February Update

07 Feb February Update

Love is in the Air (And So Is the Smell of Fresh Produce).

Ah, February—the month of romance, where chocolates and flowers take centre stage, and our fridges become a shrine to forgotten New Year’s resolutions. But let’s not get too distracted by candlelit dinners and heart-shaped desserts, because the world of fresh produce is just as exciting (well, almost).

This month, we’re talking about what’s hot, what’s not, and what’s giving our buyers a minor headache.

VEGETABLES

If February had a mascot, it might just be the humble swede—reliable, versatile, and the hero of many a winter dish. It’s the kitchen’s best-kept secret for keeping food costs in check.

Over in Yorkshire, forced rhubarb is working hard to justify its premium price tag, but relief is in sight as volumes begin to increase. Its electric-pink glow and tart flavour make it a must-have for seasonal menus.

Feeling adventurous? Give white turnip a go. It’s like the swede’s quirky cousin—slightly sweeter, slightly milder, and always up for a good mash, roast or bake.

For those looking to brighten up February’s gloom, new season sweet potatoes from the USA are rolling in, along with purple sprouting broccoli, which is flexing its nutritional muscles in top kitchens.

Elsewhere, we’ve got kale, Spanish artichokes, and Cyprus potatoes making a strong showing.

FRUIT

As we limp towards spring (albeit at the speed of a stubborn tortoise), the fruit world is starting to lighten up.

Strawberries are the undeniable fruit of love, and Spain is delivering the goods just in time for Valentine’s Day. Flavour is developing beautifully, so if you’re planning a romantic menu, now’s the time to indulge.

For those who enjoy a tangy twist, Spanish raspberries are in peak form—sweet with just the right amount of acidity. Meanwhile, we say a tearful goodbye to Seville oranges, but wipe those citrusy tears because blood oranges are still in excellent supply.

And let’s not forget the grand entrance of Valencia oranges later this month—sweet, juicy, and ready to brighten up your breakfasts.

SALAD

Now, let’s talk peppers. Their looks may have taken a hit thanks to an insect called Thrips (think of it as nature’s version of a bad hair day), but don’t be fooled—these peppers are still perfectly good to eat.

Elsewhere, winter salads remain strong, with steady supplies from Spain and Morocco. Prices are firm, but quality is top-notch. Meanwhile, the first whisper of Dutch and Belgian salad season is making itself known, with a few cucumbers sneaking onto the scene.

The real transition won’t happen until Easter, but early reports suggest a promising season ahead.

PLANNING AHEAD?

If you’re the kind of chef who likes to be three steps ahead (or just enjoys an excuse to talk about future menus), here’s what’s on the horizon:

✔ Homegrown asparagus – The countdown begins!
✔ Wild garlic – Because everything tastes better with a garlicky punch.
✔ New potatoes – The ultimate comfort ingredient.

AT THEIR BEST

✔ Yorkshire Rhubarb – The poster child for seasonal British produce.
✔ Blood Oranges – As dramatic as they are delicious.
✔ Sweet Potatoes – A winter staple that refuses to go out of style.
✔ Spanish Strawberries – The perfect Valentine’s treat.
✔ Local Swede – Winter’s unsung hero.
✔ White Turnip – The trendy alternative to your usual root veg.
✔ Purple Sprouting Broccoli – Because eating your greens should never be boring.

That’s it for February! Whether you’re crafting a romantic menu, braving the last of winter, or just looking for an excuse to eat more fruit, there’s plenty to get excited about this month.

For more updates, check out our website and sign up to our mailing list!