Top Foods to Eat in March

The transition into spring brings so much joy that one wants to project it on every sphere of life. Why not incorporate the fresh feeling into your daily menu? Below you’ll find a list of foods that are at their best in March: fruit, veggies, meats and greens and the links to some recipes to welcome the season of new beginnings with!

Asparagus

A bunch of asparagus on a wooden table

Delicate asparagus has the taste of spring: sweet, grassy and tender. No matter if you roast, blanch or sauté the pale green stables, just make sure you keep them al dente!

Cooking with Asparagus: get the recipe for Baked Salmon with Potatoes and Asparagus!

Brussels Sprouts 

Brussels sprouts in a bowl on a wooden table

Tender sprouts have undergone an unfair treatment for quite a long period of their gastronomic life – they have been boiled, braised and stewed till they become soggy and revolting. Modern cooks know that Brussels sprouts are great when fried with onions and ginger till crispy, boiled al dente, caramelized or shredded fresh and used in slaws as a less watery alternative for big-headed cabbage varieties. The best Brussels are still very firmly attached to their long stem and have no yellow spots.

Cooking with Brussels Sprouts: get the Brussels Hazelnut Salad recipe!

Cabbage 

Fresh cabbage heads in a wicker cabbage

While being seasonal all year round, in March, when it’s still too early for many other natural vitamin sources, cabbage turns out to be a lifesaver. It’s cheap, it tastes great, it cooks well and easily. Enjoy it in fresh slaws, sautéed or roasted with garlic. To choose the best-tasting cabbage, look for the heads that look compact, but weigh unexpectedly heavy.

Cooking with Cabbage: read one of our latest articles - 5 Quick and Easy Low-Calorie Cabbage Recipes!

Carrots and Parsnips

Carrots and parsnips on ceramic platters on a wooden table

Bright orange carrots and their creamy-colored cousin parsnips have a sweet earthy flavor, which they develop in the best way when cooked in roasts, soups and stews. The best roots are small to medium, as bigger ones tend to be too tough because of their mature fibers. When buying carrots and parsnips, look for firm roots, with few whiskers and no brown spot. When cooking young carrots and parsnips, don’t peel – just scrubbing should do.

Cooking with Carrots and Parsnips: get the Roasted Roots recipe!

Fennel

Fennel bulbs on a wooden table

Fennel is a relative of celery and carrots, but it has a thing that makes the veg stand out – its delicate flavor reminds of anise, which makes it a perfect companion for fish and a beautiful crispy salad ingredient. Can you believe we may not have ever tried fennel, if it were not for Italians who discerned cooking potential in a wayside weed?

Cooking with Fennel: get the Fennel Couscous and Fennel and Grapefruit Salad recipes!

Grapefruit

Whole grapefruits, grapefruit wedges and slices on a wooden table

Have you ever wondered why this tart citrus fruit is named after grapes? The answer is simple: they grow in bunches! Available all year round, grapefruits are at their best in March – sweet and juicy. To choose the best fruit, look for the ones that are heavier than they seem. The skin should be firmly attached to the flesh; if it’s puffy, the fruit inside will be dry. Grapefruit can be eaten on its own, added raw to salads, used for salad dressings, grilled with ginger and sugar or cooked down to marmalade.

Cooking with Grapefruit: get the recipe for Fennel and Grapefruit Salad!

Greens

Stinging Nettles is the new kale

Enjoy the seasonal variety - arugula, lettuce, spinach, Swiss chard – in fresh salads, blended pasta sauces, tender sautés.  The most recent addition to the list of popular edible greens is iron-loaded stinging nettles, which can be foraged almost anywhere in the woods (remember to put on your gloves!) But one shouldn’t be afraid of the biting thorns – once cooked, nettles loses the stings and becomes very mild, spinach-like.  

Cooking with Nettles: get the recipe for Nettles Pesto Pasta Sauce!

Lamb

Fresh lamb ribs on a wooden cutting board

While it is the least popular meat in North America, you might want to give lamb a try when it at its best – in March and April. It has a strong taste with a hint of game that develops wonderfully when paired up with cabbage, Brussels sprouts or any other kind of cruciferous vegetables.

Cooking with Lamb: get the Lamb Shanks Roast recipe!

Rhubarb

Sliced tart rhubarb in a small bowl on a wooden table

Don’t let the sweet taste deceive you – rhubarb is a vegetable, despite its frequent use in dessert recipes! In fact, one would often call rhubarb “pie-plant” because it is where the tart stalks are used most often. However, there are savory recipes you can enjoy rhubarb in – try and see which version of the veg you like best!

Spring Onions

Clean spring onions tied with a string

Spring onions are called ‘spring’ because it’s the time when they are still young and have not formed a bulb yet. Their taste is milder than that of regular onions, but they can be used in almost the same way: raw in salads and sauces or roasted.

Cooking with Spring Onions: get the recipe for Spring Onions Dip with Lemon Juice!

 

Do you have any fav recipes that use the above-mentioned ingredients? Feel free to share them in the commentaries!



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