The fruit and vegetable section of every supermarket is a real feast for the eyes these days. The produce we grew up with is still there, of course, but apples and potatoes now share the spotlight with their more exotic cousins, such as pomelo and pak choi. The choice is phenomenal and at times it can seem like there's too much choice. I know that I've fallen into a (delicious) rut when it comes to fruit and veg: apples, bananas, broccoli and cauliflower.
If you fancy expanding your fruit and veg horizons, choosing seasonal foods is the way to go. Every month the seasonal food calendar changes, and checking this calendar regularly allows you to choose vegetables that you may not have considered otherwise. Of course, eating local, seasonal fruit and veg has its disadvantages. Pomelos aren't exactly native to the UK and Ireland so if you want to exclusively eat seasonal foods, they probably won't make an appearance. But using the seasonal food calendar will help you to establish a routine of adding new fruits and vegetables to your diet. Once you've established that routine, you'll be more likely to pick up something new without thinking about it. Goodbye rut!
Seasonal food is fresher, tastier, cheaper and better for the environment too, so it's an all-round winner!
What's In Season In March?
We're edging ever closer to warmer weather, and although spring vegetables are starting to make an appearance, robust winter vegetables are still dominating. It's a good thing too because I don't think I'm quite ready to move from comforting root vegetables to summery courgettes. (The weather doesn't seem ready either, does it?) Here's a taste of what's in season in March.
Cauliflower
If I'm honest, the vegetables that are in season in March could double as a list of my favourite vegetables, and cauliflower will always occupy the top of that list. Choose a large cauliflower (they have the best flavour) with bright, firm, crisp leaves. If the leaves are in good condition, chances are the florets that hide within will be in good condition too. Although cauliflowers are available all year round, they're at their best at this time of year. This cauliflower cheese is a classic, but if you want to try something different, roasting is the way to go. Simply toss the cauliflower florets in oil, lemon juice, ground cumin and coriander, transfer to a roasting dish, and roast for about 30 minutes at 200C until lightly browned and tender.
Leeks
Sweet and vaguely oniony, leeks are super versatile and simple to prepare. Leeks are in season from November to April, so now's the perfect time to fall in love with them. Grab a couple of small to medium-sized leeks (large ones can be tough), trim the root and about two-thirds of the darker green bits, cut them open lengthways and give them a good wash to remove any dirt. Leeks are delicious roasted, sautéed, in soups or even in a creamy potato and leek gratin. While they're at their best, though, why not channel your inner Masterchef and try something really special? This Leek Terrine would make a spectacular starter.
Mussels
Moving away from the fruit and veg aisle, fresh mussels are at their best between October and March. Admittedly, I’ve always been of the opinion that mussels are a bit of a pain to prepare, but I was yet again proven wrong when I watched this video from Bord Bia.