March Seasonal Produce Guide + Recipes

March is definitely a transitional month, with both cold winter weather and sunny skies providing the first glimpses of spring. I for one am ready for spring!

This month is also an exciting mix of late winter staples such as hearty root vegetables and early springtime favorites like artichokes, tender asparagus, and vibrant citrus.

It’s truly the best of both worlds. 🙂

This March Seasonal Produce Guide will provide you with a list of in season fruits and vegetables, plus a variety of delicious recipes below to help you make the most of these fresh ingredients.

Why eat in-season produce? Eating seasonally has many benefits as produce will have better flavor and more nutritional value as its fresher and it doesn’t require long storage or transport.

It’s also more affordable as the produce is typically grown and produced locally, which also means it’s more sustainable and you’re supporting local farmers.

The bottom line is that out of season produce is typically imported, which means you’re paying shipping costs, and it’s not as fresh tasting and has lost some of its nutritional value during storage.

Eating seasonally is a win every way you look it. 🙂

What’s in season in March

Below is a list of the fruits and vegetables that are in season during the month of March. This list may vary depending on where you are located.

March seasonal fruits and vegetables

Root vegetables

Beets. Known for their deep, vibrant colors such as red and purple to gold and even striped. They have an earthy, sweet flavor and can be eaten raw or cooked. Don’t toss the beet greens as they are edible and packed with nutrition.
Carrots. There’s nothing carrots can’t do. They’re sweet and crisp, great for dipping, eaten raw in salads, an fabulous in soups and stews. They can also be grated and added to cakes and muffins for moisture and flavor.
Potatoes. Russet, yukon gold, red potatoes or baby potatoes in all colors are readily available and perfect for mashing, frying, roasting or adding to soups and stews.
Radishes. Crisp and peppery in flavor, and perfect raw in salads or roasted. See my produce guide and collection of radish recipes for more information on varieties and ways to use them.

Cruciferous vegetables

Broccoli. Fresh broccoli has a mild, slighly bitter flavor when raw, with a crisp, crunchy texture that is great for salads and for dipping. Once roasted or sautéed, it has a sweet, nutty flavor.
Brussels sprouts. They get a bad rap, but they are wonderful in so many ways. They have a mildly bitter cabbage-like flavor, and are great shaved or shredded and served raw in salads. Once roasted or fried, they have a sweet, nutty flavor and crisp exterior.
Cabbage. Crisp, crunchy texture and slightly bitter flavor when raw, and works great in slaws and salads. Once cooked, cabbage has a sweet, nutty flavor and tender texture. See my produce guide and collection of cabbage recipes for more information on varieties and ways to use it.
Cauliflower. One of the most versatile veggies! Like broccoli, it’s great for dipping and used raw in salad. It’s also fabulous roasted, mashed and puréed in soup.

Greens and alliums

Greens. Kale, spinach and Swiss chard are all packed with nutrition and great sautéed, used in soups and salads.
Leeks. Mild, oniony flavor makes any dish special. Add them anywhere you would use onion such as soups, pasta or even roast them for a tasty side dish. See my produce guide and collection of leek recipes for more information on varieties and ways to use it.

Other vegetables

Artichokes. One of springs finest vegetables. They take a bit of prep, but they are fantastic steamed and served with aioli, added to pasta salads, or even roasted.
Asparagus. While green is the most common, it also comes in white and purple varieties. It’s great shaved raw and added to salads, or roasted, grilled or sautéed.
Mushrooms. Extremely versatile and great for sautéeing, stuffing, adding to risotto, pasta dishes and serving raw in salads.
Peas. Tender green peas are great for risotto, pasta, soups and make a great side dish!

Fruits and Citrus

Apples. Enjoy them raw for a snack or add to salads. They are also phenomenal baked in pies, fruit crisps, cake and more.
Avocados. Creamy, nutritious and they simply make everything better. Enjoy them over toasted, mashed in guacamole or in salads.
Citrus. Grapefruit, lemons, limes and oranges are fresh and vibrant. Enjoy sweeter varieties in salads or as snacks, or squeeze them and use their juices in savory dishes, salad dressings, cocktails, desserts and more.
Kiwi. This sweet-tart fruit is great for snacking, adding to smoothies or fruit salads.
Pineapple. Tropical fruit with sweet, tangy and refreshing flavor. It’s great grilled, added to fruit salad and smoothies, and also work in cocktails and in savory recipes.

Root vegetable recipes

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Roasted root vegetables in a white serving bowl

Roasted Root Vegetables Recipe

Roasted Root Vegetables Recipe is an easy gluten free, vegan side dish. It's colorful, delicious and highly customizable with your favorite root veggies!

March Seasonal Produce Guide

What’s in season in March

March seasonal fruits and vegetables

Root vegetables

Cruciferous vegetables

Greens and alliums

Other vegetables

Fruits and Citrus

Root vegetable recipes

Cruciferous vegetable recipes

Greens and allium recipes

Other vegetable recipes

Fruit and citrus recipes

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