How To Eat Seasonally This March

Spring in the PNW can be one of the biggest frustrations ever. This southerner turned Oregonian has had enough of the cold and rainy weather and I’m searching for any glimmer of sunshine I can find in the forecast. At the moment, I’m writing this very blog post on my front porch with my cat fast asleep around my feet and my daughter drawing in her sketchbook next to me as we are all soaking up the clear skies and sunshine we’ve been graced with today - even though it’s only 47 degrees out.

Earlier this week, it snowed.

And 3 days from now, we’ll get more cold rain.

But, with a little more sunshine popping up here and there, we know that Springtime is around the corner in just a few short weeks *yay!*.

Springtime is the season for new things, regrowth, and starting something new. And while this month’s produce list is similar to last month’s, we are starting to see a little more variety making its way through. When it comes to eating seasonally in early-spring, think green! Tender greens like spinach, spring onions & other herbs start to make their way to the table, along with hardier varieties like kale, brussels sprouts, and artichokes. And don’t forget about citrus, which is still very much in season this month!

The above mentioned feline, wondering why I’m disrupting his nap by trying to subtly photograph him.

What’s In Season In March?

• Broccoli

• Brussel Sprouts

• Avocados

• Oranges

• Grapefruits

• Tangerines

• Lemons

• Cabbage

• Peas

• Cauliflower

• Kiwis

• Artichokes

• Kale

• Radishes

• Spinach

• Leeks

• Mushrooms

• Lettuce

• Parsnips

• Pineapples

Simple March Recipe Ideas:

Eating seasonally boosts nutrient content, tastes better, and can even save us a few bucks at the grocery store. Here are a few ideas for how to enjoy March’s seasonal offerings.

Artichokes

• Steam until soft and enjoy dipped in melted grass-fed butter & lemon juice as a satisfying side dish.

• Halve, toss in olive oil and roast in the oven. Drizzle with lemon juice, garlic, olive oil, parsley and a sprinkle of salt.

Radishes

• Thinly slice and toss into a green salad with other tender early spring veggies for a little bit of crunch and spice.

• Roast them in the oven with a little olive oil, salt & pepper and Italian seasoning (they have less of a spicy “bite” when roasted). Pair with roasted chicken, alongside steak or even pork chops.

• Sauté your radish greens and serve in place of spinach in an omelette.

• Make some quick refrigerator-pickled radishes to throw into salads, on avocado toasts, or in your next nourish bowl.

Peas

• Toss into a warm pot of your favorite pasta with a dollop of goat cheese, & fresh mint.

• Make a panzanella salad with peas, mushrooms, watercress & cubes of sourdough bread and a drizzle of olive oil & apple cider vinegar.

• Enjoy them fresh in an everything spring salad with basil lemon vinaigrette.

There are a variety of wonderful seasonal cookbooks out there, and this is one of my absolute favorites. This book “celebrates flavor at its peak” and as a result, also maximizes the nutrient availability of all of these delicious veggie recipes. I learned from this book that there are actually three different Summer seasons (early, mid, and late), and which one you’re currently in will determine which vegetables are in their absolute peak ripeness for enjoyment - some for just a few short weeks, and others much more abundantly. It’s packed with tons of recipe inspiration, beautiful photos, and plenty of tips on exactly what to look for when picking out your produce.

Check your local bookstore for a copy! You won’t regret it.