What to Buy in March: Seasonal Fruits and Vegetables

March is a transitional month when winter’s hearty staples overlap with early spring’s bright picks. Expect root vegetables that store well through cooler months alongside the first tender asparagus, artichokes, and vibrant citrus fruits of the season.

This guide highlights what’s typically at its best in March and suggests ways to use these ingredients in everyday cooking. Eating seasonally often means better flavor and higher nutritional value because produce is fresher, spends less time in storage, and usually travels shorter distances.

Seasonal produce can also be more affordable and more sustainable. Local growers can bring crops to market at their peak, which supports farm communities and reduces the energy used in long transport and cold storage.

For a look at what’s in season next month, see the April seasonal produce guide.

What’s in season in March

Below is a practical list of fruits and vegetables commonly in season during March. Availability varies by region, but many of these items are easy to find at farmers markets and grocery stores this month.

March seasonal fruits and vegetables

Root vegetables

• Beets. Available in deep red, golden, and striped varieties. They offer an earthy sweetness and can be eaten raw, roasted, or boiled. Beet greens are edible and nutritious—don’t discard them.
• Carrots. Sweet and crisp, carrots work raw in salads and as snacks, or cooked in soups, stews, and roasted dishes. Grated carrots are also great in baked goods for added moisture.
• Potatoes. From russet to Yukon Gold, red, and colorful baby potatoes, they’re versatile for mashing, roasting, frying, or adding to hearty soups and stews.
• Radishes. Crisp and peppery, radishes brighten salads and can be roasted for a milder, sweeter flavor.

Cruciferous vegetables

• Broccoli. Raw broccoli is mildly bitter with a crunchy texture; when roasted or sautéed it develops sweet, nutty notes.
• Brussels sprouts. These can be enjoyed raw, shaved into salads, or roasted for caramelized edges and a nutty flavor.
• Cabbage. Crisp and great for slaws and salads when raw; cooking transforms it into a tender, slightly sweet component for many dishes.
• Cauliflower. Extremely versatile: serve raw with dips, roast it, mash it, or use it as a base for soups and purées.

Greens and alliums

• Greens. Kale, spinach, and Swiss chard are nutrient-dense options that work well sautéed, in soups, or fresh in salads.
• Leeks. Mild and oniony, leeks enhance soups, pasta, and roasted vegetable dishes.

Other vegetables

• Artichokes. A spring favorite: excellent steamed, roasted, braised, or added to salads and pasta.
• Asparagus. Most commonly green, with white and purple varieties available too. Enjoy it raw shaved into salads or roasted, grilled, or sautéed.
• Mushrooms. Great for sautéing, stuffing, adding to risotto and pasta, or using raw in salads.
• Peas. Tender spring peas are ideal in risottos, pastas, soups, or simply as a bright side dish.

Fruits and citrus

• Apples. Crisp and versatile—eat them raw, add to salads, or bake into pies and crisps.
• Avocados. Creamy and nutrient-rich, perfect mashed on toast, in guacamole, or in salads.
• Citrus. Grapefruits, lemons, limes, and oranges are especially vibrant this time of year—use them in dressings, beverages, desserts, or as a bright finish to savory dishes.
• Kiwi. Sweet-tart and great for snacking, smoothies, and fruit salads.
• Pineapple. Tropical and refreshing—use fresh in fruit salads, grilled, or in savory recipes like stir-fries and glazes.

Root vegetable recipes

Roasted Root Vegetables Recipe

A colorful, gluten-free vegan side dish that’s easy to customize with any mix of root vegetables.

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Ranch Roasted Potatoes

Crispy, golden potatoes tossed in homemade ranch seasoning—easy and ready with minimal prep.

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Yukon Gold Mashed Potatoes

Creamy mashed potatoes with garlic and a simple twist that makes them extra special for family meals.

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Crispy Smashed Potatoes

Soft inside, irresistibly crispy outside—seasoned with garlic and rosemary. Perfect as a side or appetizer.

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Oven Roasted Beets

Tender roasted beets that pair well with salads, grains, and cheeses—very easy to make.

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Roasted Beet Salad with Goat Cheese

A flavorful salad of roasted beets, tangy goat cheese, and citrus—great for special meals and weeknight dinners alike.

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