Nothing tastes better than fresh-picked fruits and veggies. If you too prefer your produce when it’s freshest from the farm, here’s what you should be buying in February. Fresh produce is tastier and cheaper since there is plenty of it—simple supply and demand here! So stock up, save money, and enjoy these fruits and vegetables grown this time of year right here in the U.S.
Oranges show up every year right when we need their powerful vitamin C the most. Cold, grey days tend to be synonymous with sickness, but a healthy dose of OJ or a fresh orange a day can help keep the doctor away.
Grapefruits also offer a pop of bright color and cheery flavor when we need it most. Grapefruits are perfectly ripe and juicy in February so enjoy them this month in fresh-squeeze juice, salads, or all on their own.
Try this grapefruit avocado salad.
Oranges and grapefruits might steel the show, but in fact, all citrus is in season right now. From clementines to kumquats, lemons, limes, tangelos, tangerines, and mandarins—enjoy sweet, tart citrus from California and Florida all month long.
Kiwi is harvested through November, but the fruit can stay fresh all winter long and even into the spring months. Kiwi is a fun fruit to add to your diet at a time of year when other more expected fruits aren’t available.
You’ll love this cheesy broccoli casserole.
This aromatic bulb can add tons of oomph to fish, chicken, and other meats. Or use a mandolin to shave it fresh and mix it in with your salads.
Brussels sprouts have had a bad name for years because someone decided they should be boiled until they’re soggy and bland. Nowadays, we know better that these little baby cabbages can be delicious when roasted and caramelized and totally addicting when fried crispy. They’re still in season so get your fill now.
Try this Brussels sprouts salads with squash and cranberries or these crispy Brussels sprout chips.
Cabbage is pretty much in season all year long, so it’s a good item to learn how to cook well. This cruciferous vegetable is a cousin of broccoli. It’s also an anti-cancerous veggie that tastes great in salads and slaws, roasted, or sautéed with garlic and olive oil. It keeps for a long time in the vegetable crisper so keep a head on-hand.
Try this vegan Thai-inspired salad with cabbage.
Roasted cauliflower, cauliflower crusts, mashed cauliflower, and more! Cauliflower is one cruciferous vegetal that can transform into so many other things.
Try this roasted cauliflower soup.
Potatoes always help us get through the long winters. Serve them mashed, crispy, fried—there are so many way to get creative with spuds. It’s a good thing you have all month long!
Leeks are related to onions and garlic and you can use them similarly. They grow in bundles that look similar to celery stalks. They’re easy to cook with, but you’ll probably want to remove the dark green parts, which can be pretty tough.
Look for turnips at the store this month and they’ll be pretty fresh. Choose the largest turnips you can find, as those have the most intense flavor.
Kale is a cool weather crop, and much of the country is certainly having cool weather right now! The kale at the store won’t likely be from too far away. Stock up and chop it for stir-fries, soups, sautés, salad mixtures, or roasted. Too much kale? No such thing. You can also blend it into smoothies or juice it.
Try this Tuscan risotto with kale, mushrooms, and walnuts.
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