food seasonal eating

Seasonal eating in March

March sees the back of beetroot, brussel sprouts and celeriac. Apples will also be reaching the end of their storage life. White cabbage is on its way out, and green cabbages will replace them. Cauliflower returns, along with broccoli of the purple sprouting variety.

You might want to eat more spinach, rhubarb, leeks, spring onions, and spring greens. Do not look down upon spring greens because they are tatty and forlorn. They’re cheap and tasty, easy to cook, and make a fine side dish.

If you want to get foraging, look out for sorrel, wild garlic, and nettles, which are fresh and tender at this time of year.

If you’re lucky enough to live by the sea, it’s also mussel season. Have yourself some moules frites for me, we don’t see much of them in Luton.

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