What fruits & vegetables are in season this month?
February and March are the long stretch of winter, offering the same fruits & vegetables from the previous winter months and nothing new. Hang in there, spring is coming!
Hopefully you are still happy to enjoy winter's citrus until spring strawberries show up in April. Kiwi are also still available, since they are a staple winter fruit (summer ones are imported).
The traditional winter vegetables are still around until the very first artichokes and asparagus of the season show up next month.
Out of season options
This is the hardest time of year to eat strictly with the seasons. While I try to do my best, I do rely on some out-of-season alternatives.
Frozen blueberries make great muffins. They should be used frozen (not thawed), and toss them in flour before mixing into the batter to prevent them from turning the batter blue.
Fresh picked apples have an amazing flavor and crispness to them. But thanks to commercial storage, some apple varieties can be stored througout winter with only slight losses in flavor and quality.
Use apples from the grocery store in salads, muffins, or roasted along with a pork loin. I'd save pies and tarts for when they are back in season in fall.
Dried cranberries, cherries, and apricots are great on salads or paired with pork and chicken. They are also excellent in muffins.
Canned fruit, like pineapple, can liven up a stir fry or salad. It's not the same as fresh, but in winter, it can really save the day.
Bell peppers are a summer vegetable in the US, and imported from the southern hemisphere in winter. They store and ship very well, giving us high quality options year-round.
If you are eating in season for flavor, bell peppers in winter will still be tasty. If you eat seasonally to reduce your carbon foot print, this might not be the best option for you.
Cara Cara orange pecan sticky buns - recipe by Now, Forager
Blood orange and fennel salad - recipe by Jessica Gavin
Fennel is available all year at good quality, and so are avocados.
Hummus and tahini egg salad sandwich - recipe by Kitchen Confidante
This uses ingredients available year-round at high quality, a nice way to add variety to the limited winter fruit & vegetables that are in season.
Vegetarian minestrone - recipe by The Bojon Gourmet
This recipe calls for butternut squash, but most winter squash varieties will work if that's what you have available.
Danish split pea soup with dill - recipe by Rhubarbarians
Winter squash carbonara - recipe by Half Baked Harvest
Pizza beans - recipe by Smitten Kitchen
Because why not?! It's a great excuse to use up extra celery stalks that you might have from another dinner plan.
Lamb shanks with kumquats, fennel, cardamom and mint from Eat in My Kitchen
If you haven't had kumquats before, they are quite fun (and pair really well with lamb). They are tart and sweet and the entire rind is meant to be eaten. Start looking for them now, since their season is short.
Za'atar pork tenderloin with grapefruit frisee salad - recipe by Midlife Croissant
Sausage stuffed acorn squash - recipe by The Girl on Bloor
Acorn squash make a great 'pot' for holding food, and it is completely edible. That makes it perfect for stuffing with meat and cheese. Learn more about different uses for each winter squash.
Kiwi lime loaf cake - recipe by Sugar Salted
You might be surprised to learn kiwi is a winter fruit. When you see it in summer, it is imported from New Zealand.
Kiwi lime mojito - recipe by Kitchen Confidante
Limes are available year-round at high quality. Not that you needed a reason to justify making this!
Sparkling clementine thyme cocktail - recipe by Heather Christo
Have you ever gotten a bunch of clementines that are 'just okay'? You're all excited for the peak-season flavor and sweetness only to get a lackluster batch.
When life gives you a lemon, turn it into lemonade. Or... a clementine cocktail. If it isn't super sweet, it won't matter in this cocktail.
Pomegranates are no longer in season, so you might not be able to find them (or at good quality). It's just a little garnish, and this cocktail is delicious without them (or I wouldn't have shared it!)