February Veggies 2026
NEW!!! SHABU SHABU KIT
Just in time to quell the winter chill and celebrate Lunar New Year! Shabu Shabu (“swish, swish” in Japanese) Kits from Melissa’s are designed for Japanese hot pot dining. Simply add optional protein, noodles of your choice, and dashi stock.
Traditionally a communal meal, shabu shabu centers around a pot of boiling water or broth used to quickly cook ingredients by “swishing” them in the liquid. Each kit includes Melissa’s Organic Pressed Tofu, baby bok choy, leeks, mushrooms for flavor and aroma, and fresh Thai peppers for a bit of heat.
Not sure how to prepare it? Scan the QR code on the package for instructions. Available year-round. Packed in the USA.
LONG SWEET PEPPERS
Don’t let their chile pepper appearance fool you—these peppers are sweet, crisp, and not spicy at all. Botanically a fruit, they’re perfect for grilling, stuffing, pickling, dipping, sautéing, or adding color, texture, and flavor to countless dishes.
They’re fabulous roasted, peeled, and puréed for Spanish romesco sauce, or sautéed with Perfect Sweet Onions and elephant garlic for sandwiches or mixed vegetables. Great for grazing boards during the Big Game.
Select firm peppers with glossy skin and no soft spots. Refrigerate in the crisper drawer up to two weeks. Washed and seeded peppers may be frozen up to two months (texture will soften when thawed). Available through May. Product of Mexico.
STEAMED & PEELED CHESTNUTS
Chestnuts are very low in fat compared to other tree nuts and are a good source of protein and fiber. Already peeled and cooked, they’re incredibly easy to use—simply open and enjoy.
Mash into sweet potatoes, blend into soups with broth and cream, or toss with green beans, Brussels sprouts, or roasted root vegetables. Feeling adventurous? Candy or glaze them for Valentine’s Day or Lunar New Year and use as a garnish on chocolate ganache cake.
PURPLE ARTICHOKES
Nutty in flavor and rich in fiber and folic acid, purple artichokes may seem intimidating but are easier to prepare than you think. Cut in half using a serrated knife, trim thorny tips, and simmer in boiling water with lemon until tender.
Serve hot with melted butter and garlic, drizzle with Costa Azul, or stuff with cheesy breadcrumbs or Melissa’s Cooked Quinoa and roast.
Select artichokes that feel heavy for their size, have fresh stems, and squeak when gently squeezed. Refrigerate unwashed in a sealed plastic bag up to one week. Do not freeze. Available February–March. Product of USA (California grown).
ORGANIC TRIMMED GREEN BEANS
Melissa’s USDA Certified Organic green beans come washed and trimmed for convenience. Steam, boil, roast, or pickle them with ease.
They’re a great source of folate and Vitamins A and C and are best enjoyed cooked. Try them plain, dipped in Toum sauce, tossed with bacon and onions, seasoned with balsamic or miso and sesame seeds, or added to soups and mixed vegetables. Available year-round. Product of Mexico.
JAPANESE CUCUMBERS
Similar to hot house and mini cucumbers, Japanese cucumbers are dark green, slender, and have tender edible seeds. The peel is optional—just be sure to wash well.
For extra crunch, soak briefly in ice-cold water. Use in stir-fries, noodle salads, or enjoy simply with Melissa’s Himalayan Salt or Everything Grinder. Perfect for Lunar New Year dishes.
COLORED CAULIFLOWER
We eat first with our eyes, and colored cauliflower delivers with vibrant hues, mild sweetness, and versatile texture—from crunchy raw to tender rice.
Char steaks or large pieces on a hot grill and season with Ground Hatch Pepper or Everything Spice Grinder. Dip in Garlic or Guajillo Toum, or air-fry as “wings” and serve with Costa Azul or Taqueria Salsa.
Select heavy heads with tightly packed florets and bright leaves. Avoid discoloration or soft spots. Store refrigerated up to one week. Washed and dried cauliflower may be frozen for later use. Available now through May. Product of USA (Arizona grown).
ORGANIC VEGGIES NOW IN SEASON
It’s the time of year when many people focus on eating cleaner and more earth-friendly. Melissa’s has offered USDA Certified Organic produce for over two decades.
For tips on selection and preparation, visit Melissa’s Everyday Cooking with Organic Produce on our website. Below are a few organic items now in season through May, grown in Mexico.
ORGANIC ZUCCHINI AND YELLOW SQUASH: Go beyond sautéing! Make zoodles, hash browns, grilled planks, soup cubes, or fold into pancakes and quick breads. A source of protein, fiber, and Vitamin C, and naturally low in fat. Select firm squash with no cuts or nicks. Refrigerate unwashed up to four days.
ORGANIC BELL PEPPERS: Bright, colorful bell peppers stimulate appetite and add crunch, sweetness, and Vitamin C to meals. Perfect for sandwiches, salsas, eggs, stir-fries, and sides.
Hack: Bell peppers are an inexpensive way to add volume to dishes. Store unwashed in the crisper up to two weeks. Cut and freeze up to two months.
ORGANIC JALAPEÑO PEPPERS: A little spice adds flavor depth and delivers Vitamins A and C. Always wear gloves when handling spicy peppers and avoid touching your face. Select and store the same way as bell peppers.
ORGANIC CUCUMBERS: Naturally cooling and hydrating, cucumbers pair well with almost anything. Their crisp crunch adds volume to salads, sandwiches, grazing boards, pickles, and chilled soups. Store unwashed in a plastic bag in the refrigerator up to one week.
