Ohio Seasonal Fruit & Vegetables in March

Your Guide to Fresh Produce

This Article is Part of our Ohio Seasonal Fruit & Veg Calendar

Ohio's rich soil and diverse climate contribute to a varied agricultural landscape, allowing gardeners and farmers to cultivate a wide range of fruits and vegetables. March marks a transitional period in Ohio's growing season. As the frost of winter begins to thaw and give way to the warmer temperatures of spring, it also signals a time when certain crops make their first appearances, while others reach the end of their availability.

During the early days of March, Ohioans are at the tail end of winter’s offerings, yet they are on the cusp of early spring produce. Root vegetables and some hearty greens that have been stored throughout winter are typically still available, while greenhouses and cold frames begin to yield fresh lettuces and herbs.

In preparation for Ohio’s planting and harvest times, it’s essential for consumers, farmers, and gardeners alike to understand the seasonal availability of produce to ensure they are enjoying fruits and vegetables at their peak of freshness and flavor. Knowing what is in season during the month of March can guide purchasing decisions and menu planning for both home cooks and professional chefs, ensuring that dishes are not only fresh and delicious but also support local agriculture.

Overview of Ohio's Seasonal Produce

March in Ohio is a transitional period where spring begins to take hold after a long winter. During this month, residents can look forward to a variety of fresh produce that is either continuing its season or just beginning to come into season.

Here is a list of some typical items available during this time:

• Root Vegetables:

  • Carrots

  • Parsnips

  • Turnips

• Leafy Greens:

  • Kale

  • Collards

  • Spinach (What wine goes well with spinach?)

• Apples:

  • Storage varieties from the previous autumn

While the selection of local produce might still be limited due to the cold climate, these items are staples in Ohio's March offerings. The transition from winter to spring allows for the farming of cool-season crops that can withstand frost and cooler temperatures.

Ohio's farmers' markets and local groceries often stock these seasonal items, ensuring consumers have access to fresh, locally-sourced vegetables and fruits. The anticipation for a broader variety of produce grows with the approach of warmer weather, as more seasonal varieties will soon be planted and harvested.

Consumers are encouraged to take advantage of Ohio's March produce by incorporating these seasonal varieties into their diets, paving the way for a healthier lifestyle and supporting local agriculture.

Benefits of Eating Seasonal Fruits and Vegetables

Eating seasonal fruits and vegetables ensures that consumers enjoy fresh produce. Fruits and vegetables harvested during their appropriate seasons offer peak flavor, texture, and aromatic qualities.

Nutrient density is often higher in seasonal produce. They reach maturation naturally and are typically harvested at their nutrient-rich state. For instance, vitamin C, essential for the immune system, is more abundant in fresh, seasonally-eaten fruits and vegetables.

A concise table illustrating nutrients and their seasonal availability in Ohio:

Month Nutrient Seasonal Produce March Vitamin C Kale, Broccoli (how long does broccoli last?)Spinach, Turnips

Seasonal produce also contributes to a more sustainable diet, as it requires less transportation and storage, reducing its carbon footprint.

In addition, locally-sourced, seasonal fruits and vegetables might cost less. As they are abundantly available, production costs are lower, which can lead to reduced grocery bills.

Consuming fruits and vegetables within their natural growing season supports not only the physical well-being but also the local economy, fostering a connection between consumers and local farmers.

The use of seasonal produce promotes a diverse diet, as it encourages trying a wide range of fruits and vegetables throughout the year. This variety ensures a broad intake of essential nutrients and vitamins, fostering overall health.

March's Harvest Calendar

March in Ohio marks a transitional time for farmers and consumers alike, bridging the gap between the end of winter's storage crops and the beginning of spring's fresh offerings. This month's harvest calendar showcases a range of fresh produce available in Ohio and also highlights the storied local farming practices that make this availability possible.

Fruits Available in March

• Apples: Storage from fall harvests still ensures a supply of crisp apples in March.

Vegetables Ready in March

• Peas: As one of the first vegetables of spring, peas start to become available.

• Asparagus (What wine goes well with asparagus?): Early spring brings the beginning of the asparagus harvest.

• Cabbage & Cauliflower: These hearty vegetables are often available from storage or early spring plantings.

• Spinach & Arugula: Cold-tolerant greens like spinach and arugula can be accessed.

• Broccoli: Depending on the local climate conditions, broccoli may also start appearing.

Herbs and Other Produce

• Garlic: Stored from previous harvest or early green garlic may be found.

• Artichokes (What wine goes well with artichokes?): Though less common, some Ohio farms may begin to have artichokes.

Planning for Transition Seasons

• Farmers use techniques such as storage and controlled environments to extend the availability of certain vegetables into early spring.

Local Ohio Farming Practices

• Crop rotation and modern storage facilities aid in extending the life of many seasonal crops, ensuring that produce like apples and root vegetables remain accessible well into March.