The temperatures are dropping, the days are getting shorter and a late autumn, sometimes even wintery mood is slowly setting in. November is here and with it come many regional and seasonal superfoods that provide us with exactly the nutrients we need in late autumn. It is slowly getting cold outside and we are increasingly retreating into our cosy, warm homes. Warm heated air inside and icy cold outside can sometimes be hard on us and our immune system. But that's where regional and seasonal superfoods come into play! We reveal which fruit and vegetables are in season in November and will see us through November!
Seasonal and regional: these superfoods will see us through November
The fruit varieties of November
While we were literally overwhelmed by the large selection of fresh fruit in summer and autumn, the fruit varieties are now finally taking their winter break. Only quinces and walnuts are robust enough to see us through November. Alternatively, you can also use the stocks of apples and pears at the moment. All these types of fruit provide us with valuable nutrients and vitamins that we can put to good use in late autumn.
The vegetables of November
While the selection of local fruit is rather sparse, November presents us with many different types of vegetables. As well as fresh cabbage and kraut, November is also a great time to pick potatoes, carrots and cauliflower. But that's not the only thing November has in store for us - here's a list of November's vegetable heroes:
Fresh:
- Broccoli
- Pumpkin
- Swiss chard
- Mushrooms
- Parsnips
- Leek / leek
- Cabbage sprouts (Brussels sprouts)
- Cabbage / cabbage in all varieties
- Beetroot
- Salads (chicory, radicchio, endive, rocket, lamb's lettuce)
- Black salsify
- Celery
- Spinach
- Savoy cabbage
From storage:
- Cauliflower / cauliflower
- Chinese cabbage
- Potatoes
- Carrots
- Garlic
- Radish
- Onion
We have already introduced you to November's regional and seasonal fruit and vegetables. But what late autumn delicacies can be prepared with them? We all know that autumn is the perfect time for soups and stews. Of course, these taste best with regional organic vegetables. And fortunately, as you have already noticed, there is a large selection of these available in November. We present you a delicious Stew recipe which contains many of the superfoods mentioned and is perfect for November.
You will need the following ingredients for 4 portions of the November stew:
- 400 g waxy potatoes
- 500 g turnips
- 150 g small parsnips
- 2 carrots
- 500 g Brussels sprouts
- 1 leek stalk
- 1 large onion
- 1 garlic clove
- 2 tbsp olive oil
- 3/4 litre vegetable stock (or stock)
- 1 bay leaf
- 5 stalks thyme
- Salt
- Pepper
And this is how it works:
Peel and wash the potatoes and turnips and cut into 1 cm cubes. Peel the parsnips and carrots and cut into 1/2 cm wide slices. Wash, clean and halve the Brussels sprouts. Trim the leeks, halve lengthways, wash and cut into fine rings. Peel and finely dice the onion and garlic. Heat the oil in a large pan and fry the onion in it. Add the garlic and leek and fry briefly. Pour in the stock or stock, add the remaining vegetables and the spices. Season with salt and pepper, cover and cook over a medium heat for about 20-25 minutes. Cook until the vegetables have reached the desired consistency.
Et voila - the delicious November stew is ready! We hope you enjoy cooking it and wish you a good appetite. Enjoy the taste of the local superfoods of late autumn and help yourself. Your health and well-being will thank you. We promise.