Wisconsin Seasonal Fruit & Vegetables in March

Your Fresh Guide

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

Wisconsin's agricultural backdrop shifts with the seasons, bringing a specific rhythm to local produce availability. March is a transitional month in the region and marks the advent of spring, a time when the cold grip of winter begins to relent, though the variety of fresh produce is not as robust as during the summer and fall months. Fields remain largely dormant, and most of the locally grown fruits and vegetables are not yet in season.

Yet, the state's resourcefulness and agricultural technologies allow some produce to be available. As March falls at the end of the winter season and the beginning of spring, the selection of fresh produce primarily comes from storage or from crops that thrive in cooler weather such as various leafy greens. These include stored root vegetables and some hearty greens which can survive Wisconsin's cooler temperatures.

In addition to stored items from previous harvests, such as apples and potatoes, growers may offer greenhouse-grown or hoop house-produced vegetables. This can include an assortment of lettuces and other greens like spinach, which are able to grow in the controlled environments, provided by these agricultural innovations, despite the still-chilly outdoor conditions.

Wisconsin's Seasonal Overview

In March, Wisconsin still experiences winter's last gusts, with the anticipation of spring on the horizon. The state, often recognized for its dairy production, is no less diverse in its offerings of fruits and vegetables. However, the cold climate extends the winter season, resulting in a limited availability of fresh local produce during this time.

Typically, Wisconsin's growing season ramps up in the spring and extends into summer, with many vegetables and fruits harvested through these warmer months. In these early days of spring, the selection of local produce is narrow, mostly consisting of storage crops and those that can withstand cooler temperatures.

March typically offers the following from Wisconsin's fields and storage:

• Root vegetables: Stored varieties such as potatoes, carrots (how long do carrots last?), and beets remain available from the previous season's harvest.

• Hardy greens: Some greenhouses yield spinach and kale, which can tolerate lower temperatures.

• Apples: Stored from fall, several varieties of apples can still be found at markets.

As Wisconsin slowly transitions into spring, one can expect the emergence of new growth and the promise of a bountiful summer harvest in the months to follow. It’s a time for savoring the last of winter's yield and looking forward to the fresh bounty that warmer weather will soon bring to local farm stands across Wisconsin.

March in Wisconsin

In March, Wisconsin begins to transition from the freezing clutches of winter toward the milder, rejuvenating days of spring. The weather remains largely unpredictable with the last of winter's snow giving way to early signs of spring thaw. Residents and visitors may start to notice the subtle shifts in the landscape and an increase in outdoor activity as temperatures slowly rise.

During this month, the selection of local produce at markets starts to change. Wisconsin's March agricultural output is not as abundant as in the summer or fall, given the state's cooler climate and later growing season. However, certain hardy vegetables remain accessible through storage from previous harvests or are just beginning to come into season.

Here are some of the items one might find:

• Vegetables:

  • Stored items such as onions, potatoes, and carrots are commonly available from winter reserves.

  • Spinach and lettuce may start appearing in some markets, signaling the onset of spring planting.

• Fruits:

  • Fruit availability remains limited, but stored apples from the fall harvest are typically still available for purchase.

As March heralds the approach of spring, one might also encounter early asparagus (What wine goes well with asparagus?), though generally in limited quantities. Farmers across Wisconsin are preparing for the full burst of the growing season in the coming months, and the anticipation for the abundance of local produce is palpable.

Spring Seasonal Produce

Wisconsin's march toward spring in March brings a fresh batch of seasonal produce to the table. Consumers can look forward to a variety of fruits and vegetables that are not just fresh and flavorful but also packed with nutrients that are essential after the long, cold winter months.

Fruits Available in March

While many fruits are not yet in peak season, apples stored from the fall continue to be crisp and delicious. Cranberries, another staple in Wisconsin, may also still be available from storage with their tart and vibrant flavor.

Vegetables Available in March

The vegetable scene starts to awaken as well with asparagus making its early debut, providing a tender and fresh option. Hardy cabbage varieties and various greens like spinach can be found, marking the return of vibrant salads and side dishes. Broccoli and peas are also making their way into markets, offering fresh flavors and versatility in springtime meals.

Starting the Garden Early

For those looking to plant their own, late March is a suitable time to begin with seeds indoor, gearing up for the upcoming growing season. Hardy plants like asparagus can go in the ground as one of the first garden ventures of the year. This early start can ensure a bountiful harvest of homegrown produce as the season progresses.

Health Benefits of Seasonal Eating

Seasonal eating refers to the practice of consuming fruits and vegetables that are naturally harvested at the current time of year, which in the context of Wisconsin during March, would involve those few selections that can withstand the cool transition from winter to spring.

Eating seasonal produce ensures that the consumer is receiving fruits and vegetables at their peak freshness. Freshness correlates with higher nutrient content, as the time from harvest to table is minimized, reducing nutrient degradation. One such nutrient is Vitamin C, known for its antioxidant properties and essential role in immune system support.

March in Wisconsin may not be abundant in variety, but the available produce can still contribute to a healthy diet. Seasonal items can be incorporated into salads, which provide a simple yet effective way to consume a mix of these nutrient-dense foods. Including seasonal vegetables in salads increases the likelihood of ingesting a wide variety of vitamins and minerals.

One should not overlook the fact that seasonal fruits and vegetables, due to their fresher state, often have superior taste and texture. This, in turn, can make healthy eating more enjoyable and satisfying. Consumers are more likely to keep to a healthy diet when the food tastes better and is more appealing.

In summary, seasonal eating champions the incorporation of nutrient-rich and fresh fruits and vegetables into one's diet, which supports overall health. Seasonal options, although limited in colder months, can still substantially contribute to an individual's nutritional intake and offer a path to a healthier, more balanced diet.

Farmers Market and Local Support

Farmers markets in Wisconsin play a vital role in supporting local communities and agricultural producers. They serve as critical venues for farmers to sell fresh, seasonal produce directly to consumers, bolstering the local economy and fostering relationships between growers and customers.

During March, selection at Wisconsin farmers markets may include storage vegetables and dairy products from local sources. Patrons might find an array of products such as:

• Dairy: Renowned Wisconsin cheese and locally produced milk.

• Vegetables: Root vegetables like beets, carrots, and potatoes that are typically stored and remain available.

The community benefits from purchasing at farmers markets in numerous ways:

1. Economic Support: Buying local helps keep money within the community and supports Wisconsin farmers.

2. Freshness and Quality: Consumers often enjoy access to produce at its peak freshness and flavor.

3. Healthier Options: Local produce may be more nutritious as it is fresher and has spent less time in transit.

4. Environmental Impact: Shorter distances for food to travel means a reduction in carbon footprint.

The farmers markets not only offer a selection of fresh foods but also educate the public on the importance of local agriculture. By choosing to shop at these markets, consumers actively contribute to the sustainability of Wisconsin farms and affirm their commitment to the community's health and prosperity.

Storing Fresh Produce

Proper storage of fresh produce is crucial for extending the freshness and taste of fruits and vegetables. Refrigeration plays a key role in preserving the quality of many fresh goods, but not all produce requires cold storage.

• For vegetables like root crops (potatoes, onions, and sweet potatoes), a cool, dark, and well-ventilated area is ideal to prevent sprouting and spoilage.

• Leafy greens, on the other hand, benefit from refrigeration. Store them unwashed in airtight bags with a paper towel to absorb excess moisture. This method helps maintain freshness and avoids wilting.

Fruits such as apples and pears can be tricky since they release ethylene gas, which can accelerate ripening in other produce. Store these separately in the crisper drawer of the refrigerator. Here are some additional tips:

Fruits & Vegetables Storage Method Apples Refrigerate in crisper drawer Carrots Refrigerate in sealed bags Leafy Greens Refrigerate unwashed in airtight bags

One must remember that not all fruits and veggies should be stored together due to the ethylene production which affects the preservation period. Also, it is best to store fruits and vegetables unwashed until ready to use, to prevent mold and bacteria growth.

For long-term preservation, consider methods like canning, freezing, or drying, especially for seasonal abundance that cannot be consumed immediately. Store surplus canned or dehydrated fruits and vegetables in a cool, dark place to extend their shelf life even further.

Culinary Tips and Tricks

With the arrival of March, chefs and home cooks alike revel in the fresh produce of the season. Embracing fresh herbs (how long do fresh herbs last?) and a variety of cooking methods can elevate spring vegetables and fruits, transforming them into delightful dishes.

Preparing Spring Vegetables

Spring vegetables in Wisconsin, such as asparagus and peas, benefit greatly from light cooking methods that preserve their texture and enhance their natural flavor. Here are some specific techniques:

• Steaming: A quick steam can make asparagus bright and tender while retaining its nutrients. Pair steamed asparagus with a squeeze of lemon for a refreshing side.

• Roasting: For a heartier dish, roast root vegetables with a drizzle of olive oil and a sprinkling of fresh herbs like basil. This method caramelizes the exterior, providing a sweet, rich flavor.

Creating Flavorful Fruit Dishes

March welcomes the tail end of winter fruits and the very start of spring's bounty, offering a transitional palette for desserts and salads.

• Salads: Incorporate slices of last season's apples into salads for a crisp texture and a hint of sweetness. Toss with a balsamic vinaigrette to complement the flavor of the fruit.

• Desserts: For desserts, a simple fruit compote made from berries provides a versatile topping for cakes, ice cream, or yogurt. Simmer the fruits lightly with sugar to enhance their natural sweetness.

Community Events and Activities

Wisconsin hosts various community events in March, engaging residents and visitors alike in the local produce scene. A notable event is the Wisconsin Public Television Garden & Landscape Expo, a beacon for gardening enthusiasts that typically occurs in late winter or early spring. This expo provides an excellent opportunity for the community to learn about preparing gardens for the upcoming planting season and finding local produce.

Local farmers' markets may begin to open in March, weather permitting. Details and dates for these markets are often shared on Facebook and Twitter pages dedicated to Wisconsin's community events, where attendees can plan their visits and connect with local growers.

In addition to farmers' markets, many communities hold educational workshops focusing on how to incorporate seasonal produce into daily meals, often sharing these events on various social media platforms like Pinterest to inspire healthy eating.

Community involvement doesn't end with educational events. Food festivals and fairs begin to dot the calendar, celebrating local products and seasonal harvests. While March may still be early for a wide variety of fresh produce, these gatherings often spotlight over-wintered crops and share information on what's soon to come in the growing season.

For families, interactive events such as maple syrup (how long does maple syrup last?) tours become highlights of the month. These tours allow participants to witness the sap harvesting process and support local producers, injecting vitality into rural economies and strengthening community bonds.

Supporting Wisconsin Agriculture

In the state of Wisconsin, supporting local agriculture is vital for the sustainability of its robust farming heritage. March is a challenging month for fresh produce due to the colder climate, however, consumers can assist in sustaining local farms by opting for storage crops and greenhouse-grown produce available during this time.

Local Farms play a pivotal role in Wisconsin's agriculture. Purchasing products at farm stands or markets directly boosts the local economy and ensures that farmers receive fair compensation for their labor and investment. Though March isn't peak season for most crops, some Wisconsin farms offer winter-hardy goods and indoor produce, which are grown in controlled environments.

State Initiatives: The Wisconsin Department of Agriculture, Trade and Consumer Protection collaborates with growers to foster statewide efforts that promote local agricultural products. These initiatives render it feasible for consumers to support local farmers, even during the slower production months. By engaging in these programs, residents are not only enjoying fresh produce but also underpinning the state's economic health.

In supporting Wisconsin's agriculture, consumers have the opportunity to engage with and understand the seasonal rhythms and the challenges inherent in farming in cooler climates. This can lead to a more sustainable food system and a stronger connection between Wisconsin residents and the land that provides for them. To further this cause, avail of storage crops like potatoes, onions, and carrots, or seek out local dairy and meat products, which are also staple provisions in the state's agricultural output.

Conclusion

In March, Wisconsin's agricultural output adapts to the early signs of spring. Residents and visitors alike have the opportunity to enjoy a variety of seasonal produce that is typically grown and harvested during this period.

Seasonal Vegetables:

• Potatoes

• Carrots

• Onions

Seasonal Fruits:

• Stored apples from the previous fall harvest

It is important to note that the selection may be limited due to the transitional nature of March, as winter crops make way for spring's fresh offerings. Despite the limitations, the available fruits and vegetables are a testament to Wisconsin's diverse agricultural landscape. Traditional storage methods facilitate the availability of certain crops, like apples, even as the new season begins.

Wisconsin's position as a leading dairy state does not overshadow its capacity to produce quality fruits and vegetables. As the season progresses, an even greater variety of produce will become available, reflecting the state's rich and fertile land better known for its dairy products.

As consumers anticipate the arrival of spring's bounty, the last of winter's harvest offers a final taste of the previous season, setting a precedent for the freshness that is to come with the warmer weather.