Eating in Season in February

February is a month of warming foods, cooking from the heart and cooking hearty meals.

In season just now:

Going out of season (still about but not as common) -

Cabbage, Cauliflower, Horseradish, Jerusalem artichoke, Leek, Parsnip, Swede, Truffle
Forced rhubarb, Rhubarb
Goose

Coming in/still in season ingredients -

Kale, Purple sprouting broccoli
Blood orange
Clams, Cockles, Mussels, Sea bass, Winkles
Venison

This is still an excellent time of year to get relatively cheap cauliflowers so make the most of it with wonderfully cosy cauliflower cheese or a flavour-packed cauliflower and potato curry!

We always have plenty of stews or one pot wonders at this time of year, buying up cheap cuts of meat and letting them cook for hours with vegetables is a simple but seriously tasty way to eat at this time of year - substitute lentils or other pulses for meat for a veggie option and you'll still feel filled and have a wonderfully flavourful meal.

Kale is another great ingredient in season just now and nothing could be simpler than popping it in a relatively low oven for 15 - 20 mins to dry out/crisp up for a real punch to your taste buds (in a very good way) :D

Soups are another cheap but tasty way to eat just now. A hearty broth or minestrone soup, served with cheese on toast is wonderful evening meal and is full of nutrients to help combat any bugs and colds floating about.

Good cooking :D


On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin