March Produce in Season
In the month on March:
you'll find a mix of winter and spring produce items that will make you feel excited to switch things up in your meal plan by making room to accommodate for more fresh and vibrant recipes filled with active nutrition and rich in color.
Here's what to look out for when shopping for fresh produce this March. Keep in mind that this is a inconclusive list:
Fruits: Apples, Bosc Pears, Avocado, Mandarins, Komquats, Grapefruits, Pomelos, Kiwis, Orange, Tangerine, Limes, and Lemons.
Vegetables: Cabbage, Brussel sprouts, Broccoli, Fennel, Parsnips, Spinach, Beets, Bok choy, Asparagus, Artichoke, Lettuce, Cauliflower, Peas, Swiss Chard, Collard Greens, Kale, Turnip Greens, Frisee, Cilantro and Parsley
Whole Herbs and Spices: All spice, Ginger, Cardamom, Mustard seeds, Turmeric, Basil, Mint, Lemon Balm, Oregano to boost up your immune system as you approach the spring season.
Add this Green Juice to your weekly planner:
Ingredients:
4 honey crisp or granny smith apples
1 large cucumber
1/2 a celery stalk
1/2 a large bokchoy
1 large ginger rhizome (adjust to spice tolerance)
1 bunch of cilantro
Directions:
Remove the core of the apples, cut the ends of the bokchoy and celery and cut all the ingredients into manageable pieces that will fit your juicer.
Juice all the ingredients and store the juice in an air-tight container and keep in the fridge.
Consume this juice within 5 - 6 days or freeze some for a later date.
More on March Produce in Season:
Artichoke - these budded gems are rich in magnesium and fiber. Look for ones with tightly pcked outer leaves with no bruises or wilting. Have them steamed, boiled or roasted and use them to make dips, teas, etc. Add this soothing artichoke and ginger tea to your morning or evening routine.
Asparagus - they come in green, white or purple varieties and can be eaten raw, lightly steamed, sautéed or roasted. They are rich in vitamins A and C, fiber and folate. Add this speared vegetable to stir-fries, a salad bowl, a quiche or have as an accompaniment to a main meal.
Avocado - they are known as pears in other parts of the world like West African. They are best eaten raw once ripe and filled with healthy fats and nutrients. Use avocado to make tasty dips, spread on a slice of bread or mash in boiled rice instead of butter, as well to boost up smoothies and plant-based icecream.
Beets - whether you get the golden or purple ones, beets are a delicious root vegetable to juice, add to your salads as well as to add color to your plate. They can be eaten raw, roasted, steamed or fermented. Try this juice using beets.
Bok choy - they are also known as pok choi or pak choi, a Chinese cabbage variety that have long leafy structures attached to a bulbous bottom. They are rich in phytonutrients, vitamin C and K. Though they can be slightly bitter, the entire vegetable can be eaten raw, steamed, sautéed, roasted or fermented. Here’s a tasty and light method to cook Bok choy with Kabocha squash.
Brussel sprouts - they look like mini cabbages and in fact belong to the brassica (cabbage) family. Look for ones that are firm, with gradients of deep to light green color and tightly packed outer leafy coverings. They are filled with lots of antioxidants, fiber and vitamin K and can be sautéed or steamed but best eaten roasted to enjoy as a delicious side dish.
Broccoli - they look like a green bouquet of well … florets. Look for ones that have a firm green stalk with firm green florets - no yellowing at all. They too belong to the brassica family, rich in phytonutrients, B vitamins and minerals. It’s a green powerhouse of edible goodness that can be eaten raw, roasted, steamed or added to stir-fries as well as soups. Try this Broccoli and Chickpea Saute.
Cabbage - they come in loads of varieties - from red to green, curly textures to less defined leaves. Which ever you get, ensure to get one with tightly packed outer leaves, fresh and firm to the touch. Being that they belong to the brassica family too, they are packed with lots of antioxidants, vitamin C and K and good fiber to support your gut health. They can be eaten raw, roasted, sautéed, steamed - the possibilities are endless. Aside from coleslaw and braised cabbage, make a good batch of homemade sauerkraut to empower your health.
Fennel - are known for their crisp texture, slightly sweet and liquorice flavor. Look for ones with tightly packed outer coverings, pale green and firm bulbs as well as bright green fronds. The bulb and the fronds are edible. They can be eaten raw, sautéed or roasted with a nice squeeze of lemon juice and are rich in phytonutrients, Vitamin C, potassium and folate.
Mandarin - a small juicy citrus fruit with natural sweetness. Look for ones with firm and fragrant peelings. These vitamin-C and fiber rich yummies are perfect to start your day or have as a snack in between meals to gradually enhance the quality, healing and glow of your body from head to toe. The entire fruit is edible except the seeds (which you can sow and have a mandarin orchard). Use the peel to naturally flavor syrups or make a marmalade.
Grapefruit - also belonging the citrus family, grapefruits can be about twice the size of an orange. The interior may either be blush pink, coral or pinkish red in color. Although the juice is majorly sweet, it can have slight undertones of bitter flavor due to its composition. It’s a great option to have before or alongside breakfast or juice as many ripened grapefruits together with oranges and limes to make a delicious citrus drink. It’s also rich in vitamin C, fiber and important antioxidant properties.
Komquats - an orange oval-shaped fruit as small as a grape or olive fruit with a thin skin. Although they are sweet, they are slightly tart similar to key limes. Use them like you would mandarins and oranges to make delicious recipes like vinaigrettes, juices, jams and salads. Like many citrus fruits, they are rich in fiber, vitamin C and important minerals.
Spinach - a dark green leafy green vegetable that is rich in vitamin C, K and fantastic phytonutrients. Look for ones that are perky and vibrant over withered ones. Aside from making soup, spinach can be used as a filling for pies, to bulk up quiches, to boost up green juice with antioxidants as well as to brighten up salads. They take on the flavour of seasonings pretty well making them a versatile green for any recipe.
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