A healthy diet is the foundation of good health, and is a cost that no one should forego. But there are certain ways of managing these expenses with smarter shopping choices. Rule number one for saving money on produce is shopping in season. When fruits and vegetables are at their peak, supply and demand pushes prices lower. This allows you and your family to eat well and keep some money in your pocket.
What produce is in season now?
As fall approaches we see a lot more pumpkins, apples, squash & corn appearing in farmers markets and produce stands in your local grocery store. Make sure you pick more of what’s in season and maximize in both the nutritional & financial value. So what’s the biggest hit right now?
The seasonal food of the week is (drum roll…) CORN! Now would be a good time for you to pump up your vitamin A, vitamin B3 (supports metabolism, the nervous and digestive systems) vitamin C, and also folic acid and fiber.
This simple produce can be transformed into a fancy corn feast by the addition of a few simple ingredients. Feel like having corn tonight? Here’s a recipe that is inexpensive, healthy, and delights your taste buds! Dare to try it out tonight?
Corn and Potato Chowder
(Makes 4 servings)
- Cooking spray
- 1 1/2 cups pre chopped green bell pepper
- 1 cup chopped green onions, divided (about 1 bunch)
- 2 cups corn kernels
- 1 1/4 cups water
- 1 teaspoon seafood seasoning (such as Old Bay)
- 3/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper
- 1 pound baking potatoes, cut into 1/2-inch pieces
- 1 cup half-and-half
- 1/4 cup chopped parsley
- 3/4 teaspoon salt
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. Coat with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.