Vegetables in Season: March + Recipes

As the weather begins to warm up and spring approaches, March marks the start of a new growing season for many vegetables. With a wide range of delicious and nutritious options to choose from, it's a great time to explore the bounty of fresh produce that nature has to offer. Here are some of the vegetables that are in optimal season, as well as those entering or ending their season, and the best ways to enjoy them.

Vegetables in Optimal Season March

When you think about seasonal food and March produce, think roasted asparagus, creamy avocado toast, pickled radishes, fresh broccoli, collard greens, and warm artichoke dip. These delicious dishes are perfect for the season. And if you’re looking to add more plant-based meals into your routine, they provide a great starting point. March is also an ideal time to experiment with seasonal produce such as leeks, Brussels sprouts, and cabbage. Roast them

Swiss chard

A leafy green vegetable that's packed with vitamins and minerals, chard is great sautéed, roasted, in smoothies, or used in soups like the famous Ribollita Tuscan soup, and stews.

Garlic

A flavorful and versatile ingredient, garlic is great in everything from pasta sauces to stir-fries and roasted butternut squash.

Artichokes

These tasty vegetables are great roasted, grilled, or steamed and make a delicious addition to salads, dips, and pizzas.

Our favorite recipe is the Roman-Style artichokes.

Celery

A crunchy and refreshing vegetable that's perfect for snacking, celery is also great in juices, soups, and stews, or chopped up and added to salads.

Try out the quick and easy traditional Greek Fasolada Soup for a cozy and hassle-free dinner.

Cabbage

With its crispy texture and versatile flavor, cabbage is great in salads, stir-fries, and slaws. You can even make a delicious cleansing juice with carrots, another seasonal vegetable.

Cauliflower

A versatile vegetable that can be roasted, mashed, or used in soups and stews, cauliflower is a great low-carb alternative to rice or mashed potatoes.

We love making it in cauliflower steaks, whole roasted cauliflower head, roasted with a delicious tahini sauce, or in curry with Indian spices.

Asparagus

This tender and flavorful vegetable is great roasted, grilled, in pasta, or sautéed, and makes a delicious addition to omelets, risottos, and salads.

Spinach

A leafy green vegetable that's rich in iron and other essential nutrients, spinach is great sautéed, used in salads, spinach and vegan ricotta empanadas, or blended into smoothies.

Sweet Peas

These sweet and tender vegetables are great in salads, pastas, and risottos or simply sautéed with a little butter and garlic.

Fennel

With its anise-like flavor and crispy texture, fennel is great raw in salads or cooked in soups, stews, casseroles, and braises.

Kale

A nutrient-dense leafy green that's great in pesto, kale salads, smoothies, crisped as snacks, and soups, kale is also deliciously roasted or sautéed with garlic and lemon.

Lettuce

A refreshing and versatile salad green that's perfect for spring, lettuce comes in a variety of types and can be used in everything from sandwiches to wraps to salads.

Simply add it to your favorite chickpea burger or vegan tuna salad.

Red Cabbage

With its vibrant color and crunchy texture, red cabbage is great in salads, slaws, and stir-fries. Enjoy salads and juice.

Bok Choi

A leafy green vegetable that's popular in Asian cuisine, bok choi is great in stir-fries, green curries, soups, and salads.

Potatoes

A versatile vegetable that can be mashed with truffle oil, roasted, made as soup, boiled, or fried, potatoes are a great source of fiber, vitamin C, and potassium.

Leeks

With their delicate flavor and tender texture, leeks are great in soups, risottos, stews, and quiches, or roasted with garlic and olive oil.

Beets

A sweet and earthy vegetable that's packed with antioxidants and essential nutrients, beets are great roasted, made in risotto or hummus, pickled, juiced, or grated into salads.

Carrots

A sweet and crunchy vegetable that's great raw, roasted, make in savory tarts, soups, or even vegan bacon. Carrots are also a great source of vitamin A and other essential nutrients, a great option to add to your juices.

Brussels sprouts

These sprouts are a staple in many households during the fall and winter months, but did you know that they are also in optimal season in March? These mini cabbages are packed with vitamins and minerals and can be roasted, grilled, or sautéed to create a variety of delicious dishes. Try roasting them with garlic and lemon or grilling them with a balsamic glaze.

Radishes

Another beautiful vegetable that is in optimal season is March. These peppery vegetables are a great addition to hearts of palm salads and sandwiches, and can also be pickled for a tangy snack. Try slicing them thinly and tossing them with a simple vinaigrette or roasting them with honey and thyme for a sweet and savory side dish.

Vegetables Entering/Ending Season

Sweet potatoes

These sweeties are entering the end of their season in March, but they are still widely available in many markets. These root vegetables are packed with fiber and vitamins and can be roasted, mashed, or baked to create a variety of dishes. Try making sweet potato fries, or bake them and top them with black beans, avocado, and salsa for a healthy and filling meal.

This root veggie can also be juiced and you can make a delicious puree, curried, or make a sweet potato crunch.

Broccoli

The fantastic flower is also entering the end of its season in March, but it is still a nutritious and delicious vegetable to add to your plate. This cruciferous vegetable is packed with vitamins and minerals, and can be steamed, roasted, or stir-fried to create a variety of dishes. Try tossing it with garlic and olive oil and roasting it in the oven, or stir-frying it with soy sauce and ginger for a quick and easy side dish.

Onions

This versatile vegetable can be used in a variety of dishes, and they are also entering the end of their season in March. These pungent vegetables can be caramelized, sautéed, or roasted to add flavor to soups, stews, and sauces. Try caramelizing them and adding them to a quiche or frittata, or roasting them and serving them as a side dish.

Parsley

This popular herb is used to add flavor and freshness to a variety of dishes, but it is also entering the end of its season in March. This herb can be used in salads, sauces, and marinades and can also be used as a garnish. Add it to a tabbouleh salad or make a homemade chimichurri sauce to top grilled meats.

Best Ways to Enjoy March Vegetables

The best way to enjoy March vegetables is to incorporate them into a variety of dishes. Try roasting Brussels sprouts with garlic and lemon or adding radishes to a salad for a spicy kick.

Sweet potatoes can be mashed or baked for a comforting side dish, and broccoli can be stir-fried with soy sauce and ginger for a quick and easy side dish.

Onions can be caramelized for a sweet and savory addition to soups and stews, and parsley can be used to add freshness and flavor to a variety of dishes.

In conclusion, March is a great time to take advantage of the delicious and nutritious vegetables that are in season. From Brussels sprouts and radishes to sweet potatoes, broccoli, onions, and parsley, there are plenty of options to choose from for meals and snacks. Whether you enjoy them roasted, sautéed, grilled, or raw, these vegetables are versatile and can be incorporated into a variety of recipes.

So, head to your local farmer's market or grocery store and pick up some fresh March vegetables to add to your meals. Not only will you be supporting local farmers and the environment, but you'll also be treating your taste buds and your body to the best that the season has to offer.