New Jersey Seasonal Fruit & Vegetables in March
Your Guide to Local Produce
This Article is Part of our New Jersey Seasonal Fruit & Veg Calendar
As March heralds the transition from winter to spring, New Jersey's farms begin to wake from their dormant state. This period sets the stage for the initial bounty of fresh produce that will eventually culminate in the abundant summer harvest. In the Garden State, known for its rich agricultural history and fertile land, the first hints of spring bring forth a limited yet valuable selection of fruits and vegetables.
While the March climate in New Jersey may still cling to the last vestiges of winter, local farmers' markets and stores start to showcase early spring produce. Root vegetables, such as potatoes and onions, which store well, are commonly found during this month. Additionally, as the soil begins to thaw, leafy vegetables like kale and spinach can be cultivated in cold frames or greenhouses, providing residents with fresh greens.
Greenhouses also offer an advantage for starting the growth of certain fruits and vegetables that will be transplanted once the threat of frost has passed. Despite the cooler temperatures, these protective environments enable certain crops to flourish, ensuring that New Jerseyans have access to some locally grown produce even in early spring.
Understanding New Jersey's Growing Seasons
New Jersey's agricultural success hinges on the state's diverse climate and well-distributed seasonal changes, which offer a range of growing conditions suitable for a variety of produce throughout the year.
Spring Seasonality
In New Jersey, spring ushers in a transitional period from the quiet of winter, marked by melting frosts, to the first signs of new growth. The state's farmers markets and local produce stores start to showcase the emerging bounty. March specifically marks the beginning of this season, which is characterized by the planting of cool-weather crops that thrive in the moderate temperatures this time of year brings.
March Agricultural Overview
By March, New Jersey's agricultural focus shifts to spring planting after the last winter frost. Farmers across the state start sowing seeds for a variety of greens and vegetables that can endure the cooler nights but benefit from the longer, milder days. The produce that typically begins to appear in this month includes:
Kale
Spinach
Beets (how long do beets last?)
These crops are an integral part of the state’s spring produce repertoire, setting the stage for a fruitful summer harvest.
Climate Factors Influencing Crops
The climate in New Jersey, varying between the northern and southern parts of the state, greatly influences the type and timing of crops grown. The coastal influence provides a buffer against early and late frosts which can extend the growing season, particularly in the southern regions. However, New Jersey growers must remain vigilant as unpredictable spring frosts can still pose a threat to early plantings. The selection of crops and planting times are often determined by these regional climate nuances, ensuring that produce is robust and seasonally attuned.
Seasonal Vegetables in March
As March heralds the onset of spring in New Jersey, local farms begin to offer a variety of fresh produce. The emphasis is on crisp leafy greens, a selection of cruciferous vegetables, and earthy root vegetables and tubers, which can be found in organic and conventional forms.
Leafy Greens Harvest
In New Jersey, March sees the harvest of several leafy greens, which are valued for their nutritional content and versatility in raw and cooked dishes. Spinach, kale, and lettuce are some of the prime leafy greens that come into season, often found fresh in farmers' markets and known for their rich flavors.
Spinach: Peak season for spinach, which thrives in the cool spring weather.
Kale: Tough leaves become tender in the mild climate, perfect for salads or cooking.
Lettuce: Various types of lettuce appear, offering crispness to any dish.
Cruciferous Vegetables Availability
The availability of cruciferous vegetables such as cabbage, broccoli, cauliflower, and Brussels sprouts (how long do brussels sprouts last?) increases in March. These vegetables are known for their health benefits and are commonly incorporated into hearty meals to capitalize on their peak freshness.
Cabbage: Remains a staple with its sweet and crunchy texture.
Broccoli and Cauliflower: These similar vegetables are versatile for raw or cooked consumption.
Brussels Sprouts: Their harvest continues, providing a nutty flavor to dishes.
Root Vegetables and Tubers
Root vegetables and tubers, like onions, potatoes, carrots, and radishes, are also prominent in March. They are often the last of the winter produce and exhibit sweet overtones due to the cold weather affecting their sugars.
Onions: Provide a foundational flavor for countless recipes.
Potatoes: A variety of potatoes become available, each with its unique texture and taste.
Carrots: Known for their sweetness, especially when grown in cooler temperatures.
Radishes: Add a peppery note to spring salads and are often found fresh in markets.
These vegetables not only contribute to the culinary landscape of New Jersey but also support local agriculture by providing consumers with the option to purchase fresh and organic produce directly from farms.
Seasonal Fruits in March
In March, New Jersey's gardens begin to yield early spring fruits while the last of winter's storage gives way to fresh produce. Home growers and local markets start to showcase the initial varieties of the season.
Early Spring Fruits
Early March in New Jersey sees a limited variety of fruits as the winter season comes to an end. Fruit trees such as pears and apples are still in the tail-end of their storage life, offering consumers a chance to enjoy the last of the previous season's harvest. These fruits, stored from earlier months, continue to be available due to their longer shelf-life. New Jersey's climate allows for these fruits to be preserved naturally, maintaining their taste and nutritional value.
Apples: Storage varieties such as Fuji, Granny Smith
Pears: Varieties that store well into spring like Bosc and D'Anjou
Berries and Soft Fruits
By the end of March, signs of the approaching berry season start to emerge, though they are not yet in peak season. Gardeners and farmers prepare for the upcoming abundance as the weather warms. New Jersey's berry season, especially for strawberries, typically begins in late May through early June, so in March, they are eagerly anticipated but not yet available. However, some local markets might start offering greenhouse-grown berries towards the end of the month.
While the focus is on early season preparations and the last of the stored fruits, the anticipation for fresh, juicy berries grows with each passing day.
Herbs and Specialty Products
March in New Jersey brings a resurgence of garden activities, particularly with herbs and specialty products that can add zest and uniqueness to culinary endeavors.
Culinary Herbs Selection
In New Jersey, March is an opportune time to start cultivating culinary herbs that thrive in the transitioning weather. Gardeners and chefs alike can benefit from the fresh flavors these plants provide. Common herbs such as parsley, oregano, and basil begin to flourish, and can be used to enhance the flavor profile of seasonal dishes. Arugula, (how long does arugula last?) with its peppery taste, is another herb-garden staple that's both hardy and versatile in the kitchen.
Parsley: A bright, fresh flavor, perfect for garnishes and salads.
Oregano: Robust and earthy, ideal for Italian and Mediterranean cuisine.
Basil: Sweet and aromatic, a must-have for pesto and tomato dishes.
Arugula: A spicy kick for salads and sandwiches.
Unique Garden Varieties
Those seeking variety in their gardens can explore beyond conventional choices. The diverse climate of New Jersey allows for the cultivation of unique herb varieties and specialty products. For example, morels – a type of wild mushroom – can be foraged in this season, offering an earthy and nutty flavor to gourmet dishes. Edible flowers also begin to take shape in March, adding not just a splash of color but also subtle floral notes to both sweet and savory plates.
Morels: Sought after by chefs for their unique taste and texture.
Edible Flowers: Can range from sweet to spicy, and serve as garnishes or integral flavor components.
A well-planned herb garden in New Jersey not only caters to the home cook's need for flavor but also brings an element of nature's beauty to the kitchen table.
Seasonal Cooking and Preparation
Embracing the seasonal ingredients of New Jersey in March offers both a bounty of nutrients and the freshest flavors. Cooking with these local, in-season produce can evoke the essence of spring.
Recipes for March Produce
Asparagus: Fresh asparagus can be lightly steamed to maintain its nutrients, then dressed with lemon zest and olive oil for a simple side dish.
Greens: Tender greens like arugula can be used raw in salads to add a peppery bite or quickly wilted in a stir-fry, maintaining their vibrant color and nutritional value.
Preservation and Storage Methods
Asparagus: Trim the ends and store upright in a container with water at the bottom, covering the tops with a plastic bag in the refrigerator.
Greens: Store them in a cool, damp environment; a refrigerator crisper drawer is ideal. For leafy greens, washing and then storing in a container with a paper towel helps absorb excess moisture, prolonging freshness.
Local Farming and Markets
New Jersey’s commitment to local farming ensures a wide variety of fresh, seasonal produce that supports community health and the local economy.
Community Supported Agriculture
Community Supported Agriculture (CSA) programs in New Jersey bolster the bond between local farms and the residents. Consumers purchase shares of a farm's harvest and, in turn, receive a portion of the fresh produce throughout the growing season. This direct-to-consumer model not only supports New Jersey farms financially but also promotes organic and seasonal eating among the community.
Farmer's Markets and Seasonal Availability
New Jersey’s farmers' markets serve as a crucial link between local farms and consumers. They provide a platform for farmers to sell their fresh, organic produce directly to the public. As of March, local markets may highlight seasonal items such as:
Greens: Kale, spinach, and lettuce
Root Vegetables: Beets, carrots, and turnips
Herbs: Parsley and cilantro
The availability of these items can vary, but farmers' markets tend to offer the freshest options. Regular visits to these markets not only grant access to nutritious selections but also support the sustainability of local farms and contribute to the vitality of New Jersey’s agricultural community.
Seasonal Eating Benefits
Eating seasonally provides consumers with fresh produce that is often more nutrient-rich and flavorful. In New Jersey, where diverse crops are grown, seasonal eating also supports local farms and environmental sustainability.
Nutritional Advantages of Seasonal Produce
Seasonally grown fruits and vegetables are typically harvested at their peak ripeness, which translates to higher levels of vitamins and minerals. For instance, produce like kale and spinach, which are winter crops in New Jersey, offer robust amounts of vitamin C and iron when eaten fresh. Furthermore, the shorter the time between harvest and consumption, the less nutrient degradation occurs, meaning consumers get more of the natural health benefits contained within the food.
Peak Nutrient Levels: Fresh, seasonal produce retains nutrients better than out-of-season imports.
Enhanced Flavor: Naturally ripened fruits and vegetables grown in-season have a superior flavor profile compared to those that are forced to ripen.
Environmental Impact and Sustainability
Choosing seasonal and local produce minimizes the carbon footprint associated with long-distance food transportation. It supports New Jersey's organic farms that focus on sustainable practices, preserving the state’s agricultural heritage and contributing to a more eco-friendly food system.
Reduced Transportation: Local, in-season produce doesn't travel as far, cutting down on fossil fuel consumption and emissions.
Support for Local Farms: Purchasing seasonal items bolsters local farmers, maintaining local economies and farming traditions.
Sustainable Agriculture: Seasonal eating encourages biodiversity and crop rotation, which are key aspects of sustainable farming methods.
Planning Your Seasonal Garden
In March, New Jersey gardeners eagerly anticipate the spring season to cultivate fresh and vibrant gardens. Preparations in this month are crucial for a successful harvest, as varying temperatures necessitate strategic planning.
Garden Crop Selection
In New Jersey's fluctuating early spring climate, the gardener's choice of crops is pivotal. Hardy vegetables that can withstand a light frost are the ideal candidates for this month. One can consider planting:
Greens: Spinach and kale can be sown, as they endure the cold well.
Root Vegetables: Carrots and beets often thrive when planted early.
Herbs: Some frost-tolerant herbs like parsley can also be planted.
It's important to align the crop selection with New Jersey's planting zones, 6 and 7, to ensure the vegetables and herbs selected are suitable for the regional climate.
Gardening Tips for New Jersey Climate
When gardening in New Jersey's spring season, there are a few tips to keep in mind:
Understanding Frost Dates: Be aware of the local frost dates. Planting should be timed to avoid the last spring frost.
Soil Preparation: Enrich the garden beds with compost or a mix of cow and horse manure to provide nutrients.
Mulching: Applying mulch around plants will help retain moisture and regulate soil temperature.
Monitoring the weather and protecting young plants from late frosts with covers or cloches is also recommended to ensure the garden's success.
