March – Food in Season

This is the time of year known as “The Hungy Gap” – winter crops are past their best and many fish, particularly white flat fish, are spawning.  Storecupboard ingredients come into their own, refreshed with the green shoots now appearing in the wild – dandelions, nettles and wild garlic.  These wild greens have always been valued for their cleansing properties,making Lent the perfect time to de-tox.  The lengthening daylight is resulting in plenty of eggs – try Duck or Goose for a change.

In the garden
Fruit
Apples (from store)
Forced Rhubarb
Herbs
Thyme
Sage
Rosemary
Winter Savory
Bay
Chives
Chervil
Sorrel

Salads
Mustard & Cress
Watercress
Trevise

Vegetables
Purple Sprouting Broccoli
Chicory (Belgian Endive)
Cabbage
Swiss Chard
Cauliflower
Leeks
Sea Kale
In the wild
Dandelions
Nettles
Wild Garlic
Birch Sap
Morels
Alexanders
Beasts of the Land
Meat & Game
Snails
Pigeon
Guinea Fowl
More
Duck eggs
Goose eggs
Goats cheese
Beasts of River and Sea
Fish


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