This week, I thought it would be great to start sharing how I incorporate seasonal produce into our weekly menus. We used to get a CSA box every other week that made it easy to keep fresh, local, seasonal produce in the house. Since we stopped receiving our box, I focused on staple produce and meal delivery. But now that my daughter is eating solid foods, and I’m more conscious of the variety of foods we eat and expose her to, I’ve started buying based on what is in season and incorporating it into our meal planning process.
So what’s in season in February?
Winter produce still reigns, with lots of root vegetables, leafy greens, citrus, and potatoes. But the signs of Spring are also starting to show up, including asparagus, radishes, leeks, and even berries in some parts of the country.
My goal each week is to pick out 3-4 specific vegetables and at least 1 fruit to incorporate into each day. This week we’re working with asparagus, broccoli, butternut squash, and grapefruit. I also make sure we have a few favorite meals as well, to balance out any new flavors and textures. This is mainly for my daughter, but I’ve found it helps to give more variety for the adults as well.
Weekly Menu 2/5/18
Keeping things simple, this week’s menu is full of prep ahead foods for fast weeknight meals and easy leftover lunches.
- Veggie chili and blackberry cornbread muffins
- Spaghetti with carrot bolognese
- Spaghetti squash with asparagus pesto
- Roasted veggie stir fry over quinoa
- Butternut squash risotto
Have a delicious and JOY-filled week!
Interested in more recipe ideas for this week? Grab my Winter Recipe Bundle here.