If you’re making an effort to eat more seasonally this year, then this is the blog series for you. Each month I try to demystify ‘seasonal eating’ with some simple info on what to eat now – and share some recipes and ideas for how to cook it.
Traditionally, we’re entering the period known as ‘the hungry gap’ (when home-grown produce is less readily available) but don’t let that put you off, spring is just around the corner!
SO WHAT’S IN SEASON IN THE UK IN MARCH?
Keep your eyes peeled for British cauliflower, celeriac, cabbages in red and white, kale, leeks, salsify, spinach, spring onions, swede, artichoke, beetroot, carrots, chicory, parsnip, radishes, rhubarb, sorrel, spring greens, watercress, purple sprouting broccoli and the first of the season’s wild garlic – find out where to forage for it in Cardiff.
When it comes to seafood, look out for MSC certified cockles, dab, dover sole, gurnard, hake, langoustine, lemon sole, lobster, mussels, oysters, red mullet, wild salmon, shrimp, whitebait, and winkles.
This is also a great time of year for blood oranges – during the winter, oranges supplied to the UK from southern Europe (particularly Spain) are high in quality and low in price. To enjoy these as a guilt-free treat, they should be sea-freighted (rather than flown in at high carbon cost) – ask your greengrocer or veg box supplier who should be able to confirm.
SEASONAL RECIPES TO TRY THIS MONTH
I’ll be having a go at some of these in my kitchen:
- BBC Good Food’s Purple Sprouting Broccoli with Garlic & Seasame
- My BBQ Cabbage with Butter and Hot Fire Honey
- Riverford’s Masala Roast Carrots with Coconut Lentils
- The Classy Baker’s Blood Orange Upside Down Cake
What seasonal ingredients / dishes will you be cooking this month? Let me know in the comments below, or come for a chat on social at @hungrycityhippy.