There are some glorious fruits and vegetables in season in January!
You may not think of it as a month that's bountiful with produce, but there are some special gems you won't want to miss out on.
January 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.
Beets - mild and earthy, beets are a fantastic root vegetable. They come primarily in dark red or yellow. Try these 20 Recipes with 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 Smashed 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 Za'atar Roasted Butternut Squash.
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 Savoy 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 Sautéed Kohlrabi Greens Recipe.
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.
Lemons - juicy citrus that's endlessly versatile - bright yellow lemons add color and flavor to so many dishes. Make our Lemon Chicken with Orzo.
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 Pan-Fried Oyster Mushrooms.
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.
Persimmons - a slightly astringent fruit with a wonderful, unique flavor. These bright orange fruits come in two main varieties - fuyu and hachiya. Try our Persimmon Salad.
Pomegranates - bright red fruit with edible jewel-like seeds. They can be a little tricky to peel (here's our guide on peeling pomegranates) and are delicious in salads and desserts. Make our Pomegranate Molasses.
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.
Swiss Chard - a dark leafy green that's heartier than spinach. Great in quiche, as a side dish, in curry, or soups. Make this Chickpea Stew Recipe with chard.
Turnips - a small, white root vegetable that is sweet and nutty. Fantastic when roasted or mashed.
Yams - a starchy tuber similar to potatoes that are popular in African cuisine. In the US, yam and sweet potato are sometimes used interchangeably, but they are actually separate vegetables.