What's in Season in February

February is the month of love, but it is also National Hot Breakfast Month. Using this month’s list of seasonal produce, we have a fantastic recipe below that you're sure to love.

February Produce (Source: Southland Farmers' Market Association)

  • Asparagus

  • Avocados

  • Beets

  • Broccoli

  • Brussels Sprouts

  • Cabbage

  • Carrots

  • Cauliflower

  • Celery

  • Chard

  • Citrus (Blood Orange, Grapefruit, Kumquats, Lemons, Navel Oranges, Tangelos/Tangerines)

  • Collards

  • Dates, Medjool

  • Kale

  • Kohlrabi

  • Lettuce

  • Mushroom

  • Mustard

  • Onion, Green

  • Passion Fruit

  • Peas, Green

  • Spinach

  • Strawberries

  • Turnips

For breakfast, this chickpea scramble recipe is so easy to make - customize it with your favorite produce or seasoning all year long. We love it!

Chickpea Flour Scramble

From Coconut and Berries

INGREDIENTS

  • ¼ c chickpea flour

  • 1 ½ tbsp nutritional yeast

  • ⅓ c almond milk or water

  • 1 tbsp tahini

  • Large pinch of salt

  • Black pepper, to taste

  • Coconut oil or vegan butter

DIRECTIONS

Heat a small frying pan over medium heat with a drizzle of oil.

Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.

Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry, then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).

Serve with sautéed seasonal vegetables, chopped avocado or sourdough toast.

P.S. We’d love to see your scramble creations. Tag us at #pinksaltcuisine to be featured!