seasonal eating

Seasonal eating – November

https://i0.wp.com/media-2.web.britannica.com/eb-media/55/38555-004-808E75A4.jpg It snowed last week. It hasn’t snowed in October in my part of the world for 70 years. I hurried out and picked all the tomatoes, green or not, and sure enough the tomato plants are now dead. The arrival of frost puts an end to anything soft and freezable. If you want to eat fresh local produce, it’ll be of the hardier variety.

In season in November are pumpkin, potatoes, broccoli, cabbage, cauliflower, sprouts, carrots and leeks. Winter vegetables like parsnips and swede return, and I’m looking forward to roasting some.

Beetroot is also in season. I experimented a little with it last year, with moderate success, but I was recently inspired to consider beetroot in desserts. Apple and beetroot crumble with beetroot ice cream, anyone?

On the fruit front, apples and pears are still around, and quinces are ripening. I’m not really familiar with the quince myself, it’s one of those forgotten English fruits that only gardeners know about, but there’s some information on it here and I’ll see if I can find some.

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