the foodies handbook

...food and friends are made fresh daily
Home Page
Best In Season January
About Us
Cheeses
Chefs
Contact Us
Cookshop (UK)
Cookshop (US)
Culinary Oils
Culinary Terms
Cupcakes
E Numbers
Equipment
Fish
Free Vouchers
Garlic Dough Balls
Global Knives
Hannah Glasse
Health & Hygiene
Herbs & Spices
Ice-cream
Italian Cuisine
Jam Making
Japanese Cuisine
Kitchen Knives
Made In Northumberland
Meat
Meat Cuts
Mushrooms
Natural Toxins
Pop-Up Restaurants
Pumpkins
Produce
Recipes
The World Of Breakfast
Vintage Food Advertising
What Not To Eat
       The Best In Season
March
This is a month of celebrations. Saint David’s Day, Saint Patrick’s Day, mothering Sunday, the first day of spring and the beginning of Easter. Potentially a cold and wet month and a good time to be using the last of the winter preserves.
         Vegetables in season are
Avocadoes, beetroot, broccoli, Brussels sprouts, cabbage, carrots, celeriac, chicory, cucumber, garlic, Jerusalem artichokes, kale, morels, spring onions, swede, sweet potatoes and turnip.

Fruits in season
Cape gooseberries, dates, kumquats, pears, pineapple, rhubarb.
 
Fish in season is
Brill, cod, conger eel, flounder, halibut, John Dorey, lemon sole, mackerel, oysters, scallops, sea trout, shrimp, sprats, whitebait and wild salmon.

Meat in season
Hare