March Produce Guide: What’s in Season this Spring

Broccoli thrives in colder weather, it’s sturdy, deeply green, and hearty enough to anchor a meal but still fresh enough to feel transitional this time of year!

Enjoy it charred on a sheet pan with smashed garlic and olive oil, folded into a sesame-ginger noodle bowl, or blitzed into a pesto with toasted almonds and lemon.

Try it with cashew tofu or add it to broccoli and chickpea stew.

Brussels sprouts linger into early spring and get beautifully nutty and tender when caramelized. While they’re a cozy vegetable, they can still feel light enough for the Spring!

Enjoy it halved and seared cut-side down until deeply golden, sliced thin for a shaved sprout Caesar salad, or roasted with maple and mustard for a sweet-savory finish.

For a side dish, try maple glazed brussels sprouts (yum!).

Peas are one of the first true signs of spring, they’re sweet, bright, and vibrant. Plus, they instantly make a dish feel fresher and a little more alive.

Stir into risotto at the last minute, use as a topping for tofu ricotta on crostini, or scatter through orzo with lots of black pepper and olive oil.

For a light and easy dinner, try lemon pea orzo.

Fennel is crisp and lightly sweet with a subtle anise flavor that softens as it cooks. It feels elegant but approachable, and it bridges winter and spring nicely.

To enjoy it, braise slowly with white wine and thyme, layer into a citrus and olive salad, or roast alongside carrots and red onion until tender and jammy.

Cabbage is humble but incredibly versatile, it can be crunchy and peppery raw, melty and sweet when roasted. It’s one of those vegetables that stretches far and works in almost anything.

Grill thick wedges until lightly charred at the edges, fold into a dumpling filling, or roast for cabbage steaks (my favorite way to enjoy!).

Asparagus is the hallmark of spring, it’s grassy, tender, and quick to cook. It doesn’t need much to shine, which is part of its charm.

Blister in a hot skillet and finish with flaky salt, add into a spring salad, or tuck into a savory tart with herbs. You can’t go wrong!

Parsnips are sweet and earthy with a subtle nuttiness, especially when roasted. They still carry a bit of winter coziness but can transition beautifully into lighter meals.

Cut into fries and roast with smoked paprika, shave raw into a bright winter salad, or fold into a creamy gratin with fresh thyme.

Artichokes feel like a little ritual, they may be slightly time-consuming but so worth it. Their flavor is grassy and delicate, and they always make a meal feel special.

Slow-braise in olive oil with lemon and bay leaves, crisp roasted halves and finish with chili and herbs, or blend the hearts into a bright spread for sandwiches and toast.

Grapefruit is bright and bittersweet, with a refreshing sharpness that wakes everything up. It’s perfect when you’re craving something fresh but not overly sweet.

Segment over yogurt with maple syrup and flaky salt, toss into an avocado and fennel salad, or shake into a rosemary-infused spritz.

Kiwi is vibrant and tangy with a subtle tropical feel. It adds unexpected brightness when you want something a little different.

Layer into coconut yogurt bowls, blend into a bright green vinaigrette, or slice over ricotta toast with a drizzle of maple syrup.

Lemon sharpens, lifts, and brings lightness to almost anything. It’s delicious in savory dishes and works just as beautifully in sweet dishes!

Whisk into tahini or olive oil sauces, fold zest into scones or shortbread, or squeeze generously over roasted vegetables and grains.

My personal favorite way to enjoy lemon is in scones.

Oranges are juicy and floral right now, balancing sweetness with acidity. They’re simple, nostalgic, and always welcome at the table.

Enjoy oranges segmented into a salad with toasted walnuts, folded into an olive oil cake, or simply as a fresh snack!