Late March Farmers Market: Spring Produce Guide
Late March Farmers Market: Spring Produce Guide
March 23rd marks a sweet spot at farmers markets across the country. Winter produce is still hanging around, but the first true spring vegetables are making their grand entrance. If you have not visited your local market this week, you are missing out.
What Is In Season Right Now
Asparagus — The Star of Spring
Nothing says spring quite like fresh asparagus. Whether you prefer thin and tender pencil asparagus or thick and hearty stalks, this week is the time to stock up.
How to pick the best:
- Look for firm, bright green stalks
- Tips should be tightly closed
- Avoid asparagus that is wilted or dried out
What to do with it:
- Roast with olive oil and lemon
- Grill as a side dish
- Add to frittatas and quiches
Strawberries — Early Season Sweetness
Yes, strawberries are here! While peak season is still a few weeks away, early varieties are already showing up at markets in warmer regions.
How to pick the best:
- Bright red all the way through
- Natural shine (skip the dull ones)
- Smell sweet and fragrant
What to do with them:
- Eat fresh with a sprinkle of sugar
- Make a quick strawberry shortcake
- Blend into smoothies
Radishes — The Crunchy Classic
Radishes add a peppery crunch to any meal. They are easy to grow, quick to mature, and farmers markets often have beautiful varieties beyond the classic red.
What to look for:
- Firm, crisp radishes
- Bright color
- Fresh green tops (if attached)
Creative uses:
- Slice thin on buttered bread
- Pickle for a tangy snack
- Add to salads for crunch
Rhubarb — Spring is Favorite
Rhubarb is a spring staple that is worth exploring. Its tart flavor pairs beautifully with sweets, but it also works surprisingly well in savory dishes.
How to pick:
- Firm, colorful stalks
- Avoid anything limp or wrinkled
- Red stalks are typically sweeter
What to make:
- Strawberry rhubarb pie
- Rhubarb jam
- Savory rhubarb compote with pork
Artichokes — A Spring Delicacy
In warmer climates, artichokes are hitting markets now. These thistle-like vegetables are labor-intensive to grow, making farm-fresh versions a real treat.
How to pick:
- Heavy for their size
- Tight, compact leaves
- Green color (avoid brown or dried tips)
How to cook:
- Steam with lemon and garlic
- Grill whole with olive oil
- Stuff and bake
What Is Still Around from Winter
Do not overlook the winter produce that is still available:
- Citrus — oranges, lemons, and grapefruits are still going strong
- Root vegetables — carrots, beets, and potatoes are plentiful
- Storage onions and garlic — kitchen staples
- Winter squash — butternut, acorn, and spaghetti squash
Pro Tips for Late March Shopping
- Arrive early — the best produce goes fast
- Bring cash — many vendors prefer it
- Ask questions — farmers love talking about their products
- Buy in bulk — late March means transition pricing
- Talk to vendors — ask what is coming next week
What Is Coming Soon
If you see signs of these items at the market, grab them when you can:
- Peas (English and snap)
- Baby spinach
- Green garlic
- Mint and other fresh herbs
- Spring lettuce mixes
The transition from winter to spring produce is one of the most exciting times to shop at farmers markets. Take advantage of this week's offerings and experiment with something new. Whether it is your first time cooking asparagus or you are a rhubarb veteran, late March has something for everyone.
What is your favorite spring produce? Drop by your local farmers market and let us know what you are finding!