February brings new Seasonal Produce for Caterers and Restaurants
February is the perfect time to highlight the richness of seasonal produce. Hearty root vegetables, vibrant greens, and zesty citrus fruits are all at their best, offering chefs the chance to create comforting yet fresh dishes. Whether you’re crafting elegant mains or sides, this month’s ingredients provide bold flavors and essential nutrients for your menus.
At CloverFresh Food Services, we’re committed to supporting chefs and caterers with an all-encompassing range of food services. We supply not only fresh fruit, vegetables, herbs, and dry goods but also offer convenient prepped options—such as hand-cut chips, sliced and diced vegetables, and trimmed produce from 1kg-5kg weights—for those seeking speed and efficiency in the kitchen.
What’s in Season?
Root Vegetables: Parsnips, beets, rutabagas, carrots
Brassicas: Purple sprouting broccoli, kale, cabbage
Citrus: Blood oranges, grapefruits, lemons
Why These Ingredients Matter
Root Vegetables: These provide complex carbohydrates and fiber, making them ideal for hearty, satisfying meals.
Brassicas: High in vitamin C, vitamin K, and antioxidants, these greens boost immunity and recovery—especially beneficial in winter.
Citrus Fruits: Rich in vitamin C, blood oranges and grapefruits brighten dishes while improving immunity and hydration.
Featured Recipe: Roasted Root Vegetable & Kale Salad with Blood Orange Vinaigrette
This dish blends earthy roasted vegetables with a tangy citrus dressing, creating a perfect balance of flavors.
Ingredients:
2 parsnips (peeled and chopped)
2 large carrots (peeled and chopped)
1 small beet (peeled and diced)
2 tbsp olive oil
1 tsp salt
2 cups kale (de-stemmed and chopped)
2 blood oranges (segmented)
1 small red onion (thinly sliced)
1 tbsp pumpkin seeds
For the vinaigrette:
Juice of 1 blood orange
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Instructions:
Preheat the oven to 200°C (390°F). Toss the parsnips, carrots, and beets with olive oil and salt, then roast for 30-35 minutes until caramelized.
Massage the kale with a drizzle of olive oil and a pinch of salt to tenderise it.
Combine the roasted vegetables with the kale, blood orange segments, and red onion.
Whisk the vinaigrette ingredients and drizzle over the salad.
Top with pumpkin seeds and serve.
With February’s seasonal offerings and CloverFresh’s range of services—spanning fresh produce, prepped ingredients, and consumables—you can create vibrant, flavorful dishes with ease. Let the season’s best ingredients inspire your menu and elevate your dining experience.
Speak to our buying team at orders@cloverfresh.co.uk or visit www.cloverfresh.co.uk