November is all about cozy meals, cooler days, and making the most of what's still growing here in Connecticut. From winter squash and root vegetables to apples and cranberries, there's plenty to bring home from your local farm stand!
It's also a great time to try something new in the kitchen, whether that's cooking with squash or learning how to preserve some of your favorite fall foods for later.
What's in Season?
There is still plenty to enjoy this time of year! Depending on the farm, you may find:
Apples and pears
Winter squash
Potatoes and sweet potatoes
Carrots, beets and turnips
Onions and garlic
Cabbage, kale and Brussels sprouts
Broccoli
Cranberries
Shopping what's in season is a simple way to support Connecticut farms while enjoying fresh, flavorful ingredients.
A Little About Food Preservation
Ever wondered how people keep summer and fall produce around all winter? That's where food preservation comes in!
Some easy ways to preserve food at home include freezing, drying and canning. You don't have to do it all, either. Freezing extra vegetables, making applesauce or drying herbs are great places to start.
Water Bath Canning vs. Pressure Canning
If you've been curious about canning, understanding the difference between these two methods is important.
Water bath canning uses boiling water to process jars. It's used for high-acid foods like fruits, jams, jellies and properly acidified pickles.
Pressure canning uses a special pressure canner to reach higher temperatures. It's necessary for low-acid foods like most vegetables, meats and soups.
The important part? Always follow a tested recipe and use the recommended canning method. The two methods are not interchangeable.
For beginner-friendly instructions and trusted recipes, check out the National Center for Home Food Preservation.
Let's Cook With Winter Squash
Winter squash is one of our favorite fall ingredients. It stores well, is easy to cook with and works in everything from soups to simple side dishes.
Here are a few easy recipes to try with your next farm stand find.
Maple Roasted Butternut Squash
Peel and cube a butternut squash. Toss with olive oil, a drizzle of maple syrup, salt and pepper.
Roast at 400°F for 25–35 minutes, flipping halfway, until tender and golden.
A simple side dish that's perfect for fall dinners.
Easy Spaghetti Squash
Cut a spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil, season with salt and pepper, and roast cut-side down at 400°F for 35–45 minutes, until tender.
Scrape out the strands with a fork and mix with butter and Parmesan. Add your favorite vegetables or protein to make it a meal.
Cozy Butternut Squash Soup
Sauté a diced onion in olive oil. Add cubed butternut squash and broth to cover.
Simmer until tender, then blend until smooth. Stir in a splash of milk or cream and season with salt, pepper and a little cinnamon.
Serve with crusty bread for an easy, cozy meal.
Keep It Local This November
You don't have to make big changes to support Connecticut agriculture. Pick up apples from a local orchard, grab some squash from your favorite farm stand, or try a new seasonal ingredient at dinner.
And if you're interested in food preservation, start small. Freeze some extra produce, try a new recipe or learn the basics of canning.
It's all about finding simple ways to enjoy what's grown here and supporting the farmers who make it possible!
Follow The Pink Tractor Crew on instagram for more Connecticut farms, seasonal recipes, local food and ways to support agriculture right here at home!
