February Veggies and Recipes

Winter Wonder

Midwinter and Time for Love

We passed mid-winter on Candlemas (AKA Groundhog Day) February 2, and days in the northern hemisphere are getting noticeably longer. Though there’s still time for some quiet wintery introspection, there’s no shortage of celebrations this month. Lunar (Chinese) New Year this Sunday, February 10 is followed by Mardi Gras on the 12^th and Valentine’s Day on the 14^th. And then (in the US) comes Presidents’ Day on 18^th. And of course (again in the US) there was the Superbowl last weekend. Are these many February party-ops coincidental? Or are they the result of a collective cabin fever that everyone experiences at this time of year, inspiring us to get active, connect with others, and get a little crazy before we go a little crazy?

Neighbor's Rose Garden

February in coastal California is mild compared with most other places in the country, rarely below freezing. Still, it’s the time of year when local veggies seem like “more of same,” and not in great variety. Leeks and (dried/stored) onions make good soup, chili, and gravy bases. The brassicas, like cauliflower, broccoli, kale, and cabbage, are bountiful provided that weather stays cool. Like last month, root veggies like carrots, beets, potatoes, and parsnips, as well as winter greens like chard and collards are reliably available. Enjoy the very last of the fresh persimmons (now fully ripe) and stored pumpkins and cranberries. Winter squash, apples, and pears are available from storage through next month. Citrus continues to grace the grocery shelves despite last month’s freeze, so do get creative with oranges, tangerines, lemons, and limes: try them in salads, sweets, drinks, sauces, or combined with winter veggies.

Winter World

Dungeness crab is still in season, and I plan to finally master a crabcake recipe this month. If you’re adventurous, it’s a great time to harvest and steam your own mussels from the open ocean coastline. Mussels are typically off-limits for noncommercial harvesters from May 1 – October 31 throughout California due to high domoic acid concentrations. Cooler ocean temperatures make harvesting your own in winter safe.

You might want to start planning your 2013 garden this month. It’s getting harder to avoid genetically engineered seeds (GMOs). Here’s a guide to avoiding GMO seeds, and a list of safe seed companies by state. I’m going with Renee’s, right up the road from me as well as on the safe list. You can also pick up some 20% off flower seeds from her until Valentine's day.

Enjoy the last full month of winter and do reach out and party a bit if you’re so inclined.

First Edible Flower of the Year

February Fruits and Veggies

Arugula

Beets

Broccoli

Brussels Sprouts

Cabbage

Cauliflower

Carrots

Collard Greens

Kale

Leeks

Lemons

Lettuce

Harbinger of Spring

Wild Mushrooms

Onions

Parsnips

Potatoes

Pumpkin (stored)

Radishes

Rosemary

Spinach

Turnips & Rutabaga

Winter Squash

Yams

Apples (stored)

Pears (stored)

Limes

Oranges

Violets

Favorite and New February Recipes

Winter Cheer: First of Many Camillias

Roasted Chickpea Appetizer

French Onion Soup

Escarole & White Bean Soup with Bacon

Gwen’s Winter Greens Soup

Saffron Fish Stew

Eggs Florentine or Eggs Benedict

Kale 3 Ways courtesy of Green Tea & Chocolate

Garlic Ginger Kale

Broccoli Ositashi with Sesame

Green Salad with Oranges & Orange Dressing

Hot Carrot Chard Salad

Homemade Spicy Sausage with Classic Tomato Sauce & Spaghetti Squash

Curried Pork & Pumpkin Stew

Fresh Dungeness Crab or Re-steamed Dungeness Crab

Sustainable Seabass with Citrus Ponzu Sauce

Turkey Drumsticks with Veggie Gravy & Potatoes

Un-stuffed Turkey Cabbage Casserole

Lemon Ginger Chicken
Shrimp Scampi with Mushrooms and Sundried Tomatoes

Golden Beet Borani
Brussels Sprouts Steamed with Dill 

African Inspired Spicy Pumpkin with Peanuts & Spinach

Mashed Potatoes Florentine

Mom’s Old World Beets

Sauteed Chanterelles

Oven Braised Parsnips & Carrots

Warm Brussels Sprout Salad with Bacon

Chili Spiced Romanesco Cauliflower

Braised Leeks Mexican Style

Carrot Curry with Banana & Orange

Baked Butternut Squash

Baked Kabocha Squash with Collard Greens

Roedkaal: Sweet & Sour Braised Red Cabbage

Chocolate Chip Hazelnut Linzer Heart Cookies courtesy of Tate’s Bake Shop

Persimmon Pudding I

Bananas Foster courtesy Brennan’s Restaurant

Bourbon Pecan Cake

Persimmon Cake Roll

Moscato Poached Pears with Pineapple

Hot Cocoa or Hot Cocoa Toddy

Hurricane Cocktail courtesy of Emeril

Ginger Tea

Candied Violets

Chen Pi = Dried Tangerine Peel: make now to enjoy later

Persimmon-Tangerine-Lemon-Ginger Jam