March Produce Guide
Spring is beginning to peek its head out and the weather is starting to think about turning from cold, dark days. This time of year, lots of fresh new fruits and vegetables can be found, from peas and asparagus to more exotic avocados and pineapples to liven up your March table.
After several months of rich, comforting foods and starchy root vegetables, the array of spring greens and vegetables that can be found at the store or farmer’s market is always welcomed with open arms. It’s the perfect time for fresh salads with arugula or young lettuces, with lots of fruit and vegetable toppings. Make sure to balance out the iron-rich greens with lots of vitamin C from citrus segments and some omega-3 fatty acids from avocado.
Late winter and early spring are also the perfect times to prepare vegetables in a simple way. Lightly blanch asparagus or peas and eat them with just a drizzle of olive oil and dusting of pepper to enjoy the new flavors. Or enjoy raw sliced radishes on some crusty bread with sweet butter and a sprinkle of flaky salt.
A few new produce items to try are:
Artichokes
As the premature blossom of their plant, artichokes are one of the first fresh, new vegetables to show up in March. Steam and eat the leaves with a mayonnaise sauce or carve out the hearts to roast with lots of garlic. There are plenty of ways to enjoy artichokes no matter how spikey they look.
Asparagus
Early spring is when you’ll start seeing the first fresh asparagus arrive. The tender new spears are of course delicious lightly blanched or steamed with a drizzle of olive oil or butter.
Avocados
Avocados are full of important nutrients and are one of the few plant sources of omega-3 fatty acids. There are hundreds of dishes you can make with avocados, adding them to just about anything for a healthy and tasty boost.
Broccoli
Broccoli is one of those vegetables that has tons of uses. Plus, it’s packed full of nutrients. Roast it, steam it, add it to your casseroles, even salad. There are so many options with fresh broccoli.
Brussels sprouts
March is a great time to embrace the more simplistic side of brussels sprouts by gently steaming or sautéing them with a light dressing, or just shaving them raw into a salad for the healthiest option.
Grapefruit
It may be starting to warm up a bit, but citrus is still going strong. Grapefruits are a tasty way to get lots of vitamin C. Fresh squeezed juice is great in the mornings, or you can add it to smoothies and cocktails. Add segments to salads for a sweet and tart element in your spring meals.
Lemons
If you are dreaming of warmer weather, you can get a jump on spring with some bright and sunny lemon treats. One of the bright gems of the lemons – the Meyer variety – is only around for a short while at the end of winter so take advantage of these sweeter, fragrant fruits while they last.
Peas
The beginning of spring marks the first of the fresh peas. Snap peas, snow peas, and even English pod peas are all just starting to be available. Add them to light pasta dishes - serve them lightly cooked so the freshest flavor comes out. Or add them to your favorite stir fry for that extra dose of vegetables.
