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    Home » Kitchen Tips

    February Seasonal Produce Guide

    Published: Feb 3, 2020 · Modified: May 6, 2022 by Erica

    What produce should you buy in February?

    The holidays are over and we are well into the dark dreary days of winter. Sadly there are just thirteen items in season this month. What is in season in February? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.

    To make it easier for you to plan your meals and make a grocery list, I have created produce guides for every month letting you know what is in season along with a few recipe suggestions. Check out my other Seasonal Produce Guides for more information on how to choose, store and prepare seasonal produce every month of the year.

    Why buy fruits and vegetables when they are in season?

    Cost: Produce prices are subject to supply and demand. When produce is in abundance because it is in season the prices go down.

    Eco-Friendly: In-season produce is more likely to be grown locally meaning it doesn’t have to travel as far to get to you reducing its carbon footprint. Stop by your local farmers market to purchase some of the freshest produce available.

    Taste: In-season produce is fresher and tastes better. It is grown during its optimal conditions and because it can be grown more locally it usually has a chance to fully ripen before it is picked

    Nutrition: Fully ripened produce is more nutritious because it has had time to fully develop before being picked.

    What’s in season in February?

    Table of Contents hide
    1 Why buy fruits and vegetables when they are in season?
    2 What’s in season in February?
    3 Read More: Seasonal Produce Guides
    Fresh green broccoli isolated on white background.
    Fresh green broccoli isolated on white background.

    Broccoli

    Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.

    Buying

    Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.

    Storing

    Refrigerated broccoli will keep for up to five days. Broccoli should be loosely wrapped in plastic or a dishtowel.

    Preparing

    Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.

    Recipes

    Cheesy Broccoli Bites - Kathryn's Kitchen Blog
    Instant Pot Broccoli and Rice Casserole - Sweet Pea's Kitchen

    Isolated brussels sprouts.
    isolated brussels sprouts

    Brussel Sprouts

    Brussels sprouts are delicious and can be boiled, steamed, sauteed, grilled, roasted, and even fried. They are even great when served raw and shredded into a slaw. They are part of the cabbage family and are most commonly green but there are a few varieties that are purple in color. They are high in vitamin C and vitamin K.

    Buying

    If possible choose brussels sprouts that are still on the stalk. Look for brussels sprouts with bright, firm, and compact heads. Avoid sprouts with pinholes, which can be a sign of insect damage.

    Storing

    Brussels sprouts can be refrigerated in a plastic bag for up to a week.

    Preparing

    Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.

    Recipes

    Bacon Pecan Sauteed Brussel Sprouts - Sweet Pea's Kitchen
    Air Fryer Sweet and Spicy Brussels Sprouts - Everyday Family Cooking

    Green and purple cabbage on a white background.
    Green and purple cabbage on a white background.

    Cabbage

    Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.

    Buying

    Look for cabbage that is compact with blemish-free leaves. Avoid cabbages that are light for their size.

    Storing

    Cabbage can be refrigerated for up to seven days. Once cut cabbage should be stored in an airtight container.

    Preparing

    Remove the outer leaves and then slice them into pieces. Wash under running water and remove the core.

    Recipes

    Cabbage Salad with Apples and Walnuts - The Clever Meal
    Cream of Turkey Soup with Cabbage and Kale - Low Carb Yum

    Cauliflower isolated on white background.
    Cauliflower isolated on white background.

    Cauliflower

    Cauliflower is super popular right now. Masquerading as a pizza crust, mashed potatoes, and rice. Cauliflower comes in several varieties including white, orange, green, and purple. Cauliflower can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. It is high in vitamin C and vitamin K.

    Buying

    Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.

    Storing

    Cauliflower can be refrigerated for up to five days.

    Preparing

    Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces. Reusable Block

    Recipes

    Roasted Cauliflower Leek Potato Soup
    Grilled Ginger Cauliflower Steaks With Tahini Sauce - Strength & Sunshine
    Vegan Instant Pot Cauliflower Soup - Piping Pot Curry

    Grapefruit on a white background.
    Grapefruit on a white background.

    Grapefruit

    Grapefruit is a citrus fruit known for its sour to semi-sweet flavor. Grapefruit can have red, white or pink flesh. Grapefruit is high in vitamin C and fiber.

    Buying

    Grapefruits should have skin that is thin, smooth, firm, and blemish-free. Grapefruits should also be heavy for their size.

    Storing

    Grapefruits can be stored at room temperature for up to a week or in the refrigerator for two to three weeks.

    Preparing

    Grapefruits can be peeled and sectioned by hand. Using a knife you can also prepare skinless grapefruit segments. With a sharp knife, cut off the top and the bottom of the grapefruit and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.

    Recipes

    Grapefruit Mimosa with Rosemary - Everyday Delicious
    Blueberry Grapefruit Smoothie - Moms Who Save

    Kale on a white background.
    Kale on a white background.

    Kale

    Kale can have purple or green leaves and is a member of the cabbage family. Kale is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6.

    Buying

    Kale should be dark green in color with small to medium-sized leaves.

    Storing

    Store kale in a plastic bag in the refrigerator for up to five days.

    Preparing

    Wash kale and remove the stalk and central vein by hand or with a knife. Chop or tear leaves into bite-sized pieces.

    Recipes

    Kale Apple Salad with Honey Dressing
    Kale and Mushroom Pasta with Ginger - Vegan on Board
    Crispy Baked Kale Chips - The Soccer Mom Blog

    Fresh raw organic leek on a wooden table
    Fresh raw organic leek on a wooden table

    Leeks

    Leeks have a mild onion-like flavor. Leeks are a good source of fiber, vitamin B6, iron, and magnesium. They are also a very good source of folate as well as vitamins A, C, and K.

    Buying

    Look for leeks that are firm and have as much white and light green parts as possible.

    Storing

    Leeks can be refrigerated for up to two weeks.

    Preparing

    The dark green leaves are usually tough. Most dishes use just the white and light green portions. Leeks grow in sandy soil and need to be washed thoroughly. Cut off the root and then slice the leek in half vertically. Chop and place in a bowl of cold water. Agitate the leeks well, then drain and use.

    Recipes

    Mushroom, Leek, and Goat Cheese Tart - Barth Bakery
    Ham and Leek Pie
    Ham, Leek, and Hash Brown Muffins
    Leek Potato Soup

    Fresh lemons on a wood surface.
    Fresh lemons

    Lemons

    Lemons have a distinctive sour flavor and a variety of culinary uses. Lemon juice, rind, and peel are used in a wide variety of foods and drinks. Lemon juice also helps to prevent certain foods, such as apples, bananas, and avocados, from turning brown after being sliced.

    Buying

    Look for lemons that are heavy for their size, firm, and have smooth thin skin. Medium to large-sized lemons are usually juicier than smaller lemons. Avoid lemons that are soft, spongy, wrinkled, and have bumpy skin.

    Storing

    Lemons can be stored at room temperature for up to 1 week, or in the refrigerator 2-3 weeks.

    Preparing

    Wash lemons before cutting. The zest (the yellow outer skin) is edible and packs tons of flavor. Remove it with a grater or peeler, taking care not to cut the bitter inner white skin, called the pith.

    Recipes

    Blueberry Lemon Muffins
    Lemon Thyme Cheesecake
    Lemon Chicken, Zucchini, and Tomato Sheet Pan Meal - Raspberries and Kohlrabi
    Tangy Lemon Miso Chicken Noodle Bowl - In the Kids Kitchen

    Fresh orange on white background.
    Fresh orange on white background.

    Oranges

    Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.

    Buying

    Oranges should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid oranges with blemished and wrinkled skin.

    Storing

    Oranges can be stored at room temperature for up to five days or refrigerated for up to two weeks.

    Preparing

    Oranges can be peeled and sectioned by hand. Using a knife you can also prepare skinless orange segments. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.

    Recipes

    Fruit Tart Recipe with Oranges - Housewives of Frederick County
    Blood Orange Cupcakes - Tikkido

    Parsnip root with leaf isolated on white background.
    Parsnip root with leaf isolated on white background.

    Parsnips

    Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.

    Buying

    Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.

    Storing

    Parsnips can be refrigerated for up to two weeks.

    Preparing

    Wash parsnips in cold water and cut off both ends. Trim any major rootlets or knobs before cooking. Parsnips can be cooked into savory stews, boiled, mashed, or roasted.

    Recipes

    Loaded Roasted Parsnip Fries - Cook at Home Mom
    White Bean and Parsnip Soup - Hunger Thirst Play

    Rutabaga

    Rutabaga

    The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. It has a slightly spicier flavor than the turnip. Rutabagas can reach three to five pounds in weight. Rutabagas contain a small amount of vitamins A and C.

    Buying

    Rutabagas should be smooth, firm, without blemishes, and heavy for their size. Avoid large roots, they tend to be more fibrous. If you smell a rutabaga, the more pronounced the odor, the more pungent the flavor.

    Storing

    Rutabagas can be stored unwashed in a plastic bag in the refrigerator for up to 2 weeks. The leaves should be removed to prevent the root from drying out.

    Preparing

    Scrub rutabagas under cold running water before using. Cut into pieces and remove the core if it is brownish. Rutabagas can be boiled, steamed, mashed, roasted, baked, and fried. 

    Recipes

    Roasted Swede Soup (Rutabaga Soup) - Little Sunny Kitchen
    Roasted Rutabaga Fries - Savor and Savvy

    Isolated citrus fruit. Clementine or minneola tangelo whole citrus fruit and one peeled segment on white background with clipping path

    Tangelos

    Tangelos can be eaten fresh or processed for their juice or peel. Tangelos are a great source of vitamin C.

    Buying

    Tangelos should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid tangelos with blemished and wrinkled skin.

    Storing

    Tangelos can be stored at room temperature for up to five days or refrigerated for up to two weeks.

    Preparing

    Tangelos can be peeled and sectioned by hand. Using a knife you can also prepare skinless tangelo segments. With a sharp knife, cut off the top and the bottom of the tangelo and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.

    Recipes

    Tangelo Mint Iced Tea Recipe - Cutefetti

    Fresh turnip isolated on white
    Fresh turnip isolated on white

    Turnips

    Both the turnip root and turnip greens are edible.

    Buying

    Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.

    Storing

    The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.

    Preparing

    Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.

    Recipes

    Roasted Turnip Stacks - Divalicious Recipes
    Turnip Carrot Cakes with Garlic Aioli - Fork in the Road

    Read More: Seasonal Produce Guides

    January Seasonal Produce Guide

    March Seasonal Produce Guide

    April Seasonal Produce Guide

    May Seasonal Produce Guide

    June Seasonal Produce Guide

    July Seasonal Produce Guide

    September Seasonal Produce Guide

    October Seasonal Produce Guide

    November Seasonal Produce Guide

    December Seasonal Produce Guide

    Collage of produce that is in season in February.
    Collage of produce that is in season in February.

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    Reader Interactions

    Comments

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    1. Pamela says

      February 07, 2020 at 5:11 am

      The dietitian in me loves this kind of information! Great job!

      Reply
      • Erica @ Raspberries and Kohlrabi says

        February 07, 2020 at 5:15 pm

        Thank you so much for stopping by!

        Reply
    2. Ginnylacey says

      February 02, 2022 at 4:40 pm

      Great blog! One of my favorite cookbooks is The Seasonal Kitchen. So nice to have seasonal recipes. Thank you!

      Reply
      • Erica says

        February 02, 2022 at 4:53 pm

        Thank you! I will have to check that cookbook out.

        Reply

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