Here we go... The start of a wonderful series I've been dying to share with you for so long. While I am a firm believer that any veggie or fruit is better than none, I consider eating "in season" and "regional" the next level challenge. Today - at least in the western world - we are beyond lucky to have pretty much access to any fruit and veggie available around the world. From Mexican Avocados to Italian Tomatoes and Isreali Berries - everything is accessible.
The problem though. Those fruits and veggies typically travel days, weeks and even months to land on our supermarket shelve. On their way, they often loose many of their natural, health-boosting nutrients and an aspect we often try to ignore - the international food shipments have an immense impact on our environment. However, since the veggies are available - and I don't want to exclude myself here - many of us buy whatever we love eating, are familiar with and can afford economically. This may be tomatoes all year around, fresh raspberries and blackberries and iceberg lettuce week after week. But did you know that there are so many other leafy greens in season in February? Kale grows locally, lamb's lettuce is harvested fresh from the fields here in Germany and chicory, which is on top loaded with bitter substances that are amazing for our health, can make a wonderful salad bowl addition.
If we just start start taking into consideration what is "in season" in any particular month, a new world of opportunities opens up. Eating seasonal is typically the healthiest and most economic choice choice we can make and - my absolute favorite part - on top of all, a whole new world of flavor profiles opens up for exploration.
Are you ready to explore what's in season in February in Germany? Read on.
As stated above, I am a true fan of eating fresh and seasonal from a health, flavor and economic perspective. The fresher any food, the more nutrient-rich it is, the vibrant and intensive the flavor and the better its support to our overall health and wellbeing. But enough advertisement for seasonal veggies and fruits...let's explore the seasonal heroes in February:
1. Jerusalem Artichoke (Topinambur)
2. Lamb's Lettuce
6. Black Salsify
7. Brussel Sprouts
8. Parsnip & Parsley Root
11. Chinese Cabbage / Pointed Cabbage
12. Savoy Cabbage
All of the above-mentioned veggies are harvested during the winter season and freshly available - either at your close-by Farmer's Market or at the veggie isle of your supermarket of preference. Unfortunately, the cold German winters don't allow for any fresh fruit produce. This is way I created a second list below highlighting the veggies and fruits that were harvested and stored during Fall and are still available as a "regional" product, such as apples and pears (see below).
Now..this category highlights all vegetables and fruits that are regionally available in Germany during February - even though they aren't "freshly harvested". As you could see in the previous seasonal hero overview, the month of February is a pretty challenging / "poor" month considering fresh produce output. No berries, no apples, nothing is harvested in February.
To stay regional, we therefore must fall back to the produce we harvested and stored during fall. Beets, apples, pears, pumpkins - all regional produce which remain fresh in our storage cellar for weeks and months if stored properly. Below the list of regional veggies and fruits that have been stored and are still "freshly available" in February:
1. Celary Root
2. White Radish
7. Onion / Shallot
8. Beet Root
9. Cabbage (White & Red)
10. Pumpkin (Hokkaido, Butternut, etc.)
Still not the most opulent output if we take a look at fruits only. Hence, my personal tip are frozen berries. I love them so much that I frequently fall back to organic frozen raspberries, blueberries and co that are available frozen from a regional harvest all year around.
The seasonal dish of the month features two veggies this time - "Parsley Root" and "Jerusalem Artichoke (Tompinambur)". Both veggies come with an incredible flavor profile - one being super sweet while the other comes with a contrasting earthy flavor. Accompanied with a spicy salsa and a crunchy nut topping, the two veggies couldn't get more delicious. Ready to start cooking. Then head over to my seasonal recipe post - parsley root purée with roasted Topinambur, a mildly spicy red bell pepper relish.
More super seasonal dishes, and recipe inspiration is coming soon!
I hope I could inspire you with this article to befriend the veggie isle of your nearby supermarket or plan a stroll across the nearby Farmer's Market in the next few days. Like always, I would love to see your delicious, seasonal creations and repost them on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to this post, my recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
Love & Plants, Karo