Seasonal Fruits and Vegetables for March
Listed below is a broad range of beautiful fruits and vegetables that are available right now, as well as tips on how to prepare them.
Asparagus is a perennial favorite and is really only worth eating in the springtime. And since asparagus season comes around for a few short weeks every spring try to enjoy this delicious vegetable while it lasts! The fresh flavor of asparagus purchased at the farmers market is at its best when prepared simply. It can be eaten raw, grilled, roasted and sauteed. Think beyond drenching it i Hollandaise sauce. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish, whether it is at a barbecue or a formal dinner.
Photo Credit: SouthwestJournal.com, 2017
Citrus fruits like grapefruits, lemons, limes oranges, tangerines and mandarins show up every year when the sky goes gray and we are all in desperate need of some bright color on our plates during our winter meals and continues to grace our dinner tables right through spring. Now is the best time where you can find a great selection of citrus fruits in you local grocery stores and super markets right now. Why not use real lemon juice to make your favorite salad dressing, it tastes so fresh and the light acidity will make a salad sing!
Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw.
Look for bright, very firm, relatively smooth parsnips. They should, like most fruits and vegetables, feel heavy for their size. This tip is particularly important when choosing parsnips, since they can get dried out or turn extra woody if not properly stored.If you’re lucky enough to buy parsnips with their greens still attached, the greens should look fresh and moist. Remove the greens when you get them home for longer storage.
Store the parsnips chilled and loosely wrapped in plastic. Fresh parsnips will last a week or two properly stored.
When cooked until tender parsnips have a lovely, starchy texture that works beautifully roasted or added to soups and stews. Add parsnips the same way you would add carrots or potatoes to stews, knowing that they’ll have a nuttier flavor than carrots and a sweeter, more distinctive, and less starchy flavor than potatoes.
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