Hate mixing politics and the economy with discussions on food but with the current state of affairs, there seems little choice. We saw the cost of food skyrocket when the price of fuel went up but we have not seen the prices on food follow suit when the price on oil came down. The economic climate is dismal and we are all watching how we spend our money.
How to spend wisely and still eat healthy is key. With the last of the farm stands and farmer’s markets have closed for the season in the northeast, we find ourselves relying on the regular grocery stores for most of our purchases. Most of the sale fliers are filled with processed items from the big brand suppliers. Hard to eat healthy on that stuff.
Much, if not all, of the fresh produce is from away and often from outside the country. Many countries do not have the same policies we have with regards to food safety etc. Buying organic is still a recommended way to go but prices are a concern for many.
Another option is to turn to the pantry in the winter months…. beans, lentils, rice, pasta, dried mushrooms, etc………… For the next few months I will be sharing recipes with you,where we can use the pantry to its best end and tips on buying fresh and we using each item to its fullest to ensure that we get as much bang for our buck as possible. Here is an idea to get you started.
Save vegetable scraps and bones for making stock. I have 4 plastic containers that I label and keep in the freezer: one for seafood (shrimp shells, clam shells, mussel shells,etc.) a second for beef bones, a third for poultry bones (from the turkey as well as that prepared roaster I brought home from the grocer’s the night I did not feel like cooking) and the fourth for vegetables ( onion skins, garlic ends and skins, carrot shavings, etc.). When they are full I make a pot of stock. Cover with water and simmer on the stove for an hour or two. Sometimes I roast the bare bones first for additional flavor to the stock. After cooking, I strain and use for rice, stuffing and soup starters. If I am really ambitious, I cook the stock down so it thickens and then pour into ice cube trays. Freeze and then remove from trays to store in a plastic bag or container until ready to use in various dishes through the winter months. So much better than the salty stuff you get in the cans.
The state of the economy, even during the winter months, should not be an excuse for eating poorly. Watch for more great ideas coming soon.
