November Abundant Crops

We’re down to the last two months of the year. Here's a list of seasonal crops to help you plan your meals this November.

Bell pepper (Capsicum annuum L.)

The bell pepper, with a local name of kampana or lara, is a widely used ingredient in numerous cuisines, including ours. It adds a distinct taste and texture to Filipino dishes like chop suey, menudo, afritada, and kaldereta. This fruit is available in red, green, yellow, brown, and orange.

As opposed to spicy varieties, bell peppers are sweet since they lack capsaicin, which makes chili peppers hot. Whether it be on pizza or salad, you can enjoy this bell-shaped crop all year long and harness its vitamins, minerals, and phytochemicals using various cooking methods.

Broccoli (Brassica oleracea var. italica)

Broccoli is among the most expensive vegetables from the Brassica family. Even so, its significant health benefits outweigh its high price. It is packed with vitamins A and C, calcium, iron, thiamine, riboflavin, and niacin.

In the Philippines, it thrives well in mid-to high-elevation areas like Benguet. Due to its high perishability, broccoli should be chilled within hours of harvest. It is common practice to steam, boil, or stir-fry this cruciferous vegetable.

Carrot (Daucus carota)

Belonging to the Apiaceae family, carrot is one of the most popular root crops in the world. Its roots, which are high in vitamin A and beta-carotene, are often consumed, but its stems and leaves are sometimes eaten as an herb or salad as well.

Numerous varieties of this root crop exist, too, so you’ll see carrots not just in orange, their usual color, but also in purple, yellow, red, and white hues. 

Carrots are versatile root vegetables that can be found in different food options ranging from salads to desserts to soups.

Chayote (Sechium edule)

Also referred to as sayote, this vegetable is a primary ingredient in the Filipino dish tinola. Sayote is primarily grown for its edible fruits and shoots. Its pear-shaped fruits have creased green skin and white meat that has a somewhat bland flavor. It can be served raw, cooked, mashed, baked, boiled, fried, or even pickled. This vegetable is abundant in Nueva Vizcaya.

Chayote. Image by Edeni Mendes da Rocha Teka from Pixabay

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