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A nip in the morning, time to grab a light jacket.
Here is a quick listing of what’s in season now.
Click on the links for recipes and other great information while you read the list!
Beets – get some baby ones and roast them. So delicious! Pickle some for later. Ummm
Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry
Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee
Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!
Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.
Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!
Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.
Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.
Indian Corn – for decoration
Lettuce – makes another quick season before it gets too cold.
Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing
Mushrooms – you should be seeing a nice supply through the end of November
Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours
Peanuts – Seems these are always available
Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.
Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.
Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.
Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!
Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.
Snow Peas – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!
Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.
Sweet Potatoes – Available all year.
Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!
#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow
Is everything you buy from the farmers market from a local farm? If you think so, I hate to tell you, but in some cases, you would be wrong.
As with every industry, business and activity, there are those who will jump on an opportunity for a quick buck.
There are ethical markets that vet their vendors to prove the products they are selling are indeed from the local area. Locally, the Matthews Farmers Market, Atherton Mills Market and Yorkmont Markets are truly farmers markets. Then there are others.
It really irks me when I see opportunists take advantage of trusting customers. Our local Farmers Markets sell produce, hoop cheese and country ham; primary season is from April through October 31; adding pumpkins and squashes as the season comes to a close. The markets are extremely busy.
People buy there thinking they are in some manner, doing better for their families, communities and supporting farmers.
I remember when Robert used to tell me of the farmers market on the corner near his house. I lived in the mountains of North Carolina at the time and walking to a weekly farmers market painted romantic dreams of urban living.
There is a corner market nearby that I have been observing for years. It is a family run business, they own a nice block or two of land in what would be considered “prime commercial real estate” for mid-town Charlotte.
On market days, there are often traffic jams which require hiring off-duty police to direct traffic. People pile in and load up their baskets with whatever produce they find; feeling good about feeding their families on fresh “farmers market” foods.
Early in the morning, restaurants show up at the market to buy the produce at wholesale prices. In turn, the restaurants go back and advertise on their menu’s that they offer “local vegetables bought from the farmers market.”
The biggest buzzwords in food lately are “local, sustainable and organic.” Claim that and you gain an easy audience in your marketing; your marketing image leans towards a caring business who supports the local community.
On my visits to the market, I noticed they would have the same bagged greens that we could buy in the grocery store.
I noticed they always had corn. Always have corn, from April through the end of November. And the corn has a sign on it, written with highlighter, “Non-GMO.” Somehow I don’t believe it. I’d like to ask for proof.
What really caught my attention and lit my fire was the last time I was there. Each check out station was surrounded by pulp baskets of strawberries with signs on them declaring “Sweet Strawberries $3.99 qt.”
Being July and knowing it is well past strawberry season here, I asked:
“Where the berries were from?”
“California. . .”
“Are they organic?”
“No, they are Driscoll’s.”
This makes them no different from what you buy in the grocery store! Driscoll’s just happens to be a huge mono-culture farmer of commercial berries.
Commercially grown strawberries are sprayed and hold residue of many different chemicals. Here is an in-depth article you can read here:
The article will tell you about the research and how dangerous chemicals are being used on commercially grown strawberries and other produce and best of all, what you can do about it!
So when people buy the berries from this market, they are not getting an organic berry but commercially grown berries instead. The berries are packaged to look like farm fresh; the hand written signs are casual and fit the marketing image.
I looked around and saw shoppers scarfing up the berries and other produce thinking they are in some way or another doing good because they are buying their food from the farmers market.
The problem is, they are buying the same as they would get from the grocery without it being disclosed! They are buying the same stuff commercial restaurants buy from commercial broadband vendors and smaller vendors like Restaurant Depot.
This is the kind of food we try to avoid for better health.
I think all markets should be required have signage on every product that says where it was grown and by whom. All items should be labeled how it was grown and be able to provide the paperwork to prove it, if asked.
Let us have the right to make a choice and they should be prepared to provide the proof. I’ve lost my trust in our corner farmers market. They may have a few farmers but I don’t believe their corn in Non-GMO, I don’t believe their claims. Broccoli is not coming out of any local garden at this time of year, yet they have a table full of it.
The public needs to be aware of this practice so they can actually support the real farmers; go to a real market.
At this time of year, you won’t see any strawberries because they aren’t in season.
California has passed a bill to crack down on Farmers Market Fraud. See the article below for information.
The Farmers Market industry currently has few regulations. Some require you to apply and be approved before you can sell there. They actually verify you are truly a local food producer.
However, if you own a few acres of vacant land, you can throw up some awnings, spread tables with produce you bought at the broad distributor food service uses, invite a few folks to sell grass-fed beef, home-made cakes, pies, flowers, and you too can be in the Farmers Market business as long as you have a business license.
I think this is scandalous and it really makes me quite angry.
We’ve all got brains in our heads, it’s time to put them to use. This is something everyone who goes to a farmers market should be aware of.
Do some research, find out what kind of farmers market you patronize.
#eatfresh #farmersmarkets #ethicalfarmersmarkets #Knowyourfood #wheredoesyourfoodcomefrom #eatwell #freshfood #fruit
#vegetables #freshproduce #healthyfood
Every where you look, people are trying to eat better.
To be an educated eater, you need to be aware or what fresh #fruitsandvegetables are available according to season.
Simply going to the grocery store or that busy farmers market on the corner isn’t a good way to determine what is in season. Food gets shipped in from all over the world so the availability seems season-less.
Knowing what is in season and that winter would be the “bleakest” food season; you can prepare and plan to have a pantry full of amazing things. But that’s another discussion.
Summer is winding down, days are getting shorter. Tomatoes are in full swing, melons are ripening on the vines.
Okra is growing over your head the plants have become so tall!
I hope this helps. If you’re at the market and see things that really don’t seem right, like strawberries in September, ask where they came from and how they were grown. Leave them behind if you don’t like the answer.
How do you eat, do you follow seasons? Buy Local? Please comment below and tell us how you plan your meals.
The What to Eat Now – October will be out soon. Subscribe to Spoon Feast so you are sure to get it! Use the subscription button on the right.
#eatfresh #seasonaleating #localfood #fruitsandvegetables #foodinseason #supportfarmers #eatlocal #seasonalfood
At the college where I work, we got permission to raise honey bees and this week was our first opportunity in harvesting honey.
Bees are in danger and need all the care and help they can get. So to see one of the two hives we have thrived is quite a source of glee and happiness.
I am not a bee keeper but I am a local honey devotee.
Local honey helps with all kinds of pollen related allergies. As someone who was highly allergic to just about anything that grew, once I started consuming local honey and local bee pollen, the allergies for the most part, disappeared!
On to the harvest!
The box that had the frames which held the honey had been removed from the hive stack the day before.
It really pissed some bees off, Jim got stung a couple of times. Why not? The bees were only protecting their winter survival source.
The “Extraction Room” had to be readied: plastic on the floor, tables, warm honey extracting knife,
centrifuge assembled, screen filters, buckets,
jars and damp paper towels all in place. Don’t forget the tasting spoons!
Each of the frames weighed around 7.5 pounds before removing the honey and 1.5 pounds after. The process is sticky but amazingly rewarding.
Once you have everything ready to go, one of the frames is placed so the wax caps can be removed from both sides of the frame using a warm knife made for doing just these kinds of things. Catching the wax caps in a bucket below is a great idea as this is “virgin” beeswax, perfect for making lip balms and body lotions; just wash the honey out gently in cool water.
Place the frames in the centrifuge, there’s a certain angle they have to be placed because the bees create the honey combs on a particular angle to prevent the honey leaking out. Clever things!
Once the honey is spun out of the combs, it needs to be filtered.
It gets filtered through a larger screen mesh then into a fine mesh into a clean bucket below.
Then it is ready to bottle. When the honey is first bottled, there are a lot of air bubbles in it.
Due to the viscosity of the honey, it takes some time for them to rise and leave behind the clear, lovely color of the honey.
From our first harvest, we extracted 3.81 gallons!
We are naming it “Greenway Gold” since the hives are near the Greenway here in Charlotte.
Look at our stash!
Our honey is pale yellow and has a very floral flavor, similar to an orange blossom. It is delicate and sweet and couldn’t get any more local. Heck, it’s made just outside my office door!
Here’s an amazing part: the bees will refill the empty combs and will “clean up” any honey left on any of the buckets and other things. It’s good for them. Our main concern is the equipment getting stolen so Jim takes the things home for his home bees.
Did you know a honey bee will only produce about 1 teaspoon of honey in its lifetime? These are amazing critters.
There is a “Bee School” around here that is working hard to encourage people to keep bees. I don’t think I’d ever actually keep my own, but I will certainly continue to help with the honey extraction!
Now I can have some honey flavor in my lip balm formulas, won’t that be nice?
Here’s what you do:
Each morning, before you have anything to eat or drink, squeeze 1/2 or a fresh lemon into a glass, add 8 ounces of room temperature water and drink it down.
Then go about your day as normal.
Make any notes about anything you may feel or how drinking the lemon water effects your body.
People report having more energy, clearer skin, calmer gut, less gas, regular bowel movements, anti aging effects (you’d have to do it a lot longer than 21 days, like, forever. . .) and easier weight control.
I’ve done this before and I really do like how I feel when I do this. My mother used to tell me when I was a little girl to drink a glass of lemon water every morning for your health. Good thing I like lemon.
I’ll be doing a brief post each day about my experience on my Health Coaching Website’s blog www.chefpamela.com in hopes of supporting you in successfully completing your challenge.
Natural Beauty-21 Day Detox Routine http://ourlittlegreendot.com/natural-beauty-morning-detox-routine/
Don’t let Monsanto or Coca-Cola control your menu or your country
For the April 26-May 4 , bestselling author John Robbins is personally interviewing Vani Hari, Dr. Jane Goodall, Dr. Dean Ornish, Woody Harrelson, Andrew Kimbrell, Dr. Mark Hyman, and 18 more real food leaders. Join in for free to find out what’s really going on in the food movement, and more importantly, what you can do about it.
You’ll get urgent insights on topics like GMOs, the collapse of bee colonies, the real meaning of words like “organic” and “natural”, and how to protect yourself from toxic chemicals that should never have been approved.
You’ll also get the latest science on hot topics like gluten, sugar, fat, Paleo and vegan diets, fair trade, and what it’s going to take to feed a world of more than 7 billion.
Join The 2014 Food Revolution Summit with John & Ocean Robbins.
9 Days, amazing speakers!
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Listen this about Monsanto’s lies