February marks a turning point in the winter. The dreariest, shortest days fall farther behind with Christmas and winter solstice. But, it's still cold, gray and the crowns of trees are completely transparent. And yet, the earth still provides us with a unique variety of fruits and vegetables. Trucks of citrus stream out of Florida and Texas like milk from a nursing cow. Greens, true winter greens, are widely available. The roots of many of those greens are colorful compliments to any meal. Don't make the mistake of wallowing in self-pity as you dream about the soft fruits and berries that will be available as soon as late-March. Pick up a piece of produce at the store and consult the sticker to find out where it is from. If no sticker is visible, use the encyclopedia in your pocket to determine if that eggplant is in season ("Not yet, put it down"). Most importantly, continue to enjoy the many vegetables widely available in the Southeast in February, and remember to feast on the flood of citrus from Florida to spare it from rotting on the ground.
Fruits
Clementines
Grapefruits
Lemons
Limes
Oranges
Lighten up the last of the year's dark winter days with our quick, simple Roasted Cauliflower Salad.
Vegetables
Bok Choy
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower
Celery
Collards
Green Onions
Kale
Lettuce
Mushrooms
English Peas
Sweet Potatoes
Radish
Spinach
Turnips
Story by Gresham Cash
Photo by Paige French