February and March bring the end of our local citrus and the last of the navels, blood oranges and tangelos. (You will find Valencia oranges and grapefruit into April and beyond.) This is also the time to enjoy the last of the root vegetables (beets, parsnips, sweet potatoes, etc.) and the brassicas (broccoli, cabbage, etc.) which have all been sweetened by the winter cold.
Cold weather will slow down the growth of greens and lettuces. As daylight lengthens and the weather warms, production will increase.
In March, citrus blossoms perfume the Valley and their scent heralds the arrival of fresh orange blossom honey. The first of the late spring crops such as green garlic and asparagus may make an appearance depending on the weather.
For traditional foods, this is agave roasting time.
Here's what you can find during February and March at the farmers' markets in the greater Phoenix area.
Fruits and Vegetables in Season: February and March
- Arugula
- Asparagus
- Beets
- Bok choy and other Asian greens
- Broccoli
- Broccoli raab
- Brussels sprouts
- Cabbage (green, red and Asian varieties)
- Cauliflower
- Carrots
- Celery
- Cilantro
- Clementines
- Dill
- Garlic (green)
- Grapefruit (all varieties)
- Green onions (bunching onions and I'itoi)
- Greens (collards, dandelion, escarole, mustard, rapini, Swiss chard)
- Kale (Tuscan and Russian)
- Kohlrabi
- Leeks
- Lemons
- Lettuce (baby mix and other varieties)
- Oranges (Blood, Cara Cara, Navel and Valencia)
- Parsnips
- Radishes
- Rutabaga
- Spinach
- Sweet potatoes
- Tangelos
- Turnips
