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 staying away from consumer debt with smarter shopping choices. Rule number one for saving money on produce is shopping and eating in season. When fruits and vegetables are at their peak, supply and demand push prices lower. This allows you and your family to eat well and keep some money in your pocket.
Eating in Season – Tips & Tricks
The farmer’s markets start to flourish with their produce, in summer and fall seasons. The berries, cherries, and avocados fill up the produce racks in supermarkets. Then come the pumpkins, the apples, and the corn. Make sure you pick more of what’s in season and maximize in both the nutritional & financial value. Such efforts can also help you in managing debt for sound financials. Let’s look at some popular summer recipes you can try this season.
Pick those apples to make your Apple Pie!
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit the top of the pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Carve those pumpkins and make some soup!
Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup, and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.
The internet is a great place to find easy and economical recipes this season. Eating in season will make your life easy and keep you in line with your budget! Don’t forget to share your recipes!