March is here so start looking out for delicious new Spring vegetables!
Radishes come into season in spring. They tend to become spicier as the temperature gets higher, so spring radishes are milder than summer radishes. Look for firm radishes with fresh green leaves, and avoid any radishes which feel soft or spongey. To store radishes, chop off the green stems and leaves at the top because they pull moisture from the radish. The leaves are edible raw or cooked so make sure you store the radishes and the separated leaves in your refrigerator’s vegetable drawer.
Baby spinach is a cool weather vegetable which grows best in early Spring and in Autumn. Look for fresh dark green leaves which are not wilted. Baby spinach is extremely versatile and can be added into all sorts of food for a quick nutritional boost. It takes on other flavours well so it is wonderful in green smoothies (trust me on this – 80% spinach, 20% ripe fruit, plus some liquid and a touch of honey). A handful of baby spinach leaves in a salad or added into anything you are cooking is another easy way to incorporate this Spring vegetable into your diet. To make a delicious healthy spinach dip, see my recipe ‘Baby Spinach and Garlic Dip‘.
Endive season is September to May, with the peak of endive season around November. Spring is your last chance to eat these lovely bitter vegetables before they go out of season. Look for endives with fresh looking leaves which are not wilted and brown on the edges. Harvested endives tend to become more bitter with exposure to light, so you may want to store you endives wrapped in a paper towel in your refrigerator’s vegetable drawer. They can be eaten raw or cooked. If you find endives too bitter, mixing them with other leaves helps to balance their flavour. They also sweeten when roasted in the oven with olive oil.
The produce above is in season in March in the northern hemisphere. In the southern hemisphere, March seasonal produce includes figs, plums and kale.