Now that it’s March our our lovely green island is beginning to wake up. More local produce is beginning to appear in our Farmer’s markets and on shop shelves. Mostly root vegetables but also some lovely early wild garlic, dandelions and the first of the rhubarb. A foraging trip for spring greens like wild garlic, early nettles and dandelion leaves is always great fun. You can make them into a delicious soup, risotto or pesto. Root vegetables are always so convenient and store so well too. There are so many possibilities from mash to soup and roasted vegetables.
Here are some beautiful recipes that I have to use seasonal produce at its best.
Celeriac: Chicken and Mushroom Casserole with celeriac mash
Beetroot: Beetroot, Orange and Radish salad with Feta and fennel
Rhubarb: Rhubarb Bread & Butter Pudding
Kale: Spaghetti aglio e olio with kale and mushrooms
Parsnip: Roasted roots with herb yoghurt and home-made hot honey
Leeks: Salmon With Leeks And Wilted Sesame Greens
Cauliflower: Whole Roasted Golden Cauliflower with tahini sauce
Wild Garlic: Wild Garlic and Mushroom steamed sandwiches
Dandelions Leaves: Spring Greens Risotto