environment food seasonal eating shopping sustainability

Seasonal eating – March

https://i0.wp.com/blog.americanfeast.com/images/Cauliflower.jpg “You should know that food is the area in which it’s easiest and most pleasurable to go green,” says Hugh Fearnley Whittingstall in ‘Do good lives have to cost the earth?‘. “Buy local food and, almost by definition, you’re buying seasonal produce with a low environmental impact.”

It’s not just better for the environment either. Local, seasonal food will be “produced with care and which, because it isn’t cynically and scientifically designed, harvested and packed to survive long journeys, can be grown for flavour and quality.”

So there you have it. Good things to eat in March include:

  • cabbage
  • purple sprouting broccoli
  • chicory
  • cauliflower
  • apples
  • Crab and oysters are good right now too
  • Sea trout and pollack both come into season in March

Full seasonality tables

1 comment

  1. This is really useful. Trouble is, I don’t always remember, when I’m out buying food, what is in season and what is out. Fish especially. (In any case many fishmongers only sell a limited range and for some reason only stock the most threatened species). A little guide now and again, such the one you have included on this entry, is very helpful.

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