Spring is here…

March brings an exciting selection of UK produce, with several items marking the start of the spring season.

• Wild Garlic: A true sign of spring, wild garlic is beginning to appear in greater volume.
  Wild garlic has a strong, fragrant aroma and is rich in antioxidants. It's great for pest control in the garden and can be used in salads, soups, or as a garnish.

• Asparagus: UK green asparagus is available, although it’s early in the season. White asparagus from France and wild asparagus are also options, with purple asparagus typically starting a few weeks later.
  Asparagus is a nutrient-packed vegetable, full of vitamins A, C, E, and K, and is low in calories. It is often used in soups, risottos, and salads.

• Yorkshire Forced Rhubarb: This is in peak season.
  Known for its vibrant color and tart flavor, forced rhubarb is grown in dark conditions to develop its tender stalks. It’s ideal for making pies, jams, and crumbles.

As for other produce:

• UK Apples and Pears: This marks the tail end of the season for UK apples and pears stored over the winter. Varieties likely to be available include Cox, Braeburn, Bramley, and Conference pears.
  These apples and pears have been carefully stored to maintain their quality. They're versatile for cooking, baking, or simply snacking.

• Citrus: March is a great month for blood oranges, with varieties grown in Spain, though the ‘true’ blood oranges—Tarocco and Moro from Sicily—are especially popular. Clementines have transitioned to the late Nardicott variety. Lemons, including Amalfi lemons with leaves and red lemons, are also in good shape.
  Blood oranges are known for their deep red flesh and tangy-sweet flavor. They're rich in vitamin C, antioxidants, and great for juicing or adding to salads.

Specialty items to look out for:

• Peas and Broad Beans: The first peas and broad beans have arrived from Spain and Italy.
  Peas and broad beans are a great source of protein, fiber, and essential vitamins, making them an excellent addition to a balanced diet.

• White Strawberries: A rare treat, white strawberries from Spain are available, along with Gariguettes from France and Frais de Bois.
  White strawberries are often sweeter and less acidic than traditional red strawberries. They are a delicate, premium variety often used in fine desserts.

• Grumolo: Mixed boxes of Grumolo, a type of radicchio, are available. This bitter leaf will fade as the weather warms, but Tardivo and Castelfranco varieties are still in season. Puntarelle and cime di rapa are also available.
  Grumolo adds a peppery bite to salads. It's high in fiber and antioxidants, with a crunchy texture that pairs well with rich dressings.

Other noteworthy produce:

• Artichokes: All varieties of artichoke are available, including Violet, Globe, and Thema.
  Artichokes are rich in fiber, vitamins, and antioxidants, and can be steamed, grilled, or used in Mediterranean dishes.

• Tomatoes: Both winter and early summer varieties of tomatoes are available, thanks to modern production techniques that stretch the season.
  Tomatoes are high in vitamin C and lycopene, an antioxidant linked to heart health. Both winter varieties and early summer ones are grown under cover to extend availability.

• Mushrooms: Cultivated Morels from China are still available, along with Pied de Mouton and Chanterelles foraged in Portugal.
  Mushrooms like Morels and Chanterelles are prized for their rich umami flavour. They're packed with vitamins, minerals, and are often used to elevate dishes like risottos and sauces.

Place your order today by speaking with one of our specialists. Email orders@cloverfresh.co.uk or visit www.cloverfresh.co.uk

Spring Vegetable Risotto Recipe

Ingredients:

• 1 cup Arborio rice

• 2 tbsp olive oil

• 1 small onion, chopped

• 1 garlic clove, minced

• 1 cup asparagus, chopped into 2-inch pieces

• 1 cup peas (fresh or frozen)

• 1/2 cup white wine (optional)

• 4 cups vegetable stock, kept warm

• 1/2 cup grated Parmesan cheese

• 1 tbsp fresh lemon juice

• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).

2. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.

3. Pour in the white wine (if using) and cook, stirring until it’s mostly absorbed by the rice.

4. Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Wait until the stock is mostly absorbed before adding more, continuing this process for about 18-20 minutes until the rice is tender and creamy.

5. In the last 5 minutes of cooking, stir in the asparagus and peas. Continue to cook until the vegetables are tender and the rice is creamy.

6. Once the risotto is cooked, stir in the grated Parmesan cheese and lemon juice. Season with salt and pepper to taste.

7. Serve immediately with extra Parmesan on top and a few fresh herbs if desired.

Why This Works for Spring:
This risotto celebrates fresh, early spring produce like asparagus and peas, which are in season and offer vibrant flavor and color. The creamy texture of the risotto, combined with a bright touch of lemon, perfectly embodies the fresh, light feel of the season.

Enjoy your spring-inspired meal with fresh produce from the season!