The best way to learn about a new place is tasting its food: through the flavors we can know more about the traditions and history of the people who live in these places.
Experimenting with new ingredients makes life interesting and if the foods are especially nutrient-dense — even better. They are so high in vitamins, minerals, and other healing compounds that health experts call them superfoods. In their countries of origin, these berries, nuts, plants, and seeds have been used for thousands of years to holistically medicate the body or just add yumminess to everyday, wholesome meals.

What’s in Season in March?

What's in Season in March

Hello March and welcome to month 3 of our Monthly Seasonal Produce Guides.

March is all about GREEN, and not just for St. Patrick’s Day! Spring is here, or about to be, and with it comes the first of two of my favorite spring vegetables—asparagus and artichokes.

While asparagus in our local markets cost about $4/pound in the off-season, when they are plentiful in the spring, I can find them closer to $1/pound. (That’s why my mother advises me, “Always buy your food in season. Saves money, tastes better.”)

You’ll also find broccoli, fennel, and chard, watercress, arugula, and mustard greens, as well as leeks, spring garlic, and spring onions.

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