Macon Magazine

SRIRACHA HONEY GLAZED BRUSSELS SPROUTS 1 pound Brussels sprouts, cut in half 1 1/2 tablespoons melted butter 1 1/2 - 2 tablespoons Sriracha hot sauce (adjust based on desired level of heat) 1 1/5 tablespoons local honey 1/4 teaspoon sea salt Preheat oven to 400 degrees. In a large bowl, add the melted butter, Sriracha, honey and salt and whisk until well combined. Add the Brussels sprouts to the large bowl and toss to evenly coat all sprouts with the sauce mixture Line a baking sheet with parchment paper or aluminum foil and pour the Brussels sprouts onto the baking sheet. Roast the sprouts for 20-25 minutes, flipping them half way through cooking time for even browning. Remove from the oven when the sprouts develop a light brown caramelization on the outer leaves. agriculture, pick-your-own farms or other markets. "Procuring local food is more important to me than whether the food is USDA certified organic," said Brendon Rowley, owner of Village Marketplace, a locally owned and operated specialty store showcasing Georgia Grown, organic and artisan goods on Ingleside Avenue. "I can get conventional North Georgia apples or I can buy organic apples that came from 3,000 miles away in Washington state." Aside from the superior freshness of local foods, supporting a local food system has both economic and environmental benefits. When you spend your dollars on foods produced within your region, you're putting money back into your community and supporting local farmers. From an environmental standpoint, foods that are locally grown don't have to travel far before making their way onto your plate, which reduces the carbon footprint from shipping across thousands of miles. With a mild climate, Georgia has a wide variety of produce available throughout the year. Between February and March, there are still a variety of cooler weather crops being harvested on local farms. Tim and Kaye Smith of Vesterfield Farms in Cochran said they'll be harvesting produce such as collard greens, purple and orange carrots, spinach, celery and turnips during these months. → Claire Carlton is a registered and licensed dietitian and nutritionist in Macon. She holds a master's degree in nutrition and dietetics and operates a private practice called Nourish With Claire. Eat fresh now EXPLORE THE NUTRITIONAL PROFILES OF SOME OF LOCAL PRODUCE SPINACH Spinach is rich in antioxidants that help decrease inflammation and protect against cancer. It is also high in folate, a vitamin that aids tissue growth, red blood cell formation and female reproductive health. HOW TO ENJOY: Spinach makes a great base for a nutrient dense salad, you can use local pecan oil from Oliver Farms to make a delicious vinaigrette to dress the salad. BRUSSELS SPROUTS These mini cabbage- like sprouts pack a powerful punch thanks to glucosinolates, a compound that yields cancer fighting antioxidants. They are also high in vitamin K and contain more vitamin C than oranges. HOW TO ENJOY: Roasting Brussels sprouts in the oven with olive oil or butter helps to make them golden brown and crispy on the outside, cutting down on the bitter flavors. TURNIPS Turnips come from the same plant family as broccoli and Brussels sprouts and also offer anti-cancer properties. High in potassium, they aid the cardiovascular system by helping to maintain healthy blood pressure. HOW TO ENJOY: Turnips can be boiled with potatoes and then mashed together with garlic and other seasonings for a healthier twist on classic mashed potatoes. CARROTS Carrots are best known for their high beta- carotene content. This is the pigment that gives carrots their orange color. In the body, beta- carotene is converted to vitamin A, essential for immune system function, skin and eye health. HOW TO ENJOY: Roast or sauté sliced carrots with butter and season with garlic, salt and pepper. Cooking carrots enhances the body's absorption of the nutrients they contain. CELERY These green stalks are rich in vitamins K, C, A and potassium. They are chock full of quercetin, a plant chemical that boasts antioxidant, anti-inflammatory and heart protective properties. HOW TO ENJOY: Sauté chopped celery with olive oil and add to soups for a boost of savory flavor. For maximum crunch, fill the stalks with Georgia Grinders peanut butter. F E B R U A R Y / M A R C H 2 0 2 0 | M ACO N M AG A Z I N E.CO M 8 3

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