I’m often asked how and what I purchase for food each week given my love for food and my desire to save money. And my answer is: I look for fresh, high quality, food first, then price, and finally food items that gave me pleasure.
My first stop at the local, independent, market is the produce section. Fresh fruits and vegetables are relatively inexpensive when compared to prepared and package foods, so I load up on these items each week (keeping in my mind the quality and whether or not I will consume all the items in a given week). Here’s what I purchased this week:
1. Dandelion greens (bitter)
2. Oranges (8)
3. Pears (5), Organic
4. Romaine Lettuce (3 large hearts), Organic
5. Bananas (5) Organic
6. Eggplant (1)
7. Strawberries (1 package)
8. Red pepper (5)
9. Cantaloupe (1)
10. Escarole (1 bunch)
11. Carrots (1 pack), Organic
12. Potatoes (5)
13. String Beans (3/4 of a pound)
The above list of fruit and vegetables may seem like a large amount for two individuals, but we have no problem getting through the items by the end of the week. I usually prepare at least one green with dinner each night and we consume fruit for both lunch and dinner (there’s usually no dessert in the Scordo home – dark chocolate and occasional cookie doesn’t count, correct?!).
I next head to the butcher and dairy aisle; this week I picked up:
1. Bell and Evans chicken breast with bone and skin (about 1.5 pounds)
2. Pork Chops with bone in (2)
3. Stonyfield 1 percent yogurt (4 small containers)
4. Laughing Cow spread able cheese
With just two individuals in our family, I do not purchase milk or eggs every week. Next, I’ll pick up bread and other grains:
1. 100% Whole Wheat Bread (sliced and with no corn syrup in ingredients)
2. Arnold’s Brick Oven Bread (this is a great bread to toast in the morning)
Finally, I pick up miscellaneous items that we’ve run out of or need for a special meal:
1. Natural or organic peanut butter
2. Jelly (Polaner’s All Fruit is nice because it does not contain sugar or corn syrup)
3. Red wine vinegar
The total bill for the above items came to $60.00 and included many organic items and/or free range products. You can of course clip coupons and visit large, national, supermarkets and probably save quite a few dollars on the above shopping list items, however I like to buy the freshest ingredients possible, support my local independent food store, shop locally (use less gas), and purchase as many organic/free range/antibiotic free products within reason (there are products that do not need to be organic). Note I also purchase fresh fish every week, but I do not purchase it ahead of time (rather just before consumption).
Here are two related articles on Scordo.com:
I would recommend red cabbage – it’s very cheap and keeps in the fridge for several weeks. And it’s super nutritious and healthy. Eat your greens – and purples too!
I love vegetables that keep a long time (cabbage is a great suggestion).
Fill a large pot with 1 quart of water. Add 2 tbsp. sale and bring to a boil. Put lobster (s) in head first. Bring water back to boil. Lower heat, cover,and simmer.
1 1/4 lb. Lobster (feeds 1) 12 minutes
1 1/2-2 lb. lobster (feeds 1) 16 minutes
2 1/2 – 31/2 lb. lobsters (feeds 1-2) 20 minutes
4-5 lb. lobster (feeds 2) 24 minutes
Large lobsters aren’t tough..they’re superb!
Place lobster in sink until cook enough to handle. Then put it on it’s back..using a heavy,sharp pointed knife, cut thru entire length of body and tail. Remove stomach, (in back of head) and intestinal vein that runs from stomach to end of tail. Spread open. Seve with mallet or crackers to break the large claws. The tail section and claws offer the largest pieces of meat, but don’t let anyone overlook the good meat to be found in the body section. Unhinge the shell from the body, then crack the body apart sideways, to get at the meat. This section contains the “tomalley,” or green liver, and the red coral roe (only found in females)..both are delicious. The little claws and tail-piece flippers hold rewarding morsels too. Hot lobster always tastes best dipped in melted butter with lemon juice. Cold lobster is good with either melted butter or mayonnaise.
Looking for a great spot for Maine Lobster? How about your house?
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