WHAT’S IN SEASON: MARCH – local, in-season produce grown in british columbia

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Spring is near and I can almost taste all the bright green veggies that will be popping out of the ground soon. For now, I have put together a BC in-season produce guide with recipes to help you find some inspiration to get through the rest of Winter produce season.

We are lucky in BC to have a range of growing conditions in different regions resulting in different types of crops being grown. Our farmers are also able to store produce in cold storage systems, freeze, or dry produce to be sold outside of the produces peak harvest times. There are also farmers using greenhouses (or hothouses) to grow produce that traditionally are only grown in the hot Summer heat. All of these practices make the selection at our farmers’ markets not so bleak – although I admit it can get boring by this time of the Winter.

March is still on the tail end of Winter produce growing. If you make it to the Winter Markets, Nat Bailey every Saturday and Hastings Park every Sunday, you will still see lots of Fall and Winter crops still. It may seem like potatoes for dinner will never end but don’t worry you only need to make it through this month before we start to see Spring radishes, rhubarb, spring greens, and even asparagus at the markets. And then sooner than later we will be overwhelmed with produce Summertime choices.

WHAT’S IN SEASON IN MARCH?

APPLES, CABBAGE (green, savoy, red), KALE, KIWI, LEEK, PARSNIPS, MUSHROOMS (oyster, shitake), SUNCHOKES

This is produce that is in its peak growing season and readily available at farmers markets in March.

APPLES

Slow Cooker Apple Butter (plant-based + gf) 

CABBAGE (green, savoy, red) 

Purple Sauerkraut (plant-based + gf)


KALE

Creamed Kale and Collards (plant-based + gf)
Garden Greens Pesto (plant-based + gf)

Kale “Cabbage” Rolls (plant-based + gf)

 


PARSNIPS

Root Vegetable Mash (plant-based + gf)

HOW TO MAKE THE CREAMIEST PLANT-BASED ROOT VEGETABLE MASH —> HERE

MUSHROOMS (oyster, shitake)

Cream of Mushroom Soup (plant-based + gf)
Mushroom Pecan Stuffing  (plant-based + gf)

FRESH HERBS

BAY LEAVES, CHERVIL, CHIVES, CILANTRO, PARSLEY, ROSEMARY, SAGE, SAVORY, SORREL, THYME

Dried herbs are also available year round.

USE THESE HERBS IN:
Chicken-Style Fried Artichokes with Rosemary Pan Sauce (plant-based + gf)

Cranberry Lentil Loaf (vegan + gf) 
Roasted Garlic and Rosemary Tempeh Burgers (plant-based + gf)
Rosemary Olive Oil Shortbread (plant-based + gf) 
Herb Almond Popover (plant-based) 
Tabbouleh (plant-based

LEARN HOW TO PROPERLY STORE HERBS AND MORE HERE —> FRESH HERB 101 

 

STORED PRODUCE

BEANS, BEETS (red, golden, candy cane), CARROTS, GARLIC, ONIONS (red, yellow), PARSNIPS, POTATOES (RED, RUSSET, YELLOW), RUTABAGA, SHALLOTS, SQUASH, TURNIP

This is produce that was picked at the peak of the crops growing season and is cold-stored, frozen, or dried to be sold at markets outside of their regular growing season.

USE THIS PRODUCE IN:
Apple Beet Soup (plant-based + gf) 
Beet and Black Bean Burger (plant-based + gf)
Chocolate Beet Cupcakes (plant-based) 
Cranberry Beet Smoothie (plant-based + gf) 
Hello Yellow Smoothie – carrot, mango, turmeric (plant-based + gf) 
Lasagna Squash Rollups (plant-based + gf) 
Roasted Onion and Garlic Bean Dip 
Roasted Winter Vegetables (plant-based + gf)
Twice Baked Bean Potatoes (plant-based + gf) 

LEARN ABOUT THE DIFFERENT TYPES OF SQUASH —> WINTER SQUASH 101

GREENHOUSE PRODUCE

TOMATOES, PEPPERS, CUCUMBERS

You may also be able to find tomatoes, peppers, and cucumbers grown in greenhouses (also known as hothouses). These tend not to be as flavorful as the same crops grown in their peak growing season in the Summer time.

Cauliflower Steaks with Roasted Red Pepper Relish (plant-based)
Red Pepper and Orange Smoothie (plant-based)
Tabbouleh (plant-based)
Quick Pickles (plant-based
)

 

Show me your favourite in-season produce! Leave a comment, and don’t forget to tag your pictures #shupessoups on Instagram. I am excited to hear from you. Happy cooking!

xoxo Mo

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