You've probably read or heard it before: we are strong proponents of eating seasonally. This means eating foods that are available at that time in your local area or in our own country.
In prehistoric times, people also only ate seasonal foods, which contained many more nutrients. In the current era, everything can be supplied from abroad, and there is mass production. The disadvantage of this is that the nutrients in foods decrease daily during transportation, and by the time it reaches your counter, the product contains significantly fewer nutrients than if it had been grown locally.
In March, we're heading towards Spring again; it's getting lighter for longer, we can spot the first chicks and lambs, and you'll find more diverse and colorful root vegetables than in winter. This makes it much easier to add more color to your plate and vary your different delicious vegetables & fruits.
To help you out, we've created an overview below of vegetables & fruits available in our country in March:
Vegetables
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· (Sweet) Potatoes |
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· Cauliflower |
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· Kale |
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· Chives |
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· Broccoli |
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· Celery |
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· Celeriac |
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· Parsnip |
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· Pumpkin |
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· Leek |
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· Turnip greens |
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· Radish |
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· Black radish |
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· Beetroot |
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· Red cabbage |
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· Rosemary |
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· Runner beans |
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· Salsify |
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· Spinach |
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· Brussels sprouts |
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· Onions |
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· Lamb's lettuce |
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· Chicory |
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· White cabbage |
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· Carrots |
Fruit
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· Pineapple |
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· Apple |
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· Avocado |
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· Banana |
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· Lemon |
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· Grapefruit |
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· Kiwi |
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· Lime |
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· Mandarin |
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· Mango |
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· Pomelo |
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· Orange |
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· Stewing Pear |
In the Brain Food book, you can find this Food Calendar and many different recipes to create delicious meals.
