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WINTER VEGETABLES AND CITRUSES REMAIN STAPLE FOODS AS SPRING APPROACHES The slightest hint of spring will appear in France – for some – in February, however for many winter staples remain a

key component of dishes. French recipes are focused on using what is seasonally available to their maximum advantage.  In addition eating local in-season foods can be beneficial for health.

The French government provides a list of monthly in-season produce through its manger-bouger website.  Below, we look at which fruits and vegetables, as well as seafood, are available in

February.  WINTER PRODUCE REMAINS ON SHELVES Vegetable products are similar to the previous months, the website states, with choux (cauliflower, Brussels sprouts, cabbages) still prominent

alongside beetroot and chicory (endives).  Staples such as carrots, turnips, celery and onions are also readily available, and can be used either in soups or as part of winter dishes

including pot au feu.  Read more: Cold in France: tips on what to eat and how to prepare home It is the final month topinambour (Jerusalem artichokes) are in season before the spring, so it

is recommended to make the most of them.  In terms of fruits, many citruses are still available including oranges, blood oranges, clementines, mandarins and lemons, however grapefruit joins

the list.  Orchard fruits including apples and pears are in season.  BREAK IN MUSSEL SEASON INCOMING Staple seafoods including langoustines, oysters and scallops are in season year-round in

France and are plentiful no matter the season.  However, February is a good season for certain fish, notably hake, pollock, and sole.  It is the final month fresh mussels are available

before a three-month break (they are available again from June).  Read more: Pimp your potage: making the most of French supermarket soups