Finally, March has come around. This means spring is just around the corner and, along with warmer temperatures, there will be a wider diversity of seasonal produce at the farmers’ market.
So what’s in season in March? You’ll find luscious leeks, fresh asparagus, spring peas, colourful radishes and mushrooms, among other winter staples like root veggies and citrus. There are so many fresh green vegetables and root vegetables that are easy and delicious to cook for midweek dinners.
Here’s a look at what’s in season in March along with lots of recipe ideas, so you can start planning what to cook this month:
One of the joys of eating artichokes is discovering their natural sweetness. Enjoy them steamed, stuffed, fried, as a side-dish or whipped into a creamy dip.
Finally, spring greens - asparagus season is upon us!. There is so much you can make with this tender vegetable: risottos, soups, salads, crostini and frittatas, drizzled with olive oil and so much more.
Whether red, orange or yellow, don't miss out on beets this month. Their natural sweetness makes beets ideal for everything from smoothies and salads to soups, pickles and more.
Learn how to make this salt-crusted beetroot, caviar recipe by Mauro Colagreco
Whether mixed into a creamy risotto, tossed into a salad, pureed into soup or sautéed into a frittata, mushrooms are a wonderful addition to any meal of the day.
They are very low in calories (a cup contains just 27 calories) and also offer a nice boost of vitamin D.
A cousin to onions, leeks offer a more subtle flavour to dishes like soups, savoury crepes and roasts.
The green part of this vegetable is usually discarded. To clean: simply slice the white root in half and soak in a bowl of cold water. Rinse, dry and use as you prefer.
Sweet, versatile and utterly delicious, peas add a lovely burst of colour to any dish. Use them to perk up rice dishes, noodle dishes, pasta dishes, stir fry, quiches and more.
Oranges & Co.
Oranges, limes, lemons, grapefruit, and other citrus fruits are still in season. Use these seasonal fruits to make everything, from a refreshing lemonade, to marmalade, glazes for meats and desserts.
The sweet potato makes a delicious, nutritious alternative to the potato. Great roasted, mashed or fried, the sweeter root vegetable matches beautifully with pickled or fermented flavours.
A star of Asian cooking, the spring onion comes into season now, so chop them up and scatter a handful over just about anything for a crunchy, aromatic seasoning.
Swiss chard makes a beautiful, slightly bitter ingredient that is great when cooked for a long time. Try it chopped up and cooked in olive oil with garlic and crushed red pepper.
Find out More
See what else is in season in March:
via Cookie and Kate