Why eat seasonal food? Seasonal food is fresher and so tends to be tastier and more nutritious and it’s a lot more affordable. By eating whats in season in the UK you help reduce the energy needed to grow and transport the food we eat and you help support the local economy. What’s in season, for March;
Fruit and vegetables
Celeriac, Endive, Jerusalem artichokes, Leeks, Parsnips, Purple sprouting broccoli and Wild garlic.
Fish and game
Crab, Lobster, Sea Trout, Wild Salmon and Rabbit.
The herb Ramsons or as we call it Wild Garlic can be used as salad, spice, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. The bulbs and flowers are also very tasty.
Wild Garlic is to be found in your nearby woodland rather than in the supermarket. It’s best harvested before the flowers appear, March – April. The sharp garlic odour should ensure you pick the right leaves.
Wild Garlic contains vitamins A and C, essential oil complex, minerals calcium and iron.
How to cook: The leaves can be eaten raw, lightly cooked or dried. Be sure to wash them well – some recipes also call for blanching the leaves for a few minutes in boiling water. Wild garlic can be stirred into risottos or omelets, added to soups or used in sauces to accompany meat and fish. We recommend trying out this Wild Garlic Pesto recipe
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