What’s In Season: February Produce Guide

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What’s In Season: February Produce Guide

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.

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.