Wednesday, March 1, 2023
The cold winter months are behind us, daffodils are blooming, and we’re planning Spring Break adventures. The warm summer months of sunshine and fresh foods are on the horizon.
March is National Nutrition Month. It’s a month we focus on nutrition awareness and promote all the different aspects where good nutrition can impact our lives. The theme for 2023 is "Fuel for the Future." It’s a time where we can look at ways to improve not only our health through food, but the health of our planet.
Our Norman Regional community, as well as, our community at large, have ways we can all participate in a healthier way of life. Lisa Braden, MS, RD/LD, CSP is a dietitian at Norman Regional highlights several things that are already happening that you can be a part of.
“Be on the lookout for more nutrition related activities throughout the entire month of March, hosted by your nutrition team here at Norman Regional,” Braden said. “We would love your involvement and being a part of our mission to enrich lives through healthy eating.”
Norman Regional’s Part
The Norman Regional food department has initiatives in place that align with National Nutrition month's focus on health and environmental impact. Its focus is on eliminating food waste by using forecasting systems that try to meet only what it needs. Any excess Norman Regional produces, goes directly to serving our community through donations given to Food and Shelter for Friends.
Shopping at your local farmer's market is friendly to both the earth and your wallet. The Norman Farmers’ Market has a great option to shop seasonally and local, conveniently located at our very own The Well, 210 James Garner Ave.
There is a winter market from Nov - March from 8 a.m. - 1 p.m. on the 2nd and 3rd Saturday of each month. The Norman Spring market operates twice a week from April - July. It’s open every Saturday from 8 a.m.-1 p.m. and Tuesday from 4 p.m.-7 p.m. Highly recommend the summer cantaloupes!
Oklahoma City hosts its Farmers’ Market at Scissortail Park starting in May. Oklahoma farmers, producers, and artisans will host its new producer-only mid-week Farmers’ Market for its first season. The mid-week Farmers’ Market will be held the last Wednesday of each month from May through September from 5-8 p.m.
The City of Blanchard hosts a Farmers’ Market each Saturday from 8 a.m. - 12 p.m. starting Saturday, April 2nd and ending in October. Each vendor will be selling Oklahoma-made produce and products with live entertainment on special days.
Eat in Season
Eating in-season produce can help ensure peak nutrition content and freshness, and support local agriculture. All great things for our health and the environment. Please see the provided recipe to incorporate several fruits and vegetables that are in season the month of March.
If you see one of the Norman Regional dietitians on March 8th, wish them a Happy Registered Dietitian Nutritionist Day!
Recipe: Potato Salad with Avocado | By Maria Ushakova
15 MINS PREP | 10 MINS COOK | 8 SERVINGS
Ingredients and groceries scaled from original 4 servings
2 pounds baby potatoes
½ red onion sliced
3 cups snow peas sliced
14 radishes chopped
4 cups cherry tomatoes halved
4 small avocados sliced
1 lemon juiced
For the dressing:
3/8 cup olive oil
¼ cup red wine or balsamic vinegar
1 teaspoon salt
2 teaspoons dried oregano
- Rinse the baby potatoes under cool running water. If needed, brush them with a vegetable brush to remove excess dirt. Place the potatoes in a medium saucepan and add cold water just enough to cover. Over medium-high heat, bring the potatoes to a boil and cook uncovered until the potatoes can be easily pierced with a fork for about 10 to 13 minutes. Carefully drain the potatoes and let them cool.
- Once the potatoes are cool, slice each potato in half and place into a large salad bowl.
- Add the onion, snow peas, radishes and cherry tomatoes.
- Pour the lemon juice over avocado slices making sure the slices are evenly covered with the juice. Add the avocado slices to the rest of the vegetables. See the Notes.
- To make the dressing, mix the olive oil, vinegar, salt and dried oregano in a small bowl and pour over the vegetables. Carefully mix to combine.