This site uses only very limited cookies. By continuing to use this site, you are opting-in to have cookies. To see what we use or to opt out, visit our cookies page
Here's what's in season at the farmers' market in March
Spring is just around the corner and at the end of the month the clocks go forward, with the promise of longer, warmer days as the season changes.
Seafood is excellent in March especially scallops. For meat eaters, pork is an excellent choice this month and it’s still ideal weather to enjoy a hearty roast on Sunday with all the family. Try a shoulder joint for the best combination of flavour and texture. The cheaper cuts of meats are worth trying in slow cooked stews – pork belly, breast of lamb, shin of beef – all great value and superb eating. Rough shooting takes over as the end of the season has arrived for many game birds so rabbit and wood pigeon are both good value now.
Winter cabbages, cauliflower, spring greens and kale are all picking well now. They need little cooking and are really at their best simply shredded and steamed. Cauliflower goes really well with curry spices so try it in vegetable curries, soups and fritters. Make the most of leeks, carrots, swede and Jerusalem artichokes before they disappear.
Forced rhubarb is really the only local fruit around now but the season is short so make the most of it. Use it in crumbles, fools, ice creams and sauces – it goes particularly well with a large pinch or two of ginger. Or make up batches of rhubarb compote and freeze in pots for later in the year. Don’t forget that local apples are still good as the storing varieties go on delivering flavour and texture until April.
Each month a different farmers' market is featured in Kent Life Magazine along with a seasonal recipe made with local produce HERE>
Why buy seasonal food?