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What's in season at the Union Square Greenmarket: February

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By the time February rolls around in New York each year, winter can seem like a never-ending proposition. But have heart — spring is just a little more than a month away, and there are still great finds at the Union Square Greenmarket. Here's what's unusual and interesting for the month of February.

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Winesap apples: A rare treat. Winesap apples trace their origin back to New Jersey in the 1800s and have a mild, floral flavor and fairly crisp, juicy flesh. Available from Migliorelli Farm.

Garlic scapes: W. Rogowski Farm has a head start on spring with the market's first batch of garlic scapes. They can be turned into pesto, simply sautéed in a little olive oil, blended into soups, and combined with white beans to make this delicious dip from The New York Times.

Ruby crescent potatoes: A favorite among local chefs, these spuds are best either boiled or roasted. A thin red skin gives way to a creamy, moist interior with a slightly tart finish. Available from Mountain Sweet Berry Farms. Try them with Ina Garten's dill fingerling potatoes recipe.

Words can only say so much, though. Be sure to check out the pretty pictures in the slideshow, and then most importantly, get out there and shop, because there's just so much more than could reasonably fit into this little story.

The Union Square Greenmarket is in operation Mondays, Wednesdays, Fridays, and Saturdays, 8 a.m.-6 p.m., with a different set of vendors each day. To avoid wasting a subway ride, check Grow NYC's website for the day's vendor list and weather-related and holiday closures before going.



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