In-season March fruits and veggies
Spring is coming with its first fruits and freshness. Although March is known for its abrupt changes in temperature, the market stalls will soon say goodbye to the cruciferous and other winter vegetables, such as turnips, to welcome the first leafy greens, broad beans, peas and then strawberries. But one step at a time, since cabbage and cauliflower can still be used in soups or as tasty side dishes. Chicory, spinach, borage accompany them in tasty omelettes and savory quiches.
March veggies: leafy greens, spring onions and asparagus
Let’s go back to the leafy greens. There are green leaf lettuce, sow-thistle but also some mushrooms that love warm weather, such as St.George’s mushrooms and morels. This is also the time of carrots (chopped green tuft, Parmesan cheese, almonds and extra virgin olive oil make for a delectable pesto), spring onions and leeks that are flavorsome in omelettes (try the vegan version, by using two parts water to one part chickpea flour: the consistency is similar to the chickpea pancakes, but softer). When temperatures will warm up a bit at the end of the month, it will be time for wild asparagus and first fruits such as broad beans, peas and agretti. The latter, also known as friar's beard, are the first fruits of the salsola soda, a shrub native to the Mediterranean Basin that boasts purifying properties: boil and season them simply with olive oil, lemon, garlic and salt. Last but not least, snow peas will appear at the end of month too, to eat raw in salads if small and tender, or to sauté in butter with onions, or in a pan with quality olive oil and some tomato pulp.
March fruits: citrus fruits and pears, while waiting for strawberries
The fruit stalls, instead, will look pretty much the same: the first strawberries could appear in the last days of the month, but for now oranges, citrons, lemons and all citrus fruits are still the protagonists, along with kiwis, apples and pears. It is better to still take advantage of them: citrus fruits are a real panacea for our health, and their zest flavor both sweet and savory meat or fish-based dishes. Segments are delicious as a snack or squeezed to start the day off on the right foot. As for pears, on the other hand, the warm season will offer further varieties, in particular Williams, Coscia and Guyot, to be used for delicious pies and tarts, as well as to prepare jams and chutneys.