March comes in like a lion -- and what to cook?

March is my least favorite month to cook in la France Profonde, and as I write at 8pm on February 28th, it is snowing here in Aveyron, which makes matters worse. I was snooping around on the Internet this evening for some seasonal inspiration and stumbled upon a fascinating food blog, Boire et Manger, Quelle Histoire, written (in French) by a food historian. She provides a nice chart of seasonal vegetables (again, in French, but I'm cooking in France!) Well, March doesn't look that much worse than other months on the chart, but it is always a challenge for me. The primeurs (baby spring vegetables) come late to chilly Rodez, and winter produce starts looking pretty long in the tooth.