Seasonal Cooking Challenge

Cooking with seasonal food just makes sense. It tastes better, costs less, and supports more sustainable choices. Each month I feature a Canadian ingredient with real tips for selecting, storing and using it up so nothing goes to waste.

Produce of the Month

Potatoes
Produce of the Month

November 2026

Join me, as I cook with seasonal ingredients and share tips to help you make the most of what’s in season.

Potato Recipes & Tips to Get You Started

• Canadian Potato Varieties: Taste, Texture and Best Uses
• How to Store Potatoes to Cut Food Waste
• Potato Cheddar Perogies with Lemon Dill Sour Cream
• Best Ways to Store and Use Potatoes
• Leftover Mashed Potato Gnocchi
• Potato Kofta
• Easy as 1-2-3 Potatoes
• Warm Potato and Brussels Sprouts Salad
• PEI is for Potato Lovers (3 recipes)
• The Ultimate Stuffed Potato
• Make Ahead Mashed Potatoes
• Leftover Mashed Potato Patties

Join In

Follow and cook along!

Each month, I choose a seasonal produce and share helpful tips for how to select, store and save that produce so you can enjoy it to the fullest. And of course, I’ll share tasty recipes too!

The goal is simple:

• Explore seasonal ingredients.
• Share favourite ideas and variations.
• Build confidence in the kitchen.
• Have fun cooking through the seasons together.

Potatoes

Potatoes are one of the most useful ingredients you can keep on hand. Stored in a cool, dark spot, they keep well, and they turn into almost anything: mashed, roasted, baked, boiled for salad, or simmered in soup. I also love that we grow them right here in Canada.

This month, I challenge you to try a potato variety you don’t usually buy. Yellow, red, russet, fingerling and mini potatoes all cook a little differently. Sure, you can use any potato for anything, but to get the most of your potatoes, be selective and pick the right potato for the right job. Follow along this month to learn more.

As always, if you have questions, drop me a note!

In Partnership With

I’m truly grateful to partner with Canadian Food Focus, Half Your Plate Canada and Love Food Hate Waste Canada to bring the Seasonal Cooking Challenge to life.

I have deep respect for the work of these organizations and for the people behind them. Their passion for Canadian food, farmers, consumers and families is something I’ve experienced firsthand. It’s why I’m proud to work with them to share the full food journey, from understanding how food is grown and raised, to choosing seasonal produce, cooking it confidently and using it up so nothing goes to waste.

Past Featured Ingredients

• October: Winter Squash
  • What’s in Season? Pumpkins & Squash: buy, store, cook and freeze
  • Three Sisters Salad: corn, beans and squash, the Indigenous companion planting trio, together in one colourful salad
  • Best Ways to Store and Use Squash: where and how to store it
  • 5 Ways with Pumpkins and Squash: bake with it, roast the seeds, freeze it, make a latte, or use it as a bowl
  • How to Identify, Harvest and Store Winter Squash: what squash is this and how do I use it
  • How to Cut, Peel, Cube and Roast Butternut Squash: from tip to tail and into the freezer

• September: Sweet and Hot Peppers
  • Whether garden or greenhouse grown, we covered how to select, store and enjoy sweet and hot peppers. Here are some of the great recipes we shared.
  • Chicken Fajita Sheet Pan Dinner
  • Thai Red Curry with Edamame and Cashews (Vegan)
  • Glazed Baked Stuffed Red Pepper
  • Speedy Beef Stir Fry
  • Zesty Quinoa Black Bean Salad
  • Mexican Stuffed Peppers with Quinoa, Beans and Corn
  • Pork Vegetable Stir-fry
  • Asian Inspired Big Batch Meatballs with Broccoli and Peppers
  • How to Make Your Own Hot Sauce

• August: Tomatoes
  • We covered it all in tomato month from delicious garden fresh tomatoes to learning how to freeze them to enjoy every last bite. While we are all enamoured with fresh locally grown tomatoes during August, sadly, Canadians toss about 1.3 million tomatoes EVERY DAY. We hope the information, tips and recipes we shared can help put a dent in that number.
• July: Berries
  • Draw Winner: Stephanie Dmyterko from Winnipeg, MB. Stephanie made good use of fresh picked saskatoons and raspberries. She made saskatoon grunt, lemon saskatoon scones, raspberry white chocolate chip scones and raspberry chocolate chip cookies.
• June: Leafy Greens (Lettuce Month)
  • Draw Winner: Donna F. of Winnipeg, MB. She used living lettuce with canned salmon on a sandwich. Sounds like a nutritious, delicious lunch. And with the living lettuce, Donna can go back to that lettuce for many more sandwiches!
• May: Asparagus
  • Draw Winner: Sujata D. from Thornhill, ON. I think it’s awesome that Sujata starts her morning with a side of sautéed asparagus. Why not? It’s quick, it’s full of nutrients and it’s delicious. You simply cannot go wrong with fresh, seasonal veggies.
• April: Cucumbers
  • Draw Winner: Janet F. from Bridgewater, NS. Janet made a lentil salad with cucumbers – just one of many salads she likes to made with cucumbers in April. I love the sound of a hearty, fibre rich salad like that!
• March: Onions
  • Draw Winner: Jeannette S. from Sherwood Park, AB. Jeannette made French Onion Sourdough Bread to go with her French Onion Soup with maple syrup. Sounds so good
• February: Cabbage
  • Draw Winner: Lorraine G. from Oakbank, Manitoba. Lorraine used a bag of coleslaw mix and noodles to create her own version of this One Pan Egg Roll recipe.
• January: Oranges/Citrus
  • Draw Winner: Tressa A. from Winnipeg. Tressa used oranges and grapefruit for a variation of the orange salad with mint. Way to go Tressa!

I’m here for you. Please message or email me if you have questions or if there’s a produce tip or recipe you’d like to see featured.

Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.