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What’s in Season – February Produce and Recipes

By Samira

published February 01, 2025

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February produce blends winter staples with the hopeful first ingredients of spring. Bring out the citrus fruit, brassica, and root vegetables to create delicious recipes with seasonal food.

Shorter than the rest, February bids goodbye to the “dark at 4 pm” winter and hints at brighter days. It is all about hearty vegetables and fruits packed with vitamins – perfect for keeping your immune system in top shape with soups, salads, and sides. So here are the top produce options for February.

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Table of Contents

• Citrus fruit
• Brassica vegetables
• Chicory vegetables
• Root vegetables
• Others
• More seasonal produce guides

Citrus fruit

You’ll find oranges, lemons, lime, and grapefruits in abundance at the supermarket. But there’s one that reigns supreme over them all – the blood orange. I would argue it is the most versatile – its sweeter and less acidic taste is more complex than the traditional orange and is great for cooking or baking into this delicious Blood Orange Cake.

Blood Orange Cake with Crushed Pistachios

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If you have an abundance of oranges, you can learn how to make orange juice or delicious blends like freshly squeezed orange carrot juice and fresh pineapple orange juice. With lemons, you can make garlic lemon pasta, lemon butter sauce, and homemade lemon pepper seasoning. I have also shared how to make grapefruit juice.

Brassica vegetables

The best February Brassica vegetables are cabbage, Swiss chard, and cauliflower. You can eat Swiss chard raw, but it’s also delicious as sauteed Swiss chard, as stuffed Swiss chard rolls, or in an easy soup with chard leaves. Just chop the stems and enjoy all the colors.

Simple Sautéed Swiss Chard

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Cabbage is great raw, or you can make boiled cabbage. You can also make easy roasted cabbage, stuffed and rolled cabbage leaves, or pickled (quick pickled cabbage or homemade easy sauerkraut). Plus, you can make nutritious, easy coleslaw or add cabbage to salads. And this delicious cabbage soup will keep you warm on a chilly night!

Boiled Cabbage: Wedges or Shredded

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If you’re continuing Veganuary into February, cauliflower is about to become your best friend. You can use it in a healthy, hearty cauliflower soup, as cauliflower rice, or simply roast it.

Cauliflower Steak

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Chicory vegetables

Crispy and a little bit bitter, but perfect for salads. 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.

Root vegetables

Carried over from January, February is all about root vegetables thanks to their ability to hold over through the winter. Sweet potatoes even count as one of your five a day (white potatoes don’t!). They are hugely versatile in the kitchen – make mashed sweet potatoes, air fryer sweet potato fries, baked sweet potatoes, and more. And if you are in a hurry, you can enjoy a microwave sweet potato in no time.

Easy Baked Sweet Potato Recipe

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Others

Part of the carrot family, fennel is bright and green and packed with an Aniseed flavor that’s definitely an acquired taste. You can enjoy fennel salad or cooked (roasted, grilled).

Fennel Salad Recipe

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Leeks are a great addition to soups (a creamy potato leek soup is such a delight), stews, and other recipes. Plus, you can make a simple side dish by grilling or roasting leeks.

The Best Potato Leek Soup

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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 all gone:

• Brussels sprouts, kale,
• Parsnips, turnips, rutabaga (swede),
• Winter squash, butternut squash,
• Potatoes,
• Apples and pears,
• Clementines.