This is the time of year when produce starts to get exciting again. It’s been a particularly chilly winter here in New York, and I’ll admit it’s been a tough one (even for someone who quite enjoys the cold). This being my third winter here, I can safely say that each one humbles me in new ways. But alas, March is here! I felt the sun for the first time in what feels like months, and it was such a welcome treat.
Meanwhile, the farmers markets are still stocked with hearty veggies—cabbage, potatoes, and all the root vegetables you can imagine. Don’t get me wrong, I love cabbage and potatoes—they’re versatile, comforting, and perfect for those lingering cold days. But after months of winter produce, I’m craving something fresh and green.
March is when the tides start to turn (it was windy and below freezing this morning, but I remain optimistic). Slowly but surely, the first signs of spring will begin to peek through. There’s something undeniably magical about the arrival of early greens after a long winter. Soon, everything will turn green again, and I couldn’t be more excited.
What’s Green in March?
If you didn’t know, I write a monthly produce list over on Instagram, but I always feel like I want to say more. Some of these seasonal gems really deserve a spotlight, so I’ll be sharing more recipes and highlighting these goodies throughout the month. Stay tuned for more here—now, back to greens!
Artichokes: These spiky vegetables might seem intimidating at first, but they’re a real treat when prepared simply. Steamed or roasted with garlicky breadcrumbs and lemon, artichokes become tender and flavorful with their hearts offering a nutty sweetness. Fair warning: 90% of the artichoke is inedible, so it’s a lot of work for a small (albeit tasty) reward.
Asparagus: Asparagus season hits full stride in late March, but it’s always exciting to see the first spears popping up. When I see those first tender, vibrant stalks at the farmers market, I know spring is just around the corner. Roasted with olive oil, herbs, and a little parm, asparagus is a simple addition to any meal.
Fiddleheads: Fiddleheads are curled fern fronds, another spring gem that makes an appearance in March (and I’m always thrilled when they do). I first discovered fiddleheads when I went to college in Upstate NY, and let me tell you, people lose their minds over them. Fiddleheads are a true delicacy, with an earthy flavor that falls somewhere between asparagus and green beans (and maybe a bit like broccoli stems?). They’re delicious when simply prepared—sautéed with olive oil or butter, garlic, and a squeeze of lemon.
Ramps: If you’re lucky enough to spot ramps at your local market, grab them! These wild leeks are one of the true harbingers of spring. They have a mild, garlicky flavor that’s perfect for everything from sautés to risottos to pestos. Ramps are only around for a short time, so they’re a rare treat to savor while they last. [A gentle plea: ramps take years to grow back, so be sure to harvest and enjoy responsibly!]
Spinach: Early-season spinach is delicate and vibrant, with a slightly sweet flavor that brings a nice brightness to the table. It’s one of those leafy greens that works in every meal—whether you’re tossing it into a salad, sautéing it, or folding it into a pasta dish. I also love spinach with eggs (quiches, frittatas, etc.), but I’ll try not to get you excited about something you can’t buy. I’ll circle back when we can find eggs again.
More springy recipes coming this month, lots of green, some not green. I’m pumped, and I hope you are too.
Thanks for the green inspo! 🫛