#1 Ultimate February Produce Guide & Seasonal Recipes

February is an amazing month in terms of seasonal produce; it’s winter on the cusp of spring, so the fruit and vegetables that are harvested now tend to be on the hardier side, which makes them perfect for making warming, hearty foods that are sure to get you through the last stretch of moody winter weather… ❄️

We’ve opted to assemble a full menu of recipes, using February produce, that are good for the soul as well as the body, because this is the month of love, and there’s nothing more loving than being kind to yourself, your loved ones, and your environment.

But first things first…

FEBRUARY PRODUCE BY REGION

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So, what is in season in February?
Well, that depends on where you live…

It came to our attention that most articles listing February produce were focusing on what’s relevant to North America only. Our beautiful planet offers lots of different climates! It wouldn’t make sense to use a February produce list geared towards north America if you live in Australia or the Philippines!

So, naturally… We crafted a February Produce List for each Region of the world 🌍!

First, search for your location in the lists below, you will find the the corresponding February produce list right after! ✨

📌 Note:
don’t care about the February produce lists? Here for inspiration? Skip to the recipes!

Temperate Regions

These regions experience 4 distinct seasons: spring, summer, fall, and winter.
Agriculture cycles through these seasons with a wide variety of produce.

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TEMPERATE
FEBRUARY PRODUCE LIST

Brussel Sprouts
Carrots
Kale
Leeks
Onions
Parsnips
Potatoes
Turnips

↓ Stored from Fall ↓
Apples
Winter Squash

↓ In milder and warmer parts ↓
Citrus Fruits
Cabbage
Beets
Swiss Chard

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Tropical Regions

Characterized by a warm climate year-round with a wet and a dry season, these regions produce tropical fruits and vegetables throughout the year. This February produce list will be very different from the previous one.

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TROPICAL
FEBRUARY PRODUCE LIST

Avocados
Bell Peppers
Coconuts
Chilies
Dragon Fruits
Durian
Plantains
Sweet Potatoes
Taro
Tomatoes
Bananas
Guava
Mangoes
Papayas
Pineapples
Passion fruit
Yams
Lychees

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Subtropical Regions

These areas have hot, humid summers and mild winters, allowing for a diverse range of produce, including citrus fruits and avocados.

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SUBTROPICAL
FEBRUARY PRODUCE LIST

Arugula
Avocado
Beets
Broccoli
Cauliflower
Cilantro
Citrus Fruits (oranges, lemons, limes, grapefruits, tangerines and mandarins)
Dill
Lettuce
Parsley
Pomegranates
Peas
Spinach
Kiwi
Strawberries

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Mediterranean Regions

Known for hot, dry summers and cool, wet winters.

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MEDITERRANEAN
FEBRUARY PRODUCE LIST

Almonds
Artichokes
Broccoli
Citrus fruits (blood oranges, lemons, limes, grapefruits, mandarins)
Dates
Escarole
Fennel
Mint
Grapes
Olives
Kale
Pears
Rosemary
Radicchio
Thyme
Sage
Swiss chard

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Article You Might 💚: #1 Ultimate March Produce Guide by Region

Arid and semi-arid Regions

These regions are dry year-round, with agriculture often dependent on irrigation.

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ARID & SEMI-ARID
FEBRUARY PRODUCE LIST

Cucumbers
Eggplants
Okra
Tomatoes
Watermelon
Cantaloupe
Spinach
Kale
Carrots
Beets

↓ Stored from late Summer & Fall ↓
Pomegranates
Dates
Figs

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Highland Regions

Mountainous areas with varying climates at different altitudes; lower elevations may support a variety of produce, while higher elevations are suited to hardy crops.

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HIGHLAND
FEBRUARY PRODUCE LIST

Apples
Beets
Carrots
Cilantro
Cherimoya
Elderberries
Mint
Parsley
Pears
Potatoes
Quinoa
Turnips
Gooseberries
Passion Fruit

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Cold and Polar Regions

With very short growing seasons and long, cold winters, these areas focus on hardy root vegetables and greenhouse cultivation. This February produce list might be a little short!

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COLD & POLAR
FEBRUARY PRODUCE LIST

↓ Stored + Greenhouse-grown ↓
Apples
Beets
Cabbages
Carrots
Microgreens & Herbs
Onions
Garlic
Potatoes
Pears
Turnips

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FULL MENU featuring FEBRUARY PRODUCE

Now that the February produce guide is out of the way, here’s a full meal menu based on February’s seasonal produce offerings in Temperate regions.

Soup ≁ Warming Orange Pot

Lissa’s favorite restaurant in the world is The Daily Pot in Bergen, Norway. In a little converted house on Vaskerelven, you’ll find delicious raw desserts, amazing power bowls, and the star of the show: hearty, warming soups with a variety of toppings. Since she can’t live in Bergen full time, Lissa decided to create a soup that reminded her of eating there, so she could reawaken those fond memories anytime.

This soup is an inspired riff that combines a few of The Daily Pot’s past and present menu offerings. Lissa calls it her Warming Orange Pot—it’s a sweet potato, carrot, and chickpea soup with feta, pickled red onions, and sautéed mushrooms.

Simple, delicious, and healthy, this is a perfect February soup.

Serves 4

Ingredients	Toppings
1 small yellow onion, diced 🧅	8 oz fresh sliced mushrooms of your choice 🍄
4 cloves of garlic, minced 🧄	Pickled red onion slices 🧅
1-2 quarts of vegetable broth, more if you like your soup a bit less thick 🧃	A block of vegan feta
2 large orange sweet potatoes, chopped into even pieces🍠
2 large carrots, sliced into even pieces 🥕
1 16-ounce can of chickpeas, drained and rinsed, remove any loose skins
Herbed salt, pepper, smoked paprika, lemon juice, the fresh herbs of your choice 🧂

📜 Instructions

1. Sauté your sliced mushrooms in a tablespoon or two of olive oil over medium heat—you’ll want to cook them until the moisture that the mushrooms release dries out.
   Add a splash of lemon juice and some fresh cracked pepper, then set them aside.
   Add another tablespoon or two of olive oil and allow it to heat up.
   
2. Once it’s simmering, add in your onions and let them cook, stirring occasionally to prevent sticking. When you can smell the onions, carefully add your minced garlic, watching and stirring to be sure it does not burn.
   
3. Once your onions are translucent, add in the first quart of your vegetable broth, sweet potatoes, carrots, and chickpeas. Let the broth come to a full rolling boil for a minute, then reduce the heat to medium-low.
   Add more broth if it’s thickening too much for your liking. 
   
4. Allow the soup to cook until the vegetables are fork-tender.
   Add the seasonings of your choice and cook a few minutes longer to let them add their flavor to the soup—Lissa likes cracked pepper, Herbamare herbed sea salt, smoked paprika, a generous splash of lemon juice and some fresh thyme for her own soup.
   
5. Use an immersion blender carefully to blend the soup to your preferred smoothness. Ladle into four bowls and top with some of the sautéed mushrooms, crumbled feta, and pickled red onions. Serve immediately with a delicious hot, crusty focaccia—we love this recipe!
   
   Optional: You can roast the potatoes, carrots, onion and garlic before you make the soup, for a deeper flavor note. You may also want to consider adding a few splashes of a thick coconut milk, if you want that extra richness.

Salad ≁ Warm Shaved Brussels Sprout

TikTok cook Justine Doiron swears by warm salads, and in these cool gray days of February, we can really see her point of view!

This shaved Brussels Sprouts salad with radish and carrot, a  garlic and lemon vinaigrette, plus toasted pecans and fried shallots will surprise you with its bright flavor and heartiness… February produce really knows how to inspire cozy recipes!

Serves 4

Ingredients	Vinaigrette Dressing
Fried shallots or onions 🧅	¼ cup olive oil 🫒
8-12 ounces of halved pecans	¼ cup lemon juice 🍋
2 tablespoons olive oil 🫒	2 grated cloves of garlic 🧄
1 pound of shredded or shaved Brussels sprouts	1 tablespoon of nutritional yeast flakes
2 to 3 radishes, julienne-cut	1 tablespoon of Dijon mustard
1 large carrot, shaved into thin ribbons 🥕	Herbed sea salt and pepper to taste 🧂

📜 Instructions

1. Add all of your dressing ingredients to a jar with a well-fitting lid and shake hard to blend, or use a small immersion blender. Taste, and add more seasonings as you see fit. Set aside.
   
2. In a large, dry pan with a heavy bottom, lay the pecan halves out in a single layer. Bring the pan to medium heat and allow the nuts to warm and toast, stirring occasionally to prevent sticking and burning. Toast the pecans for 3 to 5 minutes until fragrant, then remove the pan from the heat and set it aside to cool.
   
3. Once they’re cool, you can give them a rough chop and set them aside. Reserve some of these pecans for your dessert course, if you’re doing the fruit plate option.
   
4. In a skillet over medium heat, warm your olive oil. Add the Brussels sprouts and sauté for up to four minutes. Add the radishes and carrot ribbons and cook for 2 to 4 minutes more—you want the vegetables to be warmed through, and slightly soft, but the sprouts should still be a bit green and everything should still have a little bit of a texture and bite to it.
   
5. Remove the mixture to a bowl and toss with the dressing and fried shallots. Serve immediately.

Main Course ≁ Stuffed Butternut Squash

Butternut squash is the February produce you can’t pass on… It is often served in a preparation that highlights its sweet nature, but we love a good savory squash as a main course! This stuffed butternut squash is a seriously delicious and gratifyingly hearty main dish that is bursting with flavor from the vegan sausage, the fresh note of the kale pesto, and everything in between.

Serves 4

Ingredients	Kale Pesto
1 cup of uncooked quinoa, rinsed very thoroughly	4 ounces of whole unsalted almonds
2 cups vegetable broth 🧃	16 ounces of the kale of your choice, washed thoroughly, with the tough stems removed
2 small butternut squashes	1-2 tablespoons of nutritional yeast
8-12 ounces of the vegan or vegetarian Italian sausage of your choice	2-3 cloves of garlic 🧄
1 small yellow onion, chopped 🧅	¼ teaspoon of herbed sea salt 🧂
2-4 cloves garlic, minced 🧄	Fresh cracked black pepper to taste
4-8 ounces of vegan Mozzarella cheese, shredded	2 tablespoons lemon juice 🍋
	½ cup of extra virgin olive oil 🫒

📜 Instructions

1. Preheat oven to 425F. Line a baking tray with parchment paper.
   
2. In a large, dry pan with a heavy bottom, lay out a single layer of whole unsalted almonds. Bring the pan to medium heat on the stovetop and allow the nuts to warm and toast, stirring occasionally to prevent sticking and burning. Toast the almonds for up to 10 minutes, then remove the pan from the heat and set it aside to cool.
   
3. Thoroughly rinse your quinoa and cook it with the vegetable broth according to the time on the package. Set the cooked quinoa aside.
   
4. Carefully halve your butternut squashes. Scoop out the seeds—you can roast these later for a delicious snack!—score the flesh, and rub generously with avocado or grapeseed oil. Place cut side down on the prepared tray and roast in the oven for 40 minutes.
   
5. As the squash roasts, cook your vegetarian sausage according to package directions. Sauté the chopped onion and garlic, then mix them in a large bowl with the quinoa and sausage. Season to taste—for this recipe, we like salt, pepper, lemon juice, basil, oregano, and thyme to start. 
   
6. In your food processor or blender, add your kale, nutritional yeast, lemon juice, toasted almonds, garlic, salt, pepper, and olive oil. Pulse until it’s a textured green paste—you don’t want this to be completely smooth. Taste and season more if you like.
   
7. Remove your squash from the oven and allow it to cool enough to handle. Turn the oven to broil. Then scoop out some, but not all, of the roasted flesh and set it aside.
   
8. Fill the halves with your sausage and quinoa mixture. Sprinkle generously with vegan Mozzarella and drizzle with the kale pesto.
   
9. Return the squash boats to the oven and broil until the cheese is melted and golden. Serve immediately. 

Suggestion: To use the roasted butternut squash that you scoop out, you can thin it out with vegetable broth and season it to make an excellent soup to eat for lunch on another day. Or leave it thick and spread it on thick-cut, well-toasted slices of artisanal wholegrain bread with goat cheese, honey, and toasted pecans or almonds.

Beverage ≁ Blood Orange Mocktail

Every meal deserves a delicious, refreshing drink to go with it. This simple light and fizzy mocktail, made with freshly squeezed blood orange juice, is a beautiful accompaniment to your seasonal menu.

And of course, during late winter, you can’t go wrong with adding extra Vitamin C to your day; this is a delightful way to accomplish that!

Serves 4

Ingredients

32 ounces of fresh squeezed blood orange juice 🍊

16 ounces of plain sparkling water 🫧

The juice of 1 or 2 limes, according to taste 🍋

4 slices or wedges of blood orange 🍊

Optional: 4 ounces of simple syrup or agave

📜 Instructions

1. In four 16-ounce glasses, add a few ice cubes and pour 8 ounces of your blood orange juice into each glass.
   
2. Add 4 ounces of the plain sparkling water to each glass, then as much of the lime juice as you prefer.
   
3. Garnish each glass with the slice or wedge of blood orange and serve.

Note: If you are using the simple syrup or agave to sweeten your drink, make sure to mix the sweetener into the blood orange juice when it is at room temperature—you must do this before pouring it over the ice. This way you can make sure it’s fully blended into the juice.

Desserts ≁ Fruit and Vegan Cheese Plate or Baked Winter Spice Apples over Vegan Ice Cream

Two options for dessert here, both simple, yet effective and delicious. After the rigors of cooking, it’s nice to have a quick after-dinner treat that only tastes like it’s high-effort! Thankfully, there are numerous great ingredients to choose from in our February produce list…

Fruit and Vegan Cheese Plate

Serves 4

Ingredients

8 ounces of vegan Brie or vegan “goat” cheese, room temperature

4 ripe pears, thinly sliced 🍐

Agave

Toasted pecan pieces

📜 Instructions

1. On 4 small plates, arrange pear slices in semi-circles.
   
2. In the center of each semi-circle, add two ounces of the cheese.
   
3. Drizzle your agave over the pear slices and cheese, and sprinkle your pecan pieces on as well. Serve immediately.    

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Baked Winter Spice Apples over Vegan Ice Cream

Serves 4

Ingredients

4 large Honeycrisp or Granny Smith apples, peeled and sliced 🍎

¼ cup brown sugar

2 tablespoons granulated white sugar

2 tablespoons cinnamon

1 tablespoon cardamom

1 tablespoon ground ginger

2 teaspoons cornstarch

1 tablespoon lemon juice 🍋

2 tablespoons vegan butter 🧈

📜 Instructions

1. Preheat oven to 375F. 
   
2. Add everything but the butter into a large baking dish and stir it all to make sure the apple slices are evenly coated and all the cornstarch is mixed in and dissolved.
   
3. Dot the butter across the top of the apple mixture, cover the dish with foil, and bake for up to 40 minutes.
   
4. Check in and stir every 10 to 15 minutes or so and remove from the oven when the apples are tender. Allow to cool.
   
5. When it’s time for dessert, serve the apples in individual bowls over a scoop of your favorite vegan vanilla ice cream.

February Produce Guide & Recipes: SUM UP

As we’ve seen, a typical February meal can look very different depending on where you are in the world! Be sure to refer to the right February produce list by first looking at a climate map of your country.

For the best accuracy, we always advise to visit a local farmers market and talk to one of the farmers. They will best know the February produce specific to your area.

That being said, we hope you enjoyed this February Produce & Recipes guide!

If we have missed anything in our February Produce lists by regions, please feel free to let us know in the comments so we can correct it 😊. Similarly, if you can’t find your country or spot any mistake, let us know!

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⇣ Did you try one of Lissa’s recipes?
Feedback is always greatly appreciated! ✨

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