November – Food in Season

Pheasant now take over from the early game (grouse and partridge) which are now more suited to casseroles than roasting.  Pears are in prime condition and are joined by quince making an ideal partnership for cooking.  The timing of the first frosts will have quite a bearing on what else is available – it spells the end of most wild fungi although Lepista nuda (Wood Blewitt) is one of the few that withstand a frost and will appear from now until January.  English truffles may also be found from now until March.  The flavour of many vegetables is said to be improved by a frost – sprouts and parsnips amongst them.  Shellfish such as scallops, mussels and oysters are at their best in a cold sea, whilst good runs of herring should also be found.

In the garden
Fruit
Apples
Pears
Quince
Walnuts
Medlar
Herbs
Thyme
Sage
Rosemary
Winter Savory
Bay

Salads
Land Cress
Watercress

Vegetables
Winter Squash
Chicory (Belgian Endive)
Leeks
Sprout tops
Pink Fir Apple potatoes
Cabbage
Cavolo Nero
Swiss Chard
Cauliflower
Parsnips
Celeriac
Swede
Crosnes (Chinese artichoke)
In the wild
Sloes
Truffles
Blewitts
 
Beasts of the Land
Meat & Game
Pheasant
Partridge (casserole)
Duck
More
Beasts of River and Sea
Fish
Silver eels
Herring
Mussels
Scallops
Oysters



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