What’s in Season in November?

November is another month for eating the rainbow because there are so many colors!

Winter squash, such as acorn, butternut, delicata, kabocha, and spaghetti, are in full force and will remain so for the next few months.

Sweet potatoes and root vegetables like turnips, beets, and parsnips are peaking now. For greens, there are brassicas like kale, chard, and Brussels sprouts. There are still plenty of apples and pears available. But antioxidant-rich fruit like cranberries, persimmons, and pomegranates are in season in November.

Cranberries are known for being rich in antioxidants and having many health-boosting benefits. They are also a holiday staple and add brightness to any dish. Ripe cranberries should be slightly opaque with a scarlet or fire-engine red color. Toss dried cranberries in your salads to make them holiday-ready. Reduce cranberries for a delicious topping for chicken or turkey, bake them into any dessert, or serve them as a classic cranberry sauce. Alexander's cranberry-orange relish is a family favorite, especially at the holidays.

Persimmons are full of Vitamin C, potassium, and vitamin A, a precursor to beta-carotene—no surprise there, given their bright orange color! Eating persimmons can help you maintain a healthy immune system, reduce inflammation, neutralize cancer-causing free radicals, and lower blood pressure.

Have you tried our Fuyu persimmon and arugula salad?  It's another fall favorite of our customers; you'll find it in our deli case.

Pomegranate is an antioxidant-rich fruit that adds beauty to any dish. Use it to add a bejeweled touch to your rice dishes, salads, hummus, and desserts. Our family likes pomegranate seeds right from its shell.

And remember, if you have a favorite family tradition and need something special, ask our produce experts, and we will do our best to find it for you.