EATING IN MARCH

This transitional month bridges the end of citrus dominance with the first tender shoots of the new season, inviting us to blend comforting roasts with lighter, brighter dishes.

Friends

As March arrives in Providence, Rhode Island, the first tentative signs of spring emerge—longer days, melting snow, and the promise of renewal after winter’s grip. The vernal equinox heralds a shift, and with it, the produce world begins to awaken. While hearty winter roots and storage crops still linger, early spring arrivals like asparagus and artichokes make their debut, often from warmer regions like California, bringing vibrant green freshness to markets. In the Northeast, local harvests remain limited this early, so many of March’s stars arrive via longer supply chains, yet their peak-season quality shines through. This transitional month bridges the end of citrus dominance with the first tender shoots of the new season, inviting us to blend comforting roasts with lighter, brighter dishes that anticipate warmer weather.

Fruits in March continue to draw heavily from winter citrus, now at their sweetest and juiciest after months on the tree, alongside tropical options that feel like a preview of summer. Blood oranges, with their striking maroon flesh and berry-like notes, reach a crescendo—select heavy fruits with taut, richly colored skin free of soft spots, store them in the refrigerator’s crisper for up to two weeks, and use their vivid segments in salads, drizzle the juice over yogurt, or reduce into a glossy glaze for roasted meats. Grapefruit, often sweeter now, feel plump and heavy when ripe; refrigerate them whole and enjoy halved with a sprinkle of sugar or supremed into ceviche for a tart wake-up.

Kiwi, fuzzy and nutrient-dense, yield slightly to pressure when ready—keep at room temperature until ripe, then chill, and slice into fruit bowls or blend into green smoothies for vitamin C punch. Mandarins and tangerines, easy-peeling and seedless in a wide variety, choose firm ones without bruises; store loosely in a bowl or fridge, and pop them as snacks or scatter them over grain bowls. Pineapple, entering peak from March onward, select ones with golden hues, fragrant bases, and slight give—store upside down at room temperature for a day to distribute sugars, then refrigerate cut pieces, and grill rings for dessert or chop into salsa for a tropical twist.

Turning to vegetables, asparagus heralds spring’s arrival with slender, tender spears that snap crisply—look for bright green stalks with tightly closed tips, avoiding any limp or woody ones; wrap the ends in a damp paper towel and refrigerate upright in a jar of water, like flowers, for up to a week. Steam or roast them simply with olive oil and lemon to highlight their grassy sweetness, or shave raw into salads for crunch. Artichokes, globe-shaped and spiky, demand firm, heavy globes with tightly packed leaves—trim stems and store in the fridge wrapped in plastic; steam whole and dip leaves in garlic butter, or stuff hearts into pasta for an elegant side.

Broccoli and broccolini thrive in cooler weather—choose firm, dark-green heads with no yellowing; store in a perforated bag in the crisper, and roast florets with garlic or stir-fry tender stems for quick meals. Brussels sprouts, if still available, pick tight, vibrant ones; refrigerate and halve for roasting with balsamic to caramelize their edges. Cauliflower, versatile and snowy, select dense heads without brown spots; store whole in the fridge and rice it for low-carb bases or roast florets whole for steak-like texture. Leafy greens like arugula, spinach, and mustard greens emerge tender—opt for crisp, unwilted bunches; keep in damp towels in the fridge and toss into salads or wilt into soups. Beets and parsnips carry over from winter—firm, smooth roots store best in the crisper; roast beets for earthy salads or puree parsnips into silky soups. Leeks, mild and oniony, rinse thoroughly to remove grit; choose firm stalks, store chilled, and slice into potato soups or braise as a side.

In March, embracing these transitional foods means celebrating both the lingering comfort of winter’s bounty and the excitement of spring’s first greens. Choosing seasonal produce supports fresher flavors, better nutrition, and often lower environmental impact—whether you’re in Providence picking up early asparagus at a market or enjoying citrus shipped from sunnier states. Let this month’s harvest inspire lighter meals that still warm the soul as winter fades and new growth begins.

The asparagus bounty

Asparagus emerges as the undisputed star of the season—those slender, vibrant green spears signal renewal with their crisp texture and fresh, grassy flavor at its peak. Whether sourced from early California shipments or local farms as the ground warms, this versatile vegetable shines in simple preparations that let its natural sweetness and tenderness take center stage.

Here are four standout asparagus recipes to celebrate the arrival of spring, each easy enough for weeknights yet elegant enough for gatherings. They highlight quick cooking methods to preserve that bright color and snap.

First, a classic Roasted Asparagus with Lemon and Parmesan—a foolproof side that roasts in under 15 minutes and pairs beautifully with roasted chicken, fish, or eggs for brunch. Preheat your oven to 425°F. Trim the woody ends from 1 pound of fresh asparagus (bend a spear near the bottom until it snaps naturally—the rest will follow suit). Toss the spears with 2 tablespoons olive oil, salt, and pepper, spreading them in a single layer on a baking sheet. Roast for 10-12 minutes until tender-crisp and slightly charred at the tips. Finish with a squeeze of fresh lemon juice, zest from half a lemon, and a generous shower of grated Parmesan cheese. The heat melts the cheese slightly while the citrus cuts through the richness, creating a bright, savory contrast.

For something heartier, Creamy Asparagus Risotto transforms the spears into a comforting main dish with velvety rice and pops of green. In a large pot, sauté 1 chopped onion in 2 tablespoons butter until soft, then add 1 ½ cups Arborio rice and stir for 1-2 minutes to toast. Gradually add 4-5 cups warm vegetable or chicken broth, stirring frequently —about ½ cup at a time —until absorbed before adding more. Total cooking time is around 18-20 minutes. Meanwhile, blanch or steam 1 pound of trimmed asparagus, cut into 1-inch pieces, until bright green and tender-crisp, then shock in ice water to stop cooking. Stir the asparagus into the risotto in the last 5 minutes, along with ½ cup grated Parmesan, a pat of butter, and black pepper. The result is luxurious and spring-forward.

Finally, keep it ultra-simple with Sautéed Asparagus with Garlic and Lemon—ready in 10 minutes as a quick side or light lunch. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add 1 pound trimmed asparagus and 2-3 minced garlic cloves; sauté for 5-7 minutes, tossing occasionally, until spears are tender-crisp and garlic is golden (watch to avoid burning). Finish with lemon juice, zest, salt, and pepper. This minimalist approach lets the asparagus shine while adding aromatic depth.

These recipes make the most of March’s asparagus bounty—select bright, firm spears with compact tips and no wilting, store them upright in a jar of water in the fridge like flowers (change water daily), and enjoy them soon for peak freshness. Whether roasted, grilled, stirred into risotto, or quickly sautéed, asparagus brings vibrant energy to your table as winter fully gives way to spring.