15 kinds of fruit, vegetables and herbs usually at their best in November across much of the US, with how to pick and keep each one and the recipes that use it.
Months are when each item is usually at its best across much of the US. Seasons start earlier in warm places and later in cool ones, and they shift from year to year, so your local farm stand or market is the best guide.
ApplesPearsCranberriesSpinachKaleCollard greensCabbageBroccoliCarrotsPotatoesSweet potatoesButternut squashPumpkinLeeksFennel
At its best: August to November
Pick: Choose firm apples that feel heavy for their size, with tight skin and no soft or bruised spots.
Keep: Refrigerate them in the crisper drawer, away from leafy greens; most varieties keep for weeks.
At its best: August to November
Pick: Pears ripen after picking. Press gently near the stem: when it gives a little, the pear is ready.
Keep: Ripen firm pears on the counter, then refrigerate ripe ones and use them within a few days.
At its best: October to December
Pick: Look for plump, glossy, firm berries; sort out any soft or shriveled ones before cooking.
Keep: Refrigerate the bag for a few weeks, or freeze it as is and cook straight from frozen.
At its best: March to May and September to November
Pick: Look for deep green, perky leaves with no yellowing or slime.
Keep: Refrigerate dry in its bag or a container lined with a towel; use within about 5 days.
At its best: October to March
Pick: Pick firm, deeply colored leaves; small leaves are more tender.
Keep: Refrigerate unwashed in a bag for up to a week.
At its best: November to March
Pick: Look for firm, dark green leaves without yellow edges or holes.
Keep: Refrigerate unwashed and loosely wrapped; wash well before cooking, since grit hides in the leaves.
At its best: October to March
Pick: A good head is heavy and tight, with crisp outer leaves.
Keep: Whole heads keep for weeks in the crisper. Wrap a cut half tightly.
At its best: October to April
Pick: Choose tight, dark green heads and firm stalks; yellowing buds mean it is past its best.
Keep: Refrigerate unwashed in an open bag and use within about 5 days.
At its best: September to March
Pick: Choose firm, smooth carrots; if the greens are on, they should look fresh.
Keep: Cut off any greens, then refrigerate in a bag; carrots keep for weeks.
At its best: August to November
Pick: Pick firm potatoes with no green patches, sprouts or soft spots.
Keep: Store in a cool, dark, airy place, not the fridge and not next to onions.
At its best: September to December
Pick: Choose firm sweet potatoes with smooth skin and no soft ends.
Keep: Keep in a cool, dark spot (not the fridge) and use within a couple of weeks.
At its best: September to January
Pick: Look for a matte, tan skin with no green streaks, a dry stem and a heavy feel.
Keep: Whole squash keeps for a month or more in a cool, dry place. Refrigerate cut pieces.
At its best: September to November
Pick: For cooking, choose small sugar or pie pumpkins, not big carving ones. Canned pumpkin puree works all year.
Keep: Whole pumpkins keep for weeks somewhere cool and dry. Refrigerate an opened can of puree in a covered container.
At its best: October to March
Pick: Choose straight leeks with long white and light green parts and fresh tops.
Keep: Refrigerate unwashed for a week or more. Slice, then rinse, since soil hides between the layers.
At its best: October to April
Pick: Look for firm, white bulbs with no brown spots and fresh, feathery fronds.
Keep: Refrigerate in a bag and use within about 5 days. The fronds make a good garnish.