Fall in Love with February's In-Season Produce

The month of February may be painted shades of pink for Valentine’s Day and red for Heart Month, but if you look to your produce section it should be delicious shades of orange and green. While the strangely warm temperatures may have you thinking about your favorite summer foods, the Groundhog’s sighting of his shadow this week ensured that we’ve got six weeks of winter ahead of us. Fear not, there are plenty of in-season fruits and vegetables that will keep you satisfied for the winter weeks ahead.

Use the following list fresh-for-February produce to add flavor and color to all of the meals you’re preparing for this very food-focused month. With Super Bowl, Valentine’s Day, and Mardi Gras all on the calendar, you can keep any party-food weight-gain in check by making sure you’re always serving delicious vegetable-based meals or side dish, or bright fresh fruit trays.

February Fruits: persimmons, kiwi, cherimoya, grapefruit, oranges

February Vegetables: Brussels sprouts, shallots, cauliflower, leeks

What to do with all of the fresh produce you’ll find in your grocery store or in your next CSA box? Well, we’ve found a few of our favorite recipes using these in-season ingredients.

Potato Leek Soup – An original from the DIR kitchen, you’ll combine leeks, Yukon Gold potatoes, and a few other key ingredients for a hearty 147-calorie crowd-pleasing soup.

Walnut, Edamame, and Grapefruit Bruschetta - This vegan recipe will add color to your buffet and a burst of flavor for your guests. It’s not like any bruschetta you’ve ever had.

Curried Cauliflower Bisque - Your standard head of cauliflower is brought to life with the exotic flavors of curry, ginger, and coriander.

Kiwi Berry Salad – Trade crunchy vegetables for sweet fruits on a bed of greens. Kiwi joins jicama, strawberries, and a poppyseed dressing for a delightful side dish.

Brussels Sprouts That Anyone Will Eat - That’s quite a recommendation, and prepared with garlic, Romano cheese, and bread crumbs they can’t be too far off!

Read more: Food, recipes, seasonal veggies

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Danuta W.

12:48AM PDT on May 15, 2012

Thanks for the info.

send a green star

J.L. A.

7:15AM PDT on Apr 3, 2012

yum

KS G.

1:41AM PST on Feb 26, 2012

Thanks for the article.

Sam M.

3:01AM PST on Feb 8, 2012

Just what we need during this cold Winter.

Lili P.

7:26PM PST on Feb 7, 2012

yummy yummy recipes!

irene f.

8:14AM PST on Feb 7, 2012

Great recipies all but I have one question, at the risk of sounding dumb: what are the twigs that are in the picture?
Thanks

Lika S.

1:37AM PST on Feb 7, 2012

I use brussel sprouts in ichiban noodles. Just dump in, simmer, cook noodles with it, add the spice pack, and you have a good meal. If you want protein, put a couple hard boiled eggs in there, or some tofu.

Laurie D.

2:55PM PST on Feb 6, 2012

I've got another brussel sprout recipe -- boil or steam them for about 8 minutes then saute them in butter with slivered almonds and slivered onions. LOVELY!!!

Kristina C.

12:43PM PST on Feb 6, 2012

I love the Walnut, Edamame, and Grapefruit Bruschetta - Thank you for sharing.

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Annemarie W.

11:08AM PST on Feb 6, 2012

yummy!