November fruits, greens and vegetables
Green and vegetables
Chard, Garlic, Fresh Garlic, Artichoke, Eggplant, Borage, Cardoon, Onion, Brussels Sprouts, Cauliflower, Endives, Asparagus, Spinach, Fennel, Lettuce, Turnip, Pepper, Leek, Beet, Mushrooms and Carrot.
Cranberries, Pomegranate, Lime, Lemon, Tangerine, Apple, Quince, Oranges, Pears, Pineapple, Bananas and Grapes.
Avocado, Alquejenje, Persimmons, Carambola, Coconut, Maracuya, Guava, Kiwano, Kiwi, Kumquat, Mango, Mangosteen, Papaya, Ambutan and Tamarillo.
Events and Fairs in November
November 1, tapas contest in La Almunia de Doña Godina
Four days to enjoy gastronomy in small formats is what La Almunia proposes with its tapas contest, fully consolidated, which in the last edition brought together 20 contesting bars and gained great success among the public. To encourage creativity, there are three prizes: one for the best cover, one for the most original and one for the best set.
In Fraga,this day is celebrated with chestnuts.
In Uncastillo, Mycological Seminars. This five-year-old population celebrates its mycological days at this time.
In Aranda de Moncayo and Caspe. These two areas celebrate their respective livestock fairs.
The bunk-bed. The villages of La Litrea usually take panellets these days, a traditional sweet made from flour, eggs, almond flour and sugar.
In the Sobrarbe. The cooperative of Somontano del Sobrarbe celebrates the Fiesta de la Rematadura that marks the end of the harvest in the Somontano Denomination of Origin.
November 1 and 2, Mycological Days in Longás
The first weekend in November Longás celebrates the mycological days, with field trips to collect spices, classification, and exhibition with experts, and tastings. On Saturday, the bar invites migas with mushrooms, and on Sunday appetizers are prepared with the species characteristic of the area.
Mycological Days of San Martín de Moncayo
Throughout the month these conferences are held, which enjoy a prestigious prestige, since they integrate from mountain outings, to mycological exhibitions, as well as a varied program of lectures and lectures by accredited experts in the field. There are also concerts, mycology practical courses, as well as preparation of recipes and varied tastings. During the celebration of the days the restaurants of San Martin del Moncayo put at the disposal of the customers a mycological menu that in the last edition had a price of 27 euros.
The capital of the Aragón Bajo Aragón, organizes the most veteran fair, Expo-Caspe -Feria Regional Agricultural, Livestock and Industrial- that offers very different typical products in the region, some absolute stars such as olive oil, cheeses, wines, preserves, olives and sweets.
Mushrooms and Hunting, in The Chalet
The restaurant El Chalet de Zaragoza celebrates its autumnal days dedicated to its most representative products every month of November, with careful tasting menus whose main ingredients are mushrooms and game meats.
The town of Teruel celebrates its fair of agri-food products and services of the rural environment, a contest that began in 1994 and has become an important fair, especially for the inhabitants of this area of the province.
In the province of Teruel, the town holds a fully consolidated contest after 25 years of experience. Expo-Calamocha is a general trade fair for industry, commerce and agriculture in which the most representative foods of this area are present. Of course, the Jamón de Teruel is one of the main stars.
In Zaragoza, Tapas contest
Zaragoza is the scene of a new edition of the Provincial Tapas Competition organized by the Association of Cafés and Businessmen Bars. An opportunity to discover a world of haute cuisine in small portions as the many participating establishments offer authentic bites of imagination and flavor. The effort made by all of them has a double objective: to win one or more of the prizes of the event (Tapa Aragonesa, Original, Mediterránea and La voted) and make themselves known among the public as spots of reference to enjoy tapas. The contest gives the citizens a star role to make up a popular jury who can place their opinions over the covers and cast their votes.
In Huesca, Tapas contest
The capital of Huesca celebrates its Huesca de Tapas contest during the second half of November, a contest in which more than 60 establishments offer a multitude of miniature haute cuisine proposals that are a waste of imagination and a combination of flavors.
The second weekend of November there is a traveling party in the Maestrazgo. It is a complete gastronomic day with typical dishes of this region organized by the Association of Tourism Entrepreneurs of Maestrazgo. Every weekend from this and until the second weekend in December, there are days dedicated to products derived from pork and seasonal mushrooms.
In Huesca, the neighborhood of Santo Domingo and San Martin de Huesca, one of the largest in the capital of Huesca organize a week of festivities to workship the saint among those who never miss the popular meals in the Plaza de la Justicia.
In Nueno, there is a baturra mass with an offering of flowers, a round, hot chocolate and dances, on the occasion of the festivitycelebration in honor of Saint Martin de Tours.
In Albalate de Cinca, On the Sunday closest to the San Martín festival, the brotherhood of San Martín recovered, in the 70s, the traditional food used for celebrations in his honor since the 18th century. They also recovered the original menu of that time, which is made up of a lunch based on cod, and at noon, beans and lamb. The beans are cooked with ingredients such as garlic, onion, bacon, sausage, oil and salt and the lamb meat is dressed seasoned with mushrooms, carrots, white wine, cognac, onions, garlic, tomatoes, parsley and laurel.
In Lascuarre, an important fair, whose origins are lost in time, is organized on these dates. Nowadays, the contest is done in a single day, within the framework of the San Martín festivity. The fairground, very popular in all its editions, becomes a complete showcase of livestock, agricultural machinery, and food; and artisan products of the area that has its nerve center in a large bonfire around which visitors can taste grilled chops and wine.