Eating seasonally is one of the most important things you can do for your body—it will not only save you tons of money, but will also fuel you with essential nutrients to keep you looking and feeling your best! As a food blogger, I’m always busy working on creating new recipes featuring each month’s best produce. Although I do use frozen fruits and vegetables when I don’t have a fresh ingredient on hand, I try to stick as much as possible to what’s in season, guaranteeing that my meals are both delicious and nutritious! With Fall in full speed and colder temperatures on the rise, November’s produce selection seems to be quite small compared to Summer’s rich variety of fruits and vegetables. There are still lots of powerful ingredients available this month to enhance each of your dishes at home. I’m thinking hearty soups, casseroles and pies!

APPLES

Depending on the varieties you pick, some apples are great for sweet desserts and breakfast foods while sourer versions are perfect for salty dishes, like stuffing chicken or including in a salad. I cook a lot with apples, with my favorite way to use them being in muffins, cakes and breads.

Best way to store: In the fridge inside a vegetable drawer, covered in a slightly wet paper towel

Shelf life: 3 to 5 days on the kitchen counter, 3 to 4 weeks in the fridge

Apple cinnamon bread

Apple crumble pie

Haroset – Jewish date paste

BEETS

Beets are great in salads or juices, and can be combined with salty or sweet ingredients! I promise I’ll get to cooking with them one day, but for now here are some great recipes from other food bloggers.

Best way to store: Cut the leaves from the beets and store them unwashed in separate plastic bags in the fridge’s vegetable drawer

Shelf life: Leaves are good for 2 to 3 days, the beets for 2 to 3 weeks when refrigerated

BRUSSELS SPROUTS

Brussels sprouts tend to be at their best when roasted, but can also be included in salads and processed thinly to include in slaws.

Best way to store: Refrigerated in a plastic bag

Shelf life: 3 to 5 days 

CABBAGE

Cabbage is one of my favorite vegetables to include in slaws, with either a sweet dressing or an Asian-style vinaigrette. Cabbage can be eaten raw or cooked, although I always prefer it in its raw state.

Best way to store: In a plastic bag in the fridge, kept unwashed until ready to use

Shelf life: Up to one week

CARROTS 

Carrots are one of my favorite vegetables to cook with! They’re great puréed in soups for their sweetness and consistency, and are so deliciously crunchy in salads. I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. They can be kept for 3-4 weeks in the fridge, which makes them the perfect vegetable to have on hand to quickly add to a recipe.

Best way to store: In the fridge

Shelf life: 3 to 4 weeks

Honey soy glazed baby carrots

Vegetarian paella

Carrot parsley soup

ENDIVES

Bitter and crisp, or sweet and nutty, endives completely change flavors when eaten raw or cooked. They’re often used raw in salads to tone down sweetness.

Best way to store: Refrigerated in a plastic bag

Shelf life: 4 to 5 days

GARLIC

Believe it or not, but garlic is one of the world’s healthiest foods! There are several benefits to eating garlic that outweigh the disadvantage of having bad breath. Closely related to onions, shallots and leeks, garlic has very few calories but is packed with vitamins, such as vitamin B6 and C, as well as manganese, selenium and fiber. I use garlic in a vast majority of my recipes, ranging from simple vegetable side dishes and salads to meat and poultry.

Best way to store: In a dry and cool area

Shelf life: 3 to 5 months

Bulgur pilaf with tomatoes and bell peppers

Roasted and marinated eggplants with herbs

Coconut milk curry chicken with cashews

JERUSALEM ARTICHOKE

Do not confuse Jerusalem artichokes with regular artichokes — they’re two different ingredients! Jerusalem artichokes are in fact tubers, which grow under a sunflower plant, whereas regular artichokes are flower buds. The key to buying the best Jerusalem artichokes is to look for pale brown ones, making sure that they’re a bit hard to touch. They store well in the fridge for 2 to 3 weeks and can be used in a variety of recipes, ranging from pastas and roasted dishes to soups and salads.

Best way to store: Refrigerated in a plastic bag

Shelf life: One to two weeks

KALE

Part of the cabbage family, kale owes its incredibly healthy reputation to all the vitamins it contains–ranging from A and C to B6 and K–and to its good omega-3 fatty acid. Kale comes in different colors, such as green and purple, and can be used in a variety of ways.

Best way to store: Do not wash until ready to use and keep in the fridge in a plastic bag

Shelf life: 5 to 7 days

KIWI

Kiwi doesn’t look like much, but once peeled it reveals all its zesty yet sweet flavor, making it a great addition to salads and desserts. Full of vitamin C, it’s a great meat tenderizer and makes a perfect marinade for all sorts of meat dishes.

Best way to store: At room temperature until ripe, then in the fridge in a plastic bag
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Shelf life: 2-3 days until ripe, then up to a week in the fridge

LEEK

Belonging to the same family as onions, leeks have a slightly stronger taste that becomes sweeter the longer you cook them for. Only the white part of the leek can be eaten, which means that this is a vegetable that requires quite a lot of prepping. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. The best way to clean leeks, in my opinion, is to slice them in half, part the leaves and let them sit in cold water for 15 minutes. The dirt will easily drop to the bottom of the bowl.

Best way to store: In a plastic bag in the fridge, unwashed until ready to use.

Shelf life: 1 to 2 weeks in the fridge

 Cumin-spiced green lentils

Zucchini leek soup

ONION

Onion come in red, yellow and green varieties which can all be used in different ways. I tend to cook with yellow onion the most often, reserving the red and green onions for salads. There are exceptions to this and I often experiment with cooking with red and green onions too!

Best way to store: in the pantry or in the fridge, but keep them far away from the potatoes! Their rot much quicker when placed next to each other

Shelf life: 2 to 3 months in the pantry or in the fridge

Spanish potato tortilla

PARSNIP

Half-carrot and half-parsley, parsnips are closely related to the latter in terms of taste and appearance. They’re much sweeter than carrots when cooked and make great soups full of creaminess thanks to all the starch they contain. The best parsnips are small and midsize ones, and one should always make sure to pick ones that are firm and not shriveled or spotted.

Best way to store: Refrigerated in a plastic bag

Shelf life: Up to 4 weeks

PEAR

Pears tend to be harvested when they’re mature but not ripe, and are best eaten when ripe! To pick a mature pear that hasn’t ripened yet, touch the top part of the fruit. If it’s still hard to touch, then it’s not ripe yet. I tend to buy pears and leave them on the kitchen counter for a couple of days until they ripen totally.

Best way to store: On the kitchen counter until ripe

Shelf life: 1 to 4 days on the kitchen counter until ripe. They can then be kept in the fridge up to one week in a plastic bag.

Strawberry mint smoothie

PUMPKIN & WINTER SQUASH

Pumpkin—and all of its winter-squash-cousins—is one of my favorite Fall/winter ingredients to cook with. Pumpkin is very low-cal yet full of so many nutrients and vitamins, including vitamin A, fiber and anti-oxidants among others.

Best way to store: In a dry cool area

Shelf life: 1 to 2 months

Pumpkin walnut soup

Pumpkin coconut soup

Roasted butternut squash and truffle oil mash

QUINCE

Quinces have smooth golden skin but hard flesh, making them edible only once cooked. When cooked, the flesh softens and becomes less bitter, releasing all the sweetness of the fruit. Given the high pectin content present in quinces, they’re the perfect fruits to convert into jellies and jams.

Best way to store: In the pantry until ripe, then refrigerated in a plastic bag

Shelf life: 2 to 5 days until ripe, then up to 3 weeks in the fridge

ROMANESCO

Romanesco has huge detox benefits for the body, given that it’s full of disease-fighting minerals and vitamins. It can be cooked in so many ways, ranging from steamed, boiled and roasted to even eaten raw.

Best way to store: Refrigerated in a plastic bag

Shelf life: 3 to 5 days

SPINACH

Spinach is such a versatile ingredient that can be included in salads, pasta dishes, sautés, quiches and many more dishes. Although I do prefer my spinach fresh, I always have a bag of frozen spinach in the freezer to use whenever I need it.

Best way to store: Refrigerated in a plastic bag

Shelf life: 3 to 5 days

Crispy spinach-carrot quinoa patties

WATERCRESS

Just as nutritious as cabbage and broccoli, watercress is full of vitamins and can be eaten both cooked and raw. Watercress is a leafy aquatic plant which has been ranked as the healthiest vegetable in the world, as it is packed with over 15 vitamins and minerals, beating spinach in iron levels, milk in calcium levels, and oranges in vitamin C levels.

Best way to store: Wrap stems in dampened paper towel and refrigerate

Shelf life: 2 to 3 days

Smoked salmon and watercress quiche