What’s In Season In November?Mon 05 Nov 2012
Story by Food Revolution Team
Arugula is an aromatic salad green, also known as rocket, roquette, rugula and rucola, it is a leaf vegetable which looks like a longer leaved and open lettuce and has become increasingly popular over recent years. Arugula is rich in vitamin C and potassium and although it is native to the Mediterranean region, it is now found in many places worldwide. If you’re in Maine, or elsewhere that arugula is currently in season, why not hunt some down to add our everyday chopped green salad, or our garden salad with a buttermilk dressing, or you could even use some to top off some homemade basic pizza!
Also known as an ‘alligator pear’, the avocado is the fruit of the avocado tree which is native to Central Mexico. Although called a fruit, the avocado is botanically classed as a large berry that contains a single seed. Currently available in Florida among many other regions, they have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical, and which ripens after harvesting. Avocados are nutrient rich, providing a number of essential nutrients including fiber, potassium, Vitamin E, B-vitamins and folic acid. Are avocados in season with you? Try out this guacamole platter!
Muscadines are a grapevine species native to the present-day south-eastern United States. They are well adapted to their native warm and humid climate; they need fewer chilling hours than other varieties and they thrive on summer heat. Generally ranging from bronze to dark purple and black in color when ripe, (although some remain green through maturity) muscadine grapes are not only eaten fresh, but also used for making wine, juice, jams and jelly. Currently in season in Louisiana among other south-eastern states, muscadine grapes are rich sources of polyphenols. It might sound strange, but try topping our basic pizza with grapes, ricotta and pine nuts for a delicious sweet and savoury flavor combination!
The Lime is a citrus fruit which is typically round, green to yellow in color and about 3-6 cm in diameter. First grown on a large scale in Iraq and Persia, limes are commonly grown in many countries throughout the year and are currently in season in Hawaii. Usually smaller and less sour than lemons, limes are a great source of vitamin C and often used to accent the flavors of food and beverages. Why not pick up some limes this week to add to steak salsa verde or fajitas for a meal for the whole family!
Indigenous to South America, pineapples are tropical plants with edible multiple fruit consisting of coalesced berries, named for resemblance to the pine cone. Although commonly thought to grow from trees, the pineapple actually grows in a bush on the ground and unlike many fruits, the pineapple does not ripen post-harvest, so it is picked when it is ripe. Pineapples are consumed fresh, canned (watch out for the amount of sugar added in here though!) or juiced and found in a wide variety of foods – from fruit salads to meat dishes and served on pizzas. Pineapple is a great source of manganese and vitamin C, so if you’re in Australia or elsewhere that it is currently in season, pick some up to add to your fruit salad, or go Hawaiian and add them to your basic pizza!
Originating in the Mediterranean region, the parsnip is a root vegetable related to the carrot, and has a similar appearance and growth characteristics of the carrot and other members of the apiaceae family, but is a lighter color and has a sweeter taste. Although they can be eaten raw, parsnips are generally cooked before eaten and are regularly boiled or roasted and used in stews, soups, casseroles and in Thanksgiving and Christmas dinners. Parsnips are an excellent source of dietary fiber, are rich in vitamin C and contain antioxidants. These root vegetables are currently in season in Britain and are a great addition to roasted vegetables or as an alternative to roasted potato wedges!
Share your in season and local foodie photos with us by posting on our Food Revolution Community facebook page, or tweeting them to us @foodrev, using the hash tag #foodrevolution.
The Food Revolution Team
- Something For Lunch. Too Much To Ask For Kiwi Kids?
- Dirty Hands Can Lead To Healthy Hearts.
- TEDxManhattan: Changing The Way We Eat
- The 52 New Foods Challenge: Prepare For Success
- Food Truth Chefs Visit Food Literacy Center
- January 2015: New Year, New Challenges
- Making Wellness Happen In Forest Hills, Queens
- The 52 New Foods Challenge: Start The New Year Right
- The 52 New Foods Challenge: Easy Soup Recipes
- Food Revolution Toronto: Teamwork For A Common Goal
- Easy Holiday No Bake Desserts
- December 2014 Monthly Challenges
- The US School Food Fight: An Update
- Blog Of The Month: The 52 New Foods Challenge
- Ambassador Of The Month: Getting Kids Excited To Cook
- The UK School Food Plan - Year One
- Cooking Studio Brings Food Education To Taiwan
- Thanksgiving Leftovers For Breakfast
- Thanksgiving Food Traditions
- Eating Real For The Holidays