Fruit - March is a month in which the UK produces no seasonal fruit. This is due to a period called ‘The Hungry Gap’, after the winter crops have ended, but before new produce is ready to harvest. Luckily, the UK imports a lot of its fruit, and some of the best picks during the month of March include:
Bananas – a great addition to breakfasts such as porridge, cereal, or toast. If you find your bananas going brown before you have time to eat them, they freeze well, and are an excellent way to make smoothies extra creamy.
Kiwis, blood oranges, lemons, and passion fruit – perfect for fruit salads, or mixing into cocktails. These fruits also work nicely in making sticky glazes for main meals.
Vegetables - March is the perfect time to get your greens in, including:
Kale – there’s a reason kale is considered a ‘superfood’ – it’s rich in vitamins A, B6, C and K, it contains many minerals such as iron & calcium, and boots digestion due to its high fibre content. You can try adding kale to pasta and sauces.
More nutrient-dense foods include leeks, purple sprouting broccoli, and spring onions. Leeks are often paired with a creamy chicken sauce, wrapped in pastry, or fried with bacon, whilst purple sprouting broccoli and spring onions make a great addition to a stir fry.
If you’re after a last taste of Christmas before you dig out your sunglasses, and head to the beach, parsnips are also in season during March.
Veg also includes Cucumber, Lettuce, Radishes, Rhubarb, Carrots, and Cabbage.