Indian summer is coming to an end. We had such a wonderful warm October this year and I wish I could share the beauty of the forest I see looking out of my apartment window. I'm honestly so happy I moved to the countryside this year. I feel so much closer to nature, the season, and of course, my beloved veggies. Next spring, I'll definitely start growing my own plants in the little garden this house has I live in now.
Anyways, late autumn means a complete switch in seasonal produce. Bye-bye summer berries, hola celery root, beet and kale. Ready to dive into the world of plants? Let's get started.
As you know, I am a true fan of eating fresh and seasonal. The colors of seasonal fruits and veggies are so vibrant, the flavors are incredible and of course, let's not even mention the nutrient profile of freshly harvested beet root vs. the one that have been laying in the storage cellar for almost a year. But enough advertisement for "going all seasonal" - Let's explore the freshly available produce of November:
Seasonal Fruits: To be fair, fruit season is pretty much over. Most fruits ripe during the summer months and we have to fall back to the fruits we froze or fermented during the past months. The only exceptions and fruits you may still find freshly harvested are:
5. Chestnuts (technically a seasonal nut but often categorised as fruit)
6. Pumpkin (Hokkaido, Butternut)
9. Chinese cabbage, Pointed cabbage, Savoy cabbage
10. Red/ White cabbage
12. Parsley root
13. Brussel sprouts
16. Celery root
Greens & Herbs:
Chicory, arugula, endive, lamb's lettuce, romaine lettuce, spinach, microgreens, cress*
Chanterelles, Champignons, Porcini, Shiitake, King Oyster Mushroom
All of the above-mentioned veggies and fruits should be freshly available either at your close-by farmer's market or at the veggie aisle of your neighbourhood supermarket.
* Note on cress & microgreens: Cress and other microgreens can be grown indoors all year round.
**Note on mushrooms: Most of the other mushrooms are cultivated indoors and therefore available all year round.
In theory, our storage cellars should explode right now. Well ... at least for many of our ancestors this was the case during November. In November the first frost arrives and all non-winterproof veggies must be harvested by then. If not, they simply freeze on the fields.
I still remember visiting my grandma's storage cellar as a little toddler in November. The room was packed with freshly harvested apples, potatoes, carrots, cabbages and ferments.
So what's available from the storage cellar? Pretty much everything industry preserves for us from the past harvest periods. From early harvested potatoes, to pears, apples, carrots and cabbages. Every food harvested on a nearby field that isn't in season any more but can be kept as "stock good", should be available "from the storage cellar". ;)
Pumpkin, sweet potato, apple & pear are all in season now and bring incredible, vibrant flavor to the table. Here are some of my favorite seasonal recipes.
I hope I could inspire you with this article to befriend the veggie aisle of your nearby supermarket or, if accessible, maybe even visit a nearby farmer's market and purchase a seasonal celery root for a delicious celery root puree or "celery Shawarma"? :) As always, I would love to see your flavorful, seasonal creations and repost them on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube or Facebook.
Besides, if you have any feedback for me, questions with regards to this post, my recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
Love & Plants, Karo