Vegetarian and vegan farmers market December recipes! Your December seasonal produce guide + 50 recipes inspired by your local farmers market or CSA bin.
Hi, Rhubarbarians! Is it beginning to look a lot like Christmas? It's the time for all the cookies and treats. But there is so much good produce to enjoy in December. Let's celebrate all the farmers market December recipes!
We posted some great new recipes in November that you would still enjoy this month.
- Maple roasted butternut squash with cranberries
- lentil stuffed delicata squash with cranberries and pecans
- easy vegan cocktail meatballs with cranberry sauce
- homemade gingerbread made with fresh ginger
- beginner's guide to portobello mushrooms
What's in season in December?
Brrrr! It's cold out and your farmers markets might be closed, but there are still so many fruits and veggies to eat this month! For this list we are going to focus on Belgian endive, clementine, parsnip, pomegranate, sweet potato, beetroot, brussels sprouts, potato, celery root, and butternut squash.
Belgian endive is a winter vegetable that is in season from October to April. It's a member of the chicory family and has white and yellow leaves that grow in a torpedo shape. Belgian endive is often served raw like a lettuce in salad, but is also delicious when cooked. The sturdy leaves are perfect for using as a base for bite-sized appetizers.
More Belgian endive recipes:
- Endive bites with pears, blue cheese, and pecans from Flavor the Moments
- Braised Belgian endives from The Spruce Eats
- Citrus endive salad from Real Simple
- Cauliflower gratin with endive from Delish
Clementines are citrus fruits that are in season from November to December. They are the smallest member of the mandarin family and are about as large as the palm of your hand. These little orange beauties are seedless and easy to peel. The entire fruit is edible, yep even the peel!
More clementine recipes:
- Cranberry clementine smoothie from Blossom to Stem
- Coconut clementine mini loaf cakes from Veggie Inspired
- Candied clementines from Saveur
- Mini clementine cream tarts from Life Love Liz
Parsnips are root vegetables that are in season from October to April. They are a shade of pale yellow or ivory and resemble an albino carrot. Like most root vegetables, they are mostly eaten cooked and are delicious when roasted or mashed.
More parsnip recipes:
- Maple parsnip cake with sweet potato frosting from Veggie Desserts
- Honey roasted parsnips and carrots from My Turn For Us
- Parsnip soup with pears, ginger, and coconut from Family Friends Food
- Cauliflower parsnip puree from Tasting Page
Pomegranates are fruits that are in season from October to January. They have thick, leathery red skin and are filled with juicy pomegranate arils, or juicy coated seeds. The arils can be hard to remove but are delicious eaten as a snack, on a salad, or used to make juice or other sweet or savory dishes.
More pomegranate recipes:
- Homemade pomegranate juice from Masala Herb
- Pomegranate avocado quinoa salad from Sharon Palmer
- Baked sweet potatoes with pomegranate from Good Life Eats
- Cranberry pomegranate baked oatmeal from Bucket List Tummy
Sweet potatoes are root vegetables that are in season from September to November. They are starchy and similar to potatoes, but have a very sweet flavor. The skin can be russet, tan, cream, light purple, or a red color while the flesh can be orange, yellow, creamy white, or even purple!
More sweet potato recipes:
- Sweet potato bolani with garlic yogurt sauce
- Winter ale roasted sweet potato tacos
- Sweet potato and beet wild rice salad
- Sweet potato casserole from Dancing Through the Rain
Beets are root vegetables that are in season from July to December. They have a long growing season and can be stored for long periods of time after the harvest. They grow in a rainbow of colors and are known to have a very earthy flavor. The entire plant is edible and the greens are delicious!
More beet recipes:
- Golden beet puree with tarragon and yogurt
- Root vegetable arugula salad
- Sauteed beet greens from Serena Bakes Simply From Scratch
- Instant Pot beets from Recipes From a Pantry
Brussels sprouts are leafy vegetables similar to mini cabbages. They are in season from September to March when the weather is cool. They are grown on large stalks and every part of the vegetable is edible, even the stalk leaves!
More brussels sprout recipes:
- Warm brussels sprouts salad with apples and pecans
- Brussels sprouts au gratin from Apples for CJ
- Kung pao brussels sprouts from The Gay Globetrotter
- Brussels sprouts salad with persimmon and pomegranate from Delightful Mom Food
Potatoes are root vegetables that are grown almost all year round. There are so many varieties of potatoes that they can be harvested from early spring to late fall and can be stored for several months after the harvest. Potatoes are the ultimate comfort food when cooked! From mashed to fried, they are the absolutely delicious.
More potato recipes:
- Potato tart with chevre and quinoa crust
- Vegan cauliflower curry with potatoes and cashews
- Instant Pot baby potatoes with herb garlic butter
- Vegan scalloped potatoes from Shane and Simple
Celery root, also known as celeriac, is a root vegetable that is available from November to March. Unlike it's name, it is not actually the root of stalk celery, but a relative. It has quite an unruly appearance, and is much more sightly when peeled. It's very aromatic and tastes a bit like celery with a nutty flavor.
More celery root recipes:
- Mashed potatoes with celery root from My Pure Plants
- Vegan celery root holiday roast from Seven Roses
- Celeriac fries from Rhian's Recipes
- Tahini celeriac potato salad from Strength and Sunshine
Butternut squash is a fruit (yep!) that is in season from September to December. It’s very similar to a pumpkin, but has more of a bell shape and thinner, paler, skin. This winter squash is most commonly eaten when cooked and has a very sweet, squash flavor.
More butternut squash recipes:
- Thai curried butternut squash soup
- Maple cinnamon roasted butternut squash with cranberries
- Sheet pan butternut squash and black bean tacos
- Butternut squash rolls with sage
That’s a wrap! Hope you enjoy all that great December produce.
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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