As we transition from the chilly days of winter into early spring, the grocery store begins to subtly shift. The heavy root vegetables start making way for vibrant, crisp greens.
If you usually buy the exact same fruits and vegetables year-round, March is the perfect time to mix things up. Swapping just one or two of your usual grocery items for something currently in season is a massive win for your health, your wallet, and your tastebuds.
Here is why you should start shopping with the seasons, plus a quick guide to early spring produce.
The Big Three Benefits of Eating Seasonally
1. Peak Nutrition and Flavor Nature knows what it is doing. Out-of-season produce is often picked prematurely so it can survive a thousands-of-miles journey in a shipping container. Seasonal produce, on the other hand, gets to stay on the vine or in the ground longer. This means it has the time to develop the maximum amount of vitamins, antioxidants, and a much richer, sweeter flavor.
2. Better for Your Budget Eating seasonally is one of the easiest ways to fight grocery store inflation. It all comes down to basic supply and demand. When a crop like spring asparagus is in season, there is an abundance of it. That surplus naturally drives the price down, meaning you get the absolute freshest food for a fraction of the cost.
3. Good for the Earth and the Local Economy When you buy what is in season, you are voting for your local community with your fork. Because these items don’t have to travel halfway across the world to get to your plate, it significantly cuts down on carbon emissions from transportation. Plus, you are much more likely to be supporting local and regional farmers.
The Quick Tip: Next time you walk into the grocery store, look for the big, colorful displays right at the front. Stores naturally feature what is in season and on sale!
What to Look For: Early Spring Stars
Ready to try something new? Early spring is a “shoulder season,” meaning you get the very best of late-winter citrus alongside the first exciting greens of the new year. Keep an eye out for these seasonal superstars in early March:
- Asparagus: The ultimate early spring vegetable; fantastic roasted with a little olive oil and lemon.
- Radishes: Look for bunches with the bright green tops still attached for maximum freshness and a peppery crunch.
- Rainbow Swiss Chard: Packed with vitamins, this leafy green features stunning yellow, pink, and red stems.
- Blood Oranges: Take advantage of the very end of winter citrus season with these sweet, ruby-red gems.
- Snap Peas: Bright, crisp, and perfect for snacking raw or tossing into a quick stir-fry.
The Challenge: Head to the store this week and pick up just one new seasonal item. Your body and your grocery budget will thank you!
Links to websites or resources
Utah’s Own is a great website to find local foods that will be in season: https://utahsown.org/member-directory/
USU Extension’s website has great connections and tips for finding seasonal produce: https://extension.usu.edu/?month=2#gsc.tab=0
USDA’s SNAP-Ed site has a guide to what foods are seasonal at this link: https://snaped.fns.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide
