Why eat seasonal food? Seasonal food is fresher and so tends to be tastier and more nutritious and it’s a lot more affordable. By eating whats in season in the UK you help reduce the energy needed to grow and transport the food we eat and you help support the local economy. What’s in season, for March;

Fruit and vegetables
Celeriac, Endive, Jerusalem artichokes, Leeks, Parsnips, Purple sprouting broccoli and Wild garlic.

Fish and game
Crab, Lobster, Sea Trout, Wild Salmon and Rabbit.

The herb Ramsons or as we call it Wild Garlic can be used as salad, spice, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. The bulbs and flowers are also very tasty.
Wild Garlic is to be found in your nearby woodland rather than in the supermarket. It’s best harvested before the flowers appear, March – April. The sharp garlic odour should ensure you pick the right leaves.
Wild Garlic contains vitamins A and C, essential oil complex, minerals calcium and iron.
How to cook: The leaves can be eaten raw, lightly cooked or dried. Be sure to wash them well – some recipes also call for blanching the leaves for a few minutes in boiling water. Wild garlic can be stirred into risottos or omelets, added to soups or used in sauces to accompany meat and fish. We recommend trying out this Wild Garlic Pesto recipe
© Laundry Etc

Why eat seasonal food? Seasonal food is fresher and so tends to be tastier and more nutritious and it’s a lot more affordable. By eating whats in season in the UK you help reduce the energy needed to grow and transport the food we eat and you help support the local economy. What’s in season, for February;

Fruit and vegetables
Cabbage, Cavolo nero and curly kale, Endive, Forced rhubarb, Jerusalem artichokes, Leeks, Parsnips, Purple sprouting broccoli and Swede.

Fish and game
Haddock, Mussels, Guinea fowl, Rabbit and Venison.

Swede is a root vegetable which is a cross between a cabbage and a turnip, thought to have originated from Scandinavia and introduced to England around the end of the 18th century. Swede is a good source of fibre, vitamins A, C and folic acid.
How to cook: Peel and chop as required. Steam or boil diced swede and serve mashed on its own or with potato and carrots for extra colour; roasting swede concentrates its delicious sweet flavour – toss in a little oil, season and roast for around 30 mins. Add swede to potatoes and mash with butter for a tasty topping for Shepherds, Cottage or fish pie, or like we do in Scandinavia together with “Finnbiff” (Reindeer Stew).
Swede loves: Butter, black pepper, parmesan, other roots such as carrots and parsnips
Source: loveyourgreens.co.uk