My November California Food Art
November Seafood
Oysters – Available year-round but especially flavorful in cooler months, oysters bring a briny, fresh taste of the coast.
Halibut – Typically available from spring through fall but often accessible year-round in California. This mild, flaky fish works well in many dishes.
Spiny Lobster – Seasonally available from October through March in Southern California, the spiny lobster offers sweet, tender tail meat perfect for fall and winter meals.
Market Squid – Available year-round, market squid is mild and tender. It’s versatile and great for calamari, grilling, or adding to pasta.
Rockfish – A California staple available year-round, rockfish has a slightly sweet flavor that pairs well with various preparations.
Lingcod – Primarily available from March to November. Known for its firm texture and mild, slightly sweet flavor, it’s a favorite for grilling or baking.
Rock Crab – Available year-round, rock crab offers a rich, sweet flavor similar to Dungeness. It’s perfect for soups or simply enjoyed with butter.
Dungeness Crab – Dungeness crab season begins in November and typically runs through spring. Its sweet, delicate meat is ideal for cold-weather dishes.
Anchovies & Sardines – Available year-round, these small fish are flavorful and rich in omega-3s. Grill them, toss into salads, or use as a pizza topping.Prawns – Another year-round option, prawns bring a mild sweetness and work well in everything from pastas to stir-fries.
November FruitsPersimmons – Only available in fall, persimmons bring a sweet, honey-like flavor to the season. Perfect fresh, in salads, or baked into desserts.
Lemons – Available year-round, lemons add a bright, zesty flavor to a wide range of dishes. A California kitchen staple for dressings, marinades, and baked treats.
Pears – Though they peak in fall, some varieties of pears are available year-round. Their juicy, floral flavor adds sweetness to both savory dishes and desserts.
Mandarins – Mandarins come into season in fall and are available through winter. Sweet, easy to peel, and great in salads or as a snack.
Pomegranate – Primarily available in fall and early winter, pomegranates add vibrant color and a burst of tart sweetness to salads, smoothies, and more.
Apples – While apples peak in fall, certain varieties are available year-round. Their crisp, refreshing flavor works well in both sweet and savory recipes.
Figs – Fresh figs are mainly available in summer and early fall, but dried figs can be enjoyed year-round, adding natural sweetness to snacks and dishes.
Raspberries – Raspberries are perfect for desserts, smoothies, or snacking.
November Leafy Greens & Vegetables
Beets – Available year-round, beets are earthy and slightly sweet. Delicious roasted, tossed in salads, or blended into smoothies for extra nutrition
Celery – A crisp, refreshing vegetable available year-round. Great raw as a snack or chopped into salads and soups for added crunch.
Carrots – Available year-round and a versatile staple. They add sweetness and crunch, whether roasted, raw, or juiced.
Swiss Chard – This leafy green is available year-round, bringing a slightly bitter note to sautés, soups, or wraps with its colorful stems and leaves.
Pumpkin – Mostly a fall and winter vegetable, pumpkin adds a creamy, rich texture to seasonal recipes like soups, pies, and roasted dishes.
Brussels Sprouts – Typically in season during fall and winter, Brussels sprouts add a nutty, slightly bitter crunch to roasted vegetable dishes.
Turnips – Available year-round, turnips have a mild, earthy flavor that works well roasted, in soups, or raw in salads for a crunchy bite.
Winter Squash – Most abundant in fall and winter, winter squash varieties like butternut and acorn are sweet, hearty, and perfect for roasting, stuffing, or pureeing.
