February in Florida is a sweet spot for fresh, local produce. Cooler days and mild sunshine mean farms across the state are harvesting some of their most flavorful fruits and vegetables of the season. From crisp greens and juicy citrus to root vegetables, Fresh From Florida produce in February offers endless inspiration for simple, seasonal meals.
In this post, we’re sharing easy, farm-stand-friendly recipe ideas that highlight what’s in season right now. Whether you’re cooking a quick weeknight dinner or planning a cozy weekend meal, these February recipes celebrate Florida’s winter harvest—fresh, local, and full of flavor.
Cantina-Style Florida Tomato Salsa
INGREDIENTS
3-4 large Florida tomatoes, diced large
1 large Florida sweet pepper, diced large
1 chili pepper, diced large, seeds removed (jalapeno or serrano)
½ poblano pepper, diced large, seeds removed
½ cup white onion, diced large
1 cup red onion, diced large
2 tablespoons olive oil
2-3 garlic cloves
¼ cup fresh cilantro, chopped fine (optional)
1 tablespoon taco seasoning (your favorite)
½ tablespoon sugar
2 limes, juiced
Couple dashes hot sauce (optional)
Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat broiler to high (500 degrees). Combine tomatoes, all peppers and all onions in a bowl. Add olive oil and taco seasoning and stir to combine. Season with salt and pepper. Pour contents out on a sheet pan and place under the broiler for 10 to 15 minutes or until vegetables caramelize and char. Remove from heat and let cool completely. Add ingredients to blender or food processor and pulse until desired consistency. Add garlic cloves sugar, lime juice, hot sauce and cilantro to blender and pulse. Taste and adjust seasoning with salt and pepper.
Fresh tip: if you want the salsa to be hot, leave some of the seeds in the chili peppers, this is where the heat lives!
Stuffed Florida Zucchini & Yellow Squash
INGREDIENTS
2 medium Florida zucchini or large yellow squash
½ cup ricotta cheese
1 ½ cups mozzarella cheese, shredded
1 cup marinara sauce (your favorite)
¼ cup Parmesan cheese, grated
½ cup panko
2 tablespoons fresh basil or 1 teaspoon dried
Olive oil for cooking
Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat oven to 375 degrees. Cut off stem side of zucchini or yellow squash. Cut zucchini or yellow squash evenly in half lengthwise. Using a small spoon, scoop out seeds from each half to create room to hold other ingredients. Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan. Season the zucchini or yellow squash with salt and pepper. Place the zucchini or yellow squash skin side-up in the sauté pan and cook for about 2 minutes on both sides. Remove from pan and place on a cookie sheet skin side -own. In a small mixing bowl, combine panko, 1 tablespoon olive oil, chopped basil and Parmesan cheese. Season ingredients to taste with salt and pepper. Stir to combine. Evenly distribute ricotta cheese and marinara sauce on top of zucchini or yellow squash. Top yellow squash and zucchini with shredded mozzarella cheese. Evenly sprinkle breadcrumb topping mixture on top of zucchini or yellow squash. Bake stuffed zucchini or yellow squash for 10 minutes, or until topping is golden brown and cheese is bubbly. Remove from oven and let cool slightly. Serve warm.
Florida Steak & Peppers
INGREDIENTS
2 Florida ribeye steaks (or your favorite cut)
1 large Florida bell pepper, sliced thin
10-12 Florida mushrooms, sliced thin
1 medium yellow onion, sliced thin
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat large sauté pan or cast iron skillet to medium-high. Season steaks generously with salt and pepper. Add butter and fresh herbs then place steaks directly over herbs. Sear for 2 to 3 minutes per side, depending on desired doneness. Remove steaks from pan and allow to rest. In same pan add olive oil, sliced vegetables and Worcestershire sauce. sauté for 5 minutes or until tender. Adjust seasoning as needed and remove from pan. Slice steak against the grain and serve with warm vegetables. Serve with chimichurri sauce.
Florida Citrus & Yogurt Cake
INGREDIENTS
2 Florida oranges, 1 zested and 1 sliced thin
2 Florida grapefruit, 1 zested and 1 sliced thin
4 Florida Key limes, 2 zested and 2 sliced thin
2 ½ cups Florida sugar
1 cup plain (whole fat) Greek yogurt
1 stick unsalted butter, softened
6 eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
Pinch of sea salt
PREPARATION
Preheat oven to 325 degrees. Zest 1 orange, 1 grapefruit and 2 Key limes into a small bowl and set aside. Slice the other half of the citrus into thin rounds and set aside. In a large bowl, cream butter and sugar until light, fluffy, and pale yellow in color. Add vanilla and eggs one at a time, blending thoroughly after each egg. In a separate bowl combine the flour, baking soda, and salt. Add the dry ingredients to the creamed mixture, alternating with the yogurt. Mix until combined, being careful not to over-work the batter. Gently fold in the citrus zest. Pour into a well-oiled bundt pan or two loaf pans. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cool for 30 minutes. Using a plate or cake stand, place the sliced citrus around the outer edges, overlapping as you go. Gently unmold the cake and place on top of the sliced citrus. Serve warm or room temperature.
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