West Virginia Seasonal Fruit & Vegetables in March
Your Guide to Fresh Produce
This Article is Part of our West Virginia Seasonal Fruit & Veg Calendar
West Virginia's agricultural richness is prominent year-round, with March marking the transition between the quiet of winter and the awakening of spring produce. During this month, selections at farmers' markets and local stands may still reflect the tail end of winter offerings—a period where the state's family-owned farms prepare for the upcoming growing season.
Though the state's diverse climate can limit the outdoor cultivation of fruits and vegetables in March, greenhouse growing and storage crops often provide some fresh produce options. March is not the peak season for fruit and vegetable variety in West Virginia, but the local farmers still make available what can be harvested during this time. Shoppers may find that winter storage crops such as potatoes, onions, and carrots are still in supply, while early spring greens and herbs start appearing, weather permitting.
The focus during this time in West Virginia is on preparing for the abundance of produce that comes with warmer weather. This anticipation is evident in the careful planning and preparation by West Virginian farmers, who prudently utilize greenhouses and cold frames to extend the growing seasons of certain crops. This ensures that as the seasons change, a wider variety of fruits and vegetables will become available.
Seasonal Overview
March in West Virginia marks a pivotal month where the remnants of winter produce mingle with the early signs of spring's bounty.
Concept of Seasonality
The concept of seasonality refers to the time of year when fruits and vegetables are at their peak in flavor and nutrition. Shopping and eating seasonally ensures fresh, flavorful produce that hasn't traveled far from the farm to the table.
Impact of Climate on Produce
West Virginia’s climate, with its cold winters and mild springs, heavily influences the types of produce that are abundant each season. In March, winter crops are still available, while farmers prepare for the spring planting of new varieties.
Local Agriculture and Farming Practices
Local farmers in the state adapt their methods to the short growing cycles and the transition periods between seasons. Organic farming is increasingly popular, focusing on sustainable practices that yield nutrient-rich crops.
Nutritional Benefits of Seasonal Eating
Seasonal eating in March provides vegetables dense in nutrients such as vitamins A and C. Consuming produce like leafy greens can offer a natural boost to the immune system.
West Virginia's Seasonal Produce Calendar
March:
Vegetables: broccoli, cabbage, carrots, leafy greens
Fruits: stored apples and pears
Transition to Spring (April-May):
Vegetables: peas, spinach, lettuce
Fruits: strawberries begin in late May
Locating Seasonal Foods
Seasonal foods can be found at local markets and through community-supported agriculture (CSA) programs. Farmers’ markets often provide a map of local producers.
Current Month Snapshots
In the current month of March, root vegetables and hearty greens are in abundance, while early spring crops have just been planted and are anticipated in the coming weeks.
Winter to Spring Transition
This transition sees a shift from the storage crops of winter to the vibrant new growth of spring. Farmers often still have winter reserves of durable vegetables like carrots and celery.
Key Vegetables of March
Broccoli: A cool season crop that thrives in the March climate.
Cabbage: Offers versatility and rich nutrients; commonly found in March.
Popular Fruits in March
March is limited in fresh fruit offerings, but stored apples and pears are typically still available and maintain much of their flavor and texture.
Herbs and Greenery in Season
Herbs such as parsley, basil, and cilantro start to become available, while kale and arugula are present from winter crops.
Unique Additions and Varieties
Late winter crops, such as cauliflower and spinach, remain robust in West Virginia during March, providing unique additions to the table.
