March 2025
Class One Direct Fresh Produce Ltd
Class One is a professional greengrocer, supplying leading hospitality businesses across the north of England.
Spring is in the air
The days are getting longer and customers are getting out and about more.
It’s time to go all-in with spring menus and, with Mother’s Day at the end of the month, tempt customers with a few special dishes. It’s the season for lovely fresh greens that are tender, full of flavour and simple to prep and cook. Stock up on leeks, cabbages, kale and tenderstem and purple sprouting broccoli. Don’t miss the Yorkshire wild garlic that will be available mid-March - another fresh taste to delight customers.
Look out for Jersey Royals later in the month; they are always a hit and can be used in so many ways. It’s a good time to switch to new potatoes as the price of cold store potatoes is likely to rise.
We would love to invite you to visit us at our base in Skipton, take a look at our wide range of produce and discuss how we can help you. Please get in touch to arrange a visit.
Best Buys for March
Our buyers' top recommendations for quality, flavour and value.
Leeks
Leeks, fresh from our Lancashire growers, will be delicious in countless dishes this spring, adding bulk and flavour while being cost effective.
Carrots
A kitchen staple, these top quality carrots tick the boxes for great taste, colour and value.
Kalettes
A hybrid of Brussels sprouts and kale, these Lancashire-grown little beauties are a quality addition to your veg dishes.
Spring Exotics
Jerusalem artichoke These unusual looking roots are extremely versatile, with a unique nutty and sweet flavour. They’re a good size and great value at the moment.
Tasting Notes
Seasonal tips and ideas from Class One Chefs
Make the most of British Pie Week (3-9 March) with some spring veg pies. Layer plenty of asparagus, peas and caramelised leeks with mascarpone and tarragon in a puff pastry case. Or add some wild garlic pesto to a pie full of tenderstem broccoli, asparagus, green beans and peas.
The leafy green kale can replace traditional lettuce to make salads that pack a punch. For hot dishes, team kale with leeks and cheese to create a hearty gratin or blitz into a soup.
Enjoy the last of the Yorkshire rhubarb with a rhubarb and ginger crème br?lée, baked rhubarb and custard cheesecake, refreshing rhubarb sorbet, or a beautiful rhubarb and elderflower cake - perfect for Mother’s Day menus.
What's in season this March?
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