Wondering what seasonal produce is available in February?! Well, you've come to the right spot. A huge part of why I started this blog was to share my love for seasonal, plant-based eating. So, today, we'll look at the veggies that are in season in February!
The winter palette remains earthy and starchy. So, as homage, this season of soups and snuggles has a a bounty of subtle, earthy goodness typically tons of root vegetables and brassicae (aka cauliflowers, Brussels sprouts and all the good stuff).
Pro Tip: Many of the seasonal produce available in February actually end up converting starch to sugar after the frost hits (to protect themselves). Because of this, vegetables after the first frost are typically more sweet!
Broccoli
Steamed broccoli is out, and roasted broccoli is in. There really is nothing quite like oven roasted broccoli, so much that I often just eat it as such. But I also love using it in soups, fried rice, and so many other dishes once roasted!
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. Hence, it is acceptable to buy inorganic broccoli. Look for ones without brown spots!
- Simple roasted garlic broccoli: Take the florets apart, toss them with olive oil, salt and pepper, and then roast in the oven at 425F, evenly spaced, for 20 minutes or so. Turn them over once halfway through, and you're all set.
- Quick leftovers fried rice: If you have day-old rice, this is the best way to use that up along with a bunch of fresh (or frozen) vegetables including broccoli. The secret spice ingredient in my recipe? Turmeric! Read on to find out more.
- Vegan broccoli soup: Cruciferous vegetables make for excellent soups. This broccoli soup from Love & Lemons is no exception.
Brussels Sprouts
Y'all know I love Brussels sprouts! One of my most recent addictions is to make a green shakshuka with Brussels sprouts, spinach and tomatillos. Absolutely delicious! Of course, you can also make salads, or shred them slaws, or even latkes!
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Super Simple Garlic Roasted Brussels Sprouts: This is a classic and a go-to recipe at home. Simple remove the tips and the exterior leaves, add a bit of olive oil, salt, pepper and garlic powder, place face down on a baking sheet and throw in the oven at 425F for 30 to 40 minutes. You don't even need a recipe for this one!
- Vegan Brussels Sprouts Caesar Salad: Delicious shredded Brussels sprouts with roasted chickpeas and a vegan Caesar dressing made with tahini, garlic and soy sauce (you can use tamari as well). Super simple, and absolutely delicious.
- Green Shakshuka: Power-green packed breakfast (or breakfast for dinner!) dish with shredded Brussels sprouts, tomatillos and spinach for a delicious but easy meal.
Cabbage
Cabbage is one of those vegetables that gets sweeter the more it's "frost kissed". And I mean, who wouldn't like a cabbage roll or a nice roasted cabbage? Amirite? It is such a versatile ingredient but doesn't get nearly enough credit! I love using it in a lot of curried dishes (both Indian and African), in slaws, or simply roasted. I've also found that cabbage stays fresh a while, so I almost always have some in my fridge during winter months. Just look at these crispy vegan cabbage fritters!
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic, but make sure to remove the outer leaves of the cabbage!
- Cabbage Gratin: Inspiration struck from Pinterest the other day, so check out this cheesy, delicious gochujang-brown butter-miso roasted cabbage gratin that will become a staple in your house in no time! Recipe coming soon!
- Atakilt Wat: This Ethiopian cabbage dish is a household staple, and super simple to make. It has cabbage, carrots and potatoes and is simply spiced with turmeric. Super hearty and vegan, and a delicious new dish to try for a quick dinner. Check out the video here too: Ethiopian Cabbage on Youtube!
- Asian Slaw: This slaw reminds me of summer - it's made with two different types of cabbage and a peanut butter and sesame dressing that's so refreshing! Perfect accompaniment to any meal (especially heavy winter ones).
Cauliflower
Cauliflower is the OG super star for quick but never boring vegetarian food in my household. I love roasting and ricing it, making dips with it, or even making steaks with it. They're so versatile, and take on so many different flavors, it's hard not to like them.
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Whole Roasted Cauliflower: I was inspired by Ottolenghi for this recipe - roasting the cauliflower whole is one of the best ways to enjoy the dish. It produces cauliflower that is so crispy on the outside and so soft on the inside - absolutely delicious!
- Korean Cauliflower Tacos: Cauliflower tacos are absolutely delicious! I love roasting them with Korean gochujang (spicy red bean paste) and adding some avocado, red onions, and corn to balance the flavors. Perfect for Taco Tuesday!
- Cauliflower Rice: For folks who are trying to cut out polished grains, cauliflower rice is a good way to have a filling carb without adding on calories. Check out this cauliflower rice guide from Minimalist Baker to get started with this!
Citrus Fruits
Citrus fruits like lemon, lime, tangerine, grapefruits and oranges are some of my favorite fruits for a number of reasons. From baking to juicing and making vinaigrettes, these fruits are so versatile!
Organic Meter: 🚫 / 🟢
Conventional citrus fruits are often heavily sprayed with fungicides, pesticides and herbicides. But luckily, most of this tends to concentrate in the peel and not the fruit itself. I recommend going organic if you can (and especially if you want to use the peel) but inorganic can work (if you're not using the peel).
- Grapefruit / Citrus Fruit Vinaigrette: Here's the thing, vinaigrette is super easy to make: 1 tablespoon of acid or vinegar for 3 tablespoons of olive oil. Use citrus juice to make a killer citrus vinaigrette!
- Simple Citrus Salad: This citrus salad with honey dressing reminds us that you don't need to have greens in salads. The crunch from red onions pairs super well too!
- Spicy Grapefruit Margarita: Can't really talk about citrus fruits without talking about a nice margarita, can we? Absolutely delicious recipe from Cookie & Kate.
Kale
Kale is quite cold-hardy and gets sweeter through the season. And for this reason, it's one of the most versatile vegetables I cook with.
Organic Meter: 🟢
I'd give this one two green dots if I could. Kale and collard greens are some of the green leafy vegetables that fare the worst on pesticide residue tests, so please do buy them organic wherever possible. There are different types of kale, but in general, I've found that organic kale is the way to go.
- The Best Kale Salad: This salad is inspired by Il Corvo, one of Seattle's beloved restaurants that shut down during the COVID lockdown. It has olive oil massaged kale with a garlic confit, parsley dressing and topped with Italian cheese. I use Pecorino in the salad that I got from Sardegna, but most Italian pecorino is not vegetarian due to the use of animal rennet. In a pinch, substitute with vegetarian parmesan!
- Vegan Kale Pesto: One of my favorite uses for kale is to throw it in pesto (especially as it starts to wilt). Blend with cashews, avocado, and garlic for a delicious, creamy sauce!
- Roasted Mushroom and Kale Pizza: This recipe from Half Baked Harvest is an excellent way to add a crazy amount of umami to your meal!
Leeks
Leeks are my favorite January produce! They can be scary and hide dirt in random places. But once you learn how to properly wash and prepare them, they're such a delicious addition to any meal. I love making soups and pastas with them, and they are especially amazing when paired with mushrooms and cream (look at the goodness below!)
Organic Meter: 🚫
Though it might seem counterintuitive, most aromatics like onions and leeks seldom need to be organic (as long as you thoroughly wash them before using). They emit a strong sulphuric smell which naturally keeps pests away, reducing the need for chemicals, so I'd say skip the organic for this one!
- Creamy leek and mushroom pasta: This one pot wonder is light and creamy, with leek and mushrooms, fresh herbs, ricotta, and parmesan. It's ready in just 40 minutes and perfect for a lazy weeknight dinner. If you want your vegetables to stay crispy, remove after sautéing and make the pasta separately! Delicious.
- Grilled greens with chili-garlic sauce: Super simple recipe that tosses up leeks and collard greens with a hit of spicy garlic goodness!
- Traditional leek soup: Of course, one cannot really talk about leeks without talking about a delicious, creamy leek soup, so here you go!
Onions
I debated about whether I should include onions in here, you know? I use onions in almost everything I cook, but there is a right season for onions too (though they're available year-round in most places). My favorite? Puree it with peppers and make jollof rice!
Organic Meter: 🚫
Like leeks, onions don't need to be organic (as long as you thoroughly wash them before using). They emit a strong sulphuric smell which naturally keeps pests away, reducing the need for chemicals, so I'd say skip the organic for this one!
- Quick Pickled Onions: Pickling onions is a trick that I didn't know about until last year, but it makes for an excellent topper (much like beets!)
- Blooming onions: I'd never heard about this until last year, and now I'm basically hooked - you cut the onion and bread it in a way that it opens like a flower. Noms.
- Creamy French onion pasta bake: Okay, seriously, if you love French onion soup, you'll absolutely devour this pasta bake. It's so delicious and one pot, and super easy!
Potatoes
Growing up, I probably ate more potatoes than any other vegetables. But even now, I consider potatoes delightfully versatile. Potatoes are probably the universal fan favorite among vegetables, especially since there's so many ways to eat them - mashed potatoes, smashed potatoes, fries, curries, the list is totally endless! They can be roasted, fried, or boiled - all resulting in vastly different tastes and textures.
Organic Meter: 🟢
Surprisingly, potatoes (especially Russets) are notorious for retaining chemicals (since they're often grown on heavily fumigated soil). Try to buy only organic potatoes as much as possible.
- Bombay Potatoes: These are cumin-spiced Indian style potatoes that are crispy on the outside and soft on the inside. Perfect side dish for hot naan or rice!
- Indian Samosas: Okay, I bet you weren't expecting this here but holy smokes, they're so easy to make! Six ingredients, vegan, and pop into the oven or air fryer. Delicious!
- Creamy, Cheesy Mashed Potatoes: These are delicious, fluffy and the perfect make-ahead, no-stress side. They are super easy to prepare, even for a single serving, and so comforting you’ll want to finish the whole thing off!
Radish
I wasn't a big fan of radish growing up, until I realize they're actually closer to potatoes when you roast them the right way. You can also make pickled radishes and get a good kick out of it! That said, one of my favorite uses of radish is on avocado toast - check out this loaded jalapeno avocado toast below, so delish!
Organic Meter: 🚫
Radishes are surprisingly good at not having chemicals because of their relatively short growing season. You can buy inorganic radishes!
- Avocado toast with radishes: Toast up some sourdough, add some avocados and then top it off with jalapenos and radishes for a spicy avocado toast that you'll never forget!
- Radish kimchi: Kimchi is one of the best things ever and few things make better kimchi than radishes. Check out this recipe from Maangchi, and make sure to substitute fish sauce with soy sauce to make this vegetarian!
- Lemony Lentil Salad with Radishes: Radish takes on acid really well, so check out this tangy salad from Cookie & Kate for a filling recipe that is super easy to make.
Winter Squash
Winter squash comes in all shapes and sizes - butternut squash, sphagetti squash, acorn squash and honeynut squashes. I love them all equally! Squash has such a filling but naturally sweet flavor and pairs well with so many amazing items.
Organic Meter: 🚫
Squashes (including pumpkins) are so hardy (I mean, seriously, just lift one up, right?) As a result, if the right growing conditions are present, these vegetables don't need much insect or pest management. I prefer buying organic squash since they're not waxy, but you can buy inorganic - just make sure to not eat the skin!
- Thai Curried Butternut Squash Soup: This vegan, creamy, delicious soup is one of my favorite Fall weather dishes. Made with coconut milk and roasted butternut squash, it packs a punch of flavors and is garnished with roasted squash seeds too!
- Stuffed Acorn Squash: This stuffed squash recipe from Love & Lemons uses tempeh and mushrooms for a hearty filling and makes for a delightful main dish!
- Butternut Squash Noodles: The OG veggie noodle crew will recognize that squash noodles are awesome low-carb noodle options!
Sweet Potatoes
Honestly, I am not a huge fan of sweet potatoes (especially mashed sweet potatoes) but I am starting to slowly get used to sweet potato toast and sweet potato fries.
Organic Meter: 🚫
Sweet potatoes do not require a ton of chemicals since farming practices and biological controls are often used and work quite well. So, no need to go organic!
- Roasted Sweet Potato Slices (aka sweet potato toast): I've really come to love sweet potato toast as a no frills, low carb toast option in lieu of bread (peel, slice and roast in the oven at 400F) Top it up with avocados or bananas and peanut butter!
- Hearty Sweet Potato Salad: This salad from Cookie & Kate has wild rice, arugula and a ginger dressing and comes together quite easily.
- Vegan Sweet Potato Pancakes: This pancake recipe from (aptly named) Sweet Potato Soul is super simple to make and delicious!
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