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Our Guide to What's In Season... March

Written By My Farm Fresh Box

Buy the freshest, tastiest local produce to cook up in your farm fresh meals this month, with our pick of the best seasonal winter greens. All sourced from the UK these leafy vegetables are at their best this time of year and are perfect for pairing with flavoursome meats or including in a stir fry!

Spring may be just around the corner, with lots of tasty seasonal fruit and vegetables almost ready for delivery to your doorsteps, but for now, make the most of the last of the winter crop and cook up a storm with these winter greens recipe ideas.

Let's take a look at what's in season throughout March...


Savoy Cabbage and Sausage Stew

Whether you shred it, steam it or fry it, this versatile, full-flavoured cabbage is an essential ingredient for many hearty winter meals. Savoy Cabbage is packed with healthy goodness including vitamin K, vitamin C and vitamin B6, as well as cancer-fighting Glucosinolates, and is not only good for your heart, but for your taste-buds too. Stir in some Savoy cabbage with soups, create a tasty side dish or even eat it raw!

Try these tasty Savoy Cabbage recipe ideas this March...

  • Colcannon - Shred, steam and mix in with mashed potato and fried onions for the perfect colcannon side dish.
  • Savoy Cabbage and Bacon Side - Chop and fry some bacon in butter for a few minutes. Meanwhile, core and shred your cabbage, before tossing in with the bacon. Add a drop of wine and season generously with salt & pepper. Cover your mixture for 10 minutes before taking off the heat, stir in 2tbsp of crème fraiche and enjoy!
  • Sausage and Savoy Cabbage Casserole - Start by frying some onion and garlic in a deep pan, and add your sausages, turning occasionally until the skin is brown all round. Add in chopped pancetta, chopped leeks and a sprig of thyme, along with some mushrooms and cover with vegetable stock. In goes some shredded cabbage, cover and simmer for 30 mins. You can also add some chorizo for extra zing.



Versatile Leeks - not just for soups!

We mentioned Leeks in our last post on seasonal February vegetables but as they are still in season throughout March and so fantastically versatile, we thought they were worth a second mention! Great for combining with a variety of other vegetables and meats, from potatoes, to chicken, cheese and more...

Try these tasty Leek recipe ideas this March...

  • Chicken and Leek Pie - An unbeatable combination of chicken and leek is further enhanced by some smoky bacon, all wrapped up in a hearty pie. Make up a sauce of flour, butter and milk in a saucepan and bring to the boil, stirring until it is smooth and thick. For some extra flavour, add a dollop of mustard and then pour in some chicken stock. Add fresh chicken breast (diced) and cook for 10 minutes while you fry some leeks and garlic in a separate pan. Add the leeks and garlic to the sauce pot and stir together. Pour the whole mixture into a pie dish and flake over some filo pastry sheets. Pop into the oven at 180o for 20-30 minutes then serve.
  • Leek Bread Pudding - Cut up some sourdough bread and arrange on a baking sheet with 4 tbsp of butter, some thyme, salt and pepper, then bake for 20 minutes at 180o . Meanwhile, melt 2 tbsp of butter into a saucepan and fry your leeks until golden. Reduce heat and add some water before letting them cool. Whisk together cream, milk, 2 eggs, 5 egg yolks and some grated parmesan. Fold in the bread and cooled leeks, pour into an ovenproof dish and bake until golden brown for about 45 mins.



Exotic Pak Choi or Bok Choi

Pak Choi, is a member of the cabbage family, also known as bok choi and Chinese celery cabbage, and boasts a lovely mild flavour. In season during March, you should be able to store Pak Choi in the fridge for around three days after buying. A perfect alternative to cabbage or spinach, this leafy green can be stir fried in a matter of minutes, or steamed depending on your preference and it is also great for mixing up in exotic Asian dishes and salads.

Try these tasty Pak Choi recipe ideas this March...

  • Garlic & Ginger Pak Choi Side - Really easy to make, the mildness of the Pak Choi blends perfectly with the ginger and garlic. Simply separate the leaves and remove from stalks. Thinly slice the stalks as you heat some oil in a pan. Add grated ginger and chopped garlic into the hot oil, stirring for a minute before adding the stalks. Cover the mixture and simmer for two minutes then add the pak choi leaves and continue to heat until they are wilted.
  • Asian Pak Choi Side Dish  - Toss the pak choi into a frying pan with 50ml of water and cook for around 5 minutes. Once the leaves are soft and the stalks still slightly crunchy, take out and transfer to a side dish before drizzling with sesame oil, soy sauce and sesame seeds. The perfect accompaniment to Chinese-style duck dishes.
  • Ginger Stir-Fried Broccoli and Pak Choi - Fry broccoli (another great seasonal green) in a pan, with sesame oil and a splash of water for a few minutes before adding garlic, chilli and grated ginger. Fry for another 1-2 minutes then add pak choi leaves and soy sauce. Once the leaves have begun to wilt, remove and serve with Thai-style coconut chicken!



Amuse Bouche with Brussels Sprouts Leaves and Turkey

Perhaps more versatile than the sprout itself, leafy Brussels Tops boast a mild flavour similar to kale and can be treated like any other green. Don't dismiss the leaves of Brussels Sprouts as they can be used in many different recipes - giving you all of the nutritious benefits of sprouts including vitamin K, vitamin C and cancer-fighting glucosinolate.

Try these tasty Brussels Tops recipe ideas this March...

  • Sprout Top, Potato and Chorizo Soup - Similar to the popular Caldo Verde dish found in Portugal, this is easy to make and perfect for seeing off the last of the Winter chill. Fry chorizo in a pan and once browned, remove and replace with sliced onions, garlic and chunks of potato (peeled). Make sure you coat the potatoes well for maximum flavour! Re-introduce the chorizo, cover with vegetable stock and bring to the boil. Simmer until the potato is cooked. Meanwhile, blitz the sprout tops into little pieces in a food processor, add to the potato soup mixture and simmer gently for 4-5 minutes.
  • Sprout Top and Bacon Side - Melt some butter in a saucepan and add chopped onion and bacon, stirring occasionally yet keeping covered. In a different pan, cook the sprout tops in salted water for 5 minutes until tender. Drain and toss in with the bacon and onions for a flavoursome and nutritious side dish!

For your next My Farm Fresh Box Delivery, why not 'pick your own' veg? Alternatively, you can leave it up to us to send a pre-packed fruit box or veg box full of seasonal produce for you to enjoy! Join us next month for our guide to What's in Season... in April.

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