November Vegetables
November is all about comfort food, family gatherings, and Thanksgiving favorites. From colorful root vegetables and winter squash to potatoes, fresh herbs, and specialty vegetables, the produce department is filled with everything you need for roasting, mashing, stuffing, simmering, and sharing. Whether you’re preparing the traditional family feast or looking for something new to bring to the table, November vegetables offer plenty of delicious possibilities.
SWEET POTATOES
Sweet Potatoes are a November must-have and a natural for the Thanksgiving table. Roast them with olive oil and fresh herbs, mash them with butter and warm spices, or use them in casseroles, soups, bread, and pies. Their natural sweetness pairs beautifully with maple syrup, pecans, apples, cinnamon, rosemary, and sage. For something savory, cube and roast them with onions, garlic, and your favorite seasonings. California Grown.
DUTCH YELLOW® POTATOES
Creamy, buttery Dutch Yellow® Potatoes make an easy addition to everyday dinners and holiday menus. Roast them whole or halved until golden, mash them with butter and fresh herbs, or add them to soups, stews, and casseroles. Their petite size also makes them perfect for sheet-pan meals and colorful roasted vegetable medleys. For Thanksgiving, try roasting them with garlic, rosemary, and a drizzle of olive oil for a simple side everyone will enjoy.
ORGANIC BUTTERNUT SQUASH
Sweet, nutty, and oh-so-comforting, Organic Butternut Squash is made for fall cooking! Roast it until caramelized, purée it into a creamy soup, or add it to risotto, pasta, casseroles, and salads. Its naturally sweet flavor pairs beautifully with sage, rosemary, maple, apples, cranberries, and toasted nuts. And, of course, it deserves a spot on the Thanksgiving table!
ORGANIC SPAGHETTI SQUASH
Here’s a squash with a fun surprise inside! Once cooked, Organic Spaghetti Squash pulls apart into tender, spaghetti-like strands that are delicious topped with marinara, pesto, cheese, or your favorite roasted vegetables. Serve it right in the shell for fewer dishes and a fun presentation. It’s an easy and tasty way to shake up the usual weeknight dinner.
ORGANIC ACORN SQUASH
Organic Acorn Squash is practically designed for stuffing! Simply halve, scoop out the seeds, and roast until tender, then fill with wild rice, quinoa, mushrooms, cranberries, nuts, or your favorite savory stuffing. Its mildly sweet, nutty flavor also pairs beautifully with butter, maple, cinnamon, sage, and rosemary. Best of all, each half becomes its own little edible serving bowl!
CELERY ROOT HOLLAND, NO TOPS
It may not win any beauty contests, but Celery Root is definitely worth getting to know! Beneath its rough exterior is creamy white flesh with a mild celery-like flavor and a slightly nutty finish. Roast it, mash it with potatoes, purée it into soups, or shred it raw for salads and slaws. It’s a delicious change of pace for hearty fall and holiday meals.
BRUSSELS SPROUTS STALKS
Talk about farm-fresh presentation! Brussels Sprouts Stalks are loaded from top to bottom with sprouts that can be snapped right off the stalk and roasted, sautéed, or shredded for salads. Try them roasted with olive oil and garlic, then finish with Melissa’s Balsamic Glaze, cranberries, pomegranate arils, or toasted nuts. They’re also a fun, eye-catching addition to fall produce displays and Thanksgiving menus.
PARSNIPS
Sweet, earthy Parsnips become even more flavorful when roasted, making them ideal for November meals. Add them to roasted root vegetable medleys, soups, stews, or mash them with potatoes for something a little different. Their natural sweetness pairs beautifully with carrots, apples, maple syrup, honey, thyme, and rosemary. For Thanksgiving, roast them until caramelized and finish with fresh herbs.
BABY RAINBOW CARROTS
Bring some color to the Thanksgiving table with Baby Rainbow Carrots. Their beautiful mix of colors makes even a simple roasted vegetable dish feel special. Roast them whole with olive oil and fresh herbs, glaze them with honey or maple syrup, or serve them raw on a holiday vegetable platter. They pair especially well with citrus, ginger, thyme, parsley, and warm spices.
COLORED CAULIFLOWER & ROMANESCO
Purple, orange, white, and brilliant green varieties bring instant color to the November table. Roast them with garlic and herbs, steam them for a simple side, or serve them raw with dips on a holiday vegetable platter. Romanesco’s fascinating spiral florets are especially eye-catching and always seem to start a conversation. Mix several colors for a beautiful roasted vegetable medley that looks as good as it tastes.
BELGIAN ENDIVE
Elegant Belgian Endive makes holiday appetizers almost effortless. Its crisp, boat-shaped leaves are perfect for holding cheeses, dips, seafood salad, chicken salad, fresh fruit, or other bite-sized fillings. It can also be sliced into salads or grilled and roasted to mellow its pleasantly bitter flavor. Pair it with pears, apples, walnuts, blue cheese, citrus, or honey-based vinaigrettes for a sophisticated seasonal combination.
FENNEL
Fresh Fennel brings crisp texture and a delicate anise-like flavor to fall cooking. Slice the bulb thinly for salads and slaws, roast it alongside root vegetables, or braise it until tender and sweet. Fennel pairs especially well with citrus, apples, pears, potatoes, seafood, Parmesan, and fresh herbs. Don’t discard the feathery fronds, either. Use them as a fresh garnish just as you would an herb.
LEEKS
Mild and slightly sweet, Leeks are a cool-weather kitchen staple. Sauté them with butter for soups, casseroles, stuffing, quiches, and potato dishes, or roast them until tender and caramelized. Their delicate onion flavor works beautifully with potatoes, mushrooms, cream, cheese, and fresh herbs. Be sure to wash between the layers thoroughly before cooking, as soil can hide inside.
SHALLOTS
Shallots bring delicate onion flavor and subtle sweetness to Thanksgiving cooking. Mince them for vinaigrettes and sauces, sauté them with vegetables, or roast them whole until tender and caramelized. They’re particularly delicious with green beans, mushrooms, Brussels sprouts, potatoes, and roasted meats. Keep a few on hand throughout the holidays because they can add an easy flavor boost to everything from appetizers to leftovers.
ELEPHANT GARLIC
For those who enjoy garlic flavor without quite as much intensity, Elephant Garlic is a great choice. Its oversized cloves have a milder, slightly sweeter flavor than traditional garlic and become especially mellow when roasted. Add the cloves to mashed potatoes, soups, sauces, roasted vegetables, or holiday spreads. Try roasting a whole head and spreading the soft cloves onto warm crusty bread.
FRESH HERBS
Fresh herbs can transform even the simplest Thanksgiving recipe. Sage, rosemary, thyme, parsley, and other favorites bring fresh aroma and flavor to stuffing, potatoes, squash, vegetables, poultry, sauces, and gravies. Use rosemary and thyme with roasted vegetables, sage in stuffing and squash dishes, and fresh parsley as a finishing touch. Keeping several varieties on hand makes it easy to add fresh flavor throughout the holiday season.
ORGANIC CABBAGE
New-crop Organic Red and Green Cabbage are versatile additions to fall menus. Shred them into colorful slaws and salads, sauté them with apples and onions, or add them to soups and hearty seasonal dishes. Red cabbage is especially beautiful when braised for the holiday table, while green cabbage works well in everything from traditional sides to stuffed cabbage rolls. California-grown, with moderate supplies to start.
ORGANIC CUCUMBERS
Even during a month filled with hearty foods, crisp Organic Cucumbers bring welcome freshness to the table. Slice them into salads, add them to appetizer platters, or pair them with dips, fresh herbs, and yogurt-based sauces. They’re also a refreshing addition to sandwiches and wraps made with Thanksgiving leftovers. New crop is available in good supply. Product of Mexico. Available year-round.
FALL ORNAMENTALS & PUMPKINS
Pumpkins and fall ornamentals aren't just for Halloween. Their rich autumn colors make beautiful additions to Thanksgiving displays, produce departments, entryways, and holiday tables. Mix different sizes, shapes, and colors to create an easy seasonal centerpiece or harvest display. Available from California for fall decorating and entertaining.
