Ana Sortun / Photo: Oleana

March is a rough month in New England. It’s neither one thing, nor the other. Spring is clearly just around the corner (did you see the crocuses?), but still tantalizingly out of reach (did you see the snow?). It’s especially tough if you’re trying to eat locally produced vegetables.

In this wonderful interview posted on Local In Season, chef Ana Sortun of Oleana and Sofra in Cambridge talks about how she handles this lean time of year and discusses the challenges of sourcing foods for herself and her restaurants.

It turns out, even when you are married to a farmer (Sortun’s husband, Chris Kurth, owns Siena Farms), March is no picnic.