Rooted in the Region: Your Guide to March Eating
Rooted in the Region: Your Guide to March Eating
It’s the time when we bid farewell to deep winter while eagerly anticipating the vibrant colors of spring. For our plates, this means enjoying the best of both worlds: the last, sweetest storage crops and the first, tender leafy greens.
Eating with the seasons often means your food is fresher, more nutritious, less expensive, and has a smaller environmental footprint.
If you are looking to revitalize your body and support local agriculture, here is what to look for at your neighborhood farmers market in this March.
The Early Birds: Fresh Spring Greens & Herbs
These quick-growing, hardy vegetables are the first signs of life in Mid-Atlantic soil as the ground thaws.
Green Onions & Scallions: Perfect for adding mild, fresh onion flavor to salads, stir-fries, and garnishes. Look for bright white bulbs and crisp green tops.
Spinach & Kale: If it says "overwintered," buy it! These greens survived the winter cold, which converts their starches to sugars, making them exceptionally sweet.
Arugula & Mustard Greens: Introduce these peppery greens to balance the richness of heavier winter meals. They are fantastic for waking up your palate.
Hardy Herbs: Parsley and chives begin to thrive in March. Use fresh parsley (a great source of Vitamin K!) in almost everything, from smoothies to stews.
The Sweet Finish: Root Vegetables & Stored Produce
While winter might be over on the calendar, we are still harvesting and eating the hardy crops that provide essential energy during the colder months.
Radishes: Quick, crisp, and peppery. Try them sliced thinly with fresh butter and flaky sea salt on a piece of local artisan bread.
Frost-Kissed Carrots & Parsnips: Like overwintered greens, carrots and parsnips left in the cold ground become incredibly sweet in March. They are amazing roasted with Rosemary Olive Oil.
Sunchokes (Jerusalem Artichokes): A native knobby root that tastes nutty, a bit like a sunflower seed-meets-potato.
Stored Apples: Crisp Virginia and Pennsylvania apples (like Pink Lady, Fuji, and Stayman) are still available from local cold storage. They are perfect for a healthy afternoon snack with almond butter.
Seasonal Specialty: The Sap is Flowing
March is peak "tapping" season in the nearby Blue Ridge and Allegheny mountains. This is the only time of year you can find truly local, freshly made maple syrup. It’s a wonderful alternative to processed sugars.