February produce blends winter staples with the hopeful first ingredients of spring. Bring out the citrus fruit, brassica, and root vegetables to create delicious February recipes with seasonal food.
February is an enigma month. It’s shorter than the others and marks a shift between the “dark at 4 pm” winters and suddenly bright springs. But there’s still plenty of delicious February produce in season during the second month of the year.
February food is all about hearty vegetables and fruits packed with vitamins. They are perfect for keeping your immune system in top shape with soups, salads, and sides. And because they’re in season, they’ll be easy to source from your local grocery store or farmers market. This makes it easy to be eating seasonal food, too.
Lots of January produce crosses over into February recipes, particularly when it comes to root and brassica vegetables. Of course, there are other fruits and veggies available in the market. But below I share the top produce options in season in February. Keep this February seasonal produce guide handy so you know which fruits and vegetables are in season.
What Produce Is in Season in February
Packed full of Vitamin C and overflowing with overall health benefits, we need citrus more than ever during the winter months. You’ll find oranges, lemons, lime, and grapefruits in abundance at the supermarket. But there’s one that reigns supreme over them all when it comes to fruit in season in February.
A variety of orange with a distinctive, crimson-colored inside, blood orange is the best fruit to buy in February. It has high levels of Vitamin C, A, and fiber. If you have a sweet tooth, use it to make this delicious Blood Orange Cake.
Among the handful of fruits in season in February, I would argue blood orange is the most versatile. Its sweeter and less acidic taste is more complex than the traditional orange and is great for cooking.
Derived from the cabbage plant and occasionally referred to as cruciferous vegetables, Brassica vegetables are hearty and packed with vitamins. They are a great source of fiber too. The best February vegetables are cabbage, Swiss chard, and cauliflower.
Incorporating season produce in your February recipes is easy. You can eat Swiss chard raw, but it’s also delicous sauteed or in a soup. Just chop the stems and enjoy all the colors.
Cabbage is great raw, boiled, or even pickled. Plus, you can make nutritious coleslaw or salads with it.
If you’re continuing Veganuary and wondering what to cook in February, cauliflower is about to become your best friend. Of all the veggies in season in February, cauliflower is the best roasted. You can also use up February produce leftovers into a healthy hearthy soup or cauliflower rice.
Crispy and a little bit bitter, but perfect for salads. Chicory vegetables are generally grown “forced” and in complete darkness, so they’re good throughout the year. But I’ve found they’re at their best in February.
Chicory is perhaps better known as endive lettuce (or Belgian endive), with an off-shoot vegetable known as radicchio. With a slightly reddish hue, they make a colorful addition to any winter salad. Or you can slice in two, brush with oil, and grill till slightly browned – an excelled side dish option.
Carried over from January, February is all about root vegetables thanks to their ability to hold over through the winter. Yams and sweet potatoes are what’s in season in February. They are packed full of essential nutrients that we need to keep ourselves healthy during the winter months.
Sweet potatoes count as one of your five a day (white potatoes don’t!). They are great for maintaining good gut health, helping reduce inflammation, and support your vision and brain. It’s also hugely versatile when It comes to what is in season in February. Make mashed potatoes, fry them, bake them, and more.
Yams are also a great option if you’re looking for vegetables in season in February. You can use them as any ordinary potato to a delicious side dish. Yams come in a variety of colors, with purple yams being particularly popular in Asian cooking.
Part of the carrot family, fennel is bright, green, and packed with an Aniseed flavor that’s definitely an acquired taste. A highlight of February fruits and vegetables, fennel is packed with goodness, particularly high in Vitamin C, Potassium, and Manganese. It’s also a powerful anti-inflammatory and antibacterial, low calorie, and strong support for heart health and soothes symptoms of menopause. You can enjoy it raw in a salad or cooked (roasted, grilled).
Leeks are a great addition to soups, stews, and other recipes. Plus you can also make a simple side dish by grilling or roasting them.
While the above fruit and veggies are in peak season, for some – it’s the end of the season. Now’s the time to enjoy these before they are gone:
- Brussels sprouts, kale,
- Parsnips, turnips, rutabaga (swede),
- Winter squash, butternut squash,
- Apples and pears,
Some Recipes Using the Best of February Produce
Now you know what is in season in February. I’ve collected together some fantastic recipes that make use of the February seasonal fruit and vegetables.
I’ve included recipes with different cooking methods (stove-top, oven, slow cooker, air fryer), so you can find your favorite one.
More Seasonal Produce Guides
If you try any of these February recipes with February fruits and veggies, let me know how it goes in the comments below. I’d love to see your recipe recreations – tag me on Instagram @Alphafoodie!