Why is is important to eat seasonally? Seasonal foods are often cheaper, fresher and tastier! Plus you can support local farmers and producers while benefitting your own health at the same time. What better reasons are there! Let’s get stuck in with what’s in season – March edition!

This is my second post dedicated to eating seasonally and helping you chilli fans know whats in season right now! Every month I send a whats in season newsletter – sign up now if you dont want to miss out!

March is the first spring month of the year. This year spring begins on Monday, 20 March! In our little tiny village the signs of spring are already here. the grass is growing daisies the mimosa is in full bloom and the magnolia and cherry blossom are growing new buds! The days are noticeably longer and we have been enjoying some warmer days!

There are also new fruits and vegetables available at our local market in Mont de Marsan! Keep reading if you want to find out!

Why Eat Seasonally?

Seasonal food is cheaper, fresher, tastier and even more nutritious than out of season foods. I love peppers and used to buy them every week when I was in London and even when I first arrived in France. But i soon realised the money i was losing by eating foods that were not in season. The prices are double the price when out of season! I also noticed the massive difference in taste between the french locally grown peppers in the summer and the ginormous Spanish peppers available the rest of the year!

I eat seasonally because its better for the environment, the local community and fresh fruits and vegetable are tastier. The quicker after harvest you eat them the longer they last and the tastier they are!

Another big reason I like to eat seasonal fruit is to support the local farmers and producers around me, instead of big supermarkets that have plenty of business and money and are not really ethical. Living in the french countryside we are blessed to have more access to fresh locally grown produce and I refuse to pass up on the opportunity to benefit from and contribute to the community.

Eating seasonally is also a more sustainable way to eat and helps make better consumer food trends. If more of us start only buying and eating seasonal foods, supermarkets will have no choice but to supply us with more local seasonal produce that we the consumer are demanding.

What Vegetables are in Season?

March sees lots of winter vegetables leaving the market stalls and a few new additions arriving. The pumpkin and squash are mostly gone by March or certainly past their best. They will return again in the autumn. Most other root vegetables stick around a little longer but are also past their best.

Artichoke, Asparagus, Beetroot, Brocoli, Brussel Sprouts, 
Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chicory, 
Leeks, Onions, Parsnips, Potato, Purple Sprouting Broccoli, 
Radishes, Sorrel, Spinach, Spring Onion, Spring Greens, 
Swede, Sweet Potato, Swiss Chard, Truffles, Turnips, 
Watercress

What Fruit is in Season?

In March the citrus season is coming to an end. The clementines have lost a lot of aroma and are not at their best. The pears are on their way out too,  the “Passe-Crassane” is the last varietal of the season and its at its best in February. Excitingly here in France the first strawberries are also starting to appear the “gariguettes” variety.

We also get a few new tropical fruits which are mostly imported from the French Antilles. Guava, mango, passion fruit and even pineapple!

Apples, Pears, Oranges, Grapefruit, Guava, Mango, Passion Fruit 
Pomelo, Lemon, Lime, Kiwi, Pomegranate, Pineapple, Rhubarb,
Strawberries 

What to cook in March?

Spring is just around the corner and its starting to show. Flowers are growing and the leaves are growing back on the trees.

The weather can be cold and wintery or warm and sunny. The sometimes daily change in temperatures can put us at risk of catching a cold. I like to continue to eat well with lots of citrus fruits and chilli and ginger. Lets be honest i’m eating chilli all year round! This keeps my immune system in tip top shape!

The March Recipes!

Here I leave my favourite recipes to make this month for those sunny spring days and the chilly days too!

Chilly Spring Day Recipes

• Nigerian Fried Rice – Long grain rice cooked with onion, chilli, peas, carrots and seasoned with curry.
• Spicy Chicken Katsu Curry – Warming curry sauce with carrots and potatoes and crispy fried chicken.
• Carrot Puree – Delicious side dish perfect for sunday roast or as a side with lamb or duck.

Sunny Spring Day Recipes

• Miso Salmon Salad – Sweet, crunchy and umami salad thats perfect for those warm spring days. Calls for sweet potato, raddish and kale!
• Spicy Satay Chicken Salad – spicy, crunchy salad perfect for a warm spring day. Calls for red and white cabbage and carrots!
• Salmon Fettucine – creamy salmon fettucine with brocollini.

Any of these recipes will be the perfect dish to serve to your family and friends this month! They use seasonal produce and have all the right ingredients to keep your immunity up and your tummy content!

Did you like this What’s in Season Article?

Got any questions? Ask away! I’m here to help! If you loved this article, I hope you’ll leave a comment and rating below! Let me know what you are cooking this month and share it on social media. Don’t forget to tag us at @chilliandlife and hashtag it #chilliandlife ! I’ll be sure to share it!