After indulging for the holidays, January sets us up for enjoying fresh fruits and vegetables. Winter vegetables make hearty soups and stews, while citrus fruits brighten up salads, smoothies, and desserts.
California, Florida, and Texas provide a significant amount of our produce in winter, so the nationwide supply and quality is dependent on their weather.
Let's dive into January's seasonal produce and some recipe ideas.
Mandarin oranges
Clementines, tangerines, satsumas, tangelos, and brand names like Halos and Cuties are all different types of Mandarins.
The bags of clementines sold under the Halo, Cutie, or Sweetie (or similar) brands make an easy go-to snack all winter. They are easy to peel by hand and have little (or no) seeds.
However, their flavor can be really hit or miss, mostly depending on how long they were left to ripen on the tree. Citrus fruits don't get sweeter after they are picked from the tree, so ripening at home won't make them sweeter.
If you live in a climate where you still have farmers markets open, you'll have better luck finding flavorful options. Another option is to buy Sumo brand mandarins.
Sumo mandarins are more expensive and started taking social media by storm. The magic behind them is that the flavor is consistently good.
What should you do if you end up with bland clementines that no one seems to want to eat? Use them in recipes where their lackluster flavor won't be as noticeable: muffins, marinades (like mojo chicken), candied citrus peels, or other recipes that use up the zest.
One of my favorite ways to use them up is a homemade Chinese takeout favorite: orange chicken. Make the orange chicken sauce with your favorite meat & veggies or follow the full recipe.
Try something new this month - make candied orange peels
Learn how to make candied orange peels with any type of orange, including clementines. I even wrote about the entire process to make sure your orange peels don't turn out bitter.
Blood oranges
A seasonal orange knows for it's striking red interior. They are sweeter and less acidic than regular oranges.
They can be used interchangeably with oranges in any recipes. However, they stand out when used specifically for their color. They look stunning sitting on top of a salad, in a dressing, or in cocktails. Try using them for pretty pink valentines desserts to color custards, frostings, and glazes
Grapefruit
In-season, ripe grapefruit are almost as sweet as oranges. In fact, they are a cross between an orange and a pomelo. However, their bitterness can make them taste less sweet, which is why people often add sugar.
Grapefruit have one of the longest seasons for citrus fruit. They become available in the US in November from Florida and Texas, continuing until April or May. Southern California grapefruit extend the season through May and June.
If you live outside of those states, you can still buy high quality grapefruit because they ship really well. The biggest factor for good flavor is how long they were left to ripen on the tree.
Because of this, grapefruit often taste better later in the season as those fruit have probably had a chance to hang on the tree longer as farmers try to extend the season. I try not to buy grapefruit until at least January, in hopes of better flavor.
Kumquats
If you've never eaten a kumquat, keep an eye out this month and give them a try. I've had luck at Whole Foods, specialty markets, and Asian food markets.
I like to think of kumquats as a defiant mini citrus. Instead of a bitter rind, they are sweet and edible. The flesh is tart instead of sweet. They are eaten whole (like a grape) for a unique treat.
Because the entire fruit is edible, they are easier to incorporate in recipes than you might initially think. They can be hard to use whole, but when sliced, the options seem endless.
Add sliced kumquats to salads, tacos, on top of fish, or my favorite - in sweet & sour chicken (they were born for this). Kumquats also add a tart twist to sweet desserts like on top of frosted brownies, cupcakes, muffins, and quick-breads.
Kiwi
Kiwi are actually in season in fall and winter in the US. The summer kiwi we pair with strawberries are imported mostly from New Zealand and Chile.
Most fruits don't ripen after they are harvested, but kiwi are one of the few fruits that break this rule (along with bananas, for example). Because of this, they can be picked when still hard without sacrificing flavor as much as other fruits.
Early harvesting makes them durable enough to be shipped across the country. The kiwi will ripen in the stores and on your counter, improving in flavor and texture.
If you plan to use kiwi right away, buy ones that are soft. Otherwise, pick out ones that are hard so they store longer until you are ready to use them.
Winter squash
While winter squash season started in fall, they are a staple throughout the cold winter months. Some types store particularly well throughout all of winter - including butternut, kabocha, and sugar pumpkins.
Butternut squash is easily found in any grocery store in January, February, and even March. The butternut squash that I grow in my garden easily lasts through March when stored in my basement.
It can be harder to find kabocha squash after the fall months, but your best bet is to shop at an Asian grocery store. Sugar pumpkins seem to completely disappear after November, even though they can store well. If there isn't market demand, stores aren't carrying it I suppose!
Store winter squash in a cool, dry place. Never the fridge (unless they are already cut) - the cold temperatures actually cause them to deteriorate faster.
Butternut squash actually taste better with at least a few weeks of storage after being harvested. During storage, the starch converts to sugar, which improves the texture and flavor of the flesh.
January is a good bet that your butternut squash has had enough storage time to turn sweeter and creamier, without having dried out. Give them a try this month and see if you notice a difference.
Try something new this month: roast your winter squash seeds
The seeds from any variety of winter squash can be roasted - they all taste just like roasted pumpkin seeds. Pumpkin seeds tend to be larger than the other types and the only thing you need to adjust is the roasting time in the oven.
Mushrooms
If you visit the farmers market in winter or have a CSA (one of those farm boxes), you've probably been overwhelmed with mushrooms at some point.
While wild mushrooms are mostly available from spring through fall (depending on the variety), the majority of mushrooms in our grocery stores are farmed indoors, year round.
The typical white button, cremini, and portobello mushrooms are commonly found in stores all year. But keep an eye out this winter for more unique varieties. I often see them at Whole Foods and Trader Joes.
- Shiitake - a lot of that savory umami flavor, use the caps only (stems are tough)
- King oyster - a savory umami bomb with a pretty neutral flavor and meaty texture
- Oyster mushrooms - neutral in flavor, spongy in texture
- Lion's mane - fuzzy, neutral flavor, and they shred like chicken or string cheese (a great fish or chicken substitute)
- Maitake (Hen of the Woods) - my favorite mushroom. A very strong flavor, which is delicious when roasted in the oven with olive oil and herbs.
Brussels sprouts
People seem to either love or hate brussels sprouts. I really enjoy them every time their season rolls around. I've been able to convert haters too - with the right recipe.
Brussels sprouts can be bitter and turn mushy or sulfuric when cooked wrong. Don't boil them - it really doesn't help the cause! Roasting is the best option and if you're liberal with fat (like bacon or Parmesan), they can be addictive.
Parsnips
Parsnips are similar to carrots with the same growing season. Because demand for carrots is so high, they are available year-round, but parsnips are still only available during their normal growing season in fall through winter.
They have a similar texture and a slightly sweeter and nuttier taste than carrots. Parsnips are even sweeter when harvested in winter (compared to fall) because they convert their starches to sugar when the temperatures drop. In fact, sugar used to be made from parsnips before cane sugar became ubiquitous.
Larger parsnips can have a woody core. The core will soften when roasted and won't be noticeable in a pureed soup. But a woody core can also be bitter. If you want, cut around the core and discard it.
Celery root
Celery root is a type of celery plant that's grown specifically for the root. It looks gnarly, but has a delicate celery-potato flavor.
It's often added to soups or mashed into a puree. But it can also be eaten raw, added to salads for crunch.
Celery
Celery plants like cool weather and are actually in season from fall through winter and into early spring. This vegetable is available year-round, but when picked fresh and in-season, they are so much better.
Fresh celery has a clean, bold celery flavor and snappy texture. They aren't stringy or dried out, and they crunch when bitten. If you can find it as the farmers market, it's worth trying it out for science.
The first time I grew my own celery, I didn't expect much. But after harvesting my first stalk and being blown away at the crisp, clean flavor, I look forward to growing it every year.
Sweet potatoes
Fresh sweet potato season is coming to an end this month. They do store well, so you'll still find them at the stores year round. Choose sweet potatoes that are firm with no black spots or signs of shriveling.
Store sweet potatoes in a cool, dark place - but not in the fridge. A room-temperature countertop without sunlight is better than a fridge.
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.
Recipes for January
Mushroom risotto
Cremini mushrooms make a great risotto, but adding other types of mushrooms creates a richer flavor. This wild mushroom risotto recipe walks you through different types of mushrooms to try.
Grapefruit poppy seed muffins
These grapefruit poppy seed muffins have twice the amount of grapefruit juice, zest, and poppy seeds as most recipes. They are also fairly low in sugar, for a healthy breakfast or snacking option in January.
Butternut squash soups
My favorite thing about butternut squash soups (besides the flavor) is their dairy-free creamy texture. Don't get me wrong, I love a good splash of heavy cream in soups or a classic broccoli cheese soup.
But there's something fun about making a full-bodied creamy soup with just vegetables and broth. Here are a few to try.
Yogurt orange vanilla smoothie with cinnamon
The recipe calls for Navel oranges which are in season in winter. If you can't find them, mandarins will work just fine! Get the recipe by Rhubarbarians
Kumquat honeycomb tartines
If you haven't had kumquats before, they are quite fun. They are tart and sweet and the entire rind is meant to be eaten. Start looking for them now, since their season is short. Get the recipe by The Bojon Gourmet.
Candied orange peels
Use any orange peel, including the thin peels from clementines, to make candied orange peels. They are delicious plain, or even better tossed in a cinnamon sugar coating, or even citric acid to make them taste like sour patch kids.
Smashed chickpea avocado sandwich
Avocados are available all year round with great quality. This sandwich is perfect for the healthy-eating sprees of January. Get the recipe from Feasting at Home.
6-ingredient sweet potato soup
Packed with flavor and so easy to make - this is one of my favorite winter soups. If you are wondering what the difference is between the white and yellow fleshed varieties, check out the infographic on this page.
Mean green detox salad
Filled with year-round staples like avocado, broccoli, cabbage, as well as some seasonal grapefruit - this salad looks delicious. Get the recipe by Half Baked Harvest.
Sweet and sour blood orange chicken
You can store blood oranges on the counter for a few days, or the fridge for a couple weeks. Get the recipe by Heather Christo.
Baked squash mac & cheese
When you can't take another salad in January but want to still be mostly healthy. Acorn squash make a great 'pot' for holding food, and it is completely edible. Get the recipe by Half Baked Harvest.
Pizza spaghetti squash boats
If you still haven't ordered pizza yet this month but are craving it - this could help! Get the recipe by Gimme Some Oven.
Cauliflower parsnip mash with roasted garlic
Parsnips make a great mash, and add just a slight note of nuttiness which pairs well with the cauliflower. Get the recipe by Love & Lemons.
Spicy brussels sprouts tacos
These tacos use roasted brussels sprouts, avocado, feta cheese and various seasonings for a fun winter twist of vegetarian tacos. Get the recipe from I Heart Vegetables.
Grilled celeriac with white bean puree
Since you'll be grilling whole slices, you'll want to try to find celeriac that isn't spongy in the center. Your best bet is to try to find the heaviest one for its size, indicating it isn't dried out.
If you do get one that has a spongy center, you can just cut around it. Get the recipe by Naturally Ella.
Citrus ricotta tart with almond cornflour crust (gluten free)
Since citrus fruits don't get sweeter after they are picked - it is best to find high quality fruits for this dessert. That way, you aren't tempted to drown it in extra sugar to make up for the loss of flavor. Get the recipe by The Bojon Gourmet.
More seasonal produce guides
If you're wondering what else is in season, check out my seasonal calendars to see what's currently in season and coming up soon.
