What Produce Is in Season This February?

Because modern infrastructure allows us to ship food across the world and then store it for a year at a time, the sheer variety of produce in your local Trader Joe's has made it harder to know what's actually in season. So take a good look below at what's available this February, because in-season fruits and vegetables taste better, are better for the environment, and are usually cheaper.

The peak of domestic apple season is in late summer/early fall, but controlled, cold storage allows for already harvested apples to stay fresh throughout the year (it's very likely your store-bought apple is a year old). Pink Lady, Braeburn, Fuji, and Gala are all good bets for February. 
 

Bananas taste better if they ripen after being picked, which means they can be shipped year-round. They're not exactly local, but they're available.
 

Firm, smooth, and smallish is what you want to look for. 

Buy 'em right on the whole stalk and they'll last longer. 

Honestly, this stuff kind of sucks but it's mad cheap. 

These can hang out in your fridge for a long-ass time.

Great for adding crunch to otherwise mushy winter soups and stews, or as a vehicle for dip/peanut butter.

Hopefully your Grandmother lives in Vero Beach and can send you a fat box of them.

It's like cabbage's richer, more pretentious cousin, and it's good this time of year.

Small or medium-sized leeks are the ticket. The bigger ones are tough and fibrous.
 

There is no real harvest season, as lemon trees can have blossoms and fruit on the same tree. Your domestic lemons come from either California or Arizona.
 

They may be sweeter in the summer when they're just harvested, but most onions are dried and stored year-round.

Heavier oranges = juicier oranges.
 

Frost actually increases their flavor.
 

Similar to apples, pears aren't in their growing season but are typically available year-round due to cold storage. D'Anjou have the best shelf-life.

Store in a cool, dry place for up to a month! And after that, pick off those weird, kinda-scary little growths and eat them anyway.
 

Roast to concentrate the flavor, boil to dilute it. We suggest the former. Click here for recipes!
 

They look like ginger, have the consistency of a potato, and taste like an artichoke. Everyone is gonna be talking about sunchokes soon, just you wait and see.

They store well all year long, so you can pretty much always eat these tubers.

You can use turnips to make a lighter version of potato au gratin, if that's something you feel like you need to do.

Butternut squash, acorn squash, spaghetti squash, and myriad others all qualify. The bigger the squash the better when it comes to flavor.

Carrie Dennis is a writer for Thrillist Media Group and thinks sunchokes are the next kale. Heard it here first, folks. Follow her on Twitter: @CarrrieDennnis.