What produce should you buy in January?
Sadly there are just fourteen items in season this month. To brighten these long dark days, it is time to focus on bright citrus fruits. What is in season in January? 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 January?
Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.
Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.
Refrigerated broccoli will keep for up to five days. Broccoli should be loosely wrapped in plastic or a dishtowel.
Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.
Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches - From A Chef's Kitchen
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.
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.
Brussels sprouts can be refrigerated in a plastic bag for up to a week.
Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.
Asian Brussels Sprouts - Healthy Recipes
Parmesan Brussels Sprouts with Sour Cream Herb Dip - Yay! For Food
Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.
Look for cabbage that is compact with blemish-free leaves. Avoid cabbages that are light for their size.
Cabbage can be refrigerated for up to seven days. Once cut cabbage should be stored in an airtight container.
Remove the outer leaves and then slice them into pieces. Wash under running water and remove the core.
Cheesy Cabbage Casserole - Cooking with Carle
Mediterranean Cabbage Salad - The Mediterranean Dish
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.
Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.
Cauliflower can be refrigerated for up to five days.
Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces. Reusable Block
Roasted Cauliflower Leek Potato Soup
Creamy Cauliflower Cheese Soup - Home & Plate
Cauliflower Salad - Carlsbad Cravings
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.
Grapefruits should have skin that is thin, smooth, firm, and blemish-free. Grapefruits should also be heavy for their size.
Grapefruits can be stored at room temperature for up to a week or in the refrigerator for two to three weeks.
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.
Avocado and Citrus "Ceviche" - Cookie + Kate
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.
Kale should be dark green in color with small to medium-sized leaves.
Store kale in a plastic bag in the refrigerator for up to five days.
Wash kale and remove the stalk and central vein by hand or with a knife. Chop or tear leaves into bite-sized pieces.
Shredded Brussels Sprouts Salad - The Kitchen is My Playground
Quinoa Stuffed Butternut Squash with Cranberries and Kale - Well Plated by Erin
Kale Apple Salad with Honey Dressing
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.
Look for leeks that are firm and have as much white and light green parts as possible.
Leeks can be refrigerated for up to two weeks.
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.
Ham and Leek Pie
Ham, Leek, and Hash Brown Muffins
Leek Potato Soup
Colcannon - Yellow Bliss Road
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.
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.
Lemons can be stored at room temperature for up to 1 week, or in the refrigerator 2-3 weeks.
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.
Blueberry Lemon Muffins
Lemon Thyme Cheesecake
Lemon Poppy Seed Pancakes - Joyful Homemaking
Lemon & Herb Marinated Grilled Salmon - Saving Room for Dessert
Lemony Sheet Pan Chicken with Zucchini and Tomatoes
Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.
Oranges should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid oranges with blemished and wrinkled skin.
Oranges can be stored at room temperature for up to five days or refrigerated for up to two weeks.
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.
Avocado Shrimp Salad with Citrus Miso Dressing - Little Spice Jar
Orange Cinnamon Rolls - Urban Foodie Kitchen
Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.
Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.
Parsnips can be refrigerated for up to two weeks.
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.
Crockpot Beef Stew - The Chunky Chef
Easy Creamy Parsnip Soup - No Spoon Necessary
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.
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.
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.
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.
Roasted Chicken with Root Vegetables - Striped Spatula
Brown Sugar Roasted Rutabaga - Spend with Pennies
Tangelos can be eaten fresh or processed for their juice or peel. Tangelos are a great source of vitamin C.
Tangelos should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid tangelos with blemished and wrinkled skin.
Tangelos can be stored at room temperature for up to five days or refrigerated for up to two weeks.
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.
Tangelo Prosecco Mimosas - Nellie Bellie
Lemon Tarts with Tangelo - Joanie Simon
Tangerines are smaller and less rounded than oranges. They are also typically sweeter than an orange. The peel can be used fresh or dried as a spice or zest for baking or a garnish for drinks.
Tangerines should be a deep orange color, firm, and heavy for their size.
Tangerines can be stored at room temperature for up to five days or refrigerated for up to two weeks.
Tangerines can be peeled and sectioned by hand. Using a knife you can also prepare skinless tangerine 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.
Tangerine Spritz - Place of My Taste
Tangerine Custard Tart - Like Mother Like Daughter
Both the turnip root and turnip greens are edible.
Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.
The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.
Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.
Scalloped Root Vegetable Skillet - The Forked Spoon
Roasted Root Vegetable Buddha Bowls - She Likes Food
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Carol Borchardt says
Love this guide and thanks so much for sharing my Spaghetti Squash "Muffins." Reminds me I need to make a batch for quick breakfasts for the holidays! Thanks again!
Erica @ Raspberries and Kohlrabi says
Thanks so much for stopping by!