears that give slightly to firm pressure at the neck (if the variety is one that ripens off the tree). Avoid overly soft ones or bruised surfaces.

Store pears at room temperature until ripe, and then move to the fridge to slow ripening. Some pears will keep longer if stored in a cool place.

How to prepare: There is no shortage of pear recipes. Slice pears into salads (pairs beautifully with blue cheese and walnuts), roast or bake with warming spices (cinnamon, nutmeg), poach in red wine or juice for dessert, dice into salsas, or serve with cheese boards. Use Bosc or Anjou in baking as they hold up better under heat.

3. Cranberries

Cranberries are tart, bright red berries high in vitamin C, fiber and compounds like proanthocyanidins that support urinary tract health and act as antioxidants. They are harvested in the fall and fresh supply is available in November.

How to choose and store: Choose cranberries that are firm, plump and bright red. Avoid bags with many discolored or mushy berries.

Store them unwashed in a sealed bag or container in the refrigerator. They can also be frozen for future use. (They hold their shape when frozen.)

How to prepare: Classic use is cranberry sauce or relish for holiday meals. They also work well in muffins, breads, salads (dried cranberries re-hydrated), smoothies, or even roasted with root veggies for a sweet-tart contrast. Use fresh or frozen cranberries rather than canned for more nutritional value.

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4. Pomegranates

Pomegranates are jewel-like fruits filled with edible arils (aka pomegranate seeds) rich in fiber, vitamin C, potassium and plant polyphenols (punicalagins, anthocyanins), which have antioxidant and anti-inflammatory effects.

Varieties include those with varying skin color and aril coloration. Choose based on your local market.

How to choose and store: Look for pomegranates with firm, taut skin (free of major blemishes or splits) and a heavy feel (indicating juice inside). Store at room temperature for the short term or in the refrigerator for longer storage (up to a few weeks).

How to prepare: Cut the fruit open and release the seeds. Use the seeds in salads, top yogurt or oatmeal, sprinkle on roasted vegetables (like Brussels sprouts or squash), make pomegranate molasses for sauces, or add to desserts or mocktails. Pomegranate seeds also pair beautifully with grains and greens.

5. Persimmons

Persimmons are a sweet, smoothing fruit, often harvested in fall when other fruits have slowed. They contain vitamin A (especially the orange-fleshed varieties), vitamin C, fiber and carotenoids.

Two common varieties are Fuyu (firm when ripe, can be eaten like an apple) and Hachiya (must be very ripe and soft before eating).

How to choose and store: For Fuyu persimmons, pick ones that are glossy, orange and slightly firm but with a little “give” if you prefer a softer bite. For Hachiya fruits, only select them if they’re very soft and almost pudding-like. If they’re still firm they’ll be extremely astringent.

Store at room temperature to ripen. Once ripe you can refrigerate to prolong the shelf life of this November produce.

How to prepare: Eat Fuyu varieties raw, sliced into salads or simply on their own. Hachiya varieties can be pureed into smoothies, added to muffins or breads, or baked into desserts.

You can also slice persimmons into salads with a splash of citrus or roast them with root vegetables for an autumn side.

6. Grapes

Grapes are sweet, juicy fruits with naturally occurring sugars, fiber, vitamin K and polyphenols like resveratrol (especially in red/black varieties). While grapes are available year-round in supermarkets, their U.S. season typically extends into November for many varieties.

How to choose and store: Select grapes that are firm, plump and firmly attached to the stem (stem not too dry or brittle). Avoid shriveled or overly soft grapes. Store grapes unwashed in the refrigerator, and only rinse just before eating for best storage life.

How to prepare: Eat fresh as a snack, freeze grapes for a cool treat, roast grapes lightly (the flavor intensifies and becomes almost honey-like) and add to salads, toss into chicken or pork dishes, or even use in sauces.

You can also add grapes to cheese boards or blend into desserts. This fall chicken salad recipe also includes grapes, along with a couple other November produce items.

7. Kiwi

Kiwi is a small fruit with a fuzzy brown exterior (for some varieties) and bright green or golden interior. It is rich in vitamin C, vitamin K, fiber, potassium and the unique actinidin enzyme, which may assist digestion.

Late fall and winter are strong for many kiwi varieties.

How to choose and store: Choose kiwis that are firm but give slightly when pressed gently (unless you want to let them ripen). Avoid overly soft or mushy fruit. Store at room temperature until ripe, and then move to the refrigerator for storage.

How to prepare: Peel and slice kiwi into fruit salads, top cereals/oatmeal/yogurt, blend into smoothies (like this strawberry kiwi smoothie), use as a meat marinade ingredient (actinidin helps tenderize) or pair with other fruits for a vibrant dessert.

8. Oranges

Oranges are classic citrus fruits high in vitamin C, fiber, potassium and flavonoids like hesperidin. In November, many fresh domestic oranges begin coming into season (depending on region).

Varieties include Navel, Valencia, Blood Orange, Cara Cara, etc.

How to choose and store: Select oranges that feel heavy for their size, with firm skin and no soft spots. The heavier feel usually indicates juiciness. Store at room temperature for a few days, or refrigerate for longer life (up to one to two weeks).

How to prepare: Peel and eat fresh, slice into salads, juice fresh, add zest to muffins or dressings, roast orange slices lightly for a flavorful garnish, include in winter fruit salad, or use in marinades for poultry or fish. Crispy orange beef and orange tahini dressing are a couple great recipes to try.

9. Mandarins/clementines

These smaller citrus fruits are sweet and easy to peel, making them great snacks. They deliver vitamin C, fiber and other citrus phytonutrients.

Their season begins in November in many U.S. growing areas. Varieties include Satsuma, Clementine, Tangelo, etc.

How to choose and store: Pick mandarins that are bright in color, fragrant (good citrus smell), firm but slightly yielding. Avoid dried-out skins or lots of blemishes. Store in the fridge for longer life or at room temperature for immediate use.

How to prepare: Peel and eat fresh, slice into salads, add to yogurt or oatmeal, use zest and juice for dressings or glazes, roast them lightly, include in desserts like tarts or sorbets.

10. Grapefruit

Grapefruit is a large citrus fruit offering vitamin C, fiber, potassium and bioactive compounds like naringenin. In November in the U.S. (especially in Florida, Texas and California) fresh grapefruit season arrives.

Varieties include Ruby Red, Flame, White, Pink, etc.

How to choose and store: Choose grapefruit that is heavy for its size, with smooth, slightly shiny skin and no soft spots. Store at room temperature for the short term, or refrigerate for longer storage.

How to prepare: Cut in half and enjoy for breakfast, slice and add to salads or desserts, juice fresh, use in cocktails or sparkling water, or make a grapefruit salsa to serve with fish or chicken.

11. Lemons and limes

While not exclusive to November produce, fresh lemons and limes hit good seasonal availability and value, making them excellent for citrus flavor all fall and winter long. They provide vitamin C, citric acid (which aids mineral absorption) and supportive plant compounds.

Varieties abound, including Eureka and Lisbon lemons, along with Persian, Key and Kaffir limes.

How to choose and store: Select lemons/limes that are firm, heavy with intact skin (indicating good juice content), and free of large blemishes or soft spots. Store at room temperature, or for longer life refrigerate (though allow to come to room temp before zesting/juicing).

How to prepare: Use zest and juice generously in dressings, marinades, baked goods, drinks, roasted vegetables, fish and chicken. Combine with other November fruits (like pears or apples) for bright flavor and a burst of November produce. Lime cilantro coleslaw, mango lime smoothie, lemon cheesecake bars and garlic lemon chicken are some terrific recipes to utilize this November produce.

12. Kumquats

Kumquats are small citrus fruits (about the size of grapes) with a peel that is sweet and flesh that is tart. The entire fruit is edible.

They provide vitamin C, fiber and bioactive citrus compounds. In November they begin their availability in many markets.

How to choose and store: Pick kumquats that are bright orange, firm and smooth-skinned. Store in a bowl on the counter for the short term, or refrigerate for longer life.

How to prepare: Eat whole as a snack, slice and add to salads, candy them, use in marmalade, add to cocktails or sparkling water, or garnish desserts. Their unique sweet peel and tart flesh make them a fun November produce ingredient.

13. Figs

Figs are typically late-season November fruits in many U.S. growing regions, and in early November you may still find fresh ones. They offer fiber, potassium, magnesium and unique polyphenols. Varieties include Black Mission, Brown Turkey, Kadota, etc.

How to choose and store: Choose figs that are plump, soft to the touch (but not mushy), with intact skin. Because they’re delicate, use them quickly, or refrigerate and consume within a day or two.

How to prepare: Slice fresh and serve with cheese boards, roast figs with balsamic and serve with pork or chicken, bake into tarts or pizzas, or add to salads or yogurt, among many other fig recipes. Because their season is short, it’s a treat when you find them.

14. Plums

Plums (particularly late-season varieties) may still be available in November. They are good sources of vitamin C, vitamin K, fiber and sorbitol (which can promote healthy digestion). Varieties include Santa Rosa, Black, Italian, etc.

How to choose and store: Select plums that give slightly to gentle pressure (if you like them ripe) but are not soft and mushy, with smooth skin and deep color. Store at room temperature to ripen. Once ripe, move to fridge.

How to prepare: Eat fresh, slice into salads, roast plums with root vegetables or meats, bake into compotes or crisps, or add to sauces or chutneys for savory pairings.

15. Blackberries

Though more common in the earlier fall, some blackberries may still be available in early November. They’re high in vitamin C, fiber, manganese and anthocyanins (dark-pigment antioxidants).

How to choose and store: Choose blackberries that are firm and deep-colored (not dull or mushy). Store in the fridge in a single layer if possible. Rinse just before eating to preserve shelf life.

How to prepare: Use them fresh in yogurt or cereal, bake into muffins or crisps, add to salads with citrus segments, puree into sauces, or freeze for smoothies. Blackberry sorbet, blackberry lemon salad and vegan blackberry peach ice cream are some delicious recipes to try.

16. Honeydew/cantaloupe

While melons are often thought of as summer fruits, some late honeydew or cantaloupe may still be available in November in certain markets. They provide vitamin C, beta-carotene (especially in cantaloupe), potassium and hydration from high water content.

How to choose and store: Select melons that feel heavy for their size, have a sweet fragrance (especially cantaloupe), and have no major soft spots or bruises. Refrigerate once ripe. Consume within a few days.

How to prepare: Slice into fruit salads, pair with citrus and mint, cube and add to yogurt or cottage cheese, freeze for smoothies, or wrap prosciutto around cantaloupe for appetizer.

17. Pineapple

While pineapple isn’t typically thought of among fall seasonal fruits, there are still fresh varieties available in November. While it’s more exotic than strictly local, it can be a bright addition. Pineapple offers vitamin C, manganese, bromelain (an enzyme beneficial for digestion) and fiber.

How to choose and store: Choose pineapple that smells sweet at the base, feels heavy and has firm skin with some give at the crown. Store at room temperature to ripen, and then refrigerate.

How to prepare: Chop into fruit salad, grill pineapple slices, blend into smoothies, use in salsas or chutneys, skewer with other fruits, or roast with root veggies for a sweet-savory dish. If you’re looking for drink recipes that use November produce, pineapple is perfect for anti-inflammatory juice, a pineapple smoothie with cilantro or a pina colada smoothie.

18. Quince

Quince is a lesser-known fall fruit, sometimes available into November. It is very fragrant, high in dietary fiber and vitamin C, and often used cooked because raw quince is quite hard and astringent.

How to choose and store: Choose quince with aromatic fragrance, firm flesh and yellowish skin. They store well in a cool, dry place for several weeks.

How to prepare: Cook quince by poaching, baking, making jams or jellies, or integrate into desserts with apples and pears. Their fragrance is intense and pairs well with warm spices, like cinnamon, ginger and cardamom.

19. Tangerines

Tangerines are a type of mandarin and bring the same benefits of vitamin C, fiber and citrus bioactives. They’re often slightly sweeter than typical oranges. In November, they begin to appear in markets.

How to choose and store: Select tangerines with bright, unblemished skin, that feel heavy for their size and that are fragrant. Store in the fridge for longer life or at room temperature to consume soon.

How to prepare: Peel and eat fresh, slice into greens and grain salads, add to citrus-based dressings, zest for baked goods, or incorporate into desserts or glazes.

20. Blood oranges

Blood oranges feature deep red-marbled flesh and are rich in vitamin C, anthocyanins and unique citrus flavors. Many start their season in late fall/November. Varieties include Moro, Tarocco, Sanguinello, etc.

How to choose and store: Pick ones that are heavy, with smooth skin and slight red blush (depending on variety). Store like other citrus: Refrigerate for longer life.

How to prepare: Slice and serve fresh to highlight the color, use in salads with fennel or beets, juice for cocktails or dressings, roast slices with root veggies, and use the rind or zest for baking or sauces.

Best November vegetables

What vegetables are in season in November? When it comes to November produce, these are some of the veggies at their peaks:

1. Brussels sprouts

Brussels sprouts (mini-cabbage-like green buds) are nutrient-dense November produce rich in vitamin C, vitamin K, fiber, folate and sulforaphane (a cancer-protective compound found in cruciferous vegetables). Their flavor sweetens after exposure to light frost.

How to choose and store: Select firm, compact sprouts with bright green color and no yellowing outer leaves. If still on the stalk (rare), it’s even better for freshness. Store in a plastic bag in the refrigerator for up to a week.

How to prepare: Trim the stem, halve or whole, then roast the Brussels sprouts at 425 degrees Fahrenheit with olive oil, salt and pepper until crisp on edges. Add garlic, lemon juice or parmesan.

Alternatively, slice them thin and sauté with lemon and pine nuts for a sprout salad (or this warm autumn salad), or steam them and finish with nutmeg for a simple side.

2. Broccoli

Broccoli is a cool-weather crop and November produce staple. It’s a cruciferous vegetable high in vitamin C, vitamin K, fiber and compounds like glucosinolates, which convert to sulforaphane.

Its flavor in fall is milder and sweeter. Varieties include Calabrese, Romanesco (more fancy spiral style), sprouting broccoli, etc.

How to choose and store: Look for firm, tightly closed dark green florets and crisp stalks. Avoid yellowing or floppy heads. Store unwashed in the refrigerator (in a perforated bag), and use within three to five days.

How to prepare: It can be steamed, roasted, stir-fried, or added to pasta or casseroles. Roast florets with olive oil and garlic, and then finish with lemon zest and toasted almonds. You can also sauté with chili flakes, garlic and a splash of soy sauce for a quick side, or make any number of broccoli recipes.

3. Cauliflower

Cauliflower comes in various colors (white, purple, orange, green) and is rich in vitamin C, vitamin K, folate, fiber and choline. As a cool‐weather crop, it is particularly good in November and one of the more popular November vegetables.

How to choose and store: Choose heads that are firm, compact, and free of dark spots or browning. The florets should be tightly packed.

Store in the fridge, unwashed, in a perforated bag. Use within about a week for best texture.

How to prepare: Roast cauliflower florets with olive oil, salt and pepper until golden. Try “cauliflower steak: Slice head into thick slabs, brush with spices and roast.

You can also chop and make cauliflower rice to add to soups or gratins, or try any of the numerous cauliflower recipes out there.

4. Cabbage

Cabbage is another cruciferous vegetable rich in vitamin C, vitamin K, fiber and glucosinolates. The cooler weather improves sweetness and firmness. Varieties include green, red, Savoy, Napa, etc.

How to choose and store: Choose heads that feel heavy, compact and with crisp outer leaves. Avoid wilted or yellowing leaves or splits.

For storage, keep whole in the crisper of the fridge wrapped loosely in plastic or in a perforated bag. Cabbage is best used within one to two weeks.

How to prepare: Shred raw for slaws or salads, sauté with bacon and onions, make stuffed cabbage rolls, roast wedges with olive oil and parmesan, or ferment into sauerkraut. The sweeter flavor after cool harvest makes it a versatile November produce item.

5. Kale (and leafy hearty greens)

Kale and other cool-weather leafy greens (such as Swiss chard, collards, mustard greens, etc.) are rich in vitamins A, C and K,  as well as fiber and antioxidants. After a light frost their flavor deepens and becomes less bitter.

How to choose and store: Select leaves that are vibrant, crisp, and free of yellowing, slimy stems or holes from pests. Store unwashed in the refrigerator, wrapped in a damp paper towel within a bag, and use within three to five days.

How to prepare: Use raw in salads (massage kale with olive oil and lemon), sauté greens with garlic and olive oil, add to soups or stews, make kale chips (or spicy kale chips), or stir into grain bowls. You can also wilt kale into pasta or use it as a bed for roasted vegetables, or try any of these kale recipes.

6. Carrots

Carrots are root vegetables loaded with beta-carotene (a precursor to vitamin A), vitamins C and K, potassium, and fiber. Fall-harvested carrots tend to be sweeter and more flavorful.

Varieties include orange (standard), purple, yellow, white, baby carrots, etc.

How to choose and store: Select carrots that are firm and crisp, with smooth skin and vibrant color. Avoid wilted or excessively slender ones. If tops are present, they should be fresh-looking.

For storage, cut off leafy tops (which draw moisture), and then refrigerate in a plastic bag or container with a damp towel. Carrots can last several weeks.

How to prepare: Roast whole or chopped with olive oil and herbs, glaze with honey/mustard, use raw in salads or slaws, steam and mash, add to soups and stews, or make carrot ginger soup for November nights. Maple glazed rosemary carrots, carrot cake and raw superfood carrot salad (which includes other November produce) make for great options.

7. Beets

Beets are root vegetables high in fiber, folate, manganese, potassium and plant compounds called betalains, which have antioxidant and anti-inflammatory properties. They’re part of the cool-weather harvest and November produce favorites.

Varieties include Red, Golden, Chioggia (striped), etc.

How to choose and store: Choose beets that are firm and smooth, with small or trimmed greens if attached. (Beet greens can be used.) Avoid soft spots or signs of decay.

Store by removing the greens (which draw moisture), wipe off loose dirt, place in plastic bag and refrigerate ( with greens stored separately). Use roots within two to three weeks.

How to prepare: Roast whole (wrapped in foil) or sliced, and then peel and finish with olive oil and vinegar. Pickled beets are delicious, and beet greens can be sautéed like spinach. You also can blend roasted beets into soups, or grate raw into salads.

Try a roasted beet salad, roasted beets with a balsamic rosemary glaze, roasted beet hummus or borscht.

8. Parsnips

Parsnips are white root vegetables that have a sweet, nutty flavor (especially after light frost). They provide fiber, vitamin C, folate and potassium, and they have a nutty, slightly sweet flavor.

How to choose and store: Select parsnips that are firm, smooth with no major cracks or splits, and have vibrant pale color. Smaller/medium size tends to avoid woody cores.

Store in the refrigerator in a plastic bag and use within two weeks.

How to prepare: Peel and roast with olive oil and herbs, mash parsnips instead of or alongside potatoes, include in soups and stews, slice into fries (parsnip fries), or combine with carrots and sweet potatoes for a roasted medley.

9. Turnips

Turnips are cool-weather roots with a slightly peppery taste when raw, which mellows and sweetens when cooked. They contain vitamin C, fiber, folate and other antioxidants. Varieties include purple-top white, Hakurei (Japanese white), etc.

How to choose and store: Choose turnips that are firm, smooth, relatively small to medium (large ones may be woody), with clean skin and no decay. Make sure turnip greens (if attached) look fresh.

Store roots in the fridge in a plastic bag and use within one to two weeks. Greens should be used sooner.

How to prepare: Roast cubed turnips with olive oil and thyme, mash them alone or with potatoes, use in stews or soups, slice into gratins, or shred and sauté like hash. Turnip fries are another great option if you’re looking to use this November produce.

10. Rutabagas

Rutabaga (sometimes called “Swede” or yellow turnip) is a root vegetable harvested late fall. It has a sweet, nutty flavor and provides fiber, vitamin C, potassium and other minerals.

How to choose and store: Choose rutabagas that are heavy for their size, with smooth skin and firm texture. Avoid ones with heavy blemishes or soft spots. Peel thick skin before cooking.

Store in the fridge (ideal in the crisper) for several weeks.

How to prepare: Cube and roast with olive oil and rosemary, mash rutabaga (alone or mixed with potato), slice thin and bake chips, include in root vegetable soups, or make a rutabaga carrot pureé.

11. Sweet potatoes

Sweet potatoes are harvest crops associated with fall and winter cooking, making them among the most recognizable November vegetables. They’re high in beta-carotene (vitamin A precursor), vitamin C, fiber, potassium and antioxidants.

Their sweetness deepens as harvest cools. Varieties include Beauregard, Garnet, Japanese (purple flesh), etc.

How to choose and store: Select sweet potatoes that are firm, with intact skins and minimal blemishes. Avoid sprouting or soft spots.

Store in a cool (55-60 degrees F), dark place with good ventilation (not the fridge, which can make them hard). Use within a few weeks for best flavor.

How to prepare: There are a plethora of sweet potato recipes out there. Bake whole, roast cubes with olive oil and herbs, mash with cinnamon and a bit of maple syrup, use in soups (sweet potato ginger), incorporate into casseroles (but avoid extra marshmallow for nutrition), or make sweet potato fries.

12. Winter squash

Winter squash are harvested in late summer into fall, and many are at their best in November. They’re rich in beta-carotene (especially orange-fleshed types), fiber, vitamins C and A, potassium, and complex carbohydrates. Varieties include butternut, acorn, delicata, spaghetti, kabocha, etc.

How to choose and store: Select squash that are heavy for their size, with hard, intact skin and no soft spots or shriveling. Store in a cool, dry place (around 50-55 degrees F) for several weeks to months depending on variety.

How to prepare: Cut in half, scoop seeds, roast flesh, mash into soup or pureé, stuff acorn or delicata with grains/beans/herbs, spiralize spaghetti squash as low-carb pasta substitute, or roast cubes with maple and herbs. You can also try these butternut squash recipes or acorn squash recipes. This spaghetti squash casserole is another great recipe that includes many November produce favorites.

13. Mushrooms

Mushrooms are harvested year-round in many circumstances, but November often brings abundant availability of wild and grown varieties. They provide B vitamins (riboflavin, niacin), selenium, ergothioneine (an antioxidant) and fiber.

Varieties include white button, cremini, portobello, shiitake, oyster, enoki, wild chanterelles, porcini (in some regions), etc.

How to choose and store: Choose mushrooms that are dry (not slimy), firm, and with no major bruising or mold. Store in the refrigerator in a paper bag (not sealed plastic) so they breathe and don’t become soggy. Use within a few days.

How to prepare: Sauté mushrooms with garlic, thyme and butter; add to soups or stews; roast whole mushrooms as a side; use portobellos as meat substitutes; slice into fajitas or stir-fries; or blend into vegetarian “burgers.” Stuffed mushrooms are always a good option.

14. Celeriac/celery root

Celeriac (also called celery root) is a knobby root vegetable with a mild celery-like flavor, often harvested in cooler months. It offers fiber, vitamin K, vitamin C, phosphorus and potassium.

How to choose and store: Pick celeriac that is firm and heavy, with minimal shriveling or deep pits. The greens (if attached) should look fresh. Store unwashed in the refrigerator for up to two to three weeks.

How to prepare: Peel and cube for roasting with other root vegetables, mash into a celeriac mash (a flavorful alternative to mashed potatoes), slice thin for gratins, or use in soups or purees for a creamy side dish.

15. Bok choy/pak choi

Bok choy (and similar Asian greens) are hardy in cooler weather and can appear in markets in November. They provide vitamin A, vitamin C, calcium, fiber and phytonutrients. Varieties include baby bok choy, Shanghai bok choy, choy sum, etc.

How to choose and store: Select bunches with crisp leaves and clean white stalks, free of wilting or yellowing. Store in the refrigerator wrapped loosely. Use within a few days as the leaves are delicate.

How to prepare: Stir-fry quickly with garlic and ginger and a splash of soy/sesame oil, steam and serve with a sauce, cut into soups or dumpling fillings, or sauté and finish with a drizzle of citrus. Their crisp texture holds up well.

16. Onions/leeks/garlic

While these are available year-round, they are harvested in late summer/fall and store well into November. Onions provide vitamin C, fiber and sulfur compounds, while leeks and garlic offer allicin (a beneficial compound) and other phytochemicals.

Varieties include yellow onion, red onion, sweet onion, American Flag leeks, Giant Musselburgh leeks, soft-neck garlic, hard-neck garlic, etc.

How to choose and store: Choose bulbs or stalks that are firm, dry, and free of soft spots or sprouting. Store in a cool, dry, dark place with good ventilation to maintain quality.

How to prepare: Use onions, garlic and leeks as flavor bases for soups, stews and sautés; roast whole onions; braise leeks in butter; make garlic roasted whole. They’re foundational to savory cooking year-round but especially comforting in fall and winter dishes.

17. Spinach

Spinach is a leafy green rich in vitamins A, C and K, as well as iron, magnesium, folate and fiber. Cool weather brings tender and flavorful leaves.

Varieties: include Savoy (curly), flat/”smooth-leaf,” baby spinach, etc.

How to choose and store: Select bunches or bags of leaves that are bright green, crisp, and free from wilting or yellowing. Store in the refrigerator, unwashed and wrapped in a damp paper towel inside a bag. Use within three to five days.

How to prepare: Add raw to salads, lightly sauté with garlic and olive oil, wilt into omelets, blend into smoothies, use as a bed for roasted vegetables or protein, or add to lasagna or gratins. Grecian spinach, spinach quiche and strawberry spinach salad with poppy seed dressing make for great recipes.

18. Kohlrabi

Kohlrabi (the “turnip-cabbage” vegetable) is a cool-weather crop, harvested late fall, with crisp texture and mild sweet taste. It provides vitamin C, fiber, potassium and phytonutrients.

How to choose and store: Choose bulbs (above soil) that are firm, smooth, relatively small (larger ones can be woody) and with fresh green leaves if attached. Store unwashed in the refrigerator, wrapped in a plastic bag. Use within a week.

How to prepare: Peel the bulb and slice into matchsticks for slaws, roast cubes with olive oil and herbs, steam and mash, sauté with butter and garlic, or slice thin for gratins.

19. Swiss chard

Swiss chard is a leafy green with brightly colored stems (white, yellow, red) rich in vitamins A, C and K, along with magnesium, potassium and fiber. It’s a cool-weather crop that thrives as fall transitions.

How to choose and store: Select bunches with crisp, vibrant leaves and colorful stems, free of wilting or insect damage. Store unwashed in a plastic bag in the fridge, and use within three to five days.

How to prepare: Sauté the stems first (they’re slightly tougher), then add leaves until wilted, and add garlic and chili flakes for a simple side. Use in gratins or lasagnas, or wilt into eggs/omelets.

Alternatively blend into soups, or try this chard greens recipe.

20. Pumpkin

Pumpkin, like other winter squash, is high in beta-carotene (vitamin A), vitamin C, fiber and potassium. It’s harvested in fall and abundant in November. Varieties include sugar (pie) pumpkin, Cinderella, kabocha (though squash), baby bear, etc.

How to choose and store: Select pumpkins that are firm and heavy for their size, with intact stem and no soft spots or mold. Store in a cool, dry place (50-55 degrees F) for several weeks. Once cut, refrigerate the flesh, and use within a few days or freeze.

How to prepare: Roast pumpkin cubes and add to soups, mash into side dishes, make pumpkin pie or bread, use pumpkin puree for baking or smoothies, or scoop roasted halves and fill with grains/beans/greens for a vegetarian main. Here are more pumpkin recipes to prepare.

Final thoughts on November produce

• November is a fantastic month to embrace November foods, specifically November seasonal produce.
• From crisp apples and sweet persimmons to hearty root vegetables and vibrant citrus, November produce is bountiful.
• By focusing on what’s in season, you harness better flavor, better nutrition and often better value.
• Whether you’re picking up a bag of cranberries for a holiday side, roasting Brussels sprouts with garlic,or layering citrus slices into your salad, you’re aligning your meals with nature’s rhythm by using November produce.
• Remember: Selecting quality produce, storing it correctly and preparing it thoughtfully can make a real difference.
• Use this November produce guide throughout the month to explore new November fruits and vegetables you might not normally buy. And don’t hesitate to try combinations. For example, roasted parsnips and apples, citrus-dressed kale with pomegranate arils, or beet-and-fig salad with toasted nuts.
• By keeping this November produce guide handy, you’ll become more attuned to which items are truly at their peak, enabling you to navigate the produce aisle with confidence and creativity.
• Now is the time to stock up, plan delicious meals and celebrate the richness of November produce.
• Enjoy the harvest, enjoy your kitchen and savor every bite of November’s seasonal bounty.