Hello there my friend,

February already, so soon! While the weather is still wintery, the days are getting longer and Spring is definitely on the horizon. Which means that new fruits and vegetables are coming into season, adding delicious diversity to our diets. Hoorah!

What's in season in February?

You may have already seen blood oranges - my favourite! With a bit of luck their season will last through February and even a little bit beyond. Do get your hands on some if you haven't already. Although they're slightly more expensive than standard oranges, these glorious fruits are sweet and juicy, with a fragrant, complex flavour. Their gorgeous red colour is also a sign of their high polyphenol content. So they're a super-healthy choice as well as being delicious!

Rhubarb, another short-lived favourite is also appearing about now. I like to roast it with a shake of ground ginger and the juice of an orange squeezed over, for a simple and delicious dessert. It's perfect topped with natural yogurt, or use it in a classic crumble, with lots of custard!

Also in season this month are:

🍎 Fruits - apples, pears, grapefruits, satsumas and other citrus fruits.
🥕 Root vegetables - beetroot, carrots, celeriac, parsnips, salsify, swede, turnips and Jerusalem artichokes.
🥬 Leafy greens - including cabbages, Brussels sprouts, kale, sprouting broccoli and spring greens.
🧅 Alliums - onions, shallots, garlic, spring onions and leeks.
🍄‍🟫 Miscellaneous others such as squashes, mushrooms and celery.

Below you'll find some of my favourite ways to use this month's seasonal produce. Eating with the seasons ensures that you always get the freshest, most flavourful - and economical! - produce. It's a great way to keep your diet varied and interesting, as well as packing in the nutrients. So tuck in!

Delicious recipes using February's freshest fruit and veg

Here are some of my favourite recipes to eat in February. I hope you'll join me!

• ​Blood orange salad with avocado, radish & dill​
  Fresh, tangy, crunchy, creamy - this delicious seasonal salad has it all! Enjoy on its own as a light lunch, or as a tasty starter or side at a larger meal.
• ​Spring onion (scallion) pancakes​
  These delicious Chinese-style pancakes make a terrific snack, starter or light meal. Why not make some on 17 February in honour of Chinese new year?
• ​Parsnip, cheese and pasta bake​
  Creamy, oozy, gooey and cheesy, this parsnip pasta bake is a deliciously vegged-up version of your favourite mac and cheese.
• ​Roasted butternut squash and brussels sprouts with EBS and crunchy seeds​
  With the sweetness of seasonal veggies, the savouriness of everything bagel seasoning, and the crunch and nutrition of seeds, this dish is a simple, healthy & hearty addition to any meal.
• ​Israeli red cabbage salad​
  One of my most popular recipes and for good reason! Quick and simple to make, it's crunchy, tasty, and a terrific side dish for all sorts of different things.
• ​Spring vegetable pasta with lemon-herb dressing​
  This vibrant pasta dish uses sprouting broccoli, leeks, baby carrots, sprouts, and whatever other veggies you can get your hands on! The zesty dressing is full of fresh flavours.
• ​Leek and potato kugel​
  Adding sautéed leeks to your potato kugel not only sneaks in some extra veg, it also boosts the flavour. This twist on traditional kugel is crispy, golden, and absolutely delicious.
• ​Pear and apple crumble cake (vegan)​
  ​Tender vanilla sponge, topped with cinnamon-spiced apples and pears, and a scrumptious topping of oaty crumble. This lovely bake is a delicious warm pudding or perfect with a cuppa.
• ​Vegan panna cotta with roasted rhubarb​
  This stunning dessert is deceptively simple to make and looks the business! A sensational dish to round off a special meal.

Shabbat Shalom

May February bring only good things for us all. Wishing you blessings of peace, health, happiness and wellbeing all month long, and beyond.

Good Shabbos- Shabbat Shalom! - to everyone.
With love, Helen x.

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