Friday, May 29, 2009

Budget Produce Tips

Do your own prep work.

“People pay more for prewashed greens and mini peeled carrots,” says Jim Iovine, owner of Iovine's Produce at Philadelphia's Reading Terminal Market. The additional processing―rinsing leafy greens to remove dirt or whittling regular carrots down to “baby” size―adds to the items’ expense. You can also save by skipping precut vegetables and chopping your own.

Choose items with the lowest costs per serving.

The USDA tracks average costs of fresh, frozen, and canned produce. Melons, peaches, bananas, and papayas are among the least expensive fresh fruits per serving. Fresh vegetables with a low cost per serving include potatoes, radishes, Romaine lettuce, mustard greens, and broccoli.

Choose items with the lowest costs per serving.

The USDA tracks average costs of fresh, frozen, and canned produce. Melons, peaches, bananas, and papayas are among the least expensive fresh fruits per serving. Fresh vegetables with a low cost per serving include potatoes, radishes, Romaine lettuce, mustard greens, and broccoli.

Shop the source (or close to it).

Buy in-season produce at farmers’ markets, but, watch those prices, because specialty vegetables, heirloom tomatoes, asparagus, and berries can be expensive. Search for one of 4,685 farmers’ markets in the US using the USDA's Farmers' Market Search.

If you love ripe produce, like saving money, and don't mind work, visit a pick-your-own farm. Search for one here and learn how to make the most of your trip here.

Or, buy at farmstands, but check origins because many also sell commercial produce.

from Cooking Light Online

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