Although branches are still bare, our weeks are interspersed with warm, mid-60 days. Here in Colorado, spring is right around the corner. And springtime is synonymous with vitality, color, and new life. It’s a season of rebirth. When it comes to our grocery basket, it’s time to give (a few) winter staples the boot. As spring fruits and veggies come into season, we can take advantage of diversifying our plates. Moving into March, focus on the vibrant and delicious bounty that’s available to you. Hello, seasonal eating. Today, we’re diving into fruits and vegetables in season in March. They’re quite similar to February’s bounty. Consider this your spring produce cheat sheet—complete with delicious, healthy recipes to try and the best seasonal cookbooks.
How to Eat in the Spring, According to Ayurveda
Ayurveda advises local, seasonal eating. No surprise, as this is the way humans ate, hundreds of years ago. There wasn’t an option to live in Colorado, drive to the nearest grocery store, and pick up bananas and avocados. Accessibility has come a long way, and we’re blessed to have access to a variety of fruits, vegetables, and herbs, year-round. It allows us to eat diversely and healthfully—despite the change in seasons.
spring is the kapha time of year
Spring is the kapha time of year, which means that the earth and water elements are taking over (otherwise known as mud season). Spring snow is heavy and wet. As temperature shifts, you might begin to feel some shifts in your body: A desire for more exercise and time outside, and a craving for lighter meals rather than the dense soups, stews, and casseroles that nourish us in fall and winter. Now’s the time to replace heavy, oily, sour, and sweet foods with foods that are pungent, bitter, astringent, dry, and light. Start with foraging at local farmers markets or joining a Community Supported Agriculture (CSA) farm. At the grocery store, look for what’s on sale in the produce section—if you see pyramids of a particular fruit or vegetable, it’s likely in season. This month, you’ll find March seasonal produce in abundance.
how to lighten up your diet in the spring
Here are a few ways to lighten up your diet in the spring: Go heavy with herbs! Dill, cilantro, parsley, chives, etc. are wonderful additions to salads, marinades, dips, sauces, and entrees. They’re packed with flavor and antioxidants. Add tang and freshness with lemon zest. When choosing grains, opt for lighter grains, like like millet, quinoa, and basmati rice. Get creative with spices—black pepper, turmeric, ginger, garlic, cumin, and mustard seeds. Try new greens. Your plate should represent spring’s bright green landscape. Roast your veggies—even radishes! Roasting them neutralizes their sharp bite. Just add olive oil, salt and lemon juice (or follow this recipe).
fruits and vegetables in season in March
In the spirit of keeping up with early-spring’s most delicious produce, here are the ingredients to focus on in March:
- Artichokes
- Avocado
- Broccoli
- Brussels sprouts
- Cabbage
- Cauliflower
- Clementines
- Grapefruit
- Kale
- Kiwis
- Leeks
- Lemons
- Lettuce
- Mushrooms
- Oranges
- Radishes
- Spinach
- Spring onion
- Parsnips
- Pineapples
- Tangelos
- Tangerines
HEALTHY spring Meal ideas
Spring is such a wonderful time of year, especially when it comes to cooking. It truly is a celebration— treat it as such! Spring reminds us that life continually renews itself, that each day is a beginning, and that beautiful things take time to grow. When it comes to cooking healthy meals in the spring, focus on adding herbs, citrus, and greens to your favorite entrees. If you need ideas for cooking with March seasonal produce, look here. I have a few meal prep ideas for you! They’re healthy recipes for busy weeks. Additionally, take a look at this Lemony Asparagus Risotto, French Potato Salad, Spring Salmon en Papillote, Cucumber Avocado Spring Rolls, Shrimp Salad with Asparagus, and Coconut Chia Seed Pudding with Blood Orange.
The 7 Best seasonal eating cookbooks
If you need more inspiration, these are the best seasonal eating cookbooks!
Magnolia Table
the Lost Kitchen
Six Seasons: a new way with vegetables
Molly on the range
dining in
Nothing Fancy
Love & Lemons every daY
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