What’s in store for February?? Produce that is in season in February is similar to those that were available in January. Most cruciferous vegetables are perfect for the winter months. These are broccolini, brussels sprouts, kale, cabbage, and cauliflower. These foods are well known for their bright green color, well except for cabbage and cauliflower. The green pigment in these vegetables is crucial to our health. Cruciferous vegetables provide the body with essential vitamins and minerals, carotenoids, and fiber. Roasting cruciferous vegetables with olive oil, and sea salt helps the bland flavor and will make you want to eat these veggies all the time. Out of the cruciferous vegetables listed above, one is unique. Cabbage is actually in season all year long!
An important part of eating a healthy, balanced diet is incorporating many different pigments into your meals. Citrus Fruits are also in season in February. You can find some great grapefruits, lemons, oranges, clementines, or tangerines in stores right now! Try these fruits in any salad, as a dressing, or simply as a snack!
Another vegetable that is in season in February is leeks. Leeks are a part of the onion family and have a similar oniony flavor. They look very similar to celery stalks. The dark green outside is hard to cook with, so it is best to remove these before. Add chopped or diced leeks to any meal, as you would with onions!
Cuisine for Healing Italian Vegetable Soup (DF/GF) is perfect for a cold day or if you have kale and other veggies lying around the house!!
Ingredients:
3/4 Cup Carrot
3/4 Cup Celery
3/4 cup Red Onion
8 cups Vegetable Stock
6 Cup Fire Roasted Tomatoes
2 Can White Beans
3 Cups Kale, Finely Chopped
3 Cup Zucchini
1.5 Tbls Italian Seasoning
2 Tbls Olive Oil
10 Cloves Garlic
4 Tbls Basil
4 Bay Leaves
1.5 Tbl White Wine Vinegar
Directions:
- Heat olive oil and in carrots, cook for 5 min, then add in onion and celery, cook for another 5 minutes.
- Next, add in garlic, and Italian Seasoning, cook for 2 minutes.
- Add in bay leaves, basil, broth, tomato sauce, beans, zucchini, and finely chopped kale. Simmer on low for 15 minutes.
- Remove Bay leaves before serving
