What’s in Season at Fresh Run Farm – March
As winter fades into early spring, Fresh Run Farm awakens with an abundance of vibrant produce, shaping the seasonal menus at Quince & Co. March is a transitional month—one that still embraces the hearty flavors of winter while welcoming the first signs of spring’s renewal.
What’s in Season at Fresh Run Farm – March
As winter fades into early spring, Fresh Run Farm awakens with an abundance of vibrant produce, shaping the seasonal menus at Quince & Co. March is a transitional month—one that still embraces the hearty flavors of winter while welcoming the first signs of spring’s renewal.
A Taste of the Season
This time of year, the farm is brimming with cool-weather greens, crisp root vegetables, and the first asparagus of the new season. Here’s what’s at its peak right now:
- Citrus – Meyer lemons, blood oranges, and mandarins continue to brighten dishes with their balance of sweetness and acidity.
- Chicories – Radicchio, Treviso, and Castelfranco lend their bold bitterness, perfect for salads and slow braises.
- Brassicas – Cabbages, Brussels sprouts, and sprouting broccoli bring depth and texture to the plate.
- Root Vegetables – Carrots, parsnips, and celery root offer earthy sweetness, often enhanced by slow roasting.
- Spring Alliums – Fresh leeks and green garlic make their first appearance, adding delicate aromatics to broths and sauces.
- Early Spring Greens – Miner’s lettuce, pea shoots, and young mustard greens hint at the brighter days ahead.
- Asparagus – The first spears of the season arrive, tender and grassy, perfect for a light, spring-forward dish.
- Spinach – Fresh, tender leaves with a subtle sweetness that shines in salads and sautés.
- Fennel – Crisp, aromatic fennel adds a gentle licorice note, perfect for roasting or slaw.
- Spring Peas – Sweet, plump peas make their debut, ideal for fresh applications like risotto or salads.
- New Potatoes – Small, tender, and full of flavor, these new potatoes are perfect for roasting or mashing.
On the Menu at Quince
At Quince, our menus are a reflection of the farm’s rhythms. March’s bounty appears in dishes that bridge the seasons—perhaps a citrus-accented crudo, a slow-braised chicory and brassica preparation, or a delicate pasta highlighting green garlic and early spring herbs.
Each plate tells a story of the land, crafted with the same reverence for ingredients that defines our Materia Prima philosophy. As the season unfolds, we invite you to experience these flavors firsthand at Quince.
Reservations are available via the link below. We look forward to welcoming you soon.