We’re well into the start of Spring this month, and you’ve probably noticed there’s a lot of flowers and leaf buds appearing everywhere. That growth is so important for future seasonal foods. I can’t wait until the fruit season starts here in the UK, but there’s still a bunch of great seasonal produce out and about this month.
You can download a sheet below of some of March’s seasonal foods, and I’ve listed them all out below with a recipe for each I’ve found online.
Cabbage – Stuffed Cabbage Casserole
Cauliflower – Sticky Sesame Cauliflower
Celeriac – Leek and Celeriac Gratin
Chard – Swiss Chard Pesto
Chicory – Casarecce Pasta with Chicory and Sausage
Make gluten free using gluten free pasta, and make vegan by using vegan sausages.
Leeks – Chard and Potato Leek Frittata
Onions – Caramelised Onion Tart with Gorgonzola and Brie
To make lactose-free, you can get lactose-free cheese or vegan cheese.
Parsnips – Parsnip Mash Lentil Pie
This is vegan and gluten free!
Purple Sprouting Broccoli – Purple Sprouting Broccoli with Clementine and Chilli
Rhubarb – Rhubarb Breakfast Cake
Spring Onions – Vegan Spring Onion Soup
Like some of these recipes, if you can mix more than one produce together in a meal then all the better. We’re still not in the fruit months, although you can get early Rhubarb, so it’s mostly veg at the moment. Why not try and use vegetables in your baking too? I watched Stand Up To Cancer Bake-Off this week, and they tried their hands at vegetable cakes. Use beetroot in chocolate cake, avocado as the fat, or even make pumpkin or carrot cake. I keep meaning to try out courgette cake.
Don’t forget that to be more sustainable, you can buy fruit and vegetables individually rather than in bags. You can bring your own bags to put the produce in once you’ve weighed them, or Sainsburys sell reusable fruit and veg bags for 30p.
Happy cooking and baking!
Kate @ Kandid Chronicles x