Many individuals are being impacted by the cost of living crisis, particularly the skyrocketing prices of fresh produce. It is commonly unknown that the cost of fruit and vegetables vary based on the season, with in-season produce being less expensive than out-of-season produce. To assist with grocery shopping in March, the following are some fruits and vegetables that are currently in season.
Asparagus
Asparagus is a major contributor to carbon emissions, with a particularly high environmental impact. This is largely due to the fact that most of the asparagus consumed in the United States is flown in from Latin America. As a result, the average greenhouse gas emissions associated with asparagus are nearly eight times higher than those of avocados.
To minimize the environmental impact of asparagus and make the most of its health benefits, it’s advisable to purchase it exclusively during its seasonal availability. Additionally, you can consume asparagus raw, but cooking it increases the level of cancer-fighting antioxidants present in it. It’s worth noting that asparagus contains enzymes that aid in the breakdown of the pesticide malathion, making it a great option for consumption during spring when this pesticide is commonly used.
Avocado
Avocado is a highly convenient fruit as it is almost always in season, thanks to the complementary growing seasons of Mexico and California, two of the largest avocado producers. Specifically, the season runs from November to April and then from May to August. However, if you’re a fan of Haas avocados like me, you’ll find that March sees a significant increase in their availability. That said, if you want to purchase avocados during other times of the year, you certainly can!
When buying avocados, it’s best to avoid prepackaged versions, as they tend to ripen simultaneously, leaving you with nothing for the remainder of the week. Instead, opt for individual avocados at varying stages of ripeness, ensuring that you’ll have some for the entire week.
Broccoli
Move over steamed broccoli, because roasted broccoli is the new star in town! Roasting broccoli in the oven brings out its unique flavor and texture, to the extent that I sometimes enjoy it as a standalone dish. Apart from that, roasted broccoli also makes a great addition to soups, fried rice, and many other dishes due to its enhanced flavor profile.
Brussel Sprouts
During my childhood, Brussels Sprouts were not a part of my regular diet. However, after moving to the US, a friend prepared them roasted with olive oil, garlic, and sea salt, and it completely transformed my perception of them. Since then, I’ve been adding Brussels Sprouts to just about anything I can, and I’m thrilled that they’re still in season. My most recent obsession involves incorporating Brussels Sprouts and tomatillos into a green shakshuka recipe, and it’s been my go-to meal as of late.
Cabbage
Although often overlooked, cabbage is an incredibly versatile vegetable that should not be underestimated. While you may already be familiar with my Ethiopian cabbage recipe, I have recently discovered a new household favorite in the form of Korean Gilgeori toast, which incorporates cabbage into a delicious and easy-to-make dish. Don’t underestimate the power of this underdog vegetable!
Cauliflower
I recently heard someone refer to cauliflower as a “fluffy vegan cloud,” and I couldn’t agree more. Not only is it a versatile vegetable, but it also makes for an excellent low-carb alternative. For instance, cauliflower rice has become a popular substitute for traditional rice in many dishes.
Citrus Fruits
Lemons, limes, tangerines, grapefruits, and oranges are among my favorite fruits for numerous reasons. These citrus fruits are incredibly versatile and can be used in a variety of ways, from baking and juicing to making vinaigrettes and dressings.
Spring Greens
Out of all the vegetables on this list, this one is by far my favorite, as spring brings an abundance of delicious greens into season. While heartier greens like kale and collard greens are still available due to the lingering cold weather, they are slowly being replaced by lighter greens like spinach and lettuce. This means that salad, stir fry, and stew season is officially upon us!
Sweet Onions
I’ll take a small liberty here since different types of onions, such as sweet onions, spring onions, and red onions, are now in season. Roasting onions in the oven is one of my preferred methods of preparing them, and I adore using them in a variety of dishes.
Mushrooms
I frequently incorporate them into my pasta dishes, even when it’s not a typical ingredient, and occasionally enjoy roasting them to snack on secretly.
Peas
Peas often don’t get the recognition they deserve as a vegetable. They can be a fantastic addition to various dishes and serve as a perfect sweet counterpart to more robust veggies such as carrots and potatoes.
Radish
There are two types of radishes: the traditional red radish, and the yellow daikon (also known as Korean radish). The red radish has a peppery flavor, while the yellow daikon is sweeter.
You can see more of my Seasonal Posts Here and my Food Posts Here!
Love, Bee xxx