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The theme for November is gratitude. It is a time to pause and take stock of all the blessings in our lives and to be thankful for the gifts we have been given. Here at the Farm Bureau, we believe one of the things all Arizonians should be thankful for is the farmers and ranchers that ensure we have an abundance of fresh in-season produce, meat, and dairy products all year round. Show your thanks for this rich local food supply by sourcing as much of your food from local sources as possible.

To help, here are some great ways to fill your menu, including Thanksgiving specific recipes, and fill your plate with what’s in season this November.

Arugula

• Golden Beet and Pomegranate Salad
• Goat Cheese Pizza with Arugula

Basil

• Carrot, Leek, and Turnip Sauté
• Ratatouille

Beets

• Beets with Olive oil, Garlic, and Parsley
• Swiss Chard with Beets, Goat Cheese, and Raisins

Bok Choy

• Spicy Bok Choi with Garlic Sauce
• Chicken Adobo Soup with Bok Choy

Broccoli

• Abby’s Yummy Veggie Pizza
• Roasted Garlic Lemon Broccoli

Carrots

• Carrot Bread
• Carrot Salad

Dates

• 5 Minute stuffed Medjool Date Appetizers
• Big Party Chicken Salad with Medjool Dates

Green Onions/Scallions

• Meal in One Potatoes
• Chicken Lettuce Wraps

Key Limes

• Easy Key Lime Pie
• Honey Key Lime Grilled Chicken

Lettuce

• Crunchy Apple Salad
• Join the Party Salad

Pumpkins

• Pumpkin Cake Cookies
• Stuffed Pumpkin

Radishes

• Join the Party Salad
• Abby’s Yummy Veggie Pizza

Spinach

• Lemon Spinach
• Pasta Goat Cheese

Tomatoes

• Avocado and Tomato Salad
• Okra and Tomatoes

Turnips

• Mashed Turnips
• Steamed Sausage Dinner

Winter Squash

• Glazed Acorn Squash
• Acorn Squash with Pomegranate Seeds

Related articles

• What’s in Season in Arizona in October 2014 (fillyourplate.org)
• What’s in Season in November 2013? (fillyourplate.org)
• What’s in Season in December 2013? (fillyourplate.org)