Daffodils pop up as unexpected, yet welcome visitors, blanketing fields of soft grass underneath vibrant, budding trees and bushes. The sun finally peeks through the seemingly ever-present cloud cover, and in the early morning, the dew on the ground glistens in its light.
Everywhere in Stirling, life is springing forward, marking the close of the winter season and reminding students and staff that – no – winter is not forever. Spring in Scotland officially begins on March 20th, which means that seasonal produce in the month of March is a beautiful blend of wintergreens and spring vegetables.
Each month, the UK Vegetarian Society lists several seasonal produce items on its website. This month features artichoke, beetroot, carrots, chicory, leeks, parsnip, purple sprouting broccoli, radishes, rhubarb, sorrel, spring greens, spring onions, and watercress.
Knowing what produce is in season is a student chef’s superpower. Seasonal produce is less expensive and more flavourful than out-of-season foods, making for delicious meals and heavier wallets. This month’s seasonal produce also has several health benefits, including promoting heart health, immunity, bone health, vision, digestion, skin health, and anti-inflammatory properties.
What healthy meals can students make with March produce on a tight budget?
For a meal to meal-prep for the week or to share with friends for a bigger dinner, use that purple sprouting broccoli to make an easy one-pan gnocchi dish with a simple garlic and parmesan sauce.
If you want something small to keep as a snack in the fridge, use up those spring greens and artichokes to make a greens and artichoke dip – the March version of the classic spinach and artichoke dip.
For something sweet to balance out the savoury, this month’s produce is also perfect for classic desserts like rhubarb pie or carrot cake.
So, this month, welcome the seasonal change by stopping by Tesco, Sainsbury’s, or the Stirling Farmer’s Market on the 14th or 28th of March to pick up some seasonal produce to support a healthy body on a healthy budget.
Feature Image Credit: Sadie Intihar
