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    Home » Seasonal Produce Guides

    March Seasonal Produce Guide

    Published: Mar 2, 2020 · Modified: Aug 26, 2022 by Erica

    What produce should you buy in March?

    Spring is on its way! This means there are new items in season this month. What is in season in March? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.

    To make it easier for you to plan your meals and make a grocery list, I have created produce guides for every month letting you know what is in season along with a few recipe suggestions. Check out my other Seasonal Produce Guides for more information on how to choose, store and prepare seasonal produce every month of the year.

    Collage of produce that is in season in March.

    This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate, I earn from qualifying purchases. For more information please read my Disclosure Policy.

    Why buy fruits and vegetables when they are in season?

    Cost: Produce prices are subject to supply and demand. When produce is in abundance because it is in season the prices go down.

    Eco-Friendly: In-season produce is more likely to be grown locally meaning it doesn’t have to travel as far to get to you reducing its carbon footprint. Stop by your local farmers market to purchase some of the freshest produce available.

    Taste: In-season produce is fresher and tastes better. It is grown during its optimal conditions and because it can be grown more locally it usually has a chance to fully ripen before it is picked

    Nutrition: Fully ripened produce is more nutritious because it has had time to fully develop before being picked.

    What’s in season in March?

    Jump to:
    • What produce should you buy in March?
    • Why buy fruits and vegetables when they are in season?
    • What’s in season in March?
    • Artichokes
    • Broccoli
    • Brussel Sprouts
    • Cauliflower
    • Leeks
    • Lettuce
    • Mushrooms
    • Parsnips
    • Pineapples
    • Radishes
    • Rutabaga
    • Turnips
    Close up of a pile of artichokes.

    Artichokes

    A cooked, unseasoned artichoke has a light delicate flavor. The leaves are often removed one at a time, and the fleshy base is eaten. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.

    Buying

    Choose artichokes that feel heavy for their size and have firm, tightly packed leaves that are green. Avoid artichokes that feel soft or have dry, split, or brown leaves.

    Storing

    Do not rinse or cut the artichoke prior to storing. Sprinkle the artichokes with a little water, and place them in a plastic bag in the refrigerator. Fresh artichokes will keep for 3-5 days.

    Preparing

    Rinse the artichoke in cold water, using a soft brush or cloth to remove any film from the exterior. Trim one inch from the top (pointed end) of the artichoke. Cut a quarter-inch off the stem. Use your fingers to slightly separate the petals, opening the artichoke so that seasonings can be better distributed. Cook as desired.

    To prepare the heart, trim the leaves and cut off the top so the fuzzy purple choke is exposed. Use a spoon or melon baller to remove all of the choke, which is not edible. Use a paring knife to remove the outer leaves and base of the stem, leaving only the tender inner stem, or the heart.

    Once cut artichokes can begin to turn brown. Placing them in water slightly acidified with vinegar or lemon juice can prevent discoloration.

    Recipes

    Anchovy Parsley Pesto Stuffed Artichoke - Tasting Page
    Slow Cooker Garlic Artichokes Recipe - Christina's Cucina
    Spinach Chicken Artichoke Flatbread

    Fresh green broccoli isolated on white background.

    Broccoli

    Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.

    Buying

    Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.

    Storing

    Refrigerated broccoli will keep for up to five days. Broccoli should be loosely wrapped in plastic or a dishtowel.

    Preparing

    Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.

    Recipes

    Baked Broccoli and Cauliflower Balls with Cheese - Where is my Spoon
    Garlic Parmesan Roasted Broccoli - To Simply Inspire

    Isolated brussels sprouts.

    Brussel Sprouts

    Brussels sprouts are delicious and can be boiled, steamed, sauteed, grilled, roasted, and even fried. They are even great when served raw and shredded into a slaw. They are part of the cabbage family and are most commonly green but there are a few varieties that are purple in color. They are high in vitamin C and vitamin K.

    Buying

    If possible choose brussels sprouts that are still on the stalk. Look for brussels sprouts with bright, firm, and compact heads. Avoid sprouts with pinholes, which can be a sign of insect damage.

    Storing

    Brussels sprouts can be refrigerated in a plastic bag for up to a week.

    Preparing

    Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.

    Recipes

    Brussel Sprout Salad - Fresh Coast Eats
    Roasted Brussels Sprout Soup with Bacon - Low Carb Yum

    Cauliflower isolated on white background.

    Cauliflower

    Cauliflower is super popular right now. Masquerading as a pizza crust, mashed potatoes, and rice. Cauliflower comes in several varieties including white, orange, green, and purple. Cauliflower can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. It is high in vitamin C and vitamin K.

    Buying

    Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.

    Storing

    Cauliflower can be refrigerated for up to five days.

    Preparing

    Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces.

    Recipes

    Tropical Cauliflower Smoothie - The Recipe Well
    Roasted Cauliflower Leek Potato Soup
    Roasted Cauliflower Steaks - Everyday Delicious

    Fresh raw organic leek on a wooden table.

    Leeks

    Leeks have a mild onion-like flavor. Leeks are a good source of fiber, vitamin B6, iron, and magnesium. They are also a very good source of folate as well as vitamins A, C, and K.

    Buying

    Look for leeks that are firm and have as much white and light green parts as possible.

    Storing

    Leeks can be refrigerated for up to two weeks.

    Preparing

    The dark green leaves are usually tough. Most dishes use just the white and light green portions. Leeks grow in sandy soil and need to be washed thoroughly. Cut off the root and then slice the leek in half vertically. Chop and place in a bowl of cold water. Agitate the leeks well, then drain and use.

    Recipes

    Leek and Potato Soup - Raspberries and Kohlrabi
    Smoked Salmon Quiche with Leeks - A Baking Journey
    Ham and Leek Pie
    Ham, Leek, and Hash Brown Muffins

    Close up of fresh butterhead lettuce isolated on white background.

    Lettuce

    Lettuce is most often used raw in salads and sandwiches but it can also be grilled. Lettuce is an excellent source of vitamin K, vitamin A, folate, and iron.

    Buying

    Look for fresh crisp leaves that are tightly bunched. Avoid lettuce with wilted or brown leaves.

    Storing

    Lettuce should be loosely covered and can be refrigerated for up to one week.

    Preparing

    Rinse lettuce under cold water. Use a salad spinner or pat the leaves dry to remove excess moisture. Slice, chop or tear as needed.

    Recipes

    Healthy Greek Mason Jar Salad - Easy Budget Recipes
    Grilled Romaine Hearts with Pancetta, Pecorino and Pine Nuts - Pina Bresciani

    Mushroom varieties over white background. Includes portobello, oyster, button and brown.

    Mushrooms

    Mushrooms are an excellent source of B vitamins, selenium, and copper.

    Buying

    Mushrooms should look fresh and smell good. Avoid mushrooms that smell of mildew or mold. Also avoid mushrooms that look shriveled, desiccated, darkened, wet, or moldy.

    Storing

    Mushrooms should be stored in a paper bag in the refrigerator or wrapped in paper towels and then loosely wrapped with plastic. Enclosing mushrooms in a plastic bag will cause them to sweat and spoil more quickly. Wild mushrooms will last for a few days stored this way; cultivated mushrooms will last up to a week or two.

    Preparing

    Mushrooms are like sponges and will soak up any liquid they get near. Relatively clean mushrooms can be brushed clean with a pastry brush or dry paper towel. For more cleaning power, use a damp paper towel.

    Recipes

    Four Cheese Stuffed Shells with Mushrooms and Pesto
    Chunky Garden Vegetable Pasta Sauce
    Dutch Oven Beef Stew
    Easy Pierogi Stuffed Mushrooms - Food Meanderings
    Delicious Savoury Vegan Mushroom and Leek Pie Recipe - Attachment Mummy

    Parsnip root with leaf isolated on white background.

    Parsnips

    Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.

    Buying

    Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.

    Storing

    Parsnips can be refrigerated for up to two weeks.

    Preparing

    Wash parsnips in cold water and cut off both ends. Trim any major rootlets or knobs before cooking. Parsnips can be cooked into savory stews, boiled, mashed, or roasted.

    Recipes

    Artichoke Spinach Chicken Burgers & Fennel Beet Parsnip Puree - Strength & Sunshine
    Parsnip Soup with Celery Root - Pickled Plum

    Pineapple with slices isolated on white background.

    Pineapples

    Pineapples grow as a small shrub. Pineapple is rich in manganese and vitamin C and is very sweet but low in calories.

    Buying

    Look for pineapples with dark green compact leaves that are heavy for their size. Pineapples are ripe once a majority of the base has turned yellow with very little green left. Avoid pineapples with soft or dark spots and dry yellow leaves.

    Storing

    Store pineapples at room temperature for up to 2 days or refrigerate for up to 5 days. Refrigerate cut pineapple in an airtight container for up to 1 week.

    Preparing

    Use a sharp knife to remove rind and leaves, then cut as desired, removing the core as needed.

    Recipes

    Baked Chicken Teriyaki Meatballs
    Brown Sugar Pineapple Pork Chops - Kitchen Gone Rogue
    One-Pot Vegan Pineapple Fried Rice - Rhian's Recipes

    Fresh red radish on wooden background.

    Radishes

    Radishes are root vegetables and are often eaten raw on salads. Radishes have a sharp spicy flavor.

    Buying

    Look for radishes that are smooth and brightly colored. The leaves should be green and fresh-looking. Avoid radishes that are soft or dull-looking.

    Storing

    Remove the radish greens, which are edible, before storing in a plastic bag. Refrigerate for up to one week.

    Preparing

    Slice off the roots and leaves, wash and pat dry. Radishes can be served whole, sliced, diced, minced, and/or grated, depending on the recipe. Cook radishes to temper their bitter flavor.

    Recipes

    Daikon Salad with Green Apple and Pepitas - Fearless Dining
    Salpicón de Res: Beef and Mint Salad - A Taste for Travel

    Rutabaga on a white background.

    Rutabaga

    The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. It has a slightly spicier flavor than the turnip. Rutabagas can reach three to five pounds in weight. Rutabagas contain a small amount of vitamins A and C.

    Buying

    Rutabagas should be smooth, firm, without blemishes, and heavy for their size. Avoid large roots, they tend to be more fibrous. If you smell a rutabaga, the more pronounced the odor, the more pungent the flavor.

    Storing

    Rutabagas can be stored unwashed in a plastic bag in the refrigerator for up to 2 weeks. The leaves should be removed to prevent the root from drying out.

    Preparing

    Scrub rutabagas under cold running water before using. Cut into pieces and remove the core if it is brownish. Rutabagas can be boiled, steamed, mashed, roasted, baked, and fried. 

    Recipes

    Brown Sugar Roasted Rutabaga - Spend with Pennies
    Instant Pot Rutabaga Mash - Recipes from a Pantry

    Fresh turnip isolated on white.

    Turnips

    Both the turnip root and turnip greens are edible.

    Buying

    Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.

    Storing

    The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.

    Preparing

    Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.

    Recipes

    Spring Turnips with Herbed Chicken - Twists & Zests
    Turnip Fries & Peanut Dipping Sauce Recipe - Powered by Mom

    Read More: Seasonal Produce Guides

    January Seasonal Produce Guide

    February Seasonal Produce Guide

    April Seasonal Produce Guide

    May Seasonal Produce Guide

    June Seasonal Produce Guide

    July Seasonal Produce Guide

    September Seasonal Produce Guide

    October Seasonal Produce Guide

    November Seasonal Produce Guide

    December Seasonal Produce Guide

    More Seasonal Produce Guides

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      May Seasonal Produce Guide

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