Fruits and vegetables to eat in October and November. What advantages do they have?

Fruits and vegetables to eat in October and November! Nothing compares to the taste of an apple straight from the orchard. Or with vegetables from the garden, fresh sweet potatoes from the farm. Products are generally of better quality and taste when they are in season. So knowing what’s at its peak in October and November will guide you in creating your shopping list and planning your meals. Fortunately, these 2 months of autumn bring a decent 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, with their gloomy and rainy days, are to be cheered up with colorful and spicy foods. Foods that bring light and warmth while lifting the spirit. For example, Indian cuisine, with its mouthwatering flavors and combinations, is perfect.

you can try chutney apple jam, a kind of spicy jam made from apples, sugar, ginger, cinnamon, chillies, turmeric and other spices. Jam is used to flavor cereals, potatoes, legumes and other dishes, but is delicious with roasted vegetables in chickpea batter. But, moving forward, today let’s talk about fruits and vegetables to eat in October and November. So let’s see what they are and, of course, what advantages they have.

01. Ripe apples, a delicacy in autumn

Whether you’re biting into a crunchy, juicy apple as a snack or slicing it up to incorporate it into a salad, it’s the ideal fruit. You can eat it and lightly cook it with cinnamon and sugar to fill a cake. Freshly picked apples will taste better and enhance your recipes. There are varieties that peak in October, including Crispin, Braeburn, Granny Smith, Macoun, and Fuji, to name a few.

02.Fresh organic beet

Unfortunately, beets have developed a bad reputation. For many years it was mainly served straight from the can or as a soup. They were cold, hard and sweet and not the most tempting side dish. Fortunately, the chefs have realized that this vegetable is very nutritious. So they decided to prepare it in many other ways. The outside develops a crunchy texture, while the inside becomes soft and tender. You can also grill sliced ​​beets that have been marinated in a balsamic dressing. It’s an unexpected but delicious side dish, or a filling for a veggie burger.

03. Blackberries, fresh organic fruit

Harvested from August to mid-October, blackberries become sweeter and less tart the longer they stay on the bush. Wait for October to enjoy them. They are rich in Vitamin C. These berries are more versatile than you might think. They’re ideal in an apple pie, but they also make a wonderful sauce for beef, pork, and chicken. Especially when paired with wine and cooked until it has thickened.

04. Broccoli is good in October and November

We are so used to seeing broccoli all year round in the supermarket. We probably don’t think about when the peak season will be. But broccoli is a cool season crop and tastes best when harvested in the fall. Broccoli heads in October will be large and abundant compared to the warmer months.

If you only know steamed broccoli, you will be happy to know that there are tons of interesting recipes out there. They include this vegetable in everything from curry pasta dishes to pancakes. And once you’ve roasted broccoli, you may stop boiling or steaming it – whether it’s spiced with ginger or chili and lemon, baked broccoli will become a family favorite.

05. Brussels sprouts

Here is a vegetable that has seen a renaissance! Going from fragrant, succulent and unusual-looking to often being the stars of the show, Brussels sprouts are seen on the menus of even the most luxurious restaurants. Roasted with ham, caramelized with garlic, grated in a salad – the recipes range and are sure to turn haters into fans. Brussels sprouts are at their best in October, and if you can, buy them by the stem as they will be the freshest.

06. Fresh green cabbage

Another cruciferous vegetable seen all year round in the supermarket, cabbage is at its best in October. Look for heavy, compact heads with no brown or wilted leaves. Not just for stuffed kale and coleslaw, cabbage can be roasted and salted for a slightly nutty side dish with a rich flavor. Surprise your kids with a cabbage gratin with cheese or a fried cabbage with bacon. Or transform the taco night or a simple grilled sandwich by adding some crunchy cabbage.

07. Cauliflower, to try

A member of the Brassica Oleracea family, along with broccoli and Brussels sprouts, cauliflower is another vegetable that has made a comeback. It went from a watery white porridge to an elegant side dish, emphasizing that oven once again.

When roasted, cauliflower takes on a completely different personality, creamy on the inside, slightly crunchy on the outside and with a nutty sweetness it can’t match. In addition to being the star of some tasty side dish recipes, cauliflower has also become the vegetable of choice when trying to add nutrition.

08. Chicory, a welcome substitute

This slightly bitter and hearty lettuce family comes in a range of beautiful colors. Chicory began to replace traditional vegetables in restaurant dishes. Varieties include radicchio, Belgian endive, and escarole, as well as more unusual varieties.

Chicory is a robust salad prepared to withstand cooking techniques not typically used with a leafy vegetable, such as grilling and boiling. These salads also benefit from a lot of fats, acids and salt, allowing for recipes that go beyond just salads.

09. Aromatic blueberries, good only for autumn

When it comes to blueberries, October and November are the months when this fruit gives its best. Blueberries at the peak should be firm and bright red, pale pink means they are not very ripe. The flavor is a combination of sweet and sour, perfect for a cranberry sauce, such as citrus and blueberry amaretto sauce and orange and blueberry chicken sauce.

10. Figs do part of fruit and vegetables to eat in October and November

Figs can grow both in warmer climates, where they are harvested in spring and summer, and in cool, coastal areas. Their reputation as fluffy cake toppings has waned slightly over the years as the fruit has established itself in delicious recipes for salads, toasts and tarts. A simple drizzle of honey might be all it takes to enjoy this delicious fruit.

11. The grapes are in full season

Fall is the harvest season for many winemakers, so it’s only natural that this candy-like fruit is at its peak.

October is the perfect month to try the varieties at the farmers’ market, and maybe if you don’t eat the whole bunch on the way home, put them in the oven for a good roast. The skin may become wrinkled, but the sweetness intensifies and the texture softens. They are delicious on croutons topped with cheese.

12. The leek must not be missing

Leeks can be classified as summer and winter leeks, the winter harvest starts in October and November and produces a larger and stronger flavor vegetable than the warmer months version. They can be stored in the refrigerator for up to two weeks and also fit well when frozen.

A main ingredient in leek and potato soup, this green and white elongated stem is also tasty as part of an eggplant or simply braised and enjoyed as a side dish, among other recipes.

13. Pears (late season) grow well in October and November

Always thought of as an autumn fruit, this cousin of the apple is delicious paired with both sweet and savory. Roasted and served as a dessert, cooked slowly in butter, cooked in a jam or even as part of a cocktail, pears are always a welcome ingredient.

14. Pumpkin is part fruit and vegetables to eat in October and November

If Halloween wasn’t enough to prove that pumpkin and October go together, then the fact that everything is going “pumpkin spice” should be a sign.

Pumpkin seems to say autumn, its orange color, the way it goes so well with hot spices and the fact that as a filling for a cake it is at the center of the table. Once roasted in the oven or blended in the food processor, pumpkin can become part of both sweet and savory dishes.

Conclusion

These, as you can see, are only a small fraction of the fruits and vegetables to eat in October and November, with their benefits. So, it’s close to October, and it would be a good time to stock up. Happy shopping!

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