Sex is good, but not as good as fresh, sweet corn. - Garrison Keillor AUGUST 2010
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Breaking News!
We are delighted to announce that Sheree Clark of Fork in the Road won not only "Peoples' Choice" in the Hot Raw Chef competition sponsored by Living Light Culinary Institute, but she also snagged The Grand Prize! Many of our readers voted for Sheree-thus playing a role in this wonderful honor-and we thank you. To learn more, visit Sheree's blog.
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Shopping at Farmer's Market
 While I don't know that I agree 100% with the quote above about sex versus corn, I do know that along with summer comes all kinds of wonderful fresh produce! And while nothing beats food that you plant, nurture and harvest yourself, the plethora of buying options at this time of year truly makes for a healthy food nirvana. Farmer's market produce is renowned for being locally grown and very fresh. Whether you are a newbie or a seasoned farmer's market shopper, here are a few pointers to help you get the most for your time and money.
Plan ahead. Think about how many meals you'll be preparing in the coming week and buy your produce accordingly. Avoid bringing home more than you need: it's not a bargain if you end up throwing it away or composting it!
Waste not. Don't throw about-to-go-bad food away! When fruits or vegetables look like they won't get eaten in time, dehydrate them thoroughly and store in an airtight container. Dried fruits can be used in trail mix, while your dehydrated vegetables can garnish a salad or be used in a soup.
Be an early bird. The best vendors are usually also the most popular and they can run out of things. Arrive at the market soon after it opens for the best selection.
Be a night owl. Shortly before the market is about to close, the farmers will often give drastic reductions. They may be willing to sell at a discount just to avoid having to haul it away.
Establish relationships. Get to know the farmers and vendors who work the stands you buy from. Tell them what your produce needs are, and consider bringing them a sample of something you've made with an item they've grown. Such gestures go a long way in making the food cycle complete!
Ask questions. Don't be afraid to ask growers - or even chefs you might see at the market - for tips on food preparation and storage. You can adapt any suggestions you receive to your own tastes, and use the ideas of others as inspiration.
Understand terminology. Many people believe that organic produce is preferable because it is grown without pesticides and chemical fertilizers. Sometimes growers who call their growing methods "chemical free" actually do adhere to organic practices, but simply lack the resources to become certified. Learn to appreciate the differences between growing methods as well as the meaning of terms like "sustainable" and "biodynamic," and buy based on what resonates with you.
Money talks. Bring cash: many vendors do not take credit cards or checks. Small bills are appreciated, and your shopping time will more efficient if you don't have to wait for change.
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Save 10%
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Sirova - your on-line resource for a healthy lifestyle - congratulates Sheree on becoming Living Light's new "Hot Raw Chef!"To celebrate, go to www.sirova.com and enter the code HOTRAWCHEF at check out to receive 10% off your next order.
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Calendar
Summer is the time of year that we set the calendar for fall and the seasons ahead. Watch future issues of this newsletter to find out when classes, seminars and special events are being held. Because we're in planning mode, now is when you'll want to make any special requests for topics and guest speakers, suggestions for places to hold events, etc. Please email your thoughts to sheree@fork-road.com. That said there IS one special August event you'll want to note: August 23 "Eating Without Heating"The Des Moines Raw Food MeetUp Group welcomes Sheree Clark, health counselor and raw vegan chef, on Monday, August 23, 2010 at 6:30 p.m. at Firehouse Yoga, 2300 University, Des Moines for a presentation and demonstration on the raw food diet. Sheree's talk, "Eating Without Heating," will cover how easy it is to prepare and eat real, fresh, vegan fare: the foods your body can assimilate most easily. Best of all, she will offer tastings of some of her yummy raw creations! The $10 fee includes food samples. For more information and to register, visit www.meetup.com/RawFoodDSM email sheree@fork-road.com or call (515) 249-2992.
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| Recipe: Marvelous Miso Dip and Dressing
Yield: 2 cups
Equipment
Blender
INGREDIENTS
1 cup extra-virgin olive oil
3 tablespoons white or light colored miso
3 tablespoons apple cider vinegar
2-3 cloves garlic
4 large dates, pitted
Blend all ingredients on high until smooth and creamy. Chill in refrigerator. Serve as dip or salad dressing. Will keep for a week or longer in the refrigerator.
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Feel free to forward this newsletter (use the link in the footer of this email) to anyone who may be coming up to his or her own Fork in the Road! You may also reprint any tip on your website, newsletter or message board, just please include the following: © Sheree Clark, Fork in the Road 2010, www.fork-road.com.
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 Sheree Clark is a holistic health and nutrition counselor. Through her private practice called Fork in the Road, Sheree helps empower individuals, families and corporate groups to get the most out of life by improving their health. She offers lectures, classes, hands-on workshops, coaching and consultations in Iowa and nationwide. She is a graduate of Living Light Culinary Institute and the Institute for Integrative Nutrition. An inspiring author, presenter, teacher, motivator and raw vegan chef, Sheree has written and presented on topics ranging from raw food 101 to overcoming career burnout.
Find Sheree online
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