Seasonal fruits and vegetables in November, meats, fish

Brrr… It’s time to put the boiler back on and with the change, we can only see that the days are visibly getting shorter. Summer evenings on the terrace are already a distant memory! Autumn and the month of November have well and truly arrived, and with them, the opportunity to simmer delicious dishes to warm up.

If you eat it, what meat and fish should you cook in November in the majority of French-speaking regions? And what are the seasonal cheeses, fruits and vegetables in November ?

Seasonal fruits and vegetables in November, but also other foods

Seasonal fish in November

Generally speaking, fish is a good and healthy food. Its valuable nutritional qualities make it a great ally for your menus all year round. However, as you know, fish has its seasonality.

Also watch out for overfishing, the origin of the fish that you buy and the condition of the peaches. This information must therefore be cross-referenced with the state of stocks for each species.

In November, it is better to consume:

• carpe
• caviar
• haddock (ou églefin)
• herring
• at the port
• whiting
• trout

The lamprey is also a seasonal fish, but it is one of the fish most contaminated with mercury. ANSES recommends avoiding the consumption of lamprey, as a precaution.

On the other hand, if the state of stocks allows it, you should be able to benefit from other seafood products such as:

• shrimp
• lobster
• lobster
• oysters
• mussels
• sea ​​urchins

In November, we recommend oysters!

Tasty and low in calories, oysters are rich in minerals and trace elements such as ferthe magnesiumiodine, zinccopper, phosphorus and the selenium… In addition, the oyster is a source of protein.

November meats

In November, your choices may mainly relate to white meats with delicate flesh, and which have the advantage of being lean meats:

• quail
• capon
• in religion
• Lapland
• guinea fowl

In November, we are in full hunting season, hence the abundance of game :

• woodcock
• canard
• deer
• pheasant
• hare
• partridge
• pigeon
• wild boar

Of course and whatever the season, meat should be consumed in moderation.

Seasonal vegetables in November

We sometimes have the impression that November vegetables have little variety after summer. However, in November, there is no shortage of vegetables to inspire you with recipes for soups, gratins, stir-fries…

• beet
• chard (or Swiss chard)
• broccoli
• carrots
• celery stalk
• celeriac

• cabbage, Brussels sprouts, red cabbage, cauliflower,
• squash (pumpkin, pumpkin, pumpkin, etc.),
• crosne,
• endive,
• spinach,
• hub,
• parsnip,
• leek,
• potato,
• radish,
• salsify,
• Jerusalem artichoke

In November, we recommend squash

Squash and cucurbits are a real treat and can be prepared in various ways: in soup, in puree, sautéed in a pan, in a gratin, in a soufflé… but also as a dessert!

Read also: pumpkin dessert, autumn recipe for walnut cake

Squash is also low in energy (around 15 – 20 calories per 100 grams). The most colorful ones like pumpkin for example are richest in carotene, a powerful antioxidant.

In autumn we particularly appreciate mushrooms : porcini mushroom, chanterelle, chanterelle, mousseron, pied bleu, sheep’s foot, Moorish or Death’s trumpet.

Seasonal fruits in November

In November, you will definitely want to prepare jams, pies or compotes.

Tis the season for:

• quince
• date
• feijoa (also called Brazilian guava)
• legs
• kiwi (beginning of the season depending on the year and location)
• tangerines
• nut
• pear
• apple
• raisin

In November we recommend chestnuts

Fresh chestnut contains up to 35% carbohydrates (starch, sucrose, dextrins) and 5% fiber. It also contains vitamins, notably vitamin C, and minerals.

November cheeses

In autumn, we mainly find three families of cheeses on the stalls:

• blue-veined pasta, also known as blue pasta,
• but also some goat cheeses,
• and finally soft cheeses.

There are still many cheeses to taste in November. For example, you can eat Brie de Meaux, Fourme d’Ambert, Chaource, Abondance and Rigotte de Condrieu.

Republished article