What Does it Cost?

Mixed among the staples in the refrigerator and pantry are hidden treasures and poisonous gems.  A grand bowl of seasonal greens and nuts are more valuable than gold, while the tub of spreadable margarine isn't worth the plastic it comes in.  The loaf of whole wheat manufactured bread is a mediocre source of whole grains, and the condensed soup and its round bottom can can be a sodium and sugar pitfall.  We all know white bread is not made of whole grains, that condensed soup is a poor excuse for soup, and we even know margarine is a poor choice of added fat but we purchase the little bastards anyway.  Why?  Say it with me, readers...  "They are cheap!"

Shopping for real food is not only time consuming, but costly.  Real butter is more expensive than margarine.  Making chicken stock is time consuming and the soups on the shelves are cheap and ready made.  Organic is more costly than conventionally grown produce; frozen is less expensive than fresh; canned is less expensive than frozen.  Hormone free milk is more expensive, and grass fed beef can break the bank when feeding more than one.  To add insult to injury, there aren't very many coupons for fresh produce and cage free chickens.

So what can be done?  First, it takes a plan.  What days of the week are you going to be home?  How many meals do you anticipate eating out?  How much money can be allotted for food?  How many people are at your table?  What season is it?  Knowing the answers to these questions can help you realistically shop and can eliminate wasted or unused produce.  I shop for 5-7 days at a time for 5 (including growing children) so I understand that it is no delightful task, but throwing away something that costs more to buy fresh is even less enjoyable.  Fruits and veggies are necessary staples in any diet; the benefits of fresh certainly outweigh the cost.

Take it one step further and plan for multipurpose meals.  Roast a great looking' chicken on Monday and use it for chicken soup, quesadillas, enchiladas or on a garden salad throughout the week.  A good roaster can cost anywhere from 8 to 20 bucks~  use every bit!  Boil the carcass with onions, garlic, celery, carrots, salt and herbs and freeze the yield so when a recipe calls for chicken stock/bouillon you have it on hand.  The same with pork roast; roast and root vegetables on Tuesday, bbq pork sandies and coleslaw on Thursday.  Beef roast on Wednesday with tomatoes and wild rice, then beef and broccoli over egg noodles on Saturday afternoon.  Utilize leftovers by repurposing the main dish!  If the budget doesn't support the grass fed varieties, choose good quality meats that fit your budget. Remember, you don't need meat at every meal.

Another tip?  Make some bread.  This week I made bread with my daughter via my mother's 'beginner's' recipe.  Whole wheat and white flour, milk, yeast, water, sugar, real butter, a bit of olive oil and a little bit of time produced great bread and much fun.  Because I had all of the ingredients and because I purchased all of the ingredients to support other recipes, the bread didn't really cost us a thing!  I encourage you all to eat as much real food as you can, to wash it in with water, to give your vitamins their vitamins, and to remember to wash your hands (especially if you are going to make bread).

Anna~