March Food Letter


March Food Letter

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At the beginning of every month in 2009, I am writing a post detailing some specific things about food in the upcoming month.

The first two months of 2009 are done and it seems like the entire year is really flying by. Days are getting longer and and warmer finally unless you are from my home state of Wyoming. If that is the case there is no difference between March, January, and May. They are all freezing cold.

But for a lot of areas, frost is starting to melt and lots of spring vegetables are at their best.

What to Eat in March

Oysters. Oysters are, hands down, my favorite mollusks. There is just something about them that I find very delicious. Good oysters taste like the sea and I guess I love the taste of the sea. I generally like mine raw, but I did have some that were grilled last summer and equally awesome.

How to Shuck Oysters – Essential skill if you are going to be getting fresh ones. This is a fair video that shows how to do it. If you don’t have a shucking knife, you can use a flat head screwdriver also.
Fried Oyster Quesadilla – Original use of the fried oyster. (@ Eating Club Vancouver)
Fire-Pit Roasted Oysters – If you don’t want to shuck, you can just throw them all on a hot flame. They will open when they are done. (@ Kitchen Confit)

Scallions. Also known as spring onions. These are basically onions picked before they are fully developed which gives them an entirely different, more mild, flavor. I’m sure you have used them before, but if you are buying your produce locally, now is the time that these guys will start to look really good.

Chinese Scallion Pancakes – Probably one of my favorite applications of the scallion. This recipe is a good one from a trusted source. (@ use real butter)
Arugula, Spring Onions, and Blood Orange Salad – Blood oranges are also in season in March so this is a good March salad for sure. (@ Vicarious Foodie)
Steak with Grilled green onions – Grilling these little guys gives them a whole new flavor. Much sweeter. Gotta try it if you have a grill. (@ Coconut Lime)

Rhubarb. Rhubarb is a vegetable but is normally prepared as a fruit. It is pretty standard in deserts because it has a pretty sweet flavor. I’ve cooked with it only a few times, but hope to make something this month using it.

Strawberry and Rhubarb Tart – Strawberry and rhubarb were made for each other. This is a cute little recipe for some finger food deserts. (@ Sea salt with food)
Cherry Rhubarb Cobbler – Again the sweetness is accented. A good cobbler also happens to be one of my favorite deserts. (@ Scrumptious Photography)
Rhubarb Sponge Cake with Almonds – This was a new one for me. I’ve never thought to pair rhubarb and almonds before, but it makes sense I guess and looks tasty. (@ Nami-Nami)

Parsley. Parsley is one of the first herbs to really start to grow in the Spring. I doubt you would notice a huge difference in the parsley you buy at the store, but you might be able to start finding parsley at farmer’s markets where you were not able to a month ago.

Parsley is rarely a base ingredient. It is notorious as a garnish. I used to work at a restaurant that sprinkled it on every dish that went out of the kitchen, which was maybe excessive.

Green Goddess Dressing – This is a dipping sauce I made for my artichoke fritters. It had a very strong parsley flavor.
Cream of Fennel Soup with Parsley Oil – This soup looks awesome and I love the homemade parsley oil. (@ Eating Club Vancouver)
Parsley Four Different Ways – Lots of parsley in this bad boy. (@ Food Rockz)

Pi(e) Day. March 14th is Pi day. It is pretty dorky that I openly celebrate this day, but whatever. I encourage you all to make awesome pies. And guess what, for those pies, the ratio between the diameter and the circumference will be, of course, 3.14.

National Noodle Month. March is for some reason, national noodle month. So feel free to eat as much of the carb-packed stuff as you want. It might be that I try my hand at homemade pasta some time this month. That’s something I’ve never done. No time like national noodle month to give it a shot.

Daylight Savings. On March 8th, at 2AM move your clock up to 3AM. It’s always tough to lose that our of sleep, but it is nice not having to walk home in the dark after work. I don’t think there is any food related things I can think of related to Daylight Savings, but as a service to my readers I thought I would mention it.

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Photos by avlxyz and lesleyraez.

4 Responses to “March Food Letter” Leave a comment

  1. Nick, what a fantastic idea — the monthly food newsletter. i do think you forgot the corned beef and guinness, though.

    happy almost spring!

  2. dude i love raw oysters! my bf isn't too big into seafood so i rarely get to eat them, bah.

    scallions i love too. vietnamese food uses them a lot, so i've enjoyed them since i was a kid.

    i also forgot about daylight savings…man, i'm going to miss that hour.

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