Winter is citrus season and citrus fruits don’t get sweeter after they are picked from the tree, so buying direct from the farmer is best when possible.
Kiwi, however, are like bananas: they can be picked well before they are ripe and still sweeten afterwards. While the flavor of a vine-ripened kiwi is better (just like bananas), they are still pretty good after ripening on your counter.
What’s available year-round?
Fruits: Avocados, lemons & Limes
Vegetables: Beets, broccoli, cabbage, carrots, cauliflower, fennel, garlic, herbs, mushrooms, onion-family, potatoes, radishes, sweet potatoes, turnips, salad greens and herbs.
For a full list of other months and all of the detailed produce guides, go to the in-season page.
Now what should I make?
That’s a good question! I scour the internet to find recipes that use fresh, seasonal ingredients, often with a fun twist. Follow Ask The Food Geek on Pinterest or Facebook to get access to the recipes I find every day.
In-season recipes
Cara Cara orange pecan sticky buns – recipe by Now, Forager
Cara Cara oranges are in season from December through April. If you can’t find them, mandarins or blood oranges would also work.
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
This recipes uses celery and celery root, which are actually harvested from different versions of the plant (one is grown for nice stalks, the other for the root).
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!)
February seasonal produce chart
For a quick infographic, click the image below for a larger version – no need to get close to the screen and ruin your eyesight.
PS – If you jumped right to this seasonal guide, scroll up for tasty February recipes & more even more tips for your favorite winter fruits & vegetables.
