Winter keeps dragging on, doesn’t it? It’s freaking relentless and all we collectively want to do is eat comfort food under a blanket until Spring comes to thaw our hearts. We can’t keep doing that. We can beat Winter at it’s own game, by using it to our advantage and eating the fruits and vegetables of the season’s labor. If we eat right, we’ll have enough energy to pretend it’s not an ice wizard’s paradise outside. Right? Right.
There are some killer benefits to eating seasonally: it’s nutritious, cheap and kinder to the environment. Think of produce that’s in season as a rare opportunity and jump on to make sure you are trying as many delicious fruits and vegetables while they’re at their peak. That way, you’re eating more vegetables because you’re scrambling to try to them all while they’re hot. My personal (an very easy to reach) goal is to try a new recipe a week using a different seasonal vegetable. That way I’m learning new things and making sure I’m eating right all at once.
Here are the fruits and vegetables that are in season in February:
Greens: Collards, Endive, Chard, Kale, Radicchio, Mustard Greens
Roots: Parsnip, Turnips, Carrots, Sweet Potatoes, Potatoes, Celery Root, Radishes
Winter Squash (all have adorable names): Buttercup squash, Delicata squash, Sweet Dumplings
Look here for a state-by-state guide on winter produce in the US.
Berries: Raspberry, Strawberry