March seasonal produce and recipes

March seasonal produce and recipes! A guide to what’s in season in March plus vegetarian March recipes.

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Happy late winter, Rhubarbarians! We've rounded up some of the best March seasonal produce for you, plus 50 late winter to early spring recipes to cook in March.

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

Jump to:

• What produce is in season in March?
• Asparagus
• Asparagus recipes
• Kumquat
• Kumquat recipes
• Spinach
• Spinach recipes
• Broccoli rabe
• Broccoli rabe recipes
• Mushroom
• Mushroom recipes
• Garlic scape
• Garlic scape recipes
• Artichoke
• Artichoke recipes
• Grapefruit
• Grapefruit recipes
• Brussels sprout
• Brussels sprout recipes
• Leek
• Leek recipes
• Comments and reviews

What produce is 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.

Fruits:

• kumquat
• grapefruit

Vegetables:

• asparagus
• spinach
• broccoli rabe
• mushroom
• garlic scape
• artichoke
• brussels sprout
• leek

What to cook in March? Enjoy the last of the citrus fruits, early spring greens, tender asparagus stalks, and earthy mushrooms. There's a lot of green happening this month!

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

Asparagus recipes

Kumquat

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

Kumquat recipes

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

Spinach recipes

More spinach recipes:

• Ginger spinach smoothie

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

Broccoli rabe recipes

More broccoli rabe recipes:

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

Mushroom

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

Mushroom recipes

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 scape

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 recipes

More garlic scape recipes:

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

Artichoke

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

Artichoke recipes

More artichoke recipes:

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

Grapefruit

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 recipes

More grapefruit recipes:

• Avocado grapefruit salad with strawberry and mint
• Grapefruit strawberry mojito
• Simple grapefruit vinaigrette
• Grapefruit breakfast brulee

Brussels sprout

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

Brussels sprout recipes

More brussels sprout recipes:

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

Leek

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

Leek recipes

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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