March Seasonal Eating
1 Mar 2017 | Katja Skafar
What to Look for in the Market in March?
After a long winter, spring is just around the corner! March is a month of transitions, promising us longer days, warmer weather and a new gathering of vegetables, fruits, meat and seafood.
Early spring fruit and vegetables are quietly announcing the shift from starchy winter produce, although the tail end is still available during early March. Look out for vibrant purple sprouting broccoli and make the best of leeks, brussels sprouts and oranges as their season is finishing.
Also take advantage of fresh mussels while still available - prepare a Thai inspired starter with red curry paste or go for a classic white wine and parsley 'marinière' mussels served with freshly made focaccia.
British lamb is a classic signifier of spring, reaching its peak in March and April. One of the most popular dishes on our spring menu is definitely noisettes of new season lamb on a bed of sprouting broccoli and early new potatoes served with artichoke fond, goats’ cheese and sage. You can easily replace artichoke or potatoes with brussels sprouts or cabbage as lamb works particulary well with cruciferous vegetables.
Find more seasonal ingredients below and make sure to check our blog for more seasonal recipes.
cabbage, cauliflower, leeks, purple sprouting broccoli, spring onions, curly kale, wild garlic, spring greens
blood oranges, kiwi fruit, lemons, pomegranate, rhubarb, bananas, pomegranate, oranges
lamb, venison, cockles, cod, hake, lemon sole, mussels, oysters, salmon, sea trout