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What’s in Season for February

February 5, 2015 by Cara

[soliloquy id=”13775″]

Sundays are Farmer’s Market days for Matt and I. We wake up early, take a walk down sleepy Ventura to get a big ol’ cup of coffee and before we come home to make a big breakfast, we stop at our local farmer’s market to pick up produce for that week’s meals. I love how Matt will now refuse to buy any produce that looks too good to be true. If it doesn’t have dirt on it and isn’t deformed, he moves on. Makes me so proud really that he takes ownership of where his food is coming from. I honestly could not have done this diet change without him. We both have really embraced significantly improving our diet and have gotten into this concept of eating seasonally that Sundays have now become our favorite day of the week.

 What's In Season for February

 

I am so excited to introduce you to a new series that is dear to my heart, in fact this was actually a series that I started three years ago in the beginning of Fork & Beans. I’m so happy to be getting back to my roots! The first week of the month I’m going to share with you what produce is in season and a glimpse of what recipes I am going to create this month, spotlighting the items that I have bought at the local farmer’s market. You will be educated about what each fruit or vegetable is, how it tastes and how to store and prepare it best, leaving you with healthy options for eating whole foods that are fresh to the season.

Since we just started off the month of February and because Phil the groundhog saw his shadow, we continue through the winter months. Fruit in the wintertime isn’t as abundant as summertime but there are still some great choices for citrus fruits. But since I am doing an anti-candida diet, consuming fruit is bit scarce for me so I am sticking to vegetables this month.  

 What's In Season for February at the Farmer's Market

 

DESCRIPTION: Belonging to the pumpkin family and possibly the most popular of the winter squash, Butternut Squash is known for it’s pear-shaped figure and golden yellow/orange flesh.

SEASON: Starts in early fall and lasts throughout winter. Milder temperate states will see this squash throughout the month of February.

FLAVOR: Mildly sweet with a nutty flavor to it, Butternut Squash makes for a great savory cream sauce or even mashed for a sweet dessert.

BEST COOKED AS: The squash will need to be sliced in half and baked in the oven until soft (approx.. 30-40 minutes in a heated oven of 350 degrees). From there you can blend it, mash it, or cube it.

STORAGE: Keep in a cool section of you kitchen at room temperature. Can last up to 2 weeks but make sure to check for spoiling.

NUTRITION: There is a reason why this is such a popular vegetable: It is incredibly rich in anti-oxidants, vitamins, minerals and nutrients, it’s ridiculous. It has a higher vitamin A count than pumpkins, bursting of vitamin B-complex goodies and will fill you with iron, zinc, calcium and potassium. Be sure to cook up the seeds as well. They are rich in protein and heart-healthy minerals.

ON THE MENU: Butternut Squash Cream Sauce

What's In Season for February at the Farmer's Market

DESCRIPTION: Radishes are a low calorie and an extremely nutritious root vegetable that comes in a variety of forms, from daikon to even black radishes.

SEASON: Winter months

FLAVOR: Known for their sharp, pungent flavor, red globe radishes have a mild spiciness with each bite.

BEST COOKED AS: Radishes are the perfect accompaniment to salads and are delicious eaten raw but its taste becomes more flavorful when baked or sauted with olive oil and sea salt.

STORAGE: Remove the stems before storing and keep in a plastic bag in the veggie compartment of your refrigerator. Do not wash until you are ready to eat.

NUTRITION: Radishes are a great source of vitamins C and fiber. They are also a good source of antioxidants, minerals and has a compound called sulforophane that is known to combat cancer cells.

ON THE MENU: Roasted Radishes

 

What's In Season for February at the Farmer's Market

DESCRIPTION: A root vegetable also known as Celeriac, celery root grows an underground tuber with long stalks and is just as its name suggests; it is the root of celery.

SEASON: October until April.

FLAVOR: Its texture is more like a potato and its flavor tastes mildly like celery.

BEST COOKED AS: Celery root can be eaten raw, steamed, roasted and/or mashed. Remove the skin before cooking.

STORAGE: Remove the stalks and store in your refrigerator. Can be kept fresh for up to 1 month.

NUTRITION: Bursting in vitamin C, K, and high in iron and calcium, celery root has been known to be a very calming food with anti-inflammatory minerals.

ON THE MENU: Homemade Vegetable Broth, Celery Root Fries

 What's in Season for February Romanesco Cauliflower

 

DESCRIPTION: Known for it’s other names Broccoflower, Romanesco Broccoli, and Roman Cauliflower, this heirloom vegetable is a good balance between cauliflower and broccoli.

SEASON: It is considered a cool season vegetable like cauliflower and broccoli, beginning around late summer time and goes through winter until the frost arrives. Those living in more temperate climates like California will see Romanesco in the later months of winter.

TASTE: Milder and a bit sweeter than cauliflower or broccoli, Romanesco has a dense texture that is perfect for heating and keeping its structure. .

BEST COOKED AS: This is a very versatile vegetable that can be eaten raw, steamed, and even sauted.

STORAGE: Keep cold in the refrigerator and can last for up to 1 week. It will brown and get soft once it begins to go bad.

NUTRITION: Rich in vitamins C and K and high in fiber, it’s nutrition with every bite.

ON THE MENU: Roasted Romensco Cauliflower, Romanesco and Eggplant Curry

 What's In Season for February at the Farmer's Market

 

DESCRIPTION: Parsnips are an underground root vegetable that closely resemble carrots in texture and taste.

SEASON: Begins at winter and lasts through the end of March.

FLAVOR: Packed with a great crunch, parsnips are slightly sweet with a nutty taste to them. Do note that they have a higher sugar content than carrots.

BEST COOKED AS: Can be eaten raw, steamed, or even sauted.

STORAGE: Keep parsnips in a plastic bag in the veggie compartment of your refrigerator. They will stay fresh for a few weeks.

NUTRITION: Parsnips are a great source of vitamins C, K and E and is a great go-to for an anti-inflammatory veggie. It is also an excellent source of soluble and insoluble fiber.

ON THE MENU: Southwestern Parsnip Hash

 What's In Season for February at the Farmer's Market

DESCRIPTION: Also known as dinosaur kale because its leaf looks like the skin of a dinosaur, Lacinato Kale is a hearty, leafy green that is comparable to Swiss Chard.

SEASON: November until March

FLAVOR: Kale has a firmer and durable structure more so than spinach with an earthy flavor.

BEST COOKED AS: Can be eaten raw as in salads, steamed, or even sauted.

STORAGE: Don’t wash until you are ready to eat. Keeps in the fridge for up to 1 week.

NUTRITION: Kale is an excellent source of vitamins A, C, B-6 and K. It also serves up a great dose of beta-carotene, minerals like iron, and antioxidants.

ON THE MENU: Sour Cream & Onion Kale Chips, Easy Vegan Kale Pasta

 

We are going to be cooking up some good food this month so stay tuned but in the meantime, check out my Candida-Friendly recipe section for an array of delicious, yet healthy-for-your-gut recipes.

 

Namastasty

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Filed Under: Anti-Candida Friendly, Dinner Ideas, Fresh Out of the Oven, Gluten-Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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Reader Interactions

Comments

  1. Vegyogini

    February 27, 2015 at 11:47 pm

    Yum, I love all these veggies! Wondering if we live near each other since your local market is near Ventura…mine is, too. 🙂

    • Vegyogini

      February 27, 2015 at 11:49 pm

      Studio City?

      • Cara

        March 4, 2015 at 8:21 am

        YES! Do you live in Studio City too???

  2. Meg@ Beard and Bonnet

    February 17, 2015 at 7:10 am

    Hey they pretty lady!! I love this new series. So, so, great! Thanks for linking to my Romanesco Curry. You’re the best!

    • Cara

      March 4, 2015 at 8:22 am

      You are so welcome lovely!

  3. Ashlee

    February 9, 2015 at 8:28 pm

    Do you happen to do this kind of post monthly? I’ve really been wanting to learn what fruits and veggies are best in which season. This was SO informative, seriously. You just saved me so much hassle. Definitely bookmarking this!

    • Cara

      February 10, 2015 at 7:44 am

      I am just starting to do this monthly, Ashlee! So glad you found it helpful…xo

  4. stephanissima

    February 8, 2015 at 5:27 pm

    I love looking at Romanesco Cauliflower. It’s an edible fractal 😀

    • Cara

      February 10, 2015 at 7:45 am

      You said Edible fractal…hehehe

  5. Amanda - Create N Plate

    February 6, 2015 at 6:32 pm

    What an awesome post! I struggle with finding good seasonal veggies in the winter and this definitely helps!

    • Cara

      February 7, 2015 at 12:38 pm

      It seems bleak doesn’t it? But there really are a great deal of goodies! Thank you for the comment and glad you liked the post 😉

  6. Dana

    February 5, 2015 at 11:11 am

    Wow, that Romanesco Cauliflower is one of the coolest vegetables I have ever seen. I’d love to taste it. Thanks for a great post.

    • Cara

      February 7, 2015 at 12:36 pm

      Isn’t it beautiful? It has a great flavor too, perfectly balanced between broccoli and cauliflower 🙂

  7. Maggie @ Veg Fiend

    February 5, 2015 at 9:57 am

    What a great post! I love learning about seasonal veggies. February’s a bleak month, for sure, but shopping for a CSA this past week has given me hope the times of produce bounty are coming 🙂

    • Cara

      February 7, 2015 at 12:37 pm

      So glad that you liked the post, Maggie! Spring is almost here…

Trackbacks

  1. Sour Cream & Onion Kale Chips (+ GIVEAWAY) - Fork and Beans says:
    February 17, 2015 at 5:51 am

    […] Since kale is in season in this month and I have an abundance of it, I couldn’t wait to get my hands on the Sour Cream & Onion Kale Chips recipe. It was a simple recipe to follow and I seriously had to stop myself from spooning all of the sour cream/onion batter mix into my mouth. It was so good! But I did follow good self control and saved the majority of the spread for the kale itself which was equally as good. Maybe next time I could make the batter and use it as a dressing for a salad? Now that gets me happy to eat salad…  […]

  2. Cheesy Biscuits, Acorn Squash, And Assorted Little Things | Confessions Of A Reluctant Vegan says:
    February 11, 2015 at 10:20 am

    […] to be one of the only vegetables in season this month(that’s not really true. Check out this list from Fork and Beans for more veggies in season this month.) I’ve been eating a lot of it. […]

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