(Meyer Lemons. Photo by Lindsay Strannigan)

The month of March seems to have one foot planted solidly in winter, while the other steps forward into spring. March taunts and teases us with glimpses of sunshine and warmer temperatures, and then breaks our hearts with rain, rain, and more rain. But the chill of winter is finally beginning to fade, and spring is just around the corner. It’s time to enjoy the last of the winter goods, and turn our eyes to spring and summer gardens. It’s time to plant!

What To Plant:  There’s an old saying that goes something along the lines of “Peas in by Presidents Day.” While it’s not a hard-and-fast rule, it is a good reminder to get your snow and snap peas planted early. Along with peas, March is a great time to plant the following vegetables outdoors: Potatoes, Garlic, Cherry tomatoes, Chard, Summer Squash, Arugula, Onion, Carrots, Kohlrabi, Parsnips, Carrots, and Kale. If starting seeds indoors, you can also plant Artichokes, Heirloom Tomatoes, Eggplant, and Fennel.

What To Eat:  March is an exciting time of year in the Northwest, as it’s the perfect occasion to harvest oysters, scallops, mussels and clams.  In additional to a gorgeous array of seasonal seafood, March also boasts an abundance of the following: Cabbage, Beets, Celery Root, Winter Truffles, Kale, Chard, Parsnips, Carrots, Garlic, Onions, Grapefruit, Meyer Lemons, Blood Oranges, Brussels Sprouts, Turnips, and Cauliflower.

Make These Now: Seasonal Recipes for your Eating Pleasure

Seared Scallops with Rutabaga and Celeriac Puree

Pork Chops with Fennel and Cabbage

Preserved Meyer Lemons

Blood Orange, Prosecco and Thyme Sorbet

By Lindsay A. Strannigan of Rosemarried.com