February and March are the long stretch of winter offering the same fruits & vegetables from the previous cold months and nothing new. So it's time to get creative with produce this month.
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Now is also the time to take advantage of produce available throughout the year at high quality. This includes potatoes, carrots, broccoli, and sometimes apples.
Toward the end of this produce guide, I also share some tips on using other types of fruit this month to mix in something different. After months of citrus, I know I am usually looking for something to liven up my salads, snacks, and baking.
Fruits in season
Citrus fruits are still the main staple in February. Try something new this month and buy some blood oranges, pomelos, or kumquats. Not sure how to use them? Don't worry, I'll get into that shortly.
Toward the end of the article, I also share some tips on using other types of fruit this month.
Grapefruit
A classic winter fruit, grapefruits are an easy snack and work well in a bunch of recipes.
Try something new with them this February. Cut up segments and add to a salad, squeeze the juice for a dressing or to use in muffins, or broil and add to a grain bowl.
Ruby Red grapefruits have become their own entire category with spinoffs like Rio Red and Star Ruby. In general, Ruby Red grapefruits are the sweetest varieties available.
Meanwhile, pink grapefruits are less sweet, but also less bitter. In general, they also have more nuanced, complex flavors.
Pomelos
Pomelos are a large grapefruit relative. They are much less bitter, taste slightly sweeter with a little bit of tartness. They are usually a little less juicy than grapefruits too.
February might be the last month to find pomelos, although you could still have luck next month. If you haven't tried one yet, get out and buy some!
There are also a lot of pomelo-grapefruit hybrids (like oro blanco pictures above) that might be labeled as pomelos. (Citrus fruit cross very easily so their lineage can get fun, but crazy).
Use them in place of grapefruit for recipes. They store for about a month in the fridge.
Mandarin oranges
Mandarin oranges is a giant sub category of oranges that include clementines like Halos and Cuties, satsumas, and the beloved giant Sumo mandarins.
Clementines are the perfect sized mandarin for salads - the segments are already bite sized. Satsumas work just as well (in fact they are the most common variety for canned mandarin oranges).
Sumo mandarin oranges are a specific brand and more expensive. In order to earn the brand name, the fruit has to meet certain quality standards, which is why they have more flavor and taste sweeter than other varieties.
Blood oranges
Blood oranges are fun citrus fruits that are still in season throughout February and the next month or two. The flavor is similar to other oranges but less acidic and are more complex flavor (hints of raspberry or strawberry).
The most fun ways to use blood oranges are taking advantage of the red juice color. Use it to make pink frostings, add segments to a salad for a striking presentation, or add color to a smoothie (or cocktail).
Get a whole bunch of recipe ideas on my blood orange guide.
Kumquats
These bite-sized citrus fruits are a little harder to find, but worth the effort. Keep an eye out at specialty stores, Asian grocers, or Whole Foods, which should be carrying them throughout February.
They are the size of a grape and the entire fruit is edible, including the rind. The rind is actually sweet, while the flesh is sours. The seeds are small and edible, but a lot of people spit them out because they taste pretty bitter.
How should you use kumquats? Slice them up and add to a sweet & sour chicken dish, add to a salad, dice up and add to baked goods, or make an upside down cake.
Get more recipe ideas on the kumquat guide.
Kiwi
Kiwi are actually harvested in fall and into early winter. US grown kiwi are available all the way until May. The kiwi available in summer are imported from the southern hemisphere.
Add kiwi on top of salads, to yogurt, or even use it as a marinade. Kiwi have a special enzyme that breaks down meat differently than citrus and other tenderizers.
Get some recipes and ideas on the kiwi seasonal guide.
Vegetables in season
Celery, brussels sprouts, mushrooms, winter squash and root vegetables are all in season in February.
Cruciferous vegetables like cauliflower, broccoli, and cabbage are available all year, but winter is the best time for them as colder weather makes them sweeter.
Celery
Celery is available all year, but it actually has more flavor in cooler months. It should have a stronger celery flavor and a better texture.
Celery root
If you're getting bored of eating root vegetables by February, try picking up some celery root for a change of pace.
They look gnarly and require a bit of extra effort to remove the exterior. They have a subtle celery-potato flavor and have a similar texture to potatoes once cooked.
They can be mashed, roasted, and added to soups. When pureed into a soup, they make a creamy base, similar to potatoes but less starchy. High end restaurants sometimes puree celery root as a bed to serve steak.
Brussels sprouts
Roasted brussels sprouts are a classic fall and winter side dish. But by late February, I'm looking for something new.
I'll shred them as a base for salads, layer into lasagna, or add to a creamy pasta. They can also be added to tacos or made into a cheesy dip.
Get 50 different recipes and get excited about brussels sprouts again before their season ends.
Mushrooms
Mushrooms are available all year, depending on the variety and if they are grown in a controlled environment. But some fun varieties show up in fall and hang on until February or even March.
Whole Foods has a "Chef Sampler" that contains several different varieties - you can find them in the refrigerated section of the produce area. Sometimes they are near the bagged salad kits.
Cremini mushrooms are a staple this time of year because they are grown in green houses and mature within weeks. There are so many good classic mushroom recipes perfectly suited for creminis.
Winter squash
Butternut squash are the classic winter squash staple that you can still find in grocery stores throughout February and into March. There are other types of winter squash that store well, but they are harder to find as winter drags on.
For a new challenge this month, try roasting the seeds of any winter squash you buy. They are all edible and roast up just as easily as pumpkin seeds. A butternut squash have about a half-cup of seeds - perfect for two to snack on.
Parsnips
Parsnip season first starts in fall but last throughout winter. Stores still carry them in February, but I've noticed the inventory is low or can sell out this month and into March before they disappear.
Parsnips are actually sweeter than carrots but can taste bitter. The skin is the most bitter part, so you can peel them if it's too strong. Large parsnips can have a tough core that you can cut around as well.
Carrots are also in season right now and often sweeter in winter. They are available year round because of their popularity, but parsnips won't be after next month.
Produce guides for February
Click on any of the images below to get more tips, tricks and recipes for the produce in season this month.
In-season recipes for February produce
It's no easy feat to cook seasonally this month. I've put together a collection of seasonal recipes meant to inspire and keep you from falling into a cooking rut (or get out of it, like the rest of us!)
The recipes include winter twists on classics like Caesar salad or pizza. There are also a lot of recipes to use the same old vegetables in a new way, like a parsnip spice cake with maple buttercream frosting.
Candied orange peels
Save those clementine peels you're probably still eating this month, and candy them. They turn into a delightfully sweet citrus treat.
Roasted winter squash seeds
Save the seeds from any winter squash you use this month and roast them in the oven. A low oven temperature makes for the crispiest seeds that never burn. Alternatively, you can cook them hot & fast, ready in 7-15 minutes for a super fast snack that is crispy and chewy at the same time.
Get more recipes for February and March.
Out of season options
While I try to do my best to stick to seasonal ingredients, I do rely on some out-of-season alternatives toward the end of winter.
Frozen blueberries
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.
Apples
Fresh picked apples have an amazing flavor and crispness to them. But thanks to commercial storage, some apple varieties can be stored throughout 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.
Preserved fruit
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
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.
More seasonal guides
If you're wondering what else is currently in season, check out my calendars to see what produce is in season each month (and coming up soon).
