Act 298

Veg out

If you’re like me, you make a few trips to the grocery store each week and you start to notice patterns.

I notice that mid week, veg that’s a bit past its prime is bundled and sold for cheap cheap cheap. Like 6 peppers for 99 cents or spinach a few days from its best before date. Or mushrooms that aren’t pristine white anymore. I scoop them up and use them in sauces and stews. Great way to sneak in the veg and save a ton of money.

As it is, my veg savings and a morning of cooking have grossed me enough lunch for the week and enough spaghetti sauce for two meals. But don’t tell my boys there’s spinach hiding in there :-).

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Act 266

Be productive in the produce department

I always thought that bulk purchases would be cheaper than single units in the produce department. Turns out, I was wrong.

When you’re shopping for produce, be productive and do the math. I managed to save a few bucks by reading the prices despite the chaos that is created by pricing some things in pounds and some things in kilos. Do you think they do that on purpose?

I’m pleased to see that Christmas oranges have made their way back to the grocery store. So pleased in fact, I considered buying a great big box in an effort to get a good deal. $5.99 for 5 lbs. Only to discover that I could buy them as singles for .99/lb. Same for carrots. I was committed to a 5lb bag for $4.99 when I discovered I could buy them for .89 a pound as singles. I saved a few bucks by doing the math. Who says math’s not useful outside of school. It’s plenty useful. So use it. Especially in the produce department.

Act 220

Buy seasonal produce

Spent a bit of time at the Byward market in Ottawa this week.

Such beautiful food. And buying local produce in season saves money and makes sense. For $26, I purchased a dozen corn, 4 tomatoes, 4 cucumbers, 4 zuchinni, a bunch of carrots, 2 pints of rasperries, 2 pints of strawberries and the biggest bunch of basil I’ve ever seen.

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If produce is not in season, it’s probably from far away, over priced and not as tasty as it could be. So the question really is, why do we bother with that stuff anyway.