17 Feb Vegetables In Season for February
It doesn’t take much looking around at food blogs, store aisles and Pinterest posts to see that it’s the season of chocolate covered strawberries and red frosted pastries. Bakery window displays are brimming with Valentine treats, tempting people in all their sweetness. It’s no wonder that 58 million pounds of chocolate are purchased in the seven days leading up to February 14. Although it can be tempting, it’s best to limit sweets and show some love to healthier vegetables.
But what vegetables are good to eat in February? Working cool-weather vegetables into your diet may take some getting used to, but it is better for your budget and the environment. Buying local and in season is always the way to go. There are a broad range of vegetables in season to help you skip the frozen peas and green beans. A quick Google search and you can find a wealth of recipes to help incorporate these delicious veggies into your dinner.
Beets are low in calories and loaded with potassium, vitamin A, iron, antioxidants, and other nutrients. Whether you eat them raw, cooked or pickled, these brightly colored vegetable can add some amazing health benefits to your plate. Impress your Valentine with this beet and goat cheese salad from Eating Well -Beet & Goat Cheese Salad Recipe | EatingWell.
Brussel sprouts are still in season for February. They are a nutty member of the cabbage family and a versatile addition to the menu. They can be roasted, steamed, served on their own or added into a flavorful side dish. And one cup delivers 124% of your daily recommended allowance of vitamin C.
Cabbage may be the best bargain as far as winter vegetables go and is easy to come by in the winter. Cabbage tastes just as good in February as it did in October. And it is packed with nutrients including high amounts of vitamin K, vitamin C and fiber.
Leeks are a member of the onion family. They can be added to many recipes such as risotto, tarts, vegetarian main dishes and soups. Many people love the mild earthy flavor that leeks add to any dish. They last for a long time in your refrigerator crisper, making it easy to grab and add to a dish, soup or side. Leeks are also a great source of kaempferol, an antioxidant that has been shows to prevent heart disease and certain types of cancer.
Winter greens are a great way to add some color to your plate, especially when it’s gray and gloomy outside. Kale, radicchio, collards, chard, and endive are some of the greens that shine in the winter. Take advantage of their unique flavors and make a hearty salad or use them as a side dish.
Root vegetables like winter squash, potatoes, sweet potatoes, parsnips, carrots and turnips are all great vegetables to eat in February. They are versatile and store very well, making them ideal to keep around to add to your healthy dish lineup. And most are packed with fiber and antioxidants!
When picking your weekly menu, don’t always fall back on your old favorites. Go out on a limb and try something in season that you have never tried before. You might surprise yourself and find a new favorite dish!