FRUIT · VEGETABLES · PLANT-BASED RECIPES

Seasonal calendar NovemberThe last golden leaves

The last golden leaves are falling. In November robust varieties carry you through the cold season: kale, savoy cabbage, salsify, lamb's lettuce and stored pears.

  • 7Vegetables
  • 2Fruit
  • 3Recipes
  • 3Ideas
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What is in season in November

Hardy varieties accompany you through the cold season.

Which fruit and vegetables are in season in November?

In November, the main vegetables in season in Germany are kale, savoy cabbage, salsify, lamb's lettuce, brussels sprouts, squash and leek. For fruit, look out for apples (stored) and pears (stored). Regional seasonal produce is usually fresher, more flavourful and travels shorter distances.

Vegetables

7 varieties
  • Kale
  • Savoy cabbage
  • Salsify
  • Lamb's lettuce
  • Brussels sprouts
  • Squash
  • Leek

Fruit

2 varieties
  • Apples (stored)
  • Pears (stored)

IN THE KITCHEN

Plant-based recipes for November

All recipes are fully plant-based and explained step by step.

Kale pasta with walnuts

  • 25 min
  • Serves 2
  • 4 steps

Ingredients

  • 250 g pasta
  • 200 g kale
  • 2 garlic cloves
  • 50 g walnuts
  • 2 tbsp nutritional yeast
  • lemon juice, chilli flakes

Method

  1. Bring plenty of salted water to the boil. Wash the kale, strip the leaves from the tough stalks and chop them.

  2. Cook the pasta according to the packet, adding the kale for the last 3 minutes. Keep a cup of the cooking water, then drain.

  3. Meanwhile, thinly slice the garlic and toast it with the roughly chopped walnuts in 3 tbsp olive oil over a medium heat for 3 minutes until golden.

  4. Add the pasta and kale to the pan and toss with a little cooking water, nutritional yeast, lemon juice, chilli and salt until glossy.

Salsify in a light herb sauce

  • 40 min
  • Serves 2
  • 5 steps

Ingredients

  • 500 g salsify
  • 2 tbsp vegan butter
  • 2 tbsp flour
  • 300 ml oat drink
  • parsley, nutmeg, lemon juice
  • boiled potatoes

Method

  1. Prepare a bowl of water with a splash of lemon juice. Peel the salsify wearing gloves – the milky sap stains your hands – and put them straight into the lemon water.

  2. Cut the salsify into 4 cm pieces and cook in salted water for 12–15 minutes until just tender. Boil the potatoes at the same time.

  3. For the sauce, melt the vegan butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the oat drink so no lumps form.

  4. Simmer the sauce for 3 minutes until it thickens and season with salt, nutmeg, lemon juice and chopped parsley.

  5. Drain the salsify, add it to the sauce and serve with the potatoes.

Lamb's lettuce with pear and pumpkin seeds

  • 10 min
  • Serves 2
  • 4 steps

Ingredients

  • 150 g lamb's lettuce
  • 1 pear
  • 2 tbsp pumpkin seeds
  • 2 tbsp pumpkin seed or rapeseed oil
  • 1 tbsp balsamic, 1 tsp maple syrup

Method

  1. Toast the pumpkin seeds in a dry pan for 2–3 minutes until they start to pop.

  2. Whisk the oil, balsamic, maple syrup, a pinch of salt and pepper into a dressing.

  3. Wash the lamb's lettuce thoroughly, pinch off the root ends and spin dry. Quarter and core the pear and cut into thin slices.

  4. Arrange the lettuce and pear on plates, drizzle with the dressing and sprinkle with the pumpkin seeds.

OUTDOORS & INDOORS

Ideas for November

Small moments that make the month special.

Join a lantern parade

Around St Martin's Day lanterns glow everywhere – a lovely ritual for grown-ups too.

Misty walk in the woods

Damp air, colourful leaves and silence: a November walk is wonderfully grounding.

Bake your own bread

A simple yeast bread with seeds – the smell instantly makes grey days cosier.