WOAH: this year is really going quickly! Finally in March, and according to the Met Office – that really bad snow we had last week…..that was the start of Spring. And what an intro to Spring that was.
I’m going to adhere to the ‘astronomical method’ which states that Spring 2018 starts on 20th March and continues until 21st June. Simple reason being that I can’t let the snow we had last week be the start of Spring!!
So, March – what do we know about March? Well, it was originally the first month of the year in the Roman calendar which only had 10 months, and perhaps more excitingly is the time of year when animals start to wake up from hibernation. Summer – here we come!
We’ve seen a whirlwind of weather conditions already this month, and we’re only 10 days in. The most exciting news though, is that the mornings are becoming lighter – making my attempts at the morning gym session much more bearable!
Slowly starting to come out of hibernation means that I’m starting to cook more lighter dishes and less casseroles and stews. It’s exciting that we’ll soon be seeing produce such as sorrel, spinach, peppers, salmon, spinach, watercress emerging. Suitably apt- also look out for Spring Greens.
We will soon have to say adieu to until next year are chicory, Jerusalem artichoke, kale, leeks, mussels, parsnips, sweet potato – and perhaps to some people’s relief – Brussel sprouts.
Still with us we have purple sprouting broccoli, cabbage, kale, rhubarb, cauliflower, celeriac.
HAPPY COOKING! x