Wednesday, March 19th, 2008
In like a lion and out like a lamb – and at the moment we’re somewhere in the middle! The beginning of March can still feel like the worst of winter but by the end of the month we will hopefully be seeing the first signs of spring.
And it’s time to introduce some new flavours and cheer up the warming but by now somewhat routine fare that we’ve been eating all winter. So, while root vegetables and brassicas will no doubt still feature, we can now aspire to some slightly more exotic flavours.
So what seasonal foods are on offer in March? This BBC Food article on the subject suggests keeping an eye out for early rhubarb. And its delicious sweet-yet-sharp flavour shouldn’t just be making an appearance in desserts. You can use it to flavour soups, hotpots and roasts as well.
If you’re crying out for some fresh green stuff on your plate then now’s the time to shop for flatleaf parsley which is a great ingredient in stir-fries and sautés. On the root veg front there’s plenty of carrots, leeks and beetroot about and purple sprouting broccoli is a wonderful seasonal treat.
Check out some recipes by following the links here – and if you’ve got some sure-fire March food secrets then be sure to leave a comment and share!