It’s March! Enjoy 3 Seasonal Spring Vegetables

seasonal produce

Local eaters everywhere heaved a sigh at the beginning of this month. It’s not that we don’t love potatoes and crucifers, it’s just that after months of patiently waiting, spring has sprung, and variety has begun to hit the stands of our favorite farmers markets. Here are three of our very favorite March ingredients as well as some great ways to use them to welcome this delicious spring produce!

1. Rhubarb

While it’s technically a vegetable–it’s actually related to buckwheat–rhubarb is often prepared as a fruit, paired with strawberries later in the season. Now, however, even though strawberries still have a way to go, rhubarb is starting to pop up, as one of the first crops to be available in temperate climates. You can recognize outdoor cultivated rhubarb due to its paler color; hothouse rhubarb is often the first to become available and is usually brighter in color.

Use rhubarb in sweet and savory recipes; here are some of our favorites, sans out-of-season strawberries:

2. Arugula

Arugula is a delicious, peppery green. It’s one of the first “salad” greens to come into season, mainly because it’s not actually salad at all! While it’s often tossed with other lettuces, arugula is actually a member of the cabbage family. Arugula lends a bit of peppery bite to salads, but it can also be whizzed into a pesto, before basil comes into the market.

Here are some of our very favorite ways to use arugula:

3. Spring Onion

Aptly named, spring onions starts to appear at the beginning of spring. A great number of varieties, from scallions, which are milder, to green and spring onions, which have a more pronounced, oniony flavor, will begin to become available. Consider taking advantage of these new onions by using them in recipes that put them at an advantage:

Image: Sean

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.