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Finally, March has come around. Which means Spring is just around the corner and, along with warmer temperatures, they will be a wider diversity of produce at the farmers’ market.
So what’s in season in March? You’ll find luscious leeks, fresh asparagus, spring peas, colorful radishes and mushrooms, among other winter staples like root veggies and citrus.
Here’s a look at what’s in season in March:
Whether mixed into a creamy risotto, tossed into a salad or sauteed 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 flavor to dishes like soups, savory 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 color to any dish. Use them to perk up rice dishes, noodle dishes, quiche and more.
via Cookie and Kate