seasonal foodguide: march – april

March 24th 2017


Last month the land gave me a humbling lesson. This month, if there were a lesson, it would be to simply enjoy her. To not think too deep, too much. Instead keep the spirit light and bright. To let her hover and soar. To look around and walk around like a little child. With an uncomplicated, open and fresh outlook on life.


The skies were blue as can be. There were a few clouds, gently drifting by. The trees were humming with life and while slowly swaying side to side. Birds were singing their prettiest song. Children were running and climbing. Parents were sitting on benches, eyes closed, coats off, relaxed. And there was colour. Blues, bright greens, sunshine yellows, with a touch of pink, red and purple. Spring had sprung. It was ever clear.


Let’s eat spring. For her produce will let us walk around light and bright, with renewed energy and a childlike naivety. Possibilities and adventures will presents themselves. We’ll greet and welcome them.


Xoxo Kyra.



You might want to take a look at my first seasonal foods posts for the month of December and January-February.

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At the farm

I spotted all sorts of greens. Field lettuce, paksoi, purslane and mizuna. The marrowfat peas I talked about in my previous seasonal foodguide were growing like crazy. There were pops of colour from rainbow chard and rhubarb. I foraged some wild dead nettles, with pretty purple flowers, out in the open fields. The apple and pear trees had buds that were about to bloom. There were little seedlings from different varieties of tomatoes out in the greenhouse. Carrots, endive, radish and spinach were growing out in the soil and open air. Some were covered by cloth as an extra layer of protection from the chill that’s part of early spring. I bought some rainbow chard at the farm shop, stirfried it with onions then added some apple cider vinegar, sea salt, black pepper and fresh parsley. So simple, so delicious.


lettuce at organic farm

heart at the farmrhubarb growing seasonal foodcoll2

March & April foods*





Purple sprouting broccoli



Spring onions

Wild nettles


New potatoes


Leafy greens






Bananas (i)

Blood oranges (i)

Kiwi (i)

Lemons (i)

Oranges (i)

Pineapple (i)



(i) Imported

* I live in The Netherlands. The months and seasonal produce mentioned is therefore connected to the Northern Hemisphere.


covered seedlingscovered seedlings at organic farmblossoms organic farm


Suggested spices to combine the produce with

All sorts of fresh green herbs such as basil, chives, dill, sorrel. I love to make blossom or herb infused oil or ghee. I pick a few apple blossom, place them in a jar and pour a high quality oil over it. Make sure the blossom is fully covered and below the surface. I close the lid and let it sit for a month or so. I then strain and consume the oil or ghee on salad or a dish of choice. Make sure you know what you’re picking. Some plants are poisonous. And make sure never to pick too much, no more than a hand full and not just from one location, tree or shrub. Respect the plant and its life. It will thank you with abundance.


Recipe links

-I love the idea of this dainty yet rustic looking broccoli rabe flatbread by Camilla Styles. I’ll do a wholegrain one using sprouted spelt or buckwheat flour and might add cashew cheese for me and raw biodynamic goats cheese for hubs and bubs.

-This nettle quinotto from Earthsprout is about as light and bright as it gets.

-Still a giant favourite in our household: cheatballs with spring greens. I’ll make it when the first local green asparagus appear and do a happy dance.


seedlings growing organiccoll1greenhouse roof


Many thanks to (location) Moestuin Utrecht

All images and text (c) by kyra. at kyra’s kitchen.


  • Valeria | Life Love Food

    24.03.2017 at 11:08 Reply

    Eating seasonally is one of the greatest joys and something that can truly make us feel connected and whole with what’s around us. Living in the city, it’s sometimes challenging, but farmers’ markets help make us feel less far from the land. Thank you for sharing your beautiful reflections with us. x

    • Kyra

      24.03.2017 at 20:18 Reply

      Thanks so much for your message Valeria!
      I totally agree. Eating and living seasonally are two of the biggest contributors to my wellbeing.
      I look for that connection, with the season and nature, daily. And even in our urban environment, in many shapes, it can be found.
      Wishing you a lovely weekend,
      Xoxo Kyra.

  • Agnes {Cashew Kitchen}

    29.03.2017 at 13:06 Reply

    How nice to let nature give you a gentle lesson each month! I resonate a lot with the lesson you mentioned for this month. To simply be light and enjoy. It reminds me of a poem I read recently called “She let go”. I felt so strongly for that poem because I find myself at a place in my life when this is the only way for me to move forward. Not questioning, not analyzing, not making promises nor writing about it. Just let go, and be. <3

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