March is an odd month – it brings the promise of longer, warmer days ahead and we may be lucky to experience some lovely Spring days. But, it can also be extremely cold and miserable. Due to the moveable nature of Easter, we can experience both Easter & Mother’s Day in March – but sometimes not. But, what we always get are lighter, longer evenings – naturally the evenings get steadily lighter, but March brings the Spring solstice with the clocks going forward on the last Sunday of the month – deep joy :).
Personally, I like March – not only does it bring my birthday (and my youngest son’s), but we have lambs, daffodils and numerous other Spring bulbs to cheer us up.
Food wise, it’s a bit of a mixed bag – I’ve heard chefs call it the lean month – somewhere between the earthy veg of Winter and the new Spring produce about to burst on the scene next month. Some people start to get fed up of the root veg we’ve been eating all Winter – I don’t.
There are some new kids on the block – cauliflower, endive, spinach, spring greens, spring onions and young carrots make an appearance. Not everyone gets excited about these (many are waiting for the sexy asparagus), but nothing wrong with them in my book.
We can still enjoy purple sprouting and Jerusalem artichokes, so certainly no need to complain there (I still haven’t got around to making that Jerusalem artichoke soup you know).
Fruit in season for March is still quite thin on the ground with citrus still ruling the roost – lemons, oranges and blood oranges. But, British produce makes an appearance in the form of gorgeous pink forced rhubarb (from the Yorkshire rhubarb triangle of course). I just love the gorgeous, vibrant pink colour.
So, make the most of that gorgeous British pink rhubarb and get making those crumbles, pies and fools before the disappear until the summer rhubarb comes along.
- Jerusalem artichoke
- Oranges & blood oranges
- Passion fruit
- Purple Sprouting Broccoli
- Spring greens
- Young carrots