MARCH: cook in season
Cooking with seasonal produce enhances the taste and quality of your dishes and supports local farmers and the environment.
Friends:
Welcome to the vibrant world of March cooking! As the chill of winter begins to wane and hints of spring tantalize our senses, the kitchen becomes an exhilarating playground of fresh, seasonal ingredients just waiting to be transformed into culinary masterpieces. March heralds the arrival of an array of delightful vegetables and fruits, each bursting with flavor and vitality.
From tender asparagus and crisp spinach to luscious strawberries and tangy rhubarb, the possibilities are as endless as they are exciting. Embrace the season's bounty, and let your creativity soar as you embark on a culinary journey filled with tantalizing tastes, vibrant colors, and the pure joy of cooking with nature's freshest ingredients.
Whether you're whipping up comforting classics or experimenting with innovative recipes, let the spirit of March infuse your kitchen with warmth, flavor, and boundless inspiration.
Let's dive in and discover the delicious delights that await us this month!
Here's a list of some vegetables and fruits that are typically in season during March, along with reasons for cooking with seasonal produce:
Vegetables:
Asparagus: March is the beginning of the asparagus season in many regions. Asparagus harvested during its peak season tends to be more tender and flavorful.
Broccoli: Broccoli is often at its best in cooler weather, making March a great time to enjoy. Fresher broccoli tends to have a more vibrant color and sweeter flavor.
Spinach: Spinach is abundant in March and is packed with nutrients. Fresher spinach has a crisper texture and a more robust flavor.
Artichokes: March is prime time for artichokes. They are more tender and flavorful when in season.
Peas: Peas start to come into the season towards the end of March. Fresh peas have a sweeter taste and a crisp texture.
Brussels Sprouts: Although they thrive in colder weather, Brussels sprouts are still available in March. They are typically sweeter and more tender when in season.
Fruits:
Strawberries: Strawberries may start to come into season towards the end of March, depending on the region. In-season strawberries are juicier and sweeter.
Rhubarb: Rhubarb season begins in March. It's tart and tangy, perfect for pies, jams, and sauces.
Oranges: Oranges are typically in season from winter into early spring. They are juicier and more flavorful when in season.
Grapefruit: Similar to oranges, grapefruit is also in season during March. In-season, grapefruit tends to be sweeter and juicier.
Lemons: Lemons are harvested year-round, but they often peak in flavor during the spring months. They are juicier and more aromatic when in season.
Reasons for cooking with seasonal produce:
Better Taste: Seasonal produce is harvested at its peak ripeness, resulting in better flavor. For example, strawberries in season taste sweeter than those picked out of season and shipped from far away.
Higher Quality: In-season fruits and vegetables are often fresher and have a higher nutritional value since they spend less time in transit and storage.
Lower Price: When produce is in season, it's typically more abundant, which can lead to lower prices due to reduced transportation and storage costs. Buying in-season produce can save money and support local farmers.
Environmental Benefits: The carbon footprint associated with food transportation is lower when eating seasonally. It also supports local agriculture, which can help preserve farmland and biodiversity.
Final thought!
Cooking with seasonal produce enhances the taste and quality of your dishes and supports local farmers and the environment. It's a win-win for both your palate and the planet!