November | What’s in Season This Month?

November is here! This month is the epitome of all things fall.

We’ve stowed away our beach towels and brought out our blankets to finally say goodbye to summer. Pumpkins on porches, iridescent leaves covering the streets, and a chilly breeze running through your hair—these the best parts of fall.

Naturally, these aren’t our favorite parts of fall. Our absolute favorite attribute of November is the food.

Fresh salads are replaced with creamy soups, the BBQ is replaced by the oven, and apple pies are replaced with pumpkin. November is filled with some of the best foods. While we spend most of the month looking forward to Thanksgiving, we have a month’s worth of eating to do!

7 Foods in Season This Month

Choosing the best meals to cook this season is easier than you might think. This month, try to incorporate as many of these delicious fruits and vegetables into your diet because, right now, they are at their absolute best.


Apples make every dish a little sweeter. There are dozens of different varieties of apples that all have their own unique flavor. From bright green Granny Smiths to soft Pink Ladies, apples are great for nearly any meal.

In November, the Spartan apple has the best flavor. Spartan apples are mostly red in color with greenish-yellow shades sporadically spread around the skin. They are crunchy, sweet, and possess a delicate wine-like flavor that makes for the perfect garnish for sangrias, salads, and more.

Grandmother's Apple Cake

Try: Grandmother’s Apple Cake by the James Beard Foundation


Artichokes are used in a wide variety of recipes. No matter if you’re grilling them for an elegant appetizer or blending them up to create a cracker spread, this versatile vegetable is perfect for fall. In November, this veggie is ultra fresh. We love to boil them and serve with melted butter and oregano for a truly mouthwatering side that the whole family will love.

Artichoke Stuffed Chicken Breasts

Try: Stuffed Chicken Breast with Lemon-Artichoke Pesto by Keri Glassman

Bok Choy

What the heck is bok choy? This leafy green vegetable slightly resembles romaine lettuce leaves with a celery-like shaft, and a green onion base. Bok choy is commonly used in Asian recipes, as the vegetable was cultivated in China for centuries.

There are many ways to enjoy this unique vegetable. It can be steamed or boiled, but the most popular way to prep bok choy is to stir fry it. This releases the best flavors and creates a truly authentic dish.

Shrimp with Bok Choy

Try: Sweet Chili Shrimp with Jasmine & Bok Choy by Chef’d

Brussels Sprouts

Brussels sprouts are huge right now. They are one of the most popular appetizers and side dishes because of their versatility and hearty flavors. In November, these sprouts are even more delicious. Drizzled in olive oil and roasted until crispy is one of the easiest and most delicious ways to prepare this green veggie. Toss with bites of bacon, sauteéd onion, and top with Parmesan cheese for a tasty, filling side dish that the whole table will love this fall.

Parmesan Crusted Tilapia with Brussels Sprouts

Try: Parmesan Crusted Tilapia with Orzo Pasta and Balsamic Glazed Brussels Sprouts by


Fennel has been deemed one of the world’s healthiest foods, as it is packed with nutrients including but not limited to, vitamin c, fiber, potassium, and iron. Fennel has a similar appearance to a green onion, only with a bigger bulb on the bottom

Fennel is crunchy, slightly sweet, and refreshing with a slight onion flavor that is most often associated with Italian cooking.

Orange Shrimp with Fennel Couscous

Try: Grilled Jumbo Shrimp with Orange-Fennel Couscous by Scott Conant


Potatoes are good in any season, but they are especially tasty in fall. Next to a juicy steak, baked in the oven, or mashed and smothered in gravy, there are endless ways to enjoy everyone’s favorite carb.

Steak Au Poivre with Roasted Rosemary and Green Beans

Try: Steak Au Poivre with Roasted Rosemary and Green Beans by Men’s Health


Squash is a veggie that is synonymous with fall. It’s vibrant shell, flavorful meat, and tasty seeds can be added to nearly any dish this fall. From breakfast frittatas to squash soup—the possibilities are endless.

Butternut Squash Soup

Try: Butternut Squash Soup with Pumpkin Seeds by Paleo Magazine