Vegetarian and vegan farmers market February recipes! Your February seasonal produce guide + 50 recipes inspired by your local farmers market or CSA bin.
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Well…. we have reached the middle of winter. But fear not! There is still so much good produce to enjoy this month. All the citrus, root veggies, and even some green stuff to get you through. Here are your February recipes!
What’s in season in February?
Brrrr! It’s cold out and your farmers markets might be closed, but there are still so many fruits and veggies to eat this month! For this list we are going to focus on meyer lemons, grapefruits, fennel, radishes, brussels sprouts, potatoes, leeks, kiwis, parsnips, and oranges.
Meyer lemons are citrus fruits that are in season from December to March. They are thought to be a hybrid of a lemon and a mandarin orange. They are sweeter and milder than lemons, which make them such a treat during the winter. Their thin skin can blemish easily, making them hard to transport, so if you come across them be sure to buy some!
More meyer lemon recipes:
- 15-minute arugula salad with meyer lemon rosemary chickpeas
- Whole meyer lemon strawberry coconut smoothie
- Meyer lemon pudding from The View From Great Island
- Meyer lemon olive oil cake from Baking Sense
Grapefruit is a citrus fruit that is in season from December to March. They are similar to oranges but are larger and more on the tart side. Varieties range from pale yellow in color to a bright ruby hue.
More grapefruit recipes:
- Simple avocado grapefruit salad with strawberry and mint
- Fresh grapefruit mimosa with honey
- Grapefruit brulee with quick quinoa granola from Live Eat Learn
- Pink grapefruit smoothie bowl with dark chocolate from When Sweet Becomes Healthy
Fennel is a root vegetable that is in season during the cold fall and winter months. The seeds, root, stems, and leaves are all edible. It has a very distinctive flavor very similar to black licorice. The anise flavor of the seeds is perfect for spice blends or seasonings, but is truly versatile to cook with.
More fennel recipes:
- Fennel shakshuka with feta from Recipes From a Pantry
- Cream of onion soup with caramelized fennel from With Food and Love
- Quinoa fennel chickpea salad from Vegan Yack Attack
- Fennel infused mushroom wonton soup from My Goodness Kitchen
Radishes are small, ping-pong ball sized root vegetables! There are so many varieties, that you can usually find a variety available year round (look for watermelon radish and daikon radish in February). Every single part of radishes are edible, including the stems and leaves. They have a peppery bite to them when raw, but mellow out quite a bit when cooked.
More radish recipes:
- Watermelon radish salad with orange and goat cheese
- 5-minute avocado toast with egg and radish
- Watermelon radish toast with orange mascarpone and honey
- Addictive quick pickled radishes from Killing Thyme
Brussels sprouts are leafy vegetables similar to mini cabbages. They are in season from September to March when the weather is cool. They are grown on large stalks and every part of the vegetable is edible, even the stalk leaves!
More brussels sprouts recipes:
- Warm brussels sprouts salad with apples and pecans
- Maple gochujang roasted brussels sprouts from Dish N The Kitchen
- Roasted brussels sprouts with vegan bacon from Live Eat Learn
- Lentils and brussels sprouts skillet from Imagelicious
Potatoes are root vegetables that are grown almost all year round. There are so many varieties of potatoes that they can be harvested from early spring to late fall and can be stored for several months after the harvest. Potatoes are the ultimate comfort food when cooked! From mashed to fried, they are the absolutely delicious.
More potato recipes:
- Vegan cauliflower curry with potatoes and cashews
- Potato tart with chevre, tomato, and quinoa crust
- Crispy ranch air fryer potatoes from Sustainable Cooks
- Crispy potato roses from Family Friends Food (VALENTINE’S DAY!)
Leeks are vegetables that are in season from October to May. They look like giant scallions! They have a mild onion flavor, but are more on the sweet side. The white and pale green parts are mostly used for cooking, while the dark green stem can be very woody and is usually reserved for stock.
More leek recipes:
- Quick and easy creamed leeks from Krumpli
- Creamy parmesan leek and mushroom pasta from NeighborFood
- Instant Pot steamed leeks from Recipe This
- Leek and parmesan muffins from Healthy Seasonal Recipes
Kiwis are fuzzy, round little fruits that are in season from September to February here in the Northwest US. They have a distinctive green flesh with tiny black seeds. Although the entire fruit is edible, even the fuzzy skin, many people scoop out the flesh and discard the skin when eating raw (give that skin a try!). They are usually eaten raw, but are great used in baking too!
More kiwi recipes:
- Dark chocolate covered kiwi pops from Julie Harrington
- Kiwi coconut milk chia pudding from A Taste For Travel
- Tropical fruit salad with coconut and lime from Flavor The Moments
- Kiwi fruit chia seed jam from Any Reason Vegans
Parsnips are root vegetables that are in season from October to April. They are a shade of pale yellow or ivory and resemble an albino carrot. Like most root vegetables, they are mostly eaten cooked and are delicious when roasted or mashed.
More parsnip recipes:
- Parsnip potato soup with pepitas from Heartbeet Kitchen
- Turmeric parsnip fries from Bucket List Tummy
- Roasted garlic and parsnip soup from Killing Thyme
- Simple roasted parsnips from Healthy Seasonal Recipes
Oranges are citrus fruits that are in season from January to March. There are a vast number of varieties of oranges, but as a whole they are round with a very orange skin and orange flesh. Oranges are sweet and the entire fruit is enjoyed, including the zest of the skin!
More orange recipes:
- Spicy bean chili with orange and cinnamon
- Yogurt orange smoothie
- Chocolate covered oranges from Cadry’s Kitchen
- Winter blood orange salad from Kroll’s Korner
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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