March Seasonal Produce

What’s in season right now? March Seasonal Produce is varied and delicious. I’ve rounded up some of my favorite March Recipes that include Spring Seasonal Foods. Buckle up for over 45 of my favorite recipes that include root vegetables and citrus and tropical fruit as well as cruciferous vegetables, leafy greens and early spring onions among other fresh produce winners.

Eating seasonal produce is beneficial for your mind, your body, your wallet and our environment. Farmers Markets will begin opening and showing off their fresh produce….and I’ve got tons of recipe ideas that are perfect this time of year.

This post has been updated from the original published in February, 2020.

Jump to:

• Benefits to eating in season
• March Seasonal Produce Guide
• What fruits are in season in March?
• March Seasonal Vegetables
• Veggie Recipes for March
• Asparagus Recipes
• Broccoli Recipes for March
• Brussels Sprouts Recipes
• Greens Recipes
• Beetroot Recipes
• Delicious Mushroom Recipes
• Vegan Cabbage Recipes
• Leek Recipes to enjoy this March
• Parsnip Recipes

March Seasonal Vegetables

The vegetables in season in march are also some of the best. They include arugula, asparagus, beets, bok choy, broccoli, brussels sprouts, carrots, cauliflower, celery, kale, leeks, parsnips, onions, potatoes, radishes, spinach, and sweet potatoes. Those seasonal vegetables in march are amazing….and give us so many great options like Creamy Vegan Asparagus Soup, arugula and faro salad, cauliflower red lentil soup and Tuscan Kale Chopped Salad.

Veggie Recipes for March

Spring officially begins towards the latter part of March. It is a transition season. Depending on where you live, it may still be cool out or maybe it’s warm and sunny. Keep in mind, the weather doesn’t change all at once and neither should your food choices.

You’ll be surprised to find many of your favorite fruits and vegetables in season in March. Some will carry over from winter this month and you’ll see new varieties of your favorite greens and other veggies popping up in your local farmers markets and grocery stores too.

Ease into the weather transition by incorporating more seasonal produce into your meals. This doesn’t mean completely giving up what is still in season from last month. There are no hard lines to draw here. Mix and match as your body gets used to the new fruits and vegetables in season in March.

Soups and stews are perfect for transition season. You can take advantage of emerging produce while still keeping warm. You can also use some typical winter produce mixed in with springs offerings.

Asparagus Recipes

Low in calories, high in nutrition…the perfect combo. Asparagus are high in folic acid and also a good source of potassium, fiber, thiamin and Vitamins A,C, and K.

Greens Recipes

Oh wow…where to begin? Greens are one of the most healthy things you can eat. There are so many kinds, and it’s good to get as wide of variety as possible. Most greens are interchangeable in recipes. Buy a different kind each time to keep your gut flora diverse. Collards, spinach, swiss chard, or kale. Lettuce—of every type, watercress, parsley and arugula…the list is endless.

Leafy greens are dense in B vitamins, have fiber, folate, vitamins C&K. Iron, calcium antioxidants and calcium. They help with bone density, kidney function, lower cholesterol, and digestion.

Make a game of it and see how many servings of greens you can get in each day!

Beetroot Recipes

Beets have an impressive nutritional profile. You can eat them raw or cooked. They add color, texture and taste to many dishes.

Beets are high in fiber, and are an excellent source of folate, manganese, potassium and Vitamins C and A. They support brain health, help fight inflammation, help keep blood pressure and blood sugar in check, and may have cancer fighting properties.

Delicious Mushroom Recipes

Mushrooms are the ultimate in vegan umami. So satisfying in texture, taste and nutritional benefits, you won’t even miss the meat!

Vegan Cabbage Recipes

Cabbage is rich in antioxidants making it anti-inflammatory as well as a digestive and cognitive superstar. It is a great source of Vitamins C, A, and K. It is loaded with fiber, calcium, folate, potassium and magnesium too….and super low in calories.

Cabbage is in season from late fall to early spring, so this is the perfect time to enjoy it.

Leek Recipes to enjoy this March

Leeks are a great way to flavor soups, stews and veggie dishes. They’re a good source of Vitamins A, C and K. Plus they have minerals like iron and manganese…and of course, like all veggies, leeks are a good source of dietary fiber.

Parsnip Recipes

Parsnips are a nutrient packed root vegetables. They’ve got a touch of spice, a bit of nuttiness and some sweetness too…making them fun and versatile to cook with. They’re the sweetest in late winter and early spring, so march is the perfect time to enjoy them.

Keep in mind, there are plenty more fruits and veggies available in stores right now. Some have been flown in from far away, and some have been grown in greenhouses. Diversity is key to optimum good health.

Buy local when possible. Use your best judgement to incorporate a wide variety of fresh fruit and vegetables and supplement with frozen when needed. Frozen produce is picked at the peak of ripeness and flash frozen to seal in taste and nutrition.

I created this post is to inspire you to cook with in season vegetables and fruits, and incorporate them into your spring menus. When we eat food that does not grow in the season or climate we live in, it sends mixed messages to the body and we become imbalanced. Eating what’s in season helps us feel more balanced, healthy and connected to nature.

What are YOUR favorite March foods? Let me know in the comments!