February Foods for a Farm to Table Feast

Updated: Feb 28

Do you like Farm to Table meals? I sure do! In summer and fall, Farm to Table dinners are often referenced but you don't hear about them much in winter. Is that because you can't make Farm to Table meals in winter? Heck no! Check out some February seasonal produce and my favorite Plantiful Plate recipes that feature these produce items!

Kale! Highlight this leafy green in a starter course in the form of a salad or soup. Here are some of my favorites:

  • Creamy Herb Kale Salad

  • Polenta Crouton Kale Lentil Salad

  • Quinoa, Corn & Kale Chili

  • White Bean & Kale Soup


Potato! For your main course choose a tuber veggie to feature, like potatoes. Think outside the box and use sweet potato if you want something more unique. Here are my four top picks for a winter Farm to Table entree:

  • Creamy Potato Lasagna

  • Baked Bean Baked Potatoes

  • Kalamata Cream Sweet Potato Bowl (pictured)

  • Southwest Sweet Potato & Bean Chowder

Hazelnuts! I live in Oregon and not only are hazelnuts the state nut but Oregon also produces about 99% of the U.S. total hazelnut production. Therefore, I would want to feature hazelnuts in a Farm to Table dinner I'm hosting. I love the Plantiful Plate Coco-Hazelnut Butter recipe! Whether you use it as a topping (such as on Banana Nice Cream), dip for fruit, or sandwiched between pretzel buns (learned that trick from a German bakery in my hometown of Bellingham, WA), this is a versatile nut butter that can satisfy a sweet tooth without putting you in a sugar coma.

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