You've probably read or heard it before, we are big proponents of eating according to the seasons. That means eating foods that are currently available in your area or in our own country.

In ancient times in prehistoric times they also ate only seasonal foods, which contained much more nutrients. In today's time we live in, all sorts of things can be delivered from abroad and there is mass production. The downside of this is that along the way during transportation the nutrients in the food decrease by the day, by the time it is on your kitchen counter the product contains a lot less nutrients than if it was grown locally.

In March we are heading towards Spring again, the light is getting longer, we can spot the first chicks and lambs and you can find more different and colorful vegetables from the open ground than in winter. That makes it a lot easier to get more color on your plate and vary the different delicious vegetables & fruits.

To give you a hand, we have listed below a list of fruits & vegetables available in our country in March:

Vegetables

- (Sweet) Potatoes

- Cauliflower

- Kale

- Chives

- Broccoli

- Celery

- Celeriac

- Parsnips

- Pumpkin

- Leek

- Turnip greens

- Radish

- Rammenas

- Red beet

- Rodekool

- Rosemary

- String beans

- Barksnakes

- Spinach

- Sprouts

- Onions

- Corn salad

- Chicory

- Wittekool

- Carrots

 

Fruit 

- Pineapple

- Apple

- Avocado

- Banana

- Lemon

- Grapefruit

- Kiwi

- Lime

- Mandarin

- Mango

- Grapefruit

- Orange

- Stew Pear

 

In the Brain Food book, you can find this Food Calendar and many different recipes to make delicious meals.