Summary:

The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlife activity, migration patterns, and culinary adaptations as fresh ingredients become available.

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Recipes:

Green Chile Snow Goose Burgers

Korean Snow Goose Potstickers (Mandu)

Instant Pot “Pot Likker” Venison and Spring Greens

Braised Duck Soupy Rice with Chopped Greens and Mushrooms

Stewed Dandelion Greens with Chickpeas and ‘Nduja

Chapters:

00:00 Introduction to March's Wild Harvest Report

03:06 Southeast and Deep South Seasonal Changes

05:52 Southwest and Rockies: Transitioning Conditions

09:14 Pacific Northwest and Midwest Migration Patterns

09:47 Northeast and Canada: Winter's Last Grasp

Takeaways:

March is a transition month for wildlife and foragers.

Turkey season opens in parts of the Southeast.

Predator movement increases with breeding seasons.

Peak snow goose migration occurs in March.

Wind affects hunting and fishing strategies.

March is wet in the Pacific Northwest, aiding productivity.

Snow goose conservation seasons dominate in the Midwest.

Ice fishing continues where conditions are safe.

Culinary practices shift from winter to spring ingredients.

March is a transitional kitchen month, blending old and new.

Keywords:

March, hunting, fishing, foraging, seasonal shifts, wildlife, migration, cooking, conservation

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