Seasonal bounty...

Yay, it's finally here...not only are we past some of the hotter weather (accept maybe here in FL-not LOL-ing) but we are getting ready to see what the summer growing season has produced. A great way to gauge your eating, and many cultures have adopted and been applying this method for long periods of time, is to be in tune with local produce as it is availabe seasonally. My personal spin on this is if we all apply ourselves even just a small percentage of the time, it will decrease the need for the massive global transportation of goods, that way contributing to the overall quality, price, and most importantly lessening the negative impact on the enviroment...Try to find out more about your local organic growing groups, here in FL we have FOG. www.foginfo.org/
Also check out if there is a CSA in your area, www.nal.usda.gov/afsic/pubs/csa/csa.shtml
(community supported agriculture), a great way to participate in a local farm, which supports the local economy, and get a supply of produce from the experience.
Check out Rene Loux's book "The Balanced Plate", and find it full of not only delicious recipes stemming from 3 different approaches- Raw, Macrobiotic, and Ayruveda-, but also full of info in line with this post. I read it over and over again, always refreshed, and finding new info.
I plan on dehydrating several recipes from her book this week for next Saturday, September 19th @ 11:oo at Nutrition Smart PSL, where I will be presenting a lecture and demonstration on Raw foods. I originall posted serving desserts @ this class from Jennifer Cornbleets new "Raw for Dessert" book, but I was mistaken, and that class is Thursday October 15th @ 6:30 pm...
Until next post, enjoy the harvest...I'd love to hear what you've been munching on!