What fruits and vegetables are in season in March?

Chili pepper is a plant with small white or purple flowers. We use its elongated, pointed fruit with a pungent, burning and very spicy flavor. Brilliant red in color when ripe, it can be yellow, orange, green depending on the variety. To take a less hot pepper, you remove its seeds and if your mouth is on fire, there is no point in drinking. It is usually eaten raw, cut into brunoise pieces, with small vegetables to accompany fish or add a crunchy side to a plate of starchy foods.

Discover the recipe for chickpea and chili salad

Beetroot is a vegetable plant that can be elongated, globular or flattened. Originally from Italy where it takes its name, the chioggia beet is round with sweet flesh. Original, it has numerous white and bright pink rings. It looks great raw, finely cut with a mandolin, seasoned with olive oil, lemon and fleur de sel. But it is also eaten cooked, its flesh then turning pink.

Discover the recipe for Soy Broth, Shrimp and Chioggia Beetroot

The new potato is not a variety but a size of potato harvested before maturity. Tastier when it is early or new, its flesh is particularly tender with sweet notes. New potatoes cannot be peeled. Simply rub them gently in a clean cloth with a handful of coarse salt to gently “exfoliate” their skin. Otherwise they can be roasted in a casserole dish or in the oven, sautéed in a pan, but are also delicious steamed or cooked the English way.

Discover the recipe for new salad with coriander

Asparagus is a vegetable plant that heralds sunny days, the young shoots of which are eaten. The green tip is the tender and most vitamin-rich part while the white stem is the most fibrous. There are more than three hundred varieties. The most common are the white ones, grown away from light (the most tender) and the green ones (wild). They are never eaten raw, they are stewed or steamed and served cold or warm with a vinaigrette or mayonnaise.

Discover the recipe for Asparagus and Old Comté Tart

The strawberry is a pretty red and fleshy fruit that comes in six hundred varieties. Among these, the gariguette is the earliest. Particularly tasty, elongated and very shiny, it was initially created for pastry chefs, to answer questions of caliber with a slight acidic taste which is well suited to sweet desserts.

Discover the recipe for avocado, crab and strawberry salad

Kohlrabi is an ancient vegetable, from the cruciferous family. With its mild flavor, with a slight taste of fresh hazelnut, it can be eaten both raw and cooked. Rich in vitamins and folic acid, it is a major health ally. We like it cut into cubes or on a mandolin and browned over medium heat for a few moments to accompany meat like lamb.

Discover the recipe for Asian kohlrabi carpaccio

The kiwi is a climacteric fruit which finishes ripening once removed from the tree, with thin, slightly downy skin. Its green, firm, tangy and juicy flesh contains small edible black seeds. We eat it plain, in fruit salad, in a milkshake with a scoop of vanilla, in cocktails. Cooked, it looks great with fish in foil (be careful, it doesn't hold up well to long cooking).

Discover the recipe for Eton mess with kiwi

The mango has a soft flesh like that of a peach. Round or oval, its thin skin is orange-green stained with red and contains an orange, juicy, sweet or tangy pulp. We choose it neither too firm nor too ripe but colorful. We obviously do not keep it in the refrigerator and we eat it plain, in jam, in coulis, in compote or cut into supremes in a tabbouleh or with pan-fried foie gras.

Discover the recipe for Mango and King Crab Rougail

Verbena is a plant with small purplish-blue flowers gathered in long spikes and tiny dried fruits. Fragrant, it is particularly used in pastries on pies or desserts but it can also be infused.

Discover the recipe for grapefruit gratin with verbena

The turnip is a vegetable plant whose fleshy root is eaten. The most common on our markets is spherical in shape, tinted at its collar with pinkish red. But there are several varieties including the golden ball turnip with a sweet flavor and yellow flesh, fine and very tender after cooking. These assets combined make it an original and excellent quality turnip. It can be eaten raw, grated like a carrot, mixed with diced apple, raisins and chopped onions or cooked in a stew, stew, puree, soup, or gratin.

Discover the recipe for Velouté of boule d’or turnips, beetroot and smoked pistachios