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Finally.  Farmer's market season is here and in full swing!

Healthy recipes featuring fresh, local produce

Since the farm I work for (78Acres, transitioning their name from Chesley Vegetable Farms) doesn't have many greenhouses, it took several weeks at the beginning of the season for there to be a substantial amount of produce.  As the summer weather sets in, though, the fields will start exploding with delicious, fresh, options.  Just look at those beautiful cherries!

To go organic?

I'm asked frequently about whether people should choose organic over conventional produce, and whether the farm I work for on Saturdays is organic.  The farm is not certified organic, but they use Integrated Pest Management (IPM) which means crops are only treated if and when there are pests present, not proactively.  This means that some crops may not be treated at all, while others are, depending on the bug present and weather conditions.  Studies examining the nutrient composition of organic and conventional produce have not found many differences - most levels seem to be the same.  What DOES make a big difference in vitamin and mineral concentration, however, is vine ripening time - produce picked at the peak of ripeness is more nutritious than produce that ripens on your counter.  This article gives a full overview of all the conditions and practices that impact nutrient density - the true measure of how "healthy" a food is.  The best part about buying local produce - after it's higher quality, nutrient-density, and flavor, of course - is that when you go to the source you can ask questions.  At least a dozen people a day ask questions from "how does this taste compared to that?" to "did you spray the kale this week?" I doubt you'd get answers to those questions in your grocery store!

Another benefit to frequenting farmer's markets - there are lots of dogs to pet! Click the pic to check out WFW on Instagram.

Here are the recipes I've made and sampled at the market so far this season - don't forget to share your pictures on IG, Facebook, or Twitter and tag @WhyFoodWorks so I can see them!

You can also find food info and recipes on my Facebook page  - and occasionally, I Tweet.

Nutrition Tip of the Month: 

Are you nuts for coconut yet?  There are SO many great ways to use the hairy, humble coconut, from water to oil!  I'm a big advocate of diversifying your fat intake (not reducing!) so add some coconut oil to your normal kitchen repertoire.  It's also great for the skin, so keep a jar beside your bed to moisturize cuticles at night!
 

Improve your food, improve your life:

When I'm not at farmer's markets on the weekend, I'm doing nutrition education through interactive food experiences like dinner parties, personal nutrition assessment & cooking classes, and corporate seminars.  Visit my website to book a party or individual service, or talk to your company about having me in for a Lunch N Learn with an edible component!

A view from my kayak on a recent yoga retreat, and the beautiful sky over the Columbia Heights Farmer's Market.


Stoneware By Sarah Feature:

Pottery is my hobby...below is a picture of a set of bowls that I made as part of an art exchange for a friend who's making me a blanket. Visit my Facebook page for more pics and vids!
Know better, eat better!

In good health,
Sarah
 
Sarah Waybright, MS, RD, LD
Owner/Founder, WhyFoodWorks, LLC
 
Click here to see what a dinner party looks like!
 
Facebook: WhyFoodWorks
Instagram: WhyFoodWorks
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