The first hints of spring are on their way and the fresh produce at the market is showing it. Find out what fruits and vegetables are in season in March and get inspired with some creative ideas for cooking them.
The weather is finally starting to turn away from really cold, dark days. The first hints of spring are in the air and arriving at the markets to liven up meals after the depth of winter. Lots of fresh new fruits and vegetables can be found, from peas and asparagus to more exotic avocados and pineapples that 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 welcome. 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 is also the perfect time to embrace preparing vegetables in a simple fresh way. Lightly blanch asparagus or peas and eat them with just a drizzle of olive oil and dusting of pepper to celebrate the new flavors. Or enjoy raw sliced radishes on some crusty bread with sweet butter and a sprinkle of flaky salt. After so many months of heavy, sauce-laden food, March is a fabulous time to embrace simple flavors.
As the premature blossom of their plant, artichokes are one of the first fresh, new vegetables to show up in the March markets. Steam and eat the leaves with a butter 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.
Unfortunately, I don’t have any fresh artichoke recipes on the blog (only canned ones) but I definitely plan to cook something with this interesting plant this spring! Meanwhile, check out some amazing recipes from other food bloggers.
MORE AWESOME ARTICHOKE RECIPES:
- Garlic Roasted Artichokes with Pesto Dipping Sauce by The Food Charlatan
- The Most Amazing Roasted Artichokes by Gimme Some Oven
- Italian Stuffed Artichokes by The Lemon Bowl
Early spring is when you’ll start seeing the first fresh asparagus arrive in the markets. The tender new spears are of course delicious lightly blanched or steamed with a drizzle of olive oil or butter. Or you can add them to so many dishes for that fresh burst of spring flavor.
YUMMY ADDICTION ASPARAGUS RECIPES:
MORE AWESOME ASPARAGUS RECIPES:
- Garlic Parmesan Roasted Asparagus by Belle of the Kitchen
- Asparagus Caprese Salad with Basil Gremolata by Aberdeen’s Kitchen
- Healthy Asparagus Soup by Clean & Delicious
Delicious, creamy avocados are one of the things I look forward to the most. 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.
YUMMY ADDICTION AVOCADO RECIPES:
MORE AWESOME AVOCADO RECIPES:
- Mini Avocado & Hummus Quesadillas by Cookin Canuck
- Citrus Shrimp And Avocado Salad by Foodie Crush
- Chocolate Avocado Pie by Chocolate Covered Katie
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, and it is especially tasty while it is still in season in the colder months.
YUMMY ADDICTION BROCCOLI RECIPES:
MORE AWESOME BROCCOLI RECIPES:
- Garlic Parmesan Roasted Broccoli by Easy Family Recipes
- Healthy Broccoli Potato Soup by My Vegan Minimalist
- No Mayo Broccoli Salad by Creme de la Crumb
Just because the season for rich bacon-laden Brussels sprout dishes is technically passed, they are still in abundance at the markets. 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 shave them raw into a salad for the healthiest option.
YUMMY ADDICTION BRUSSELS SPROUTS RECIPES:
MORE AWESOME BRUSSELS SPROUTS RECIPES:
- Maple Bacon Brussels Sprouts by Well Plated
- Shaved Brussels Sprouts Salad by Two Peas & Their Pod
- Brussels Sprouts Gratin by The Chunky Chef
So often dismissed, cabbage has far more versatility than people give it credit for. Nutrient-rich, cabbage is one of the most common cruciferous vegetables and can be used in anything from crunchy Asian salads, to rich stews, and even as wraps for low-carb braised dishes with lots of sauce.
YUMMY ADDICTION CABBAGE RECIPES:
MORE AWESOME CABBAGE RECIPES:
- Cabbage Soup by Carlsbad Cravings
- No Mayo Healthy Coleslaw by Ambitious Kitchen
- Garlic Butter Cabbage Noodles by Butter For All
Versatile, low-carb cauliflower is still fresh in the markets during March and can be used in all kinds of clean eating dishes or healthy versions of more indulgent meals. Add cauliflower steaks to your weekly rotation instead of fatty meats and keep your goals for the new year going strong.
Check out my spicy Thai coconut cauliflower soup which is really delicious, creamy, and healthy. It’s all made in one pot and is ready in just 30 minutes!
MORE AWESOME CAULIFLOWER RECIPES:
- Garlic Butter Mashed Cauliflower by Healthy Fitness Meals
- Baked Cauliflower Mac and Cheese by Spend with Pennies
- Creamy Roasted Cauliflower Soup by Cookie and Kate
The warmer days of March don’t mean that you can forget about root vegetables entirely. Celery root or celeriac is around in abundance and is great raw in salads, roasted to bring out the sweetness, or added to soups and stews for those late season stormy days that inevitably show up.
Unfortunately, I still don’t have any celery root recipes on the blog but I am definitely fixing that in the nearest future. Other food bloggers are already enjoying this root vegetable, though, so check their recipes out!
MORE AWESOME CELERY ROOT RECIPES:
- Celery Root Puree by From a Chef’s Kitchen
- Celery Root Fries by The Spunky Coconut
- Creamy Celery Root and Potato Soup by Girl Heart Food
The light anise flavor of fennel root is delicious when thinly shaved and added to salads. This flavorful vegetable is also excellent roasted or sauteed – the flavor becomes caramelized and mild. It’s perfect for adding to a larger sheet pan roast with other root vegetables and a light drizzle of olive oil.
The apple, fennel, and walnut salad with orange dressing featured above is awesome. At the moment it’s the only fennel recipe I have on the blog but more coming soon!
MORE AWESOME FENNEL RECIPES:
- Citrus, Fennel and Chicken Bake by My Little Larder
- Roasted Fennel with Parmesan and Chives by Sprinkles and Sprouts
- Roasted Fennel and Potato Soup by The Simple Veganista
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.
At the moment, Grapefruit Kale Smoothie is the only recipe featuring this amazing fruit I have on the blog. This has to be fixed ASAP!
MORE AWESOME GRAPEFRUIT RECIPES:
- Grapefruit Greek Yogurt Cake by Sally’s Baking Addiction
- Avocado Grapefruit And Fennel Salad by Foodie Crush
- Healthy Baked Grapefruit 3 Ways by Ginger with Spice
Spring fruits have yet to ripen, but kiwis are still around to brighten up the day. Add the distinctive green flesh to your favorite smoothies or fruit salads. Or just cut the fruits in half and eat them with a spoon for an easy and healthy snack when you want a sweet treat.
Kiwi mango smoothie shown above is a HIT but that’s the only kiwi recipe I have on the blog right now. Can’t wait to play more with this tropical fruit in the kitchen!
MORE AWESOME KIWI RECIPES:
- Roasted Salmon with Kiwi Salsa by The View from Great Island
- Kiwi Cupcakes by The First Year Blog
- Winter Fruit Salad by Dinner at the Zoo
Flavorful but mild, leeks are a unique member of the onion family. The white and light green portions of the stalks can be sliced and cooked in any number of ways, from braised whole to cut in thin strips and toasted in the oven for a fun topping for salads and vegetable dishes.
YUMMY ADDICTION LEEK RECIPES:
MORE AWESOME LEEK RECIPES:
- Healthy Potato Leek Soup by Well Plated
- Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
- Parmesan Roasted Leeks by Spend with Pennies
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.
YUMMY ADDICTION LEMON RECIPES:
MORE AWESOME LEMON RECIPES:
- Easy Lemon Poppy Seed Bread by Garnish with Lemon
- Lemon Basil Orzo with Chicken by Chew Out Loud
- Healthy Lemon Poppyseed Muffins by Ambitious Kitchen
Oranges and Mandarins
Any time you are feeling poorly in March, just pick up some fresh oranges, mandarins, or tangerines. The bright flavors are complemented by lots of vitamin C to boost your immune system. Bake the zest into desserts or add orange segments to your salads for a sweet and fragrant flavor.
YUMMY ADDICTION ORANGE AND MANDARIN RECIPES:
MORE AWESOME ORANGE AND MANDARIN RECIPES:
- Healthy Orange Chicken by The Clean Eating Couple
- Fluffy Cranberry Orange Muffins by Cookie and Kate
- Healthy Orange Creamsicle Smoothie by The Fit Cookie
The white carrot look-alikes are still hanging around the markets in March, some of the last root vegetables still be around from the fall harvest before the new spring options arrive. Use the flavorful, nutty flesh in all kinds of dishes, from roasts to stews and even in salads.
Check out my Honey Roasted Parsnips and Carrots – a perfect side dish to literally anything. More parsnip recipes coming soon!
MORE AWESOME PARSNIP RECIPES:
- Mashed Carrots and Parsnips by Healthy Seasonal Recipes
- Roasted Honey & Parsnip Soup by Cooking with Bry
- Parsnip Gratin with Gruyere and Thyme by Feasting at Home
The beginning of spring marks the first of the fresh peas available. 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.
Unfortunately, I still don’t have a proper recipe with fresh peas on the blog. I used frozen ones multiple times but never fresh from the farmers’ market. Hopefully, I will this spring! Meanwhile, check out these delicious creations from other food bloggers!
MORE AWESOME PEA RECIPES:
- Spring Potato Salad with Asparagus and Peas by Crowded Kitchen
- Sesame Ginger Snap Peas by Spend with Pennies
- 5-Ingredient Vegan Pea Soup by Vibrant Plate
Tropical fruits have seasons too. Even though they don’t grow local in most places outside of the tropics, you will get the freshest sweet and tangy pineapples at the market during the early spring. Pair pineapples with meats and hearty spring greens for the best use of the acid qualities and unique texture.
YUMMY ADDICTION PINEAPPLE RECIPES:
MORE AWESOME PINEAPPLE RECIPES:
- Pineapple Chicken Skillet by Paleo Grubs
- Strawberry Pineapple Salsa by The Stay at Home Chef
- Pineapple Cucumber Salad by Immaculate Bites
The last of the fall potato harvest is still around, but in warmer areas, you might even be able to get the first new potatoes in March too. These small and waxy potatoes are from the plants that grew over the winter. They are great when boiled and smashed in a hot pan to crisp the edges while still having that creamy interior.
YUMMY ADDICTION POTATO RECIPES:
MORE AWESOME POTATO RECIPES:
- Crispy Garlic Butter Potatoes by Sprinkles & Sprouts
- Classic French-Style Potato Salad by Pardon Your French
- Skinny Crockpot Potato Soup by Carlsbad Cravings
One of the signs of spring are crisp and spicy radishes. Useful for so much more than salads, you can roast or sauté radishes as you would any other root vegetable to bring out the sweet properties and caramelized flavor. Don’t forget that the greens are edible too and full of nutrients like irons and calcium.
YUMMY ADDICTION RADISH RECIPES:
MORE AWESOME RADISH RECIPES:
- Garlic Roasted Radishes by The Real Food Dietitians
- Radish Chips by Kimspired DIY
- Radish Salad with Radish Top Pesto by Love & Lemons
As a mid-way point between broccoli and cauliflower, Romanesco has the best of both worlds. All the sweet and nutty flavor, with a delicate texture that can be roasted, steamed, creamed, fried for a tasty version of the more common cruciferous vegetables. Keep an eye out for the last of the spikey florets at the market before the season ends.
YUMMY ADDICTION ROMANESCO RECIPES:
MORE AWESOME ROMANESCO RECIPES:
- Roasted Romanesco and Radicchio Salad by Breaking Bread with Ashley
- Whole Roasted Romanesco by This Silly Girl’s Kitchen
- Nutty Roasted Romanesco Curry by Searching for Spice
For a cross between a turnip and a cabbage, you wouldn’t expect rutabagas to be so buttery and rich. The unique flavor is coupled with lots of nutrients for a healthy alternative to potatoes in your early spring dishes. You can also save the greens to sauté or roast for an even healthier meal.
I’ve become acquainted with rutabaga not such a long time ago when I spotted it at my local farmer’s market. That’s how this gorgeous Creamy Roasted Rutabaga Soup was born. Definitely plan to cook more with it in the future!
MORE AWESOME RUTABAGA RECIPES:
- Greek-Style Oven Roasted Rutabaga by The Healthy Foodie
- Cheesy Rutabaga and Carrot Casserole by Sprinkles and Sprouts
- Creamy Buttery Mashed Rutabaga by Delicious Little Bites
In March, spring greens like arugula, spinach, and even lettuce start to dominate the markets. After a winter of heavier foods, celebrate the beginning of spring with light salads or adding the greens to your favorite wraps and sandwiches. Sauté iron-rich spinach or arugula with some other veggies for a hearty and healthy meal.
YUMMY ADDICTION SPRING GREEN RECIPES:
MORE AWESOME SPRING GREEN RECIPES:
- Spring Greens, Leek, Pea and Pesto Risotto by Cupful of Kale
- Easy Lemon Ricotta Pasta & Spinach by The Clever Meal
- Arugula Salad with Lemon, Parmesan, and Pine Nuts by Julia’s Album
Not in any way related to actual artichokes, Jerusalem artichokes or sunchokes are the root of a sunflower variety. But that doesn’t stop them from being delicious to eat, with a delicate earthy and nutty flavor that is almost sweet when roasted or sauteed.
I absolutely loved sunchokes in this creamy salmon and wild rice casserole. It’s a nice change from potatoes!
MORE AWESOME SUNCHOKE RECIPES: