A Tuesday Foods Seasonal Guide

February may feel like the heart of winter, but it’s one of the most nourishing months for seasonal produce. Cold-weather fruits and vegetables are at their peak right now - rich in flavor, packed with nutrients, and ideal for grounding, comforting meals.

Eating seasonally in February means leaning into citrus, hearty greens, and root vegetables that support immunity, digestion, and overall wellness during the colder months.

And a delicious recipe for our February Harvest Salad included!

---

Citrus Fruits

Citrus fruits are a February standout, bringing brightness and freshness to winter cooking.

In season now:

• Oranges (including blood oranges)

• Grapefruit

• Lemons and limes

• Mandarins and clementines

• Kiwi

Nutritional benefits:
Citrus fruits are high in vitamin C, which supports immune health, collagen production, and iron absorption. They also provide antioxidants that help reduce inflammation and combat oxidative stress.

Use citrus in salads, dressings, marinades, baked goods, or simply enjoy fresh for an easy seasonal snack.

---

Leafy Greens and Brassicas

Cold temperatures bring out the best in many greens and cruciferous vegetables, making them sweeter and more flavorful.

In season now:

• Kale

• Collard greens

• Brussels sprouts

• Broccoli

• Cauliflower

• Cabbage

• Swiss chard

Nutritional benefits:
These vegetables are rich in fiber, vitamins A, C, and K, and compounds that support detoxification and gut health. Brassicas are especially known for their role in supporting liver function and reducing inflammation.

They’re ideal roasted, sautéed, added to soups, or used as a base for warm grain bowls.

---

Root Vegetables and Winter Staples

Root vegetables thrive in winter storage and remain abundant throughout February.

In season now:

• Sweet potatoes

• Beets

• Carrots

• Parsnips

• Turnips

• Winter squash

Nutritional benefits:
Root vegetables are grounding, fiber-rich, and excellent sources of complex carbohydrates. Sweet potatoes are high in beta-carotene and potassium, while beets support blood flow and heart health. These vegetables help sustain energy levels and keep meals satisfying during colder days.

Roast them, mash them, or add them to stews and soups for depth and comfort.

---

Fennel and Leeks

These winter vegetables add subtle sweetness and complexity to seasonal dishes.

Fennel
Fennel has a mild anise flavor that softens when cooked and adds freshness when eaten raw.

Nutritional benefits:
Fennel supports digestion and provides vitamin C, fiber, and antioxidants.

Leeks
Leeks offer a gentler, sweeter flavor than onions and are a staple in winter cooking.

February Harvest Salad

February is a beautiful month for earthy roots and hardy winter greens. Sweet potatoes, beets, and robust leafy greens like kale and arugula are at their peak — offering vibrant color, deep flavor, and grounding nourishment during the heart of winter.

This seasonal salad highlights the best of February produce, pairing roasted sweet potatoes with fresh herbs, peppery greens, and a bright, tangy vinaigrette.

---

Why We Love This February Combination

• Sweet potatoes add natural sweetness and caramelized depth.

• Beets bring color, earthiness, and a subtle crisp texture.

• Dino kale holds up beautifully to winter dressings and roasting temperatures.

• Arugula adds a peppery freshness to balance the roots.

• Cilantro brightens the dish with a fresh herbal note.

---

Ingredients

Roasted Sweet Potatoes

• 2 cups sweet potatoes, chopped into bite-sized cubes

• 1 tablespoon olive oil

• 2 teaspoons onion powder

• 1 teaspoon salt

• 1 teaspoon black pepper

Salad

• 1 cup cilantro, finely chopped

• 1 cup beet, peeled and grated

• 2 cups baby arugula

• 6 cups Dino kale, de-stemmed, washed, and ribboned (thinly sliced)

• 1/2 cup sunflower seeds, lightly toasted

Dressing

• 1/2 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/2 tablespoon red wine vinegar

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 tablespoon nutritional yeast

• 1 clove garlic, micrograted (optional)

---

Directions

1. Preheat oven to 350°F.

2. Roast the sweet potatoes:
   Toss the chopped sweet potatoes with olive oil, onion powder, salt, and pepper until well coated.
   Line a baking pan with parchment paper and spread evenly.
   Bake for 15 minutes, remove and toss, then return to the oven for an additional 25 minutes until tender and lightly caramelized.
   Let cool slightly.

3. Prepare the dressing:
   Add all dressing ingredients to a jar with a lid and shake vigorously until well combined.

4. Massage the kale:
   Place ribboned kale in a large bowl. Add ¼ cup of the dressing and gently massage for 1–2 minutes to soften.

5. Assemble the salad:
   Add cilantro, grated beet, arugula, and toasted sunflower seeds to the kale. Toss well.
   Fold in the cooled sweet potatoes.

6. Finish and serve:
   Drizzle with remaining dressing and toss gently before serving.

---

Seasonal Tip

This salad is best enjoyed slightly warm or at room temperature, making it perfect for February gatherings, meal prep, or a bright addition to winter dinners.