For those of us in the Southeastern U.S., March can be a fickle month. When the first day of spring rolls around on the 20th, there’s little telling whether it will be balmy or snow-laden, and often it varies throughout the region. Just before true spring crops are ready for harvest, this month you can count on hearty winter produce to remain in strong supply. And as farmers markets open back up, it's well-advised to simply check with your local growers about the best things to eat this month. (Remember that this is a month, straddling two seasons, in which there are especially drastic differences between what’s growing in Florida versus what can be found in Virginia, etc. )
Fruit
Apples
Bananas
Citrus
Cucumbers
Ground cherries
Melons
Strawberries
For an exotic take on a favorite snack, try our Carrot Hummus with Gochujang and Hemp Oil.
Vegetables
Arugula
Asparagus
Basil
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Carrots
Celery
Celery root
Chard
Chicories
Chili peppers
Chives
Cilantro
Collards
Corn
Endive
Eggplant
Fava beans
Fennel
Garlic scapes
Green onions
Horseradish
Jicama
Kale
Kohlrabi
Lamb’s Quarters
Leeks
Lemongrass
Lettuce
Mint
Morels
Mushrooms
Mustard greens
Nettles
Onions
Oregano
Parsley
Peanuts
Peas
Pea Shoots
Purslane
Radicchio
Radishes
Rapini
Rosemary
Sage
Shallots
Snap peas
Snow peas
Sorrel
Spinach
Sprouts
Squash
Sweet Potatoes
Taro
Tarragon
Thyme
Tomatoes
Tomatillos
Turnips
Yams
Zucchini