Food is Cheap

• Cheap veggie staples like carrots, potatoes, and onions will keep for a long time if stored correctly:
  • Store potatoes in a dark, cool, dry place (like the back of a pantry shelf). I buy a 5lb bag of russets every couple of weeks: they’re great for mashed potatoes, baked potato wedges, and hash browns.
  • I keep onions in a loosely tied plastic baggie (the one from the market) and put em on the counter, away from direct sunlight. Don’t keep em in the pantry with the potatoes or they will get moldy and/or sprout.
• Cabbage also keeps for a long time. Buy a couple of heads when they’re on sale and make a big batch of coleslaw with the extra head. Put cabbage in stews, soups, and salads.
• Garlic: don’t buy those economy packs of garlic. Its cheap enough and easy enough to pick good bulbs out, without risk of getting a sprouty or moldy one.
• Farmers’ markets are an amazing source for seasonal veggies. Avocados and all the different varieties of squash get super-cheap at the open markets during their yearly peaks.
• Canned tomatoes are great: in price they’re comparable to the fresh variety, and they’re tasty all year round.
• Alfalfa and mung bean sprouts have a load of nutritional value in ‘em and are dirt-cheap. Buy a baggie of them every week and add em to your salads and sandwiches.

Related Posts:

• How to Peel, Chop, & Dice Onions
• 7 Reasons To Learn How to Cook