In February, the cold winter months are not yet over. It is often a transitional month between the frosty days of winter and the first signs of spring. During this time, fresh produce from open fields remains limited. Many vegetables still need time to transition into the spring season, but some hardy outdoor crops are already available. The selection of fruits and vegetables is supplemented by stored produce from the previous year’s harvest, ensuring that regional ingredients remain accessible.

Outdoor-grown produce: Mushrooms, Chinese cabbage, Chicory, Lamb’s lettuce, Parsnip, Rosemary, Rutabaga, Savoy cabbage

Stored produce: Apple, Butternut squash, Hokkaido squash, Carrot, Potato, Celeriac, Garlic, Leek, Radish, Beetroot, Red cabbage, Spaghetti squash, Pointed cabbage, White cabbage, Onion