I can’t believe it’s March already! It’s been about 7 months since I started my AmeriCorps VISTA service year at Truly Living Well Center for Natural Urban Agriculture. I’m more than half way done! Wooh! Time sure does fly by.
March is here which means that springtime is almost upon us. The groundhog, Punxsutawney Phil, did in fact promise us an early spring 🙂 The sun is rising earlier, birds are chirping, the weather is getting warmer (well, sort of), and soon spring vegetables will be ready to harvest!
So what vegetables are bountiful this time of year? Well, what’s in season will vary depending on the time of month and where you live. It’ll also really depend on when the farmer planted his/her seeds, weather and soil conditions, etc. I’m writing from Georgia, so your state’s seasonal list might look different.
What’s in Season in March (typically):
- Bok Choy
- Collard Greens
- Kale/other leafy greens
- Lettuce/salad greens
Eating with the seasons has many benefits:
- You may save money. Do you know how much it costs to transport produce overseas to your local grocery? A lot. When you eat fresh, local, and seasonal food, you don’t pay nearly as much for transportation costs.
- Food tastes better. Fruits and vegetables picked at their peak usually taste much better. Compare the taste of a strawberry in May to a strawberry in January. Definitely not the same.
- You get more nutrients from your food. Fruits and vegetables lose their nutrients after being picked. More nutrients are lost as they travel long distances.
Those are just a few of the reasons to eat seasonably. I could probably write a whole other blog post listing off the reasons, but I’ll save that for another day.
My favorite seasonal vegetables this time of year are sweet, crunchy carrots. They are amazing when roasted, added to soups, or just eaten plain raw.
Tell me, what is your favorite vegetable to cook with in March? Let me know in the comments below!