9 kinds of fruit, vegetables and herbs usually at their best in February across much of the US, with how to pick and keep each one and the recipes that use it.
Months are when each item is usually at its best across much of the US. Seasons start earlier in warm places and later in cool ones, and they shift from year to year, so your local farm stand or market is the best guide.
LemonsOrangesKaleCollard greensCabbageBroccoliCarrotsLeeksFennel
At its best: December to April
Pick: Pick lemons that feel heavy for their size, with thin, glossy skin that gives slightly.
Keep: Refrigerate them in a bag and they stay juicy for weeks. Zest before you squeeze.
At its best: December to April
Pick: Heavy for its size means juicy. Skin color says little about ripeness.
Keep: They keep a week on the counter and longer in the fridge.
At its best: October to March
Pick: Pick firm, deeply colored leaves; small leaves are more tender.
Keep: Refrigerate unwashed in a bag for up to a week.
At its best: November to March
Pick: Look for firm, dark green leaves without yellow edges or holes.
Keep: Refrigerate unwashed and loosely wrapped; wash well before cooking, since grit hides in the leaves.
At its best: October to March
Pick: A good head is heavy and tight, with crisp outer leaves.
Keep: Whole heads keep for weeks in the crisper. Wrap a cut half tightly.
At its best: October to April
Pick: Choose tight, dark green heads and firm stalks; yellowing buds mean it is past its best.
Keep: Refrigerate unwashed in an open bag and use within about 5 days.
At its best: September to March
Pick: Choose firm, smooth carrots; if the greens are on, they should look fresh.
Keep: Cut off any greens, then refrigerate in a bag; carrots keep for weeks.
At its best: October to March
Pick: Choose straight leeks with long white and light green parts and fresh tops.
Keep: Refrigerate unwashed for a week or more. Slice, then rinse, since soil hides between the layers.
At its best: October to April
Pick: Look for firm, white bulbs with no brown spots and fresh, feathery fronds.
Keep: Refrigerate in a bag and use within about 5 days. The fronds make a good garnish.