August 3 - 9 marks the USDA’s 15th Annual National Farmers Market Week. With over 7,800 farmers markets, (up 67% since 2008!1), shopping and supporting local is not only encouraged, but also nutritious. Expect to find ultra-fresh vegetables, unique heirloom varieties, and farmers committed to quality, organic foods.
While we support organic agriculture, we acknowledge its limitations and complications. A 2012 Stanford study concluded organic foods are not significantly more nutritious than conventional foods, but may contain fewer pesticides.2 Some organic producers use natural pesticides, but their use isn’t necessarily "healthier."3, 4 Surely there are healthful benefits to consuming organic, right? A recent study published in the British Medical Journal concluded organic foods are significantly higher in antioxidants and lower in pesticide residues.5
At farmers markets, you can speak directly with farmers and understand their philosophies regarding pesticides. Sometimes you’ll meet farmers committed to minimizing pesticides, natural or otherwise, and others whose products aren’t necessarily USDA Certified Organic, but nevertheless are high quality.
The following recipe features many antioxidant powerhouses, including cloves, the number one dietary source of polyphenols (the most common type of antioxidant).6 Yes, you can eat cloves! Soften them and they’re delicious. Berries, plums, almonds, mint (especially peppermint), and cacao are also exceptionally potent sources of antioxidants.7
