Spring Seasonal Food: What’s Best Right Now and 5 Super Easy Recipes (GF, DF)

spring seasonal food

March is one of my favourite months because Spring is officially in the air. The sun is shining, it’s getting a little warmer and the seasonal food is just wonderful. Eating seasonably couldn’t be easier in Spring time, here in the UK. Between our fabulous farmers markets, and special offers in the supermarkets, eating the seasons is great value too. Plus there’s no guilt attached to excessive food miles.

Spring Seasonal FoodVeggies at their best right now include leeks, kale, cauliflower, savoy cabbage and spring greens. So much potential for awesome dishes packed full of flavour, not to mention nutritional goodness. 

Five super easy ways to eat seasonal food in Spring

– fry a finely chopped leek over a med-high heat in a little butter or olive oil until soft. Season to taste and add a handful each of finely shredded cabbage and spring greens. Turn the heat down low and cook with the lid on for about ten mins. Delicious side for any meat, fish or veggie dish.

– don’t discard cauliflower leaves. Thoroughly wash, then chop them up and use in stir fries, curries, stews. You might also like this recipe.

Eat Seasonably in Spring– instead of potatoes, try cauliflower mash. Chop up a whole head of cauliflower into florets, place in a large saucepan, cover with cold water and bring to the boil. Cook for 5 mins until tender then drain, return to the pan and mash as you would potatoes. Season and add extras to your taste.

– when roasting up a tray of veg, add a handful of kale at the end for amazing kale chips. Drizzle lightly with olive oil, and season to taste, then roast for the last 5 mins with the other veg. Make sure you set a timer though, as much longer than 5 mins and they will burn.

– sauerkraut is a great way to preserve cabbage when it’s at its very best, and contains friendly gut bacteria which is oh so good for us. Thoroughly wash (and sterilise if you wish) a large glass jar, then fill it layer by layer with finely shredded cabbage. Sprinkle each layer with a tsp of sea salt. Pack the cabbage tightly in the jar and cover with cold filtered water. Leave to ferment in a warm place for at least a week, and store in the fridge once opened. You can read my full recipe here.  

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