18 ways to use some of March’s best produce
No matter where you live, March can be a weird month. One day you’re heading to grab groceries out in the sunshine, the next day you’re dashing back inside for a different sweater. But spring is approaching, and with that comes newly in-season fruits and vegetables (we’ll miss you, Sumo Citrus). If you’re not sure where to start, read on for three of our favorites for March, plus tasty ways to use them.
Leeks are related to garlic, chives, shallots, and onions. They look like long, thick scallions. To clean leeks, remove the outer, tough dark leaves and trim the root end. Split leeks in half lengthwise and soak them in cold water for 10 to 15 minutes to remove as much grit and dirt as you can. Just make sure you rinse your leeks again after you chop them for a recipe–soil tends to get trapped deep within them. Leeks taste similar to green onions when cooked but are a touch milder and sweeter.
Radish greens are the best indication of freshness: Look for greens that are bright in color and perky and radish bulbs that are firm, not mushy. Once you get your radishes home, cut off the greens, but don’t throw them out—the entire plant can be used for meals. Store, wash and use the tops like you would other salad greens. They wither quickly so use within a day or two. Wrap the roots in a damp paper towel and place them in a plastic bag. Store in the fridge for up to two weeks. Though most people use radishes raw in salads and as garnishes, they’re also excellent roasted and grilled. Look for watermelon radishes for a gorgeous pop of pink color.
Though you can get pineapple year-round, its peak season begins in March and runs through July. A ripe pineapple is heavy for its size (indicates juiciness), has bright green leaves, and feels firm with a slight give when squeezed. Fragrance is also key: The fruit should smell sweet at the stem end. A scent reminiscent of vinegar or alcohol is a sign the pineapple is old and will not taste great. A sweet pineapple is perfect raw, but cooking can enhance its flavor.
Leslie Fink, MS, RD, has worked on the WW editorial team for more than 20 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.