What's in season: November
Warming dishes of fresh food are hard to beat at this time of year, so we're sharing our tops tips on harvesting, buying and cooking seasonal vegetables.
Vegetables to harvest and buy
- Spring green cabbage
- White cabbage
- Red cabbage
- Savoy cabbage
Preparing your garden for winter
Harvesting in the garden
Parsnips can be picked throughout the winter for a tasty soup or roast. It’s a good idea to pick a few for storage in case frozen soil makes harvesting impossible when you need them.
The versatile leek can be used to liven up all sorts of dishes. Make sure you clean carefully, removing soil from between the leaf layers.
Most herbs are too tender to survive winter outdoors, but there are few hardy varieties. Sage, thyme, tarragon, bay and rosemary can all be grown outside, preferably close to the kitchen door for easy access.
The humble cauliflower is a vegetable with a growing reputation. Many chefs have discovered its potential and elevated it beyond the trusty cauliflower-cheese bake.
Sprouts are not just for Christmas and can be harvested as needed throughout the winter. They taste best after the first frost and should be picked from the bottom of the stalk upwards.
This month we're talking about potatoes
The humble potato originated from South America. The Inca people of Peru grew potatoes from at least 5,000 BC and the vegetable was only introduced to Europe in the late 16th century.
Potatoes grown in the UK are usually classified as ‘earlies’ or ‘main crop’ depending on when they are harvested. Earlies are also called new potatoes and are harvested when small and young. Main crop varieties are left in the ground longer and become much larger. Growing a combination of both gives both variety and a continuous supply.
The final harvesting of main crops is usually in October or November and, once dried, these potatoes can be stored for eating through the winter.