Hiiiii friend! 👋🏻

I know, the “in like a lion” saying is a bit dramatic! However, March IS that chaotic in-between season where winter’s still hanging on, and spring is 100% trying to kick the door down. And that means one very important thing for us…

The produce aisle is about to get REAL FUN. 🎉

Here’s the quick-n-dirty scoop on March produce so you can shop what’s in season (aka what tastes best AND is usually cheapest).

🛒 how to pick the good stuff (so you don’t get personally victimized by sad floppy produce)

• greens: go for crisp + bright. If they’re a little limp, a quick ice bath can often bring them back before serving. If they’re slimy or smell off, toss or compost ’em. 😅
• strawberries: deep red + fragrant. They don’t ripen after you buy them so avoid berries with white on them.
• citrus: heavy for its size = JUICY, always. A gentle squeeze can help you determine whether they’re still fresh or on the way out (aka perfect for dehydrating into garnishes).

🤿 Wanna dive deeper?

Check out the FULL BLOG POST HERE showcasing what’s in season complete with pin-worthy lists, infographics, and recipe inspo!

3 easy ways to use March produce this week (minimal effort, maximum flavor payoff)

​The Flavor Factor Framework is full of lil “flavor moves” that make food taste way better, while still leaving you room for creativity + inspiration while cooking. This month, we’re chasing The Wow, Mom! moments. These are the “wait…YOU MADE THIS?!” factor. The cherry on top. The surprising extra. The finishing touch!

1. make a mean green salad or power bowl​
   ​
   Start with spring mix, arugula, or spinach, then add whatever’s in your fridge. Prefer a bowl-style lunch? Add 1/2 - 2/3 cup of grains like quinoa, farro, or barley as a base!
   ​
   ​The Wow, Mom! Moment: stunning salad sprinklings = shaved parm, toasted nuts, flaky salt, good olive oil, or fresh herbs.​
   ​
2. put strawberries in something that’s not dessert
   ​​
   Try them in salads, grain bowls, or on a snack plate with salty cheese + crunchy stuff like potato chips, parmesan crisps, or crispy prosciutto!
   ​
   ​The Wow, Mom! Moment: unexpected flavor pairings = excitement and thrill! Sweet berries + savory flavors keep people on their toes!​
   ​
3. use the last of citrus season ON PURPOSE
   ​​
   Zest + juice = instant upgrade for roasted veggies, vinaigrettes, marinades… you get it. 😅
   ​
   ​The Wow, Mom! Moment: seasonal citrus = vibrant pops of color AND flavor! Try a curl of zest on a cocktail as a garnish or a spritz of citrus before serving!

👩🏻‍🍳 recipe ideas if you want a starting point

Strawberry Lemon Bars One of my favorite sweet treats (lemon bars) get a boost of floral berry flavor. Because smothering things in homemade jam = more fun. gimmie strawberry jam lemon bars!

Balsamic Citrus Dressing This is an oldie, but a goody (oof I need to update these photos)! White balsamic vinegar lets the orange juice serve as the color base for this tangy dressing! Extra points for seasonal citrus like Cara Cara oranges!! I need citrusy salad dressing!

Blood Orange Juice Sunday mornings, made STUNNING with seasonal citrus juice! Not enough blood oranges? Adding just 3-4 is enough to get a substantial color + flavor boost! I want my orange juice to be RED!

📧 quick question (hit reply!)

What’s the one ingredient you’re most excited about this month? Team 🍓, team 🥬, or team “whatever’s on sale at Trader Joe’s?”

See ya next Sunday!

P.S. If you save the March guide, reply with what you’re cooking and I’ll send back one unexpected flavor combo to try with it (my mad scientist brain LIVES for this)!