March is at the very end of winter and still offers up citrus and kiwi fruit. Good thing there is an abundance of interesting recipes to enjoy citrus a little longer.
Asparagus and artichokes bring the beginning of spring. They'll show up half way through March, shipped from California.
Citrus continues to brighten up breakfasts, but don't overlook some vegetable options for creativity. Take a look at the aspragus shakshuka or pancakes with candied butternut squash recipes below.
After 6 months of eating winter vegetables, it's time to shake up some classics. Wrap brussels sprouts in bacon, use blood oranges on chicken wings, or grapefruit for a winter 'spring' roll dipping sauce.
Soups & salads
Look forward to spring with what's in season now, while you wait on peas, rhubarb, and strawberries to become available next month. Use citrus to brighten up a salad, celery root for a lighter soup, and a bright carrot salad with green onions and a lime dressing.
By March, I'm usually done with heavy meat stews and roasted root vegetables (but come October I'll be excited for them all over again). I try to change things up so I stay motivated to cook this month. I stand firm in my statement that it's the hardest time to cook seasonally.
Don't overlook recipes that use dried fruit or fruit preserves - they come in handy this month.
Just like last month, seasonal desserts are still composed of citrus and kiwi.
What's in season
These seasonal produce guides take a closer look at each fruit & vegetable available each month, as well as a larger collection of recipes.