The 6 Best Winter Produce Picks to Eat in February

Eating the season is easy when the market is full of bright, green leafy vegetables, colorful berries, and all that inspiring spring and summer produce. But February shopping can look just as vibrant; there are plenty of delicious, seasonal specialties to make the most of this month.

The perks of eating what’s in season? Pricing, taste, and the ability to match what grows naturally locally, leaning into your cravings. Imagine that! Nature knows our palate better than we know ourselves, sometimes.

“February produce tends to be more flavorful and budget-friendly because it’s in peak season, which also means it lasts longer in the fridge,” says Ali McGowan, MS, a registered dietitian and consultant. “Hearty vegetables like Brussels sprouts and carrots hold up well to roasting, braising, and soups, which are perfect for cozy, cold-weather meals.” Ahead, we share which seasonal produce to add to your shopping cart this February.

Golden beets

“Golden beets are filled with all the wonderful nutrients and earthy flavor of red beets, but instead of pigment that stains your fingers and cutting boards red, they're a bright, sunny, yellow,” says Amelia Tarpey, a programming and publicity manager at GrowNYC Greenmarket. “Some say golden beets are sweeter than the red, but, for the most part, they can be used interchangeably. Steaming and roasting bring out the best flavor. In the warmer months, they're sold in bunches with their leaves attached, while in the winter, you can find them sold by the pound. Store them in your vegetable crisper, and they'll keep for at least two weeks.”

Leeks

“Onion’s gentle cousin, the long leek holds a place of pride in French cuisine,” says Tarpey. “Use in soups, stocks, quiches, stir fries, and anywhere else you would like to experience the softer side of the onion family. Leeks should be stored unwashed and untrimmed in the refrigerator, wrapped loosely in a plastic bag.” Try making vichyssoise, a simple, smooth soup combining leeks and potatoes.

Kale

If 2016 is trending, that means kale everything should be on your radar, right? Kale is in season from late fall through early spring and comes in varieties such as curly and lacinato. It can be enjoyed as a salad (be sure to massage the leaves first) or chopped and cooked in stews, soups, curries, and more. If you’re looking for a winter project, make a big batch of kale pesto and freeze it for later this year when kale isn’t in season.

Related Stories

How to Know If That Bruised or Partially Rotten Produce Is OK to Eat

Can You Really Wash Produce in the Dishwasher? What Food Safety Experts Say

Carrots

Skip the packaged baby carrots and go for the farmer’s market or local carrots this season. “Carrots are a root vegetable that stores well and keeps us nourished through the winter. Find orange, red, yellow, white, and purple at the greenmarkets,” says Tarpey. “Fun fact: the first carrots ever cultivated, circa the 10th Century, were purple carrots, and we didn't get orange carrots until a few millennia later. Carrots' sweet flavor and crunchy texture make them a versatile vegetable indeed.” Make carrot-ginger soup, the viral carrot-ribbon salad, or keep carrots on hand for crudité.

Kabocha Squash

“Kabocha Squash is a sweet-fleshed, hard-skinned variety of winter squash that originates from East Asia. Kabocha is usually dark green or orange with faint stripes or bumps on the outside, with vibrant orange flesh on the inside. The skin is edible, too,” says Tarpey. “It is very versatile and can be roasted or steamed like other hard winter squashes, such as butternut and pumpkin. Try it in a soup, curry, sliced and roasted, or make squash bread. Kabocha will keep for weeks in dry, cool storage.”

Citrus

If you live in a warm climate, winter is peak citrus season. Most of the U.S. citrus production is in Florida, Arizona, California, and Texas, and the colder months are when this local citrus is at its best. Most of this citrus ships nationwide and is much fresher than imported citrus in other seasons. Be on the lookout for mandarins, tangerines, and specialty oranges, like ruby-hued cara cara oranges, which are sweet, juicy, and enjoyable as a snack or in a variety of dishes.