Looking out the window, you would never know that it is March in the Southern US right now. As I type this, I'm watching snowflakes stick to my frozen pink camellia blooms. My kids are glued to the windows, captivated by the falling flurries of snow. Their maple syrup covered hand prints cloud the glass. Waffles for breakfast leaves its mark. Ahhh...but it is March, and I'm looking ahead to what I'm going to cook and eat this month. Spring is just around the corner. That means I should find some great new local produce at the farmer's market soon.
I've complied a short list of the freshest produce according to the NC Department of Agriculture and the 10% Campaign. What's in season is going to vary depending on where you live, obviously. If you don't live in NC and want to know what's in season around you, I would suggest a simple Google search. Or, a visit to your state's Department of Agriculture website should do the trick.
This is in no way a comprehensive list. It's just a rough guide of produce you can expect to see more of at your local markets and grocery stores, specifically what's in season in North Carolina in March. I find it tremendously helpful to have an idea of what is currently in season to help with planning our meals. Plus, produce that is in season is fresher, tastier, more nutritious, and cheaper! It's a win-win all around.
Some seasonal recipes I'm thinking we'll try this month are these Quinoa and Kale patties (using bok choy in place of kale) from Yummy Supper, a vegetarian version of this Shepard's Pie with rutabaga courtesy of Martha, this Tofu and Bok Choy Stir-fry from Epicurious, my Superhero Smoothie, and an amazing Vegan Minestrone soup. Those last two recipes I'll be sharing this week on the blog.
What are some ideas y'all have for dishes to make incorporating the seasonal ingredients above?