Seasonal eating in the month of March
The next time you wander around a supermarket looking for lunch, consider how everything you see has travelled to get there. A quarter of global greenhouse emissions come from food – and while most of that is from animal and dairy products, there’s a massive carbon footprint attached to items such as apples that have been transported from the other side of the planet. But why buy from overseas when you can eat what’s in season here in the UK? For starters, local foods often retain more nutrients. In addition, locally grown produce may be safer.
Which foods are in season in march?
Broccoli is a tough and hardy plant, hence its ability to withstand the winter and be ready to delight us in March. Root vegetables such as parsnips, carrots, swedes and potatoes and dark, leafy
greens, like kale and cabbages are also available now – perfect for making stews and soups. Forced rhubarb – a growing method that starves the crop of light to produce a sweeter, vivid red variety – is grown in Yorkshire and is in season till April.
Do foods that are in season taste better?
Absolutely. Think about asparagus in April – deep green, moist, sweet and beautifully tender.
Which foods are always in season?
Our seasonal climate means that no crop is always in season, but British potatoes and apples store well, so are available most of the year. Mushrooms are grown in sheds and warehouses, and are available from UK growers all year. Eating seasonally means taking a leaf out of our ancestors’ book and preserving food in the form of pickles, jams and ferments to last through the winter months.
How does eating local save money?
The lower transportation and production costs of seasonal produce will often be reflected in the price. When a particular item is in high supply, the price comes down, too. That’s the time to stock up and save your cash day.
SEASONAL PRODUCE TO TRY NOW