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SWEET TEA, fried chicken, pecan pie and fried green tomatoes are some of the foods that come to mind when one thinks of traditional Southern cuisine. While these recipes are certainly classics, which I believe should be enjoyed with pleasure, they hardly showcase the abundance of fresh produce available locally. Despite the unique health benefits of fruits and vegetables that flourish here, the stigma about Southerners' poor diets continues to exist. Let's celebrate those yummy traditional dishes, but stay open to new ways to enjoy the nourishing crops that thrive in the Peach State. According to the United States Department of Agriculture (USDA), "local" food is defined as food that is produced and distributed within a specific geographic area. There is no official consensus that quantifies the distance of this geographic area. Many people consider food to be "local" when it is grown within the same region or state in which they live. Local foods are typically distributed directly to the consumer through farmer's markets, community supported Southern staples Discover the bounty of local foods available in Middle Georgia STORY, PHOTOGRAPHY AND RECIPES BY CLAIRE CARLTON SPINACH & CARROT SALAD WITH HONEY PECAN VINAIGRETTE FOR THE SALAD: 6 cups local spinach (Vesterfield Farms) 2 purple carrots, thinly sliced into coins (Vesterfield Farms) 1 small cucumber, thinly sliced into coins 1/3 cup crumbled feta cheese 1 1/2 tablespoons dried cranberries 1/3 cup roasted pecans, chopped FOR THE VINAIGRETTE: 1/3 cup Oliver Farms Pecan Oil 3 tablespoons Queens Harvest Sourwood Vinegar 1/2 tablespoon local honey 1/2 teaspoon whole grain mustard 1/2 garlic clove finely minced or grated using a microplane (omit if raw garlic is too strong for your taste preferences) Pinch of salt and black pepper Add all ingredients for salad into a large serving bowl in the order in which they are listed in the ingredients. Add all ingredients for vinaigrette into a small mixing bowl. Whisk vigorously until well combined. Transfer the dressing to a mason jar or other container for storage. Serve salad with dressing on the side or toss the salad with enough dressing to evenly coat the spinach and other ingredients. Dressing makes about 1/2 cup and will keep for one week in the refrigerator. 8 2 M ACO N M AG A Z I N E.CO M | F E B R U A R Y / M A R C H 2 0 2 0