March Seasonal Produce & The Joy of Spring’s Arrival

March is here, and with it comes the subtle yet undeniable shift toward spring. The days are getting longer, the air feels a little lighter, and nature is waking up from its winter slumber. This transition is reflected in what’s available at the market - fresh greens, vibrant citrus, and the first hints of spring’s bounty.

Eating seasonally has always been something I prioritize, not just because it’s better for our bodies but also because it keeps us in rhythm with nature. When we eat what naturally grows in our region at any given time, we’re nourishing ourselves with exactly what we need - and right now, it’s lighter, fresher foods to support renewal and detoxification as we shift into spring.

What’s In Season This Month?

Depending on where you live, March brings a mix of late-winter produce and the first signs of spring. Here’s what you might find in season right now:

Leafy greens: Spinach, kale, Swiss chard, and arugula start to thrive again, offering a much-needed dose of chlorophyll and minerals.

Cruciferous vegetables: Cabbage, cauliflower, and Brussels sprouts continue to be abundant, perfect for digestion and gut health.

Spring onions & leeks: A sign of the season’s shift, these add a fresh, mild onion flavor to dishes.

Radishes & turnips: Crisp and peppery, these root vegetables support liver function and support detoxification ideal for spring renewal.

Carrots & beets: Still in season from winter but incredibly versatile as we move into lighter meals.

Citrus fruits: Oranges, grapefruits, lemons, and limes remain at their peak, helping to cleanse the body and boost immunity.

Apples & pears: Some late-season varieties are still available, perfect for adding natural sweetness to meals.

The Importance of Eating Seasonally & Locally

Eating seasonally isn’t just about better flavor (though that’s a major perk!). It also aligns with what our bodies naturally need during different times of the year. In early spring, nature gives us bitter greens and cleansing foods to help us transition from the heavier, warming foods of winter.

When we eat locally, we also support small farmers, reduce our carbon footprint, and get produce that’s often more nutrient-dense since it’s picked at peak ripeness rather than transported long distances. Food is more than just fuel, its connection, energy, and a way to live in harmony with the world around us. 

Welcoming Spring with Intention

March always feels like an in-between month; a time of preparation, awakening, and renewal. I love using this time to gently transition my meals, adding more fresh greens, herbs, bright citrus, and lighter dishes while still embracing the grounding foods that remain from winter.

As we move toward spring, I’m excited to explore new farmers market finds, embrace the return of fresh herbs, and start incorporating more vibrant, nourishing foods into my daily routine. Seasonal eating is a beautiful way to stay present and celebrate the shifts that each month brings.

What seasonal foods are you most excited for this month?