Raw Food Collard Wraps: Eating Seasonally and Locally

I am so happy that Fall is approaching.  I love the cool breezes, the crisp air, and the beautiful leaves changing colors.  This summer I began eating locally and seasonally.  The summer is an easy time to start doing that as I had my choice of fresh local farmers markets and all kinds of fresh local fruits to choose from (strawberries, blueberries, watermelon, Georgia peaches, cucumbers, tomatoes and the list continues).  With the Fall season there is less fruit that is in season although we have great north Georgia apples to choose from!  Most of my snacking fruit has consisted of apples, bananas (which are definitely not local), and grapefruit grown in Florida.  I have started buying my vegetables from a local farmer who lives five miles away from my house.  He has a small farm and sells a seven pound container filled with the veggies of my choice for $15.  He says that he is completely organic although he hasn't gone through the expensive certification process.  However, he will take you through a tour of his garden and tell you how he grows his food organically.  I filled up my box yesterday morning with: collard greens, romaine lettuce, bok choy, kale, butternut squash, and tomatoes.  I have been making these collard wraps for my lunches and I dip these babies in some Braggs Liquid Aminos (healthy version of soy sauce) and they taste great and fill me up.  I normally eat twice as many as are in the picture above.  He will be selling produce through the winter months as well which I am very happy about!
In other news, the other pictures from this post are from my weekend trip to Charleston. I stayed on a beautiful private island outside of Charleston in a condo overlooking the beach.  It was so relaxing and beautiful.  We saw all kinds of animals while we were there including deer, dolphins, literally thousands of butterflies, and there were signs for alligators but we did not see any.  The morning we were leaving we saw a fishing boat very close to the shore as well as a large group of 10 sailboats.  We went into the city of Charleston and it was quaint and beautiful.  I liked that the city was big but not too big.  We tried going to a vegan restaurant but they did not have any parking nearby.  Instead we opted for a whole foods which I was pleased with.  Overall, it was an amazing weekend and I look forward to going back to visit!
Collard Wraps: 
3 collards
1 celery stem
1 carrot
1 avocado
Directions: Take the stems off of your collard wraps so that one collard creates two pieces.  Cut the celery and carrots into match size pieces. Cut the avocado into slices.  Put an equal amount into each wrap and roll them up.  Enjoy!