March Seasonal Food Preservation, Citrus, Greens, and Spring Prep

Published about 6 hours ago • 1 min read

March feels like a bridge month. Citrus is still shining, while spring greens start showing up. So this is a great time to stock the freezer, fill a few jars, and keep your pantry steady for the weeks ahead.

What's Fresh in March

Fruits to grab now

Apples
Avocado
Banana
Lemon and Lime
Grapefruit
Kiwi
Pineapple
Strawberries

Veggies worth preserving

Artichokes
Asparagus
Arugula
Beets
Broccoli
Cabbage
Carrots
Celery
Collard Greens
Garlic
Green Peas
Kale
Leeks
Spring Onions
Spinach

Best preservation moves for March

1) Freeze greens first (because they go fast)

Spinach, kale, collards, and arugula don't wait around. So plan to use them within a few days, or freeze them.

Wash well, then dry as much as you can
For most greens, blanch, cool, squeeze out moisture, then portion
Freeze flat in bags so they stack easily

2) Keep citrus simple and useful

Citrus does a lot of work in the kitchen, even in small amounts. Also, it's one of the easiest ways to save flavor fast.

Zest first, then freeze zest in small portions
Juice next, then freeze in ice cube trays for quick cooking cubes
Slice lemons and limes for freezer-ready drink and cooking packs

3) Pickle the crunchy stuff

Cabbage, carrots, spring onions, and even beets handle pickling well. Plus, quick-pickles make busy meals feel finished.

Cut evenly so everything pickles at the same rate
Chill in the fridge for quick batches, or follow tested recipes for canning

4) Blanch and freeze spring stars

Asparagus, peas, broccoli, and artichokes can taste fresh months later, as long as you prep them right.

Blanch, then cool fast in ice water
Dry well so you don't trap extra ice
Freeze in meal-sized portions

Safe preserving reminder

Stick with safe and tested recipes for water-bath canning and pressure canning, especially for low-acid vegetables.

This month's small challenge

Choose one item from the fruit list and one from the veggie list, then preserve both in under an hour. Small batches count, and they add up fast.

Happy Preserving!

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