WHAT'S IN SEASON NOW - MARCH
MARCH:
Brussels Sprouts, Beetroot, Broccoli, Crab, Carrots, Celeriac, Chicory, Clams, Cockles, Cauliflower, Eel, Hake, john Dory, Jerusalem Artichokes, Kale, lobster, Lemon Sole, Leeks, Mussels, Oysters, Parsnips, Purple Sprouting Broccoli, Red Chicory and Radicchio, Spinach, Salmon, Scallops, Skate, Swede, Salad Onions, Sorrel, Sea Bass, Rhubarb, Turnips, Trout, Winkles.
Wild Foods:
Garlic Mustard, Horseradish, Lime Leaves, Morel Mushrooms, Sea Beet, Wild Garlic.
Brussels Sprouts, Beetroot, Broccoli, Crab, Carrots, Celeriac, Chicory, Clams, Cockles, Cauliflower, Eel, Hake, john Dory, Jerusalem Artichokes, Kale, lobster, Lemon Sole, Leeks, Mussels, Oysters, Parsnips, Purple Sprouting Broccoli, Red Chicory and Radicchio, Spinach, Salmon, Scallops, Skate, Swede, Salad Onions, Sorrel, Sea Bass, Rhubarb, Turnips, Trout, Winkles.
Wild Foods:
Garlic Mustard, Horseradish, Lime Leaves, Morel Mushrooms, Sea Beet, Wild Garlic.
I made up a very quick & delicious side-dish/ salad last week with a few Jerusalem Artichokes.
- Peel & slice into thick coins, then gently fry for 10mins in a few tablespoons of olive oil until caramelized.
- Stir in a few finely sliced sage leaves & cook for 1 minute more.
- Add the juice of a lemon to deglaze the pan, then remove from the heat & mix in a teaspoon of dijon mustard.
- Season salt & a few turns of black pepper.
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