Fruits and vegetables to eat in October and November! Nothing compares to the taste of apples straight from the orchard. Or the greens from the garden, the taste of fresh potatoes from the farm. Production is often good and fun at times. Therefore, knowing the peak season in October and November will guide you when making your shopping list and food preparation. Fortunately, these two months of autumn bring a good variety of fruits and vegetables. All you have to do is enjoy them.
What fruits and vegetables to eat in October and November
The months of October and November, which have bad days and rain, should make them happy with beautiful and fragrant food. Food brings light and warmth while lifting the spirit. For example, Indian food, with its flavors and delicious food combinations, is perfect.
You can try chutney apple jam, a flavored jam made from apples, sugar, ginger, cinnamon, chilies, turmeric and other spices. The jam is used in corn, potatoes, beans and other dishes, but it is delicious in roasted vegetables and chickpea batter. And, moving forward, today, we are talking about fruits and vegetables that are eaten in October and November. So, let’s see what they are and what they actually have.
Whether you’re munching on a soft apple as a snack or slicing it up to add to a salad, it’s a fruit. You can eat it and cook it for a while with cinnamon and sugar to fill the cake. These recently harvested apples will taste great and enhance your recipes. There are a number of different numbers in October including Crispin, Braeburn, Granny Smith, Macoun and Fuji just to name a few.
02. Fresh organic beetroot
Unfortunately, beets have developed a bad reputation. For many years, it was usually eaten in cans or soups. They are cool and strong and sweet but not the favorite side dish. Fortunately, chefs have discovered that this vegetable is very nutritious. Therefore, they decided to prepare it in many other ways. The outside develops a crispy texture, while the inside is soft and tender. You can also clean sliced beets that are dipped in balsamic dressing. It’s an unexpected but delicious side dish, or filling for a veggie burger.
03. Blackberry, fresh organic fruit
Harvested from August to mid-October, blackberries become sweeter and more tender the longer they are in the bush. Wait until October to enjoy them. They are rich in vitamin C. These fruits are more versatile than you might think. They are great with apple pie, and also make a wonderful sauce for beef, pork and chicken. Especially when combined with cooking wine until thickened.
We are used to seeing broccoli year-round in the grocery store. Maybe we don’t think about when the peak season is. But broccoli is a winter crop and tastes great when harvested in the fall. Broccoli heads in October will be bigger and more plentiful compared to the summer months.
If you only know steamed broccoli, you will be happy to know that there are many interesting recipes out there. They include this vegetable in everything from pasta dishes to curries and pancakes. And once you’ve roasted broccoli, you’ll never be able to boil or dry it again – whether it’s ginger or chili and lemon, roasted broccoli will be a family favorite.
05. Brussels sprouts
This is a vegetable that has seen time! Going through the smell, taste and unusual things that often want to be the star of the show, Brussels sprouts are found on the menus of even the best restaurants. Baked with ham, caramelized with garlic, sprinkled with salad – the recipes are fast and sure to turn haters into fans. Brussels sprouts are best in October, if you can, buy them by the stem so this will be the freshest.
06. Fresh and green cabbage
Another cruciferous vegetable found year-round in supermarkets, cabbage is best in October. Look for heavy, compact heads without brown or wilted leaves. Not just for stuffed cabbage and coleslaw, cabbage can be roasted with salt for a nutty side dish with a deep flavor. Surprise your kids with cabbage gratin and cheese or fried cabbage and bacon. Or switch up taco night or a simple grilled sandwich with the addition of a little extra crunchy.
A member of the Brassica Oleracea family, along with broccoli and Brussels sprouts, cauliflower is another vegetable with a comeback. It goes from white, watery porridge to a beautiful side dish, making the oven stand out again.
When roasted, cauliflower takes on a completely different character, bright inside, slightly crunchy on the outside, and has a nutty flavor that can’t be beat. In addition to being the star of some delicious side dish recipes, cauliflower has also become the vegetable of choice when trying to add a meal.
This slightly bitter and sweet lettuce family comes in a variety of beautiful colors. Chicory began to replace traditional tops in restaurant dishes. Varieties include radicchio, Belgian endive and escarole, as well as other rare varieties.
Chicory is a strong salad, prepared to withstand cooking methods that do not use leafy vegetables, such as steaming and boiling. These salads also benefit from a lot of fat, acid and salt, allowing for recipes that go beyond just salad.
When it comes to blueberries, October and November are the best months for this fruit. Blueberries and their numbers should be strong and red – pink and purple means they are not yet ripe. The flavor is a combination of sweet and tart, perfect for blueberry sauces, such as Citrus Blueberry Amaretto Sauce and Blueberry Orange Chicken Sauce.
Figs can grow both in hot climates, where they are harvested in spring and summer, and in cool, coastal areas. Their reputation as a soft bread maker has diminished over the years as the fruit comes to express itself in delicious recipes for salads, toasts and tarts. A simple drizzle of honey may be all you need to enjoy this fruit.
Fall is grape harvest time for most winemakers, so that’s when the candy-like fruit is in the limelight.
October is the perfect month to try different varieties at the farmer’s market, but maybe if you don’t eat a whole bunch on the way, roast them in the oven for real meat. The skin may shrink, but the taste is worse and the texture is softer. They are delicious on crostini topped with cheese.
Leeks can be classified as summer and winter leeks, the winter harvest starts in October and November and produces vegetables that are much tastier and stronger than the warmer months. They can be kept for up to two weeks in the fridge and will do well even cold.
The main ingredient in leek and potato soup, this white and green leafy vegetable is delicious as a side dish to eggplant or bold and delicious as a side dish. among other instructions.
13. Spear (Late)
Often thought of as a fall fruit, this sweet cousin of the apple is associated with a sweet and savory taste. Roasted and served as a dessert, slowly cooked in butter, cooked in jam or even as part of wine, pears are always welcome.
14. Pumpkin is part of 10 fruits and vegetables in October and November
If Halloween is not enough to show that pumpkins and October go together, then the fact that everything goes “pepper hill” should be a sign.
Pumpkin just says autumn, its orange color, how it goes well with hot spices and the fact that as bread filling it takes center stage on the table. Once roasted in the oven or pureed in the food processor, pumpkin can become part of both sweet and savory dishes.
These, as you can see, are only a small part of the fruits and vegetables to be eaten in October and November, and their benefits. So, it’s a little bit until October, and it will be a good time to stock up. Happy shopping!