The first tastes of spring
Give familiar vegetables a fresh outing, from a bowl of greens to a warming supper. There’s room for a little sweetness too.
A few things to look out for in March
- Leeks
- Kale
- Cauliflower
- Forced rhubarb
- Savoy cabbage
- Purple sprouting broccoli
A little inspiration for eating with the seasons. These foods are usually in season in the UK this month, although timing can vary with the weather and where they’re grown.
You might spot some at the Community Fridge, too. What’s available changes with the donations we receive.
Seasonal produce checked against the National Trust’s seasonal food guide.
Bring a little March to the table
Enjoy something pink
Cook rhubarb stalks with a little sugar to taste, then spoon over porridge or yoghurt. Use the stalks only; rhubarb leaves are not edible.
Creamy Leek & Cod Stovetop →
A handy way to use this month’s leeks.
Follow the full recipe for ingredients and cooking instructions.
A little less waste
Make room for greens
Finely slice cabbage or kale into a soup or stir-fry and cook until tender. Start with a small portion and use more if you need it.
Leave a Reply