Finally, March has come around. This means spring is just around the corner and, along with warmer temperatures, there will be a wider diversity of seasonal produce at the farmers’ market.
So what’s in season in March? You’ll find luscious leeks, fresh asparagus, spring peas, colourful radishes and mushrooms, among other winter staples like root veggies and citrus. There are so many fresh green vegetables and root vegetables that are easy and delicious to cook for midweek dinners.
Here’s a look at what’s in season in March along with lots of recipe ideas, so you can start planning what to cook this month:
One of the joys of eating artichokes is discovering their natural sweetness. Enjoy them steamed, stuffed, fried, as a side-dish or whipped into a creamy dip.
Finally, spring greens - asparagus season is upon us!. There is so much you can make with this tender vegetable: risottos, soups, salads, crostini and frittatas, drizzled with olive oil and so much more.
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From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.