I am just getting into this. Below you’ll find some links to articles that I found that explain raw food and some restaurants that are serving raw food. It's quite fascinating and really makes you feel good after eating this kind of food. It never weighs you down. Ingredients are extremely fresh and you really enjoy the full taste of the food. The food is full of true nutrients. If there are any recipes you would like to share or restaurant suggestions, please go ahead and let us know. I/we would love to learn more.

Karyn Fresh Corner
She has been one of the pioneers in living a healthy lifestyle. If you're ever in Chicago and want to experience raw food, you should try Karyn’s Sunday buffet. It's an experience!
www.karynraw.com

Grassroot Organic Restaurant
The restaurant is located in the Tampa Bay area. It's raw and vegetarian, not the easiest to find, but once found well worth it. Like Karyn’s, the Grassroots steps out on a limb with dishes like Miso Sipp, Raw Burrito and many more items to choose from. Miso Sipp one my favorites!
www.thegrassrootlife.com

Vital Creations
It's a neat site. It gives good explanations of the benefits of raw food. And offers many links of restaurants and raw organizations.
www.rawchef.org

Raw Food Info
This has links to restaurants and outlets that sell raw products.
www.rawfoodinfo.com

Raw Food Movement has a lot of benefits. You don’t wake up tomorrow and start eating just raw food. If you want to try a healthy alternative, try including raw food in your diet.. Please feel free to pass on info about raw foods, etc.

Have you have heard of Acai Berry? It’s a berry that is indigenous to the Amazon. I just started drinking Nexxuas Nutrition’s Acai Berry Juice and the stuff definitely gives you a boost. It has the highest ORAC value of any edible berry on the planet. Which support anti-aging in both the body and the brain, and may have a significant impact on plasma and tissue antioxidant capacity. . Also, every since I started dinking the Acai Berry juice I sleep better. The Nexxuas Nutrition brand is a great source for the Acai Berry juice that is very reasonably priced and totally vegetarian. Not all juices are!

I have listed 2 recipes that are somewhat easy to prepare. Sourcing the raw juices for the soup was the only tough job. But if you have a juicer or can get to a Middle Eastern restaurant or health food store, these are great sources for raw juice. On the cookies, you need to order some dehydrating trays. Here's the source: http://www.discountjuicers.com/dehydrators.html. Both of the recipes came from the raw cookbook, RAW the UNcook Book by Juliano with Erika Lenkert.
RAW The UNcook Book by Juliano with Erika Lenkert
Oatmeal Cookie
2 cups oat groats
3/4 dates
1/2 cup raw almonds, coarsely chopped
2 or 3 apples, coarsely grated
(optional: use only if you prefer a chewier, heavier cookie)
1/2 cup raw cashews
Place oat groats in a food processor and grind until fine. If you don't have a food processor, use a blender and add a little maple syrup to help the dough turn over. Transfer the groats to a mixing bowl and add the dates, raisins, almonds, and apple (optional) and mix the batter well. Set aside. In a coffee grinder grind the cashews until they resemble a silky flour. On a mesh dehydrator sheet, shape the batter into the desired cookie shapes, using the cashew flour for easier handling of the batter. Keep in mind that the thicker you shape the cookies, the longer they take to dehydrate. Dehydrate the cookies at 90 degrees F until they reach your preferred texture, around 12 hours. They don't need to be crunchy all the way through.
Makes 12 cookies

RAW The UNcook Book by Juliano with Erika Lenkert
Raw Borscht
serves 2
3 medium beets (for 1 cup of beet juice)
1 pound carrots (for 1 cup fresh carrot juice)
1/4 cup chopped green onion
1/2 cup green cabbage, shredded
1 teaspoon dill
1/2 cut beet, finely grated
1 large avocado, spooned out into chucks
1/2 apple, thinly sliced

Put beets and carrots through a juicer so that you have a cup of juice from each. (Your can also buy fresh juice at any health food store.) Place beet juice, carrot juice, green onion, cabbage, and dill into blender and blend. In a serving bowl mix grated beet, avocado and the blender contents. Chill the borscht in the refrigerator until you're ready to serve it. Garnish the borscht with apple slices and serve.

Here are some dessert recipes from the Raw Reform website. Both desserts where really great. The benefits of raw food desserts are that you can enjoy dessert and digest them easily. And the next day, you don't feel like you ate an excess amount of sugar. The ice cream takes a lot of whipping, but well worth once its done.

Raw Pear Cake
Base:
400g mixed chopped nuts, finely ground
3tbsp sweetener (e.g. dates/agave syrup)
Filling:
1 medium pear, finely sliced
Topping:
200g raw almond butter
4tbsp agave syrup
Green grapes, sliced in half
Mix base ingredients in food mixer, flatten into dish. Cover with layer of fresh pear slices. Mix almond butter and agave syrup together; add a little water as necessary to thin until consistency is like a thick paste, spread over pear layer. Decorate with grape halves. Chill. Enjoy. (Please be aware that this kind of cake recipe does not represent optimal food combining, as nuts and fruits/sweeteners are used together. This recipe is therefore not recommended for eating on a daily basis, but is a great way to introduce others to raw foods, or as a 'celebration' cake.) Recipe comes from Raw Reform website.

Chocolate Ice Cream
Frozen bananas (peeled and sliced into chunks)
Carob/cacao powder
This is so gorgeously wonderful and simple - just mix the ingredients together in a food processor until smoothly whipped (this can take quite a long time) and eat immediately. Recipe comes from Raw Reform website.

Most of us have heard about body types. Medical experts talk about apple and pear shapes or small, medium, or large frames. While these terms may give some clues about what a specific body type needs in regard to diet and exercise, it may be beneficial to look at a body type system that has been around for over 5000 years. The Ayruveda diet was structured thousands of years ago to help determine the best types of foods for the primary three body types, pitta, vata, and kapha.

The first thing to do in deciding how to approach learning more about your Ayruveda body type and diet is to find out which of the three categories you fall into. In some cases the body type will be dominantly obvious. In others, they will find that they are a combination of two, with a little of the third tossed in for good measure. You can determine your Ayruveda body type by visiting Vaidya4u.com . Simply take the quiz and use the results to chart the course for a more natural, body friendly way of eating.

The pitta body type is the most passionate natured of the three constitutions. People with this body type are passionate, strong willed, and energetic. They also have a high level of determination and initiative. Due to their fiery nature, the Ayruveda diet for them includes a lot of cooling herbs and sweet fruit. They will also benefit from grains like barley, whole wheat, and basmati rice. Vegetables like collards and spinach are suitable for pittas. Pittas may also benefit from a little extra protein in their diets. It will help with fueling their constantly in motion personality.

Imbalances that this body type should avoid are humidity, too much fat and oil in their diet, and an excess of alcohol and caffeine. Travel is also disruptive to the pitta constitution.

The next Ayruveda body type is vata. These people are creative and have a quick and flexible mind. They enjoy being on the go all of the time. Some excellent spices and seasonings for the vata to include in their diet are garlic, mint, and vanilla. Vata should limit their intake of uncooked food, as it isn’t fitting for their constitution. Fruit is an excellent choice for them however. Good options are peaches, fresh figs, and bananas.

Like pitta, people with vata constitution should avoid certain stressors that may imbalance their body type. Cold temperatures, air travel, and loud sounds are unbalancing for vata. They should also limit sugar and alcohol.

The third Ayruveda body type is kapha. People with a kapha body type are calm, grounded, and enjoy strength. They are known for the stamina and endurance. For them light proteins are a must. Food items like beans, chicken, and turkey are good choices. This body type needs a lot of vegetables and eggplant, peas, and beets are all conducive to complimenting kapha.

Kaphas are sensitive to dairy, bread, and cold foods and drinks. They should also be vigilant about getting adequate exercise and challenge in their lives as lack of either one is upsetting to kaphas.

The Ayruveda diet can improve a person’s overall sense of well being. By following the correct Ayruveda diet for your body type, the belief is that your body will produce less waste, aiding in your health and the durability and function of your body. Written by Angela Crout-Mitchell.

All you have to do is pay attention to the produce department to see the surge in popularity of organic fruits and vegetables. Organic simply means grown without any man made chemicals or processes. Potentially harmful pesticides and preservatives are left out of the growing process, yielding a more healthful alternative. The organic movement has even made it the wine industry. While not wildly popular yet, more and more spirit retailers are carrying at least a few organic wines.

Organic wine is made from organically grown grapes. A good rule of thumb is the better care taken of the grapes, the better the wine produced from them will be. This theory would certainly apply to the organic movement. A great deal of care is taken to ensure the quality and healthfulness of the grapes. The organic wines tend to have more character, a more pleasant aroma, and gentler on the palate.

Non-organic wines are made from the average, run of the mill grapes. Of course, there are many different types and vineyards to choose from. Most people are already familiar with the flavor and boutique of these wines.

Taste tests have shown that the preference between organic and non usually run equal. The interesting thing is that no individual preferred all organic or all non-organic in a blind taste test. It turned out to be a combination in most cases. If naturally grown grapes are important to you than organic wines would be the best option. If taste and scent is what draws you to a wine, then the best thing to do may be to hold your own taste test and determine your personal favorites that way.

If organic wines are something you have never tried, this holiday season may be a good time to pick up a bottle. You may just find yourself with a new favorite. Written by Angela Crout-Mitchell.

A lot of us are trying to watch calorie intake and limit fat in our diets. At the same time, experts recommend adding heart healthy oils to cooking for optimum benefits. With all of the various types of oil that can be found in supermarkets today, the choices are confusing. Let’s take a look at some of the most common healthy oils and their best uses.

Starting with the famous olive oil, there are a lot of benefits here. This oil has been proven to lower cholesterol levels and offers a lot of flavor for a small amount, which helps with the fat intake issue. Olive oil is delicious used in salad dressings. It also makes a great base for dipping oil for breads. Add a few herbs and spices and olive oil makes Italian dishes shine. Extra virgin olive oil has a distinctive flavor all its own and goes well in raw dishes, like salads, and as a cooking oil for methods like sautéing and flash frying.

For baking oil, canola is best. This oil has a bland flavor that won’t interfere with the taste of the most delicate flavored baked goods. An added bonus is that canola oil is full of omega-3 fats. Many people don’t get enough of omega-3. Consider it a handy excuse for partaking in an extra cookie. Actually this oil is perfect as an all purpose staple in your pantry.

Luckily for the food geeks out there, many stores are now carrying all kinds of unique cooking oils that taste great and happen to be good for you. Sesame oil is most famous for being used in Oriental dishes. It has a distinctive flavor that goes a long way. For the most flavor for your fat intake needs, try the toasted version. Another one of the more unique cooking oils available now is macadamia nut oil. It lends a new layer of depth to baked goods and is excellent for stir frys and sautéing.

A few other heart healthy oils to include in your pantry and diet are walnut and soy oils. Walnut is great in baking and makes a wonderful salad dressing. This one is rich in Omega-3 acids as well. Soy oil, like canola, is excellent for use in any dish in which the flavors of the other ingredients need to shine through.

These are just a sampling of the many oils that can add flavor and healthy benefits to your diet. If you can’t find them at your local grocery store, specialty or health food chains may be able to help. If not, ordering these heart healthy oils online is a sure bet. Written by Angela Crout-Mitchell.

If you wanted to sit and list all of the diets found in books, magazines, and TV shows currently, it would take awhile. Part of the problem is that the definition of the word diet has been brutalized over the years. The true definition is the foods a person normally eats, not an eating plan designed for weight loss.

A recent trend towards healthier eating has led to a resurgence of the raw food diet. While you may be picturing a plate of raw carrots and celery, this diet actually contains more than just raw vegetables. The idea is to not heat food above a temperature of 116 degrees. Kitchen equipment to support the raw food diet includes blenders, juicer, and a dehydrator. The theory is that food is robbed of its vital nutrients and vitamins when heat is part of the preparation process. In order to get the most nutrition from healthy foods, the raw food diet practice relies on preparation in more unique, natural ways.

The key to choosing which foods will go well with the raw food diet is fairly simple. Organic, pesticide free produce is the best option. Dried fruit and nuts make excellent snacks and seeds and beans play a huge role in this way of eating. Whole grains, fresh juices, both fruit and vegetable, and young, unrefined coconut milk are an important part of the menu as well. Drinking purified water is another feature of the raw food diet. The idea is to receive the best nutrition from your food and avoid any unnecessary preservatives and other chemical additives.

Followers of the raw food diet have a large variety of reasons for choosing to eat this way. Weight loss is a huge influence for many. Eliminating meat, processed foods, and soft drinks is sure to guarantee a reduction in anyone’s weight. Other advantages are increased energy and a dramatic improvement in the skin’s appearance. On a more important level, the raw food diet has been shown to reduce the risk of heart disease and provide better digestion.

It is important to remember that there are some people who won’t benefit from the raw food diet. Children, pregnant women, and people with anemia are better off with a more traditional diet. For others, the raw food diet takes a large amount of commitment and planning. You may find that certain ingredients are difficult to find in your area, this is where the Internet is of incredible worth. There are several websites that are raw food diet friendly and have some of those hard to find items available. Practitioners of the raw food diet claim that the extra trouble is well worth the results in how much healthier they feel. Written by Angela Crout-Mitchell.

In the dead of the winter, it can be a bit of a struggle to resist the urge to eat all of the comfort foods in sight. For some people that could mean snack cakes or foods high in sugars, others are more likely to reach for the carb loaded stuff like pasta and rich breads. Still others don’t really have a preference and will go for whatever is in front of them. Then we all sit around and wonder how this weight magically appeared over the winter.

Whether it is proved in science or not, most people get into this unhealthy eating habit out of mild depression. Seriously the cold weather makes it difficult to get outside and do anything, the sun isn't out very often, and our sensory needs are sorely undermet. Comfort food is the only way many of us can find to feel better. There is a better way to eat well in the winter and still feel good about the upcoming spring.

There are all kinds of advantages to cooking with herbs whether in their fresh or dried state. Do a little bit of homework about the various herbs and it won't take long to discover that these ingredients have been used for centuries to promote healing of all kinds. For example, cinnamon has been linked to improve health and circulation for diabetics. Garlic is touted as being incredibly heart healthy. The list goes on and on.

One of the ways using herbs in your cooking helps with the winter blahs is adding the fresh flavors we associate with spring and summer into our meals. The herbs also don’t come along with any extra fat or calories which helps to keep your weight in the healthy range where it belongs or help you put your weight where it belongs.

Make the decision to be ready for spring by using fresh and dried herbs to brighten up your winter menu. It will only take a few minutes of your time to find new and exciting recipes that are delicious and healthy for you, as well as learn something new about the herbs that flavor it. Written by Angela Crout-Mitchell.

There is nothing wrong with looking forward to spring and summer. Who wouldn’t want to spend more time outside, get rid of bulky coats and jackets, and smell that fresh smell that only shows up this time of year? For me, though, one of the best parts about spring is the food. Spring and early summer are wonderful for some of the best foods and produce under the sun. The best restaurants and markets almost always focus on the seasonal produce available for the freshest possible dishes.

You can do the same thing at home incredibly easily. This is the season for the fresh, young asparagus, ripe, juicy peaches, and the most tender of early strawberries. That doesn’t even begin to mention the other vegetables and delicate versions of spring lettuce varieties. Sure you can enjoy some nice lean meat from the grill to herald the new season, but vegetables prepared in spicy salads or prepared on the grill are exceptional as well. You can always use recipes for your healthy, culinary delights, or you can just go with what you like.

This isn’t the time to go to the spice rack. It’s time to utilize all of the amazing fresh herbs. Fresh rosemary, thyme, and fragrant cilantro are just a few of the great additions to use to take things from ordinary to extraordinary. Fruits do very well cooked outside as well. Cut some fresh peaches in half, grill cut side down, and get those natural sugars going. Served with a balsamic vinegar dressing or with frozen vanilla yogurt, you have a dessert better than anything found on the bakery shelves. All you need is some imagination and effort to have a spring feast you can really enjoy.

Of course you don’t have to cook these gifts of nature if you don’t want. Sometimes the simplest adornments of a fresh vinaigrette or lemon juice are all you need to really enjoy the fresh flavor of this season’s best culinary delights. Written by Angela Crout-Mitchell.

It really doesn’t matter if you are vegetarian or not, lots of people are learning about the benefits of making tofu a part of their diet. Unfortunately lots are interested in reaping the health benefits of this soy product, but don’t feel like they know enough about it to try to include it in their diets. Some people are concerned about the flavor, while others are sure the unique texture of tofu will simply be too much. If you are one of those people who are afraid you wouldn’t know how to prepare this food or are concerned about buying the wrong thing, here is a quick look at tofu and some of its uses.

There are a few different varieties of tofu. The important thing to know is that the one thing they have in common is its flavor. Tofu often picks up the flavors of the other foods it is prepared with. Similar to a mushroom in this feature, tofu fits in with everything because of this chameleon like characteristic. Also, contrary to popular myth, tofu isn’t slimy in consistency. It’s more pudding or once again mushrooms like in the firmer textures.

The type of tofu more frequently found in the grocery store is firm or Chinese style tofu. This type is perfect for any dish in which you want the tofu to keep its original shape. In this form, tofu can be grilled, baked, or used in stir fry with amazing success. Keep in mind that tofu picks up other flavors wonderfully and it is a great food to marinade before cooking. The scrambled version of firm tofu is good for use in any recipe that calls for crumbled cheeses like ricotta or feta.

The other most common type of tofu is silken or soft. It is about the consistency of pudding or yogurt. It can be used to create your own salad dressings and can even be used in place of cream in cream based sauces, allowing for more nutrition and fewer calories and fat. Silken tofu is also marvelous in vegan desserts or in place of the fat ingredient in conventional recipes. You don’t have to worry about any strange flavors in your creations.

The next time your curiosity gets the best of you about tofu, go ahead and pick some up. With a little bit of experimentation, you will have the art of preparing tofu down in no time. Written by Angela Crout-Mitchell.

It’s unlikely that having a doctorate in biology and chemistry is all that helpful when reading the thousands of labels and studies released related to our food, especially produce. In the last decade or so most consumers have been hearing a lot about organic food. As with any other topic that even remotely is related to the environment, organic food, and its importance, has been a subject of hot debate for quite some time. In the end, it’s up to you to decide what is best for you and your lifestyle, but it certainly helps to have some idea of what all the fuss is about. Here is a brief look at the reasons why so many people have made the switch to buying only organic foods.

Everyone knows that the FDA governs food safety. What you might not know is that in order to be allowed to put a 100% organic label on any veggie or meat product, it has to pass more stringent testing than non organic foods. What that means to you is that you can be even more confident that your food is disease and pesticide free. The higher safety standards are more than enough reason to at least give organic a try.

Along the same lines as safety precautions, let’s explore the pesticide topic for a minute or two more. If you have ever done any home gardening or been around someone else who does and uses store bought, chemical pesticides, you have doubtless noticed the horrible smell. Anything that smells that unnatural can’t be good for you or the environment and it isn’t. The EPA has made it clear that most of the insecticides, herbicides, and fungicides used in most commercial farming situations can potentially be cancer risks. Organic farmers use none of those pesticides. You can rest easy knowing those harmful chemicals aren’t in your food or leaching into the soil and water sources around organic farms.

Concerns about chemicals in the food and soil are just the tip of the iceberg when it comes to organic produce and even meat. Once you try an organic product, you can’t help but notice the fresher taste and improved texture over the conventional products. Take the time to learn a little more about this new, though old fashioned way of providing food, sample some selections, and then make the right informed decision for yourself. Written by Angela Crout-Mitchell.

Just because the 4th of July has passed doesn’t mean you are done with the whole cookout thing. You can always use the excuse of a birthday, good weather, or just cause you wanna to have a great grill out. If you or some of your guests are of the vegetable only persuasion, deciding on a menu can be a little bit of a challenge. The good news is planning a vegetarian friendly cookout doesn’t have to be that difficult. With some creativity forethought, you can have a food spread even the meat eaters will be thrilled to enjoy.

Let’s start with the main courses. This aspect of the meal is usually the hardest for most people to come up with. In a way, a vegetarian meal is simpler because there are only so many varieties of meat, but almost countless vegetables and fruits available. The most popular item for a meatless BBQ has to be tofu. It’s incredibly versatile and can fit in with any style of cuisine. Consider using a spicy marinade for Southern barbeque flavor. Asian inspired rubs and sauces work very well too. Extra firm tofu, along with an assortment of vegetables cut in chunks is perfect for skewering for the grill.

Tofu isn’t the only option in the main course department. Even if you aren’t vegetarian, it’s unlikely that you have missed the various veggie burger and hot dog products available in just about every grocery store. You can find tons of recipes online for making your own veggie burger mixes too. Making your own ensures that you are in control of the seasonings and final flavor of your burgers.

If you are planning your shindig to accommodate both meat eaters and vegetarians, things will go more smoothly if you find out how many guests prefer the vegetarian entrée and how many would appreciate a steak, hot dog, or piece of chicken. In the event that you have two grills available to you, the non meat eating population of your event might appreciate if you cook meat on one and all veggie items on the other. It’s a nice touch if you can swing it. Written by Angela Crout-Mitchell.

If you have been spending any time trying to live more earth friendly and even working to lessen everyday living expenses, it has probably already occurred to you that many of the things you are doing were common for generations past. In our house, we are now making our own laundry soap, have a compost pile, and are growing as many vegetables and herbs as our limited space will allow. Those are all things that our grandparents and great grandparents wouldn’t have thought twice about. In this generation, however, it has been known to raise an eyebrow or two. We are already facing the struggle of figuring out what to do with our surplus of cucumbers before they are past their prime. Even before the rest of the harvest is ready, it’s time to decide how best to preserve our food for the winter. If you have been growing your own produce and/or plan on visiting farmers’ markets for the best deals, it’s time to think about how you are going to use your food when needed as well.

Freezing food is incredibly useful for produce items like berries, herbs, and vegetables like green beans, peas, and corn. Of course, those vegetables can be canned as well. It’s all up to your preference. Berries turn out best when placed in a single layer on a cookie sheet and allowed to freeze individually. Once frozen, place the berry in a freezer safe bag, mark with date and type of berry and store in the deep freezer until ready to use. Fresh herbs should be washed and dried thoroughly. Wrap them in paper towels and put in the freezer bag. Once again, mark the contents and date. With frozen herbs, you will be able to use them as fresh in recipes, but not as garnish. The vegetables will have to be blanched in boiling water for a few minutes before going in the bags. Overall, freezing extra produce is quick, effective, and easy to do.

Not everything can be frozen. You have probably heard all about canning everything from jellies and jams to salsa and tomato sauce from the older people in your family. There is no way around it, canning is hot and hard work. However, it is well worth the effort when you have the opportunity to grab a jar of tomatoes for homemade chili or salsa for your holiday party when everyone else has to rely on expensive store bought stuff. Canning is a relatively straightforward process, but if you don’t have an experienced family member to help you, head to the local library, you will find plenty of books to explain the process step by step.

There are all kinds of reasons to preserve your own food. It’s better for the environment, your personal economy, and it stops unwanted food waste. It’s also a good way to enjoy your summer produce all year long. Besides, a practice that worked so well for so many generations in home kitchens certainly can’t be wrong. Written by Angela Crout-Mitchell.

For most people, there is something special about the fall and spring seasons. Of course, summer is perfect for slowing down and just hanging out with family and friends. And naturally, the winter time offers plenty of opportunities for enjoying the unique beauty of an ice land and celebrating various winter holidays. Spring is enchanting with the young, fresh foliage and warmer temperatures after the frigid weather of winter. Fall or autumn brings to mind cool, crisp afternoons spent outside at football games or hiking through beautifully colored woods. As the earth gears down for its rest, our food options change as well. For those of us trying to eat locally and in season, that means taking a look at our meal options at home.

Traditionally, most families in generations past used the fall’s cooler weather to preserve and can the bounty of the summer. This was also the time to start looking to the fall crops. Due to dry weather of autumn, vegetables like onions, the many squash variations, and pumpkins are ready to be harvested. Carrots and potatoes are huge fall foods as well. If you are dedicated to eating locally, it’s going to be necessary to learn a little about how to use these vegetables.

Whether you are vegetarian or not, fall is all about comfort food. Those potatoes and carrots are the perfect bases for all kinds of stews. Lean meats like chicken and beef make the combination of veggies hearty. The addition of meaty mushrooms like baby portabellas is a good choice for a vegetarian version. The same thing applies for casseroles and other perfect cool weather dishes.

Don’t forget about the fall fruits. Nothing says fall quite like a juicy apple. Apples, pears, and berries were dried in generations past for use during the winter. Of course, we no longer have to rely on those methods. Canning and freezing work just fine to preserve those fruits. The one thing that hasn’t changed is the convenience of using these ingredients in both savory and sweet dishes.

A huge part of living green and understanding our planet is acknowledging how the seasons impact food sources. With current technology, it’s easy to eat whatever you want whenever you want, but making the decision to follow the course the earth sets is good for you and good for the planet. Written by Angela Crout-Mitchell.

As the busiest time of the harvest season is about to descend on us, it’s unlikely that you haven’t seen a sign or heard an advertisement for at least one local farmers’ market. If you have never shopped one before, there are a variety of different benefits you should be aware of. The environment and atmosphere alone is enough to bring customers back time after time. In the unlikely event that you don’t have any idea where a farmers’ market is located, consider looking on your city’s website or visiting the National Directory of Farmers’ Markets found on the U.S. Department of Agriculture website. Your state or county cooperative extension office is another option if you can’t find any online in your area.

There are a couple of things you should know before you head out for shopping. The first thing is that this isn’t the produce section of your grocery store. These vegetables and fruits haven’t traveled a thousand miles to get to you. The produce available is seasonal. For example, the closer it gets to fall, the more likely it is you will find items like carrots, potatoes, and a large variety of winter squashes. Tomatoes are likely to still be plentiful and some of the stone fruits are reaching the end of their peak as well.

Also unlike in your grocery store, you can find some very exciting extras in a farmers’ market. Not only is the farm’s produce up for sale, but very often you will find items made from the vegetables and fruits as well. Preserves, fresh breads, and sometimes fresh cheeses are staples to look for too. In some cases, the farm may offer canned items. Tomatoes, apples, and green beans can easily and many time farmers will can them to lengthen their shelf life, especially with produce that wasn’t sold while still very fresh.

The personal interaction of shopping the local farmers’ market and learning about the sale items first hand from the person who grew them can’t be overlooked. Plan to spend an afternoon to two finding out what you can add to your fall and winter menu from your area. Written by Angela Crout-Mitchell.