March in to Early Spring’s Fresh Produce
Guest Post from DietsinReview.com
Is anyone else stalking their calendar like we are? If you are, then you already know that we’re exactly three weeks from the first day of spring! While this was a moderate winter in terms of temperature and weather (at least where we are), it has felt painfully long. We’re ready for consistent sunshine, flip-flops, and dinners shared with friends on the patio. The only thing better than the warm weather we’re about to enjoy (in between rain showers) is the start of spring produce.
While there’s not much coming in to season in March, it does hold a promise of what’s to come in the next few months. Our mouths are already watering.
Eating seasonally is one of the best ways to save money when shopping in the produce section. Consider the cost of a tomato or blueberries in December versus the cost in July – big difference! That’s because it requires more resources, including travel from warmer climates, to give you the fruits and veggies you can’t live without.
As we roll in to March, look for the following fruits and vegetables to come in to season. Some farmers markets may start to open and have these fresh produce items available, and you should notice a price decrease for these items at the grocery store.
There aren’t as many fruits as there are vegetables this time of year, but that doesn’t make apricots or oranges any less delicious. These bright orange fruits break up all the in-season green.
Try this Chicken Apricot Pasta Toss and have a freshly peeled orange for dessert!
You’ll be seeing (mostly) green when you shop the veggie bins in March. The first batch of dark leafy greens, like kale, will come in to season, as well as those aptly named spring greens. You won’t find a tastier time to have a salad, like this Wilted Kale Salad with Green Goddess Dressing! Green onions, rhubarb and carrots also come in to season, giving you perfect toppers for that salad.