What's in Season in February?

There are some glorious fruits and vegetables in season in February!

While some of our favorites (like berries and stone fruit) are not in season this month, there are some unique and delicious fruit & veg that is at peak flavor this month.

Some of my favorites are avocado, leeks, kumquats, grapefruit, and Brussels sprouts.

February Seasonal Produce

Acorn Squash - a type of winter squash that's acorn-shaped. When baked or roasted, this delicious dark green squash has a creamy, flavorful interior. Try our Roasted Acorn Squash Soup.

Avocado - a creamy green fruit with a large seed in the center. They're absolutely delicious in guacamole, salads, sandwiches, and on toast. Try our Grated Egg Avocado Toast.

Beets - mild and earthy, beets are a fantastic root vegetable. They come primarily in dark red or yellow. Try these Roasted Golden Beets.

Broccoli - in season year-round, this cruciferous veggie is actually best in autumn. The dark green stems and florets are easy to cook and can be eaten raw. Make some Broccoli Pasta for an easy dinner.

Brussels Sprouts - these mini-cabbage-shaped vegetables are fantastic when roasted and can be shredded and eaten raw in salads. Try our Roasted Brussels Sprouts.

Butternut Squash - an oblong-shaped winter squash with a dark orange interior, this veggie is best when roasted. Use it in soup, salads, or served as a side dish. Make this The Best Butternut Squash Soup.

Cauliflower - this cruciferous veggie has been having a real moment - cauliflower has been a stand-in for rice, pizza crusts, and more. It's great on a vegetable tray or roasted and served as a side. Try this Whole Roasted Cauliflower with Chimichurri Sauce.

Cabbage - a type of brassica that is leafy and may be green, red, or white. Cabbage is endlessly versatile and its mild flavor allows it to be used in many types of dishes. Try our Green Goddess Cabbage Salad.

Celery - these crisp, long stalks are crunchy and mild, great for adding to salads, soups, and veggie trays. Try celery in this Waldorf Salad Recipe.

Celery Root - this mild root vegetable, also called celeriac, has a celery-like flavor. It's great roasted or mashed.

Daikon Radish - this mild, winter radish is often used in Asian cuisines. It's crisp and flavorful with a less peppery bite than smaller radishes. Try our Daikon Radish Cucumber Salad.

Grapefruit - a large citrus fruit with beautiful pink flesh that's slightly astringent and sweet. Try this Spicy Thai Grapefruit Salad.

Kale - a dark leafy green that's earthy and slightly bitter. This powerhouse veggie is great in soups, salads, casseroles, and more. Make some delicious Brussels Sprouts Kale Salad.

Kiwi - this bright green fruit has tropical flavors and is great eaten on its own or added to a fruit salad. Make this Kiwi Sorbet.

Kohlrabi - a brassica vegetable that comes in green or purple. The whole plant is edible - bulb, stems, and leaves. Try our Easy Roasted Kohlrabi.

Kumquats - these delightful little citrus fruits are eaten whole (skin, flesh, and seeds). They're juicy, sweet, and sour. Try this Kumquat Radish Salad with Dukkah.

Leeks - an edible large allium that is similar in taste to scallions and chives. Make this Leek & Pea Fried Rice.

Lemons - juicy citrus that's endlessly versatile - bright yellow lemons add color and flavor to so many dishes. Make our Lemon Pepper Seasoning.

Mandarin Oranges - small, sweet citrus fruits that make a great snack or addition to a fruit salad. Use them in baking, try this Mandarin Orange Bundt Cake.

Mushrooms - earthy and spongy, these fungi are widely available in the fall. Saute them for a side dish, add them to pasta, or use them in a stir fry. We like these Savory Mushroom Galette.

Oranges - a sweet citrus fruit that can be juiced, and used in salads, baked goods, desserts, and marmalade. Here's How to Make Dried Orange Slices for use as a garnish or decoration.

Parsnips - a root vegetable that looks like a cream-colored carrot and can be used in a very similar way. You can roast parsnips for a delicious side dish or use it in a mash.

Radicchio - a bitter chicory sometimes called Italian chicory. It's great in salads and appetizers.

Rutabaga - a large root vegetable that is a cross between a turnip and a cabbage. They're primarily roasted or mashed.

Spinach - small, leafy greens that pack a powerful punch of vitamins. Spinach is endlessly useful. Enjoy this Chickpea Spinach Curry.

Sunchokes - also called Jerusalem artichokes, these small root vegetables are usually roasted. Try these Crispy Roasted Sunchokes.

Sweet Potatoes - orange potatoes with an earthy and sweet flavor that can be used just like regular white potatoes. Use them in this Sweet Potato Green Curry Bowl.

Turnips - a small, white root vegetable that is sweet and nutty. Fantastic when roasted or mashed.