Eat More Seasonally: February

Last month my family went pescatarian, and we’re determined to stick to a pescatarian diet for the next year. So far so good, but I want to continue my monthly seasonal recipes, mixing it up with baking recipes and main meals both pescatarian, vegan, and with meat for those who eat it. The last few weeks I’ve tried my baking hands at a lemon and thyme loaf using dried thyme, and also a rosemary and lemon loaf cake using dried rosemary. Both turned out well, and I’ll share those recipes another time.

I’ve listed out below all the seasonal foods – similar to January’s – and a recipe for each I’ve found online. We’ve tried some of the dishes below before, particularly celeriac remoulade and leek and potato soup, which are really yum! I’ve found recipes for these too to share with you.

You can download the sheet below with all the foods. Good luck with the recipes!

February Foods

Apples – Apple Blondies 

Carrots – Roasted Potatoes and Carrots 

Celeriac – Celeriac Remoulade 

Kale – Kale, Mushroom and Gorgonzola Frittata 

Leeks – Creamy Potato and Leek Soup 

Mushrooms – Vegan Mushroom and Broccoli Stir Fry 

Pears – Poached Pears 

Red Cabbage – Braised Red Cabbage, Sausage, and Apple 

Spring Greens – Spring Green Risotto

Spring Onions – Sweet Potato, Ginger, and Spring Onions Soup

Squash – Roast Squash and Feta Couscous 

Swedes – Vegan Sherperd’s pie with swede and potato topping 

Don’t forget, you can buy these fruit and vegetables individually rather than in bags. You can bring your own bags to put the produce in once you’ve weighed them, or if you’ve got a local fruit shop you can use their paper bags which can then be composted. It’s the little things.

Happy cooking and baking!


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