Similar to February, March doesn't have much in the way of fresh fruits and greenery. But take solace in the knowledge that tired old winter root vegetables are on their way out and soon we'll be ushering in a bounty of fresh spring produce. But until then, stick to March's basics because in-season stuff just tastes better and costs less.
American-grown artichokes are almost 100% Californian, and they are just coming into season in March. Boil ‘em with a little bit of vinegar or lemon to prevent discoloration, then stuff, fry, or use them as a vehicle for clarified butter.
Eat the fatter, more tender ones on the same day you buy them, as they get funky pretty fast after they’ve been picked.
Stew ‘em up with some sugar and add them to a strawberry (not in season) pie because these stalks are quite bitter otherwise. Just be careful if you're picking your own, because it can get nasty out there.
A subtler onion, this stalk is commonly available year-round, but is particularly well used when paired with potatoes for winter soups.
Roast them. Always, always roast them.
Although not exactly in season, it's still available from the fall harvest. Eat this sweet winter squash up quick because this is the last you’ll see of them until at least September.