Farmers market March recipes

Vegetarian and vegan farmers market March recipes! Your March seasonal produce guide + 50 recipes inspired by your local farmers market or CSA bin.

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Happy *almost* spring, my friends! Starting a new month with your farmers market recipe inspiration. So much late winter/ early spring goodness here. Here are your March recipes!

Did you make all the February recipes? Or looking forward to April recipes?

What’s in season in March?

March is when we start to see some very early spring produce show up! Still a lot of winter goodies around too. For this list, we are going to focus on asparagus, kumquat, spinach, broccoli rabe, mushroom, garlic scape, artichoke, grapefruit, brussels sprout, and leek.

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Asparagus

Asparagus is a flowering perennial vegetable that is in season from March to June. They are grown in spears and come in 4 varieties, green, purple, white, and wild. Asparagus is a spring favorite and is by far the best when eaten in season.

Learn more about asparagus

Roasted asparagus soup with pistachio cream

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat.

Check out this recipe

More asparagus recipes:

• Asparagus pasta with peas and caramelized onion sauce
• Asparagus toast with chive ricotta and radish
• Air fryer asparagus
• Pickled asparagus

Kumquats

Kumquats are fruits that are in season from December to March. They are closely related to citrus fruits but are only about 2″ long and are quite sour. They look like tiny oranges! The skin is slightly thick, but still edible.

Learn more about kumquats

Pickled kumquats with pink peppercorns

Savor winter citrus with these kumquat pickles!

Check out this recipe

More kumquat recipes:

• Kumquat jam
• Kumquat cupcakes with orange glaze
• Kumquat chutney
• Kumquat tarts with almond crust

Spinach

Spinach is a leafy green vegetable that is in season when the weather is cool, but not freezing. Early spring and fall are great times for Spinach! Spinach leaves can be fragile and don’t keep well, so eat them as soon as possible.

Learn more about spinach

Easy saag paneer recipe

Easy saag paneer recipe! A flavorful Indian creamed spinach and greens curry with paneer cheese. A great vegetarian meal!

Check out this recipe

More spinach recipes:

• Spinach artichoke frittata
• Spinach salad with avocado, grapefruit, and strawberry
• Ginger spinach smoothie
• Spinach walnut oregano pesto

Broccoli rabe

Broccoli rabe, AKA rapini, is a bitter green vegetable that is in season from March to May and then again from September to November. Surprisingly, it is NOT related to broccoli! The stalks can be quite tough and the flavor quite bitter, so it takes a lot of skill to cook correctly and can be an acquired taste for some.

Learn more about broccoli rabe

Roasted squash salad with broccoli rabe and kale

30-minute roasted squash salad with broccoli rabe and kale recipe! A warm, vegan salad perfect for a healthy weeknight dinner or meatless monday.

Check out this recipe

More broccoli rabe recipes:

• Sauteed broccoli rabe and kale
• Broccoli rabe crostinis
• Lemony white beans with broccoli rabe
• Broccoli rabe pasta with smoky chickpeas

Mushrooms

A mushroom is any edible fungus (whoa!). They are in season here in the Pacific Northwest during the rainy seasons, so spring and then again in the fall. Mushrooms are packed with earthy, umami flavor and can be eaten raw or cooked. They’re distinct flavor makes them perfect for adding to vegan or vegetarian dishes that may lack that “meaty” flavor, and some mushrooms even resemble the texture of shredded meat. How cool is that?

Learn more about mushrooms

Cheesy mushroom toast with Maille old style mustard and thyme

Quick and easy cheesy mushroom toast recipe! Sauteed mushrooms on toast with mustard, fresh thyme, and melted swiss cheese. A hearty, savory vegetarian meal.

Check out this recipe

More mushroom recipes:

• Homemade pesto pizza with mushrooms
• Cheese tortellini with caramelized onion sauce and mushrooms
• Sauteed mushroom cauliflower quinoa burgers
• Stacked ale mushrooms with arugula and goat cheese

Garlic scapes

Garlic scapes are the green shoots of the garlic bulb that are in season from March to May. They are the beginning stage of what will be come the stem of a garlic plant. They can be very curly and are usually more mild than garlic cloves.

Learn more about garlic scapes

Garlic scape pesto

Garlic Scape Pesto is a unique and delicious pasta sauce, packed with a bright garlic flavor. But don’t wait to make it—garlic scape season is short!

Check out this recipe

More garlic scape recipes:

• Pickled garlic scapes
• Potato garlic scape soup
• Garlic scape pizza
• Creamy garlic scape soup

Artichokes

Artichokes are actually the edible portions of the thistle flower (yep!) that are in season from March to May. They may seem intimidating with their spiky leaves, but are so worth the effort. Look for tightly packed leaves and give it a good squeeze to see if it squeaks a bit. That’s a good one!

Learn more about artichokes

Instant Pot steamed artichokes

Quick and easy Instant Pot steamed artichokes! These pressure cooker artichokes are super speedy and cook perfectly every time.

Check out this recipe

More artichoke recipes:

• Spinach artichoke frittata
• Lemon thyme roasted artichokes
• Stuffed artichokes
• Lemon artichoke pasta salad

Grapefruits

Grapefruit is a citrus fruit that is in season from December to March. They are similar to oranges but are larger and more on the tart side. Varieties range from pale yellow in color to a bright ruby hue.

Learn more about grapefruits

Grapefruit quinoa salad with herbs and walnuts

Protein packed grapefruit quinoa salad recipe! A bright, vegetarian quinoa bowl with chickpeas, walnuts, grapefruit, and lots of herbs.

Check out this recipe

More grapefruit recipes:

• Avocado grapefruit salad with strawberry and mint
• Grapefruit strawberry mojito
• Grapefruit and orange panna cotta
• Grapefruit breakfast brulee

Brussels sprouts

Brussels sprouts are leafy vegetables similar to mini cabbages. They are in season from September to March when the weather is cool. They are grown on large stalks and every part of the vegetable is edible, even the stalk leaves!

Learn more about brussels sprouts

Pesto brussels sprouts with sun dried tomatoes

Pesto Brussels Sprouts with Sun-Dried Tomatoes is a flavorful side dish that’s easy to make. It’s vegan and gluten-free with a nut-free option.

Check out this recipe

More brussels sprout recipes:

• Warm brussels sprouts salad with apples and pecans
• Creamy garlic brussels sprout soup
• Grilled brussels sprouts
• Spicy brussels sprout tacos

Leeks

Leeks are vegetables that are in season from October to May. They look like giant scallions! They have a mild onion flavor, but are more on the sweet side. The white and pale green parts are mostly used for cooking, while the dark green stem can be very woody and is usually reserved for stock.

Learn more about leeks

Roasted leeks

Have you ever thought of having roasted leeks as a side dish? You definitely should!

Check out this recipe

More leek recipes:

• Golden potato and butternut squash leek soup
• Creamy parmesan leek and mushroom pasta
• Leek risotto with goat cheese
• Creamy leek and wild rice soup

If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in our comment and tag us on Instagram with #Rhubarbarians.

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