February is one of the last months useful for eating citrus fruits and other typically winter vegetables. Let’s see what types of fruit and vegetables can not be missing in the shopping cart in February.

February fruit Vegetable of February
Oranges Swiss chard
Clementine Broccoli
Kiwi Artichokes
Lemons Cardo
Mandarins Carrots
My Cauliflower
Pere Cabbages
Grapefruits Chicory

Eat in season in February: fruit

February is still a good month to eat citrus fruits: oranges , clementines , lemons , tangerines and grapefruits . It is also a suitable period for preparing citrus-based preserves, to be kept in the pantry all year round, or candied orange peel that can be used as an ingredient for your homemade desserts.

The grapefruit is rich in antioxidants and is also recommended in diets for weight loss: accelerates lipid metabolism and is therefore considered a food fat burning.

To fill up with vitamin C , in addition to citrus fruits, kiwifruit , also useful for regulating the functionality of the intestine , cannot be missing on the February table . It is also a good time to consume apples and pears of many qualities.

And again … in February do not miss oil seeds (walnuts, almonds , cashews, hazelnuts …) and dried fruit (figs, plums, apricots … dried), foods rich in minerals and very energizing. The important thing is not to overdo the quantities.

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Eat in season in February: vegetables

February is a time of chard , spinach , Jerusalem artichoke , cabbage , cauliflower , Brussels sprouts , beetroot , cabbage , fennel , carrots , onions , thistle , turnips , celery , broccoli .

Fennels are available almost all year round and are one of the most typically Mediterranean vegetables. Don’t miss them even on the February table, raw at the end of a meal, or cooked in many recipes. Fennel are very digestible and are also suitable for young children, in the early stages of weaning.

In the February shopping cart it would be good to put many types of cabbage . For variation, try the less common and less common qualities, such as black cabbage, excellent for soup with beans; Brussels sprouts, small and very rich in fiber, ideal to use for light side dishes; red cabbage, to be eaten even raw to fully benefit from all its properties.

The Jerusalem artichoke , also called German turnip, is not particularly used on Italian tables. Try it steamed or raw, in salads. Its main characteristics are the richness of fibers and the very limited content of calories; it is also a useful food for preserving and restoring bowel regularity.

If you want to find out more curiosities about fruit and vegetables in season in February, do not miss the episode of our podcast with the precious advice of the nutritionist: listen here: Fruits and vegetables in season in February .

A recipe for seasonal eating in February:

Herbal pie with raisins

Ingredients . For the filling you need half a kilo of spinach, half a kilo of chard, two golden onions, salt and raisins. For the dough: 400 grams of kamut® flour, half a glass of olive oil, two tablespoons of apple cider vinegar, a pinch of salt, half a teaspoon of baking soda.

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Procedure . Prepare the dough by mixing all the ingredients and obtaining a ball similar to that of the shortcrust pastry. If the liquid part is not enough (sometimes it depends on how much the flour absorbs), add a third tablespoon of apple cider vinegar and / or cold water. Leave the pasta to rest in the fridge for at least half an hour.

Prepare the filling by boiling the herbs together. Aside, fry the onions cut into strips. When the herbs are cooked al dente, drain them well and sauté them in a pan with the onion; season with salt and add a handful of raisins that you have simply soaked in warm water. Compose the cake, placing the filling between two layers of dough, and bake in the oven at 180 degrees for 35/40 minutes.

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