What’s in Season: February

 

It’s been a while since I last posted so I thought I would revamp my blog and give you some updates!

To summarize the last few months, I started grad school at NYU Steinhardt’s Food Studies program, said goodbye to Atlanta and hello to the Big Apple. Living in NYC has been an incredible experience so far as the city has no limits when it comes to food and culture.

As my second semester begins, I will be documenting my experiences through this blog along with ideas such as how to eat healthy on a student budget, urban gardening tips and tricks, and other things related to the local food community in NYC.

So to start off, here is a guide to what produce is in season in February. Although crops vary from season to season, this is a quick overview of what you might typically find at a NYC farmers market (most from storage) in the last month of winter.

What’s in Season in February:

  • Apples
  • Beans
  • Beets
  • Carrots
  • Garlic
  • Onions
  • Parsnips
  • Pears
  • Potatoes
  • Turnips
  • Winter Squash

A delicious way to enjoy these cold-hardy root vegetables is to roast them. Below is a recipe that is inspired by one of my favorite salads served at the cafe I work at in Chelsea. I love topping this salad off with an egg to make it more of a delicious and filling meal. I hope you become addicted to this as much as I do!

Roasted Vegetable Salad with Harissa Dressing

Serves 1-3 people

Ingredients:

-1 acorn squash

-1 head of cauliflower

-1 bunch of kale

-1 can of chickpeas (or 1/2 cup dried, soaked and boiled)

-1 red onion

-1/2 cup of almonds

-harissa powder (learn how to make the North African spice mix here)

-olive oil

-1 tbsp honey

-lemon juice

-salt to taste

Instructions:

  1. Preheat the oven to 400ºF. Prepare a large baking sheet by covering in foil.
  2. In a small bowl, stir together the harissa, olive oil, honey, salt, and lemon juice. Set the marinade aside.
  3. Cut squash in half, scoop out seeds, and chop into 1/4 inch cubes. Cut the cauliflower into florets, and chop the onion into large sections. Place the vegetables and chickpeas on a baking sheet.
  4. Pour the harissa marinade over the vegetables and use your hands to toss until they are evenly coated.
  5. Roast the vegetables in the oven for 25-30 minutes or until tender and the edges have achieved a nice deep brown color.
  6. Meanwhile, prep kale by cutting stems off and chop leaves into small pieces. With your hands, massage the kale with olive oil and salt. Set aside in a bowl.
  7. After vegetables are done and cooled, toss with kale and almonds.
  8. Serve in bowls and enjoy!

roasted-veg

What is your favorite way to cook winter vegetables? Let me know in the comments below!

-Jenn

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