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It’s February! 7 Seasonal Fruits & Veggies To Enjoy Today

It’s February! 7 Seasonal Fruits & Veggies To Enjoy Today

It’s February, and it’s time to check out what’s in season for this month.

Obviously seasonal produce varies from state to state, but here’s an overall guide to the some of the best buys in fruits and veggies for the month of February.

Buying seasonal foods is a cost effective way to approach food shopping: grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive.

Buying local seasonal foods is even better: not only will your produce be tastier, fresher and more nutritious, but you are helping reduce the pollution and depletion of sources associated with the transportation of food. Did you know that on average, domestically grown produce sold in conventional supermarkets has traveled some 1,500 miles from farm to table?

Here are seven of my personal favorites for February:


Photo Credit: thinkstock

Pears

You’ve probably noticed that there is a great selection of pears available right now. Pears are healthy and nutritious: an excellent source of fiber and a good source of vitamin C. They’re also sodium free, fat free and cholesterol free. For a change from eating this sweet and juicy fruit raw, click here to get some delicious pear recipes.

 


Photo Credit: thinkstock

Rhubarb

Rhubarb crumble and rhubarb pie were two of my favorite puddings, growing up in the UK. Rhubarb is, however, a very distinctive taste: zingy and sharp, ready to cleanse, but you’ll need to add some sugar when you cook these slender pink stems. Although traditionally used as a dessert, rhubarb is versatile. It can make great preserves and chutney. You can also roast whole rhubarb with honey and serve with ice cream.

 


Photo Credit: chocolategourmand

Tangelos

Tangelos are delicious! There are many hybrids in the citrus family, and this one is generally thought to be the combination of a pomelo and a tangerine. It has an interesting flavor, reminiscent of a grapefruit, but sweeter. You’ll find them in stores now, a welcome sign that the days are getting longer, and winter will soon turn into spring.

 


Photo Credit: thinkstock

Arugula
Arugula, also known as rocket salad, rugula and Italian cress, is a wonderful green to throw in with other greens, to spice the salad up a bit, with its unusual, slightly bitter, flavor. You’ll find it either in small bunches, or possibly combined with other greens, to make a spring salad mix.

 

Photo Credit: thinkstock

Cauliflower

There is more to do with cauliflower than just make cauliflower cheese, although I prepared that dish numerous times as a student. A few other options: try lightly steaming or roasting your cauliflower. If you enjoy Indian food, try adding cumin, turmeric, chilli or ginger to bring out the flavor, or prepare a creamy soup. You can do this by pureeing cooked cauliflower with vegetable stock and milk and stirring in crumbles of your favorite blue cheese.

 


Photo Credit: thinkstock

Leeks

If you haven’t ever tried preparing leeks, February is the month to go for it; this vegetable is at its best during the coldest months of the year. Similar to asparagus in texture, the leek is related to the onion, but has a milder flavor. Leeks can be roasted or baked, with a touch of lemon juice, as a side dish, but they also do well in omelettes, fritattas and soups.

 


Photo Credit: thinkstock

Turnips

Being served mashed turnips for school lunches did not endear me to this vegetable, so it’s taken me a while to get back to turnips. However, I’ve discovered that the right preparation makes all the difference. I definitely prefer smaller turnips, which are sweeter and tenderer than the larger ones. You can slice off the skin, cut the turnip into small chunks and add to a casserole or curry. Or you can shave the vegetable raw and add it to salads. If you prefer to roast turnips, you need to know that their flavor intensifies during cooking, so you don’t want to cook them for too long.

Need some more ideas? Here are more fruits and veggies in season in February:

Asparagus
Beets
Bok choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Celery
Cilantro
Lettuce
Oranges
Onions
Parsnips
Shallots
Sweet Potatoes
Tangerines

 

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Photo Credit: thinkstock

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167 comments

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10:52AM PST on Feb 13, 2014

Thanks for sharing.

3:19AM PDT on Mar 17, 2013

It "varies from state to state"? Also from country to country! Here in Australia it's the beginning of winter.

12:52PM PST on Feb 9, 2013

Arugala is not slightly "bitter" it is slightly spicy in flavor. It is extremely tasty on sandwiches.

11:14AM PST on Feb 9, 2013

I agree that local food production, where reasonably applicable, is important, Guiseppe. The local area serves as one of the many sources of food that a region should have. Robust food security depends on local and imported. If the local sources fail as they had in 2011 and 2012 in the Amercan south and lower mid west, the imported sources kick in automatically in our present food system. And, the higher prices caused by the local failure is more or less shared by all and not only on the unfortunate failing area. It works like an insurance risk pool in that respect.

I'm sorry if i overreact to the km 0 agriculture idea but our history is replete with famines happening in one area from crop failures while other, not far areas in today's world, have food.

9:04AM PST on Feb 9, 2013

The idea I've tried to convey, Mit, is not that everybody should stick to "0 km" agriculture. It is the danger implicit in emphasizing the opposite.
Don't forget: everything has started from my criticism of someone who put, among the seasonal fruits and vegetables of our latitudes, pears and lettuce...

8:03AM PST on Feb 9, 2013

Yes, Guiseppe. I know. But i leave you with this thought about people being able to adjust their diets in relation to locale and import.

Great numbers of people move and vacction abroad all the time, changing aspects of their diets in a matter of days as opposed to a couple of generations. You, yourself, stated you lived in the tropics and now live elsewhere. It can't be all the deleterious healthwise to change your diet and/or, likewise, to add foods from afar. I also write this to you while looking at a winter white landscape. There is nothing growing at my latitude this time of year. The orange i had for breakfast came from California, the grains, Midwest; coffee, South America. I'm in Pensylvania, USA.

2:13PM PST on Feb 8, 2013

Mit, by the way: can you see the level of the average comment?
No more hope. I could cry...

2:07PM PST on Feb 8, 2013

RHUBARB IS OVERRATED! You can no longer get just a PLAIN STRAWBERRY PIE. Nowadays ALL YOU EVER SEE ANY MORE are those God-awful STRAWBERRY-RHUBARB pies! Disgusting, especially if you grew up with plain strawberry pie!

8:56AM PST on Feb 8, 2013

noted

7:42AM PST on Feb 8, 2013

...the Gulf Stream going (and, from your writing, I'm sure you understand what that would mean...).
I take therefore the liberty to call your attention on two books (as starters):
- "With Speed and Violence", Pearce;
- "Limits to Growth. The 30-Year Update", Meadows, Meadows & Randers.
You will not regret it...

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