November has always been a month of transition, thirty days that bridge the golden light and red leaves of October with the clear magic of December — the month of Christmas, butcher’s broom and holiday cookies. November deserves attention: it brings Indian summer, cotton-soft mists, new wine and roasted chestnuts, the moment you finally surrender to a wool scarf, hat and gloves.
I promised November I would savor its antique charm this year, and I’m certain it will give me many reasons to remember. Seasonal fruits and vegetables call from market stalls: pumpkins, oranges, mushrooms and beets are already winning my attention. They’ll gradually take over my kitchen and make me relish every moment of this new November.
Exploring Florence’s markets, I made a quick stop at Piazza delle Cure, where a lively local market bustles with color and sound. You can find everything here: wild porcini from nearby woods, crisp local fennel, a baking pan for an impromptu cake and the unmistakable tripe and lampredotto stalls that define Florentine street food.
Fruit
- Chestnuts. November isn’t complete without stopping for a paper bag of warm roasted chestnuts — the best hand warmer on a cold night.
- Apples. Classics for eating or baking; an apple cake is a perfect November treat.
- Pears. I love bottling pear compote to enjoy the mellow sweetness through the season.
- Grapes. Fresh clusters for snacking or pressing into new wine.
- Kiwis. When local kiwis are good, I slice them and eat with a spoon; they also make a lovely custard-and-fruit crostata.
- Prickly pears. A distinctive winter fruit when available.
- Pomegranates. Their jewel-like seeds brighten salads and desserts.
- Persimmons. I tried a persimmon, banana and almond milk smoothie recently — such a special morning boost.
- Oranges. When they’re ripe I’ll make another batch of Seville-style marmalade as I did last year.
- Clementines. I’m waiting for the first clementines to bake my favorite chocolate cake made with olive oil and clementine juice.
- Mandarins. Easy to peel and sweet, perfect for quick snacks.
- Walnuts. A crunchy, nutritious addition to baking and salads.
Vegetables
- Cauliflower and Brussels sprouts. Whether stir-fried with anchovies and black olives or steamed with a drizzle of olive oil, these winter vegetables can surprise you — I’m fond of the ones many people dislike.
- Fennel. One of my favorite winter salads combines thinly shaved fennel, orange segments, black olives and anchovies. It’s light and bright, though I also adore my mother’s cheesy béchamel-baked fennel.
- Artichokes. I wait for artichokes like I wait for a roaring fire and warm bruschette; they’re wonderful in a simple omelet or braised preparations.
- Rhubarb. Tart and vibrant, it brings a fresh edge to desserts.
- Baby potatoes. Small, tender and perfect roasted with herbs.
- Beets. Earthy and sweet, great roasted or pickled.
- Onions. A base for countless winter soups, stews and sauces.
- Celery. Crunchy and aromatic in stocks, salads and braises.
- Lettuce and endive. Salads aren’t just for summer; swap lemon for mustard, good wine vinegar, a teaspoon of honey and crushed walnuts to make them a season-spanning favorite.
- Jerusalem artichokes. Their delicate, nutty artichoke flavor shines in root-vegetable soups and velvety purees.
- Chicory. Bitter greens that add depth to warm salads and sautés.
- Radishes. Crisp accents that bring peppery brightness.
- Beans. Beans simmered with tomato, garlic and sausages are a rustic Tuscan winter staple.
- Mushrooms. Wild porcini and cultivated varieties enrich risottos, pastas and sautés.
- Butternut squash and pumpkin. I’m in love with them; a moist gluten-free butternut bundt cake was one of my recent bakes.
- Radicchio. Slightly bitter and colorful, ideal grilled or in salads.
- Turnip greens. Bitter and leafy, great braised or added to hearty soups.
- Cardoons. A traditional holiday ingredient, often stewed or fried with poultry for an old-fashioned festive meal.
November — time for what? What are you most looking forward to this November? Which seasonal recipes are you eager to make again?