Local Food on a Budget Series: Get the Most Mileage out of Your Food

One of the most wonderful things about eating locally-grown or produced foods is that by consequence you tend to eat seasonally. The onslaught of asparagus in the spring is particularly exciting because you haven't been able to find it locally all winter. But for some, and understandably so, eating seasonally can verge on getting rather tiresome. I can only come up with so many ways to prepare zucchini when they flood the farmer's market and CSA shares in August, and by springtime I am growing weary of ever softening, mealy apples from a root cellar. But often times, a commitment to local food, and especially to local food on a tight budget, means buying the cheaper excess in the peak of its season--the zucchini, the endless tomatoes, the green beans, and potatoes--and finding creative ways to make them last.

For many, buying in bulk is a principle of the food budgeting, be it at Costco or the local food co-op. This is true if you are buying fresh and local too. Local foods are the cheapest at the height of their season, when fields everywhere are burgeoning with a specific crop. Stock up on produce and then either freeze, can, pickle, or dry things to eat throughout the rest of the year. Things like tomatoes are very easy to can and store, and just about anything can be frozen. Although it may feel like a big expense at the time, your wallet will thank you come winter, when local produce is non-existent or out-of-season prices are through the roof. And although a canned tomato may not have the same charm as a ripe, fresh one, you can at rest assured that you're still eating locally and hopefully organically as well. Many food co-ops are sourcing dry goods, such as flour, cornmeal, and dry beans locally now too, which periodically go on sale. Fill your pantry when the prices are lower to last you until the next bargain comes along.Another way to reduce the price of local bulk goods in to share a bulk order with someone else. Split a 10 lbs. purchase of blueberries with a friend, and fill both of your freezers for less.

Part of stocking up and storing food is not wasting food. When you buy local vegetables, hesitate before throwing anything away. Freeze leftovers or re-incorporate them into the next meal. Cut around slightly moldy or soft patches, and try to use every part of the plant or fruit that is edible. Rather than peel your apples or potatoes, wash them well and eat the skins. There are tons of nutrients and fiber in the skins of fruits and vegetable, and you're missining out if you throw that part away. Likewise, save your beet greens, radish leaves, broccoli stalks, and all the other underrated, unpopular parts of vegetables. Americans waste so much perfectly good food, and when you're on a budget, wasting edible food is a little bit like throwing your money in the trash. Be conscious of the amount of food you cook and make simple meals. Fresh, local food often has more flavor than wilted, waterlogged conventional varieties and needs fewer expensive spice additions to make it taste delicious.

Often grocery stores, co-ops, or farmer's markets will have a reduced produce section for fruits and veggies that are slightly sub-par, or no longer fit on the shelves. Don't be afraid to buy a less-than-pretty pepper, or a bag barely overripe strawberries. It'll be cheaper and still tastes just as good. Whatever your financial situation, local food really can be bought (or grown!) for less than you might expect. With a little creativity, research, and a commitment to eating local, just about anybody can make it work for their budget.