I shop at the supermarket. Weekly. I need to go somewhere for hand soap, toilet paper and shampoo, and while I’m there, I pick up those odds and ends that I don’t purchase in bulk or aren’t available anywhere else I frequent. Bakery items, single green peppers in the winter, condiments and Greek yogurt all make the list. (Note to self: Make my own yogurt on a regular basis to support the family habit.)

Warehouse Stores

I’ve already professed my love for Costco in previous posts. There are some things that you just can’t beat. One of them is massive amounts of organic produce, which is a lifesaver during the winter months when the farmers’ market isn’t open and the local eats are slim. We get creative with meal planning to make sure we’re using all of it when things are purchased in bulk, or we freeze half as soon as we get home so it can be used later. They also carry Kerrygold cheese, and I’m a big fan of the grass-fed, hormone-free goodness by dedicating a macaroni and cheese to them, but what we tend to purchase most at Costco are things like 10-pound bags of organic quinoa, produce/milk/eggs in the winter months.

Co-ops

Co-ops are fantastic options for purchasing locally and sustainably. Look for one that is committed to serving the community and working towards consumer education, and they can take a lot of the guesswork and research with food and do it for you. We’ve had a hard time finding a co-op that we love, and up until now we didn’t frequent one outside of the conveniently located co-op at Ole’s place of employment. There seems to be a pretentious attitude that goes into many urban co-ops, where they’ve become an area for the upper echelon of wage earners to shop and feel good about themselves rather than providing a valuable resource to the average Joe in the community.

However, I then stumbled across a smaller co-op that is actually closer to us than the more well-known co-ops in the area that seems to be exactly what we’re looking for: a co-op that offers bulk food and goods for competitive pricing with several organic and local options and a reasonable share price. I may just move in and call it home.

Farmers’ Markets and Farms

I love our farmers’ markets. Yes, plural. I frequent a few depending on what week it is, which day we choose to shop on or what we are purchasing. It’s one of the benefits when you live in the middle and have more than four all about the same distance from your house. Also included in this category can be anything you would purchase direct from the farm as well. Perhaps you’re looking to stock up on a 1/2 or 1/4 cow or pig. Going direct to a farmer will get you the best price and the best quality.

A few farmers’ market shopping tips:

• Ask the farmer what’s in season right now. Often they are the ones who picked it early that morning or loaded it on the trucks to bring to the market.
• Look for bulk purchasing offers. If a farmer has several different varieties to choose from, they’ll often have a deal if you buy a certain number of baskets or flats. Mix and match or stock up to preserve or freeze.
• Know your farmer. Find growers you trust and keep going back. Figure out what they’re using on their plants and how they’re growing.

A few disclaimers here. First, this was last summer when the market was bustling and full. Second, Ole walks really fast and the camera shakes a lot. (I’m totally blaming him here.) Third, this makes me love the video feature on my 5D even more. Finally, that’s Mr. John Bolten singing. Ole went to grad school with him, and he just set a date for his wedding. Congratulations, John and Allison! We can’t wait to see you this summer.

Our Own Backyard

We have quite a few garden areas in our yard, and each year we expand a bit more. Some of my favorite things to grow in the garden are heirloom tomatoes, green beans, winter and summer squash, cucumbers, herbs and lettuces. We also have raspberries, strawberries and rhubarb that come to grace us with their presence every year, and our compost pile happily eats away kitchen scraps and yard waste. With seeds that cost very little and the price of gardening just some time outside with the kids and some small purchases here and there, this is one of my favorite ways to stretch the budget a bit farther, and it is also a fantastic learning tool for the kids.

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Now is as good a time as any to start planting your green garden for next year. Here are a few things to get you motivated and started with your plans.

::Plan your space. If you don’t have the time to do it yourself, look at a few examples online and just put a bit more thought into where you’re going to put each plant. I have already started planning my garden for next year so that my plants will be better spaced and the execution will be a little bit neater than it is this year. Knowing what kinds of of plants to plant and where I want to plant them will save time when it comes to buying them, and it will also give me the opportunity to start more seedlings myself in the very early spring when the ground is still thawing.

::Start a compost pile with grass clippings and leaves. My garden has been running all summer off nothing but dirt from the backyard, water and compost, and it is thriving to the point that people have asked what we’re feeding the plants to get them so big. Compost. We redid our compost bin this year, but we used a good deal of our previous compost to fill the raised bed garden that we made. The compost is nutrient-packed and the perfect way to help your plants take off and thrive. Try making one out of a $5.00 garbage can and throw lawn clippings, raked leaves and plant scraps in them all fall. By spring, you’ll have a broken down mix of compost ready for your new garden.


::Dry and save pepper seeds from chilies for next year. Buying red pepper flakes in bulk is my way of keeping pests and critters out of the garden during the summer months rather than using pesticides and herbicides. Whether I sprinkle the flakes themselves after a rain or a water so they stick to the plants or I soak them in water and make a pepper spray to spray the plants with, it’s an effective way to keep bugs and bunnies from eating my crops as they grow. Rather than buy bags and bottles full of red pepper flakes all summer, I keep the cost minimal by collecting pepper seeds while making guacamole or any other number of dishes, dry them out for a day in a bowl and then collect them in a jar in the cupboard. I will also use the leftover dried chilies from the garden to add to the pepper mix. Come spring, I am ready to go at the first sign of crawling bugs or hungry rabbits.

::Get started on your raised bed.If you have an area to clean, clear or otherwise prepare before you would be able to plant in the spring, consider starting that process this fall. A lot of times, spring sneaks up on us, as does the yard work that comes with it, and before you know it, it’s May or even June and nothing is in the ground. Starting the process now will make it easier and less stressful to be ready for planting when the weather warms.

Ready?  This one is going to go fast.

Ingredients:

Sweet corn

Water


The trick here is in the technique.

First, peel and remove any loose leaves.  Only the loose ones, we’ll need the rest later. This is the perfect time to get your kids involved. Everyone wanted to get their hands on their own ear of corn as we got them ready.

Next, as evenly as possible, split and fold back the remaining husks just enough to remove the silk, then close the husks back up around the corn.

Place the resulting product into a bucket or cooler full of cold water.  Repeat this procedure on the rest of your ears.  I’ve found that they don’t really need to soak that long, maybe ten minutes.

Oops, Kumquat went a little too far on one of those.

In the mean time, light your grill and let it warm to about 400 degrees.  Place the corn, still wet and in the husks directly onto the grill.  Close the lid and let them cook for six to eight minutes.

After the allotted time, flip the ears over.  You should notice that the kernels that were on the bottom have taken on a more vibrant yellow color, this means you are on the right track.

Notice the darker yellow in the two on the left.

I like to leave them a little on the firm side because there’s nothing worse than mushy corn.  Plus, they will continue to cook off the grill if you remove them to a covered foil pan which is what I do.

Wrapped in foil, they will stay hot for up to thirty minutes or more, which will give you plenty of time to prepare other sides, a main course and drinks.  If your guests don’t mind, leave the husks on and let them peel the corn themselves. The peeled leaves can also act as a handle of sorts.

We had this corn along side herb crusted beef tenderloin and toasted cheese bread tonight.  The best part was, I didn’t set out butter or salt or pepper, and no one even asked for it.  The corn was that good on its own.  The final product is sweet and firm with a distinct roasted flavor that you just can’t get from boiling water.

So do yourself a favor, keep the heat outside and cook your sweet corn on the grill.  I don’t remember the last time I boiled corn, and I really don’t care if I ever do it again.

During the course of frequent avocado consumption, I’ve picked up some techniques that work well, keeping frustration levels at a minimum. First, pick a ripe avocado by giving it a little squeeze. There should be some give beneath the leathery skin, but it should not leave a thumb print. Thumb prints are no good. Under-ripe avocados can be left on the counter to ripen. Similar to bananas, avocados don’t ripen until they are picked, and if you have a bunch of bananas handy and an avocado you’re looking to ripen, put them near each other. The ethylene the bananas give off will help your avocado ripen.

Start by cutting your avocado in half. Pick a sizable, sturdy knife for this. You’ll need some weight behind it to remove the pit. I’m using my 5″ Santoku knife from PC that my mommy bought me. Thanks, Mom.


You’ll see a pesky pit waiting to be yanked free. Do not do what my sister did. She tried to slip her knife in the side of the pit and ended up slipping into her finger. Seven stitches later, Ole impressed her with his avocado pitting skills.

Hold the avocado firmly in one hand, and give the pit a good whack with your knife right square in the center. You could also place it on a cutting board and hold it steady if you’re nervous about swinging knives at your hand. Whichever method you choose, try to avoid chopping fingers and such. Aim for the pit.


Twist the knife to one side, still holding the avocado firmly, until the pit breaks free.


Lift the pit out with the knife and carefully remove from knife.


Two perfect halves.


Now I like to make chunks with my avocado for green salads, pasta salads, to add to tacos or to eat with chips with a squirt of lime juice and salt and pepper, in sushi! So many choices. The smaller chunks are also easy to work with if you’re looking to make guacamole. They’re significantly easier to get under the tines of a fork or other squashing utensil. We also use them as a convenient baby food. To combat browning from oxidation, give your chunks a squeeze of lime or lemon juice.

Start by cutting long, lengthwise slits just down to the skin of the avocado.


Continue by cutting the avocado the other direction.


Slip a large spoon down between the skin and the flesh of the avocado, freeing all the little chunks you’ve created.


Now you have perfect avocado chunks for all your cooking needs. These ones are going to become guacamole.


Mmm.

For more helpful kitchen tips, visit Tammy’s Recipes Kitchen Tip Tuesdays.