So, we all know eating locally sourced food is really the way forward.

Or actually, it’s the way backwards because this is what we used to do until market globalisation.

Not only is it better for our planet by shortening the supply chain.

It’s also good for us.

Why eating in season is good

Economical: eating fruit and veg when there are loads of it around means it will be sold cheaper than in off-season.

Health benefits: food that is in season contain the nutrients and minerals that our bodies need at a particular time of year.

e.g. butternut squash and apples are in season in autumn/winter – they are packed with Vitamin C so help keep away horrid winter colds (except a maybe the ‘pandemic-type).

Tastes better: which makes obvious sense.

Mass-produced fruit and veg tends to suffer from a lack of flavour.

Large commercial farms are about volume and often they are adapted the produce to look uniformed and have better shelf life so flavour slides.

March

Not, going to lie, it’s a bit of an intermittent month.

Your kind of waiting for spring and all the goodies that it will bring.

But fear not, there’s still some nice things in season.

March guide

FRUITRhubarb
VEGETABLESAsparagus
Artichoke
Beetroot
Cabbage
Carrots
Cauliflower
Cucumber
Jersey Royal New Potatoes
Kale
Leeks – end of season
Parsnip
Peppers – coming into season
Purple Sprouting Broccoli
Radishes
Savoy Cabbage
Sorrel
Spinach
Spring Greens
Spring Onions – coming into season
Swede
Watercress
MEATVenison (wild red deer)
Beef
Chicken
Pork
Rabbit
Farmed venison
Wood pigeon

A morning out with my Swiss niece and Bella at one of London’s oldest and most vibrant markets

What is your favourite vegetable to rustle up something in March? Leave a comment.

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