Bring the Farm to Your Table
March is National Nutrition Month and a great time to shake off the humdrums of cold weather and all the heavy food that accompanies it. One way to practice healthy habits any time of year is to visit local vendors who offer a variety of fresh produce and food. Start by visiting local restaurants that offer a seasonal menu with a variety of vegetables. Get inspired by trying something new paired with a seasonal side. Cow cheek, anyone?
Then, take your inspiration to the next level. Embrace the end of winter and get fresh ingredients from a local farmers market. You’ll learn ways to nurture healthy habits in your own kitchen, and it’s also a great way to strengthen the local economy and have fun doing it!
“Consider cooking with more root vegetables such as parsnips, carrots, ginger and beets,” said Amy Melton, MS, RD, LDN, clinical dietitian at Memorial Medical Center. “These particular veggies grow underground and absorb a good amount of nutrients from the soil such as vitamin A and C, fiber and magnesium.”
Get started with this recipe!
Garlic Butter Roasted Carrots and Parsnips
- 1 pound carrots, cut diagonally into 2-3 inch pieces
- 1 pound parsnips, cut diagonally into 2-3 inch pieces
- 2-3 tbsp oil or butter
- 4 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp ground pepper
Preheat oven to 425°; heat oil or butter in a large skillet over medium heat. Add garlic to the pan and cook for 3 minutes, stirring frequently. Toss veggies in the garlic butter, transfer to a baking sheet, and bake 30 minutes or until veggies are tender.