As the days grow shorter and cooler, November marks a beautiful transition into fall and early winter flavors across the United States. Eating seasonally isn’t just about flavor—it’s a great way to support local farmers, reduce environmental impact, and enjoy peak nutrition. Whether you’re cooking for Thanksgiving, looking to brighten up your meals, or exploring local farmers’ markets, here’s a guide to November’s fresh produce by region.

Northeast: Embracing Hearty and Warming Flavors

November in the Northeast brings robust, cold-hardy produce perfect for comfort food and hearty dishes. 

Squash Varieties: Butternut, acorn, and spaghetti squash are abundant and perfect for soups, roasting, or stuffing.
Cabbage and Brussels Sprouts: These cruciferous vegetables are at their peak in the fall and make for nutritious sides and slaws.
Root Vegetables: Carrots, beets, parsnips, and potatoes provide depth to any dish. Roasting them enhances their sweetness.
Apples and Pears: With apple season winding down, look for late varieties like Fuji and Pink Lady. Pears, particularly Bosc, are also in season and delicious for baking or eating fresh.

Midwest: Celebrating the Best of Fall’s Bounty

In the Midwest, November signals the end of harvest season, with markets showcasing a blend of sturdy vegetables and late-harvest fruits. 

Pumpkins: From pies to soups, pumpkins continue to shine in November.
Sweet Potatoes and Yams: These root vegetables are sweet, starchy, and perfect for holiday cooking.
Onions, Leeks, and Garlic: Essential for building flavors in savory dishes, these add depth to seasonal soups and casseroles.
Cranberries: Native to the Midwest, fresh cranberries are ideal for sauces and desserts in November.

Southeast: Mild Weather, Vibrant Greens

The Southeast’s temperate climate allows for a range of fresh produce even as winter approaches. 
Collard Greens, Mustard Greens, and Kale: These leafy greens thrive in cooler weather, bringing nutrients and earthy flavors to stews and sautés.
Sweet Potatoes: A Southern staple, sweet potatoes are in abundance, perfect for roasting or making into a traditional casserole.
Okra: The last of the okra season appears in some areas, making it a perfect addition to gumbos or for frying.
Citrus: Early-season citrus, like grapefruits and tangerines, starts to become available in warmer southern areas, adding a burst of brightness to the fall table.

Southwest: A Fusion of Fall and Warm-Weather Crops

In November, the Southwest benefits from a unique blend of fall produce with lingering warm-weather favorites, perfect for southwestern dishes.
Chili Peppers: Cooler temperatures mean the last of the chili harvest, which is great for sauces, salsas, and adding spice to warm meals.
Pomegranates: Rich in antioxidants, pomegranates are ripe in November, adding a refreshing and juicy flavor to salads or desserts.
Squash Varieties: Acorn and spaghetti squash grow well in the Southwest, ideal for versatile fall cooking.
Avocados: While typically a year-round crop, November avocados are particularly creamy and add a rich texture to salads and sandwiches.

West Coast: From Root Vegetables to Citrus

The West Coast offers an exciting mix of fall and winter produce, with November bringing fresh and vibrant selections that thrive in both cool and mild climates.
Persimmons: Persimmons are a unique fall fruit, sweet and slightly spicy, great for salads, desserts, and even savory dishes.
Broccoli and Cauliflower: These vegetables thrive in cooler weather, perfect for roasting, soups, or as a side.
Grapes: California’s late-season grapes are still sweet and juicy, adding flavor to salads or as a snack.
Citrus Fruits: Early varieties of oranges, lemons, and mandarins bring a burst of brightness to the November table and work beautifully in both sweet and savory dishes.

Pacific Northwest: Flavorful Greens and Earthy Roots

The Pacific Northwest’s cool, wet climate is ideal for hearty greens and root vegetables that add depth and earthiness to meals.
Mushrooms: Wild mushrooms like chanterelles are often available in November, adding earthy richness to risottos, pastas, and soups.
Cabbage and Kale: Cold-tolerant greens are abundant, full of nutrients, and perfect for hearty autumn dishes.
Apples and Pears: With Washington as a major apple producer, enjoy varieties like Fuji, Braeburn, and Pink Lady this time of year.
Root Vegetables: Beets, carrots, and turnips grow well in the cool climate, adding vibrant colors and flavors to roasts and salads.

Explore the Flavors of Fall in Your Area!

Eating seasonally allows us to savor fruits and vegetables at their peak freshness, supporting local agriculture and enjoying produce that's perfectly suited to the season. Whether you’re preparing for a cozy dinner, experimenting with fall flavors, or looking to add nutrition to your meals, November’s produce has something special to offer across every region. So, grab a basket and explore your local farmers’ markets this month—you’ll be amazed at the variety and flavors just waiting to be enjoyed!