March straddles winter and early spring, bringing a mix of hearty holdovers and the first signs of fresh produce renewal. It’s a great month for lightening up meals while still embracing comfort foods.
Fruits:
- Citrus is still strong, but March brings the end of its peak. Look for lemons, limes, tangerines, and grapefruit.
- Pineapple, kiwi, and late-season apples and pears continue to shine.
- In warmer regions, you may even see the very first strawberries.
Vegetables:
- The last of winter’s best: cauliflower, carrots, beets, parsnips, cabbage, and kale.
- And the first spring stars asparagus, artichokes, pea shoots, and spring onions.
Other:
- Potatoes and winter squash remain great budget-friendly staples.
- Fresh herbs start to reappear – like parsley, chives, and mint bring brightness to winter dishes.
- Microgreens and sprouts add nutrients and crunch when local produce is still limited.
Recipe Inspiration:
- & find more ideas in our bountiful recipe hub!