November – Fresh Picks
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November is a great month to visit your local farmers market in North Carolina. Cooler weather brings a variety of hearty produce and nuts that shine in fall recipes. Eating seasonally not only means fresher flavor and better nutrition, but it also supports local farmers who work year-round to bring these foods to our tables.
Three local favorites in season this month are pecans, cauliflower, and spinach. Each of these fresh picks are delicious, versatile, and packed with nutrients.
Pecans are harvested from late October through December across much of eastern and southern North Carolina. These buttery nuts are full of heart-healthy fats, fiber, and antioxidants. To keep them fresh, store shelled pecans in an airtight container in the refrigerator for up to nine months, or freeze them for longer storage. Unshelled pecans can be kept in a cool, dry place for several months as long as they stay away from moisture.
Cauliflower thrives in the cooler fall temperatures and peaks from October through December. This versatile vegetable is high in vitamin C and fiber and works well roasted, mashed, or added to soups. For the best quality, store unwashed cauliflower in a loose plastic bag in the refrigerator’s crisper drawer and use within a week. If you notice small brown spots, simply trim them before cooking.
Spinach also loves cool weather and can be found fresh at local produce stands and markets during November. I encourage you to try to grow spinach at home! It’s loaded with vitamin A, iron, and folate. To keep spinach crisp, store dry, unwashed leaves in a plastic bag or container lined with paper towels to absorb excess moisture. Wash just before eating, and use within five days.
Roasted Cauliflower from MyPlate.gov
Ingredients
1 medium cauliflower head
2 tablespoons olive oil (or cooking oil of choice)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Parmesan cheese
Directions
- Remove outer leaves of cauliflower. Cut florets off the stem. Wash and drain.
- Combine oil, salt, and pepper in a large bowl. Toss the cauliflower florets in the oil mixture.
- Spread cauliflower on a large rimmed baking sheet.
- Roast in the oven at 450 degrees F for 15 to 20 minutes until the cauliflower starts to soften and begins to brown.
- Sprinkle with cheese. Continue to roast for 5 to 10 minutes.