Rising food prices have been a harsh reminder that most of the food in the United States comes from imports. Strained supply chains and a pandemic-induced labor shortage also remind us just how much we take for granted when it comes to food availability year-round. On the other hand, many developing countries are continually restricted to the foods that are currently available to harvest. Not to mention, growing fruits and vegetables depends heavily on a variety of factors including soil fertilization and weather conditions. This is why you see some vegetables grow in the summer, while others don’t crop up until fall. All of these factors have unfortunately stigmatized seasonal eating as “too expensive”, but with the following three tips, you can reap all the benefits of eating in season while staying within your budget.
Go Straight To The Source
Eating seasonally often requires us to stay local. Check out your local farm or community food co-op. Shopping at farmer’s markets have the added benefit of supporting your local farmers which directly supports your town or city. For my New York City readers, there are farmer’s markets in every borough. From the iconic Union Square Farmer’s Market, to smaller pop ups on the West Side, you can find vendors from the local farms selling all sorts of fare. With competing stands, you can shop around to find options within your budget. Since you are buying straight from the source, a lot of times, the prices can be flexible especially if you buy multiple items.
Buy Bulk
Buying in bulk often guarantees a lower overall cost for a higher quantity of food, while freezing allows you to save any excess food to last months longer. While fresh food is most optimal for nutrition, freezing at peak nutritional value will allow you to preserve its nutrients for a longer period, even if the foods are no longer in season. Buying in bulk also has a great environmental impact allowing you to reduce your carbon footprint.
Invest In A Program
There are many companies that deliver delicious produce to your door, such as Imperfect Foods. The company sources foods that are not deemed fit for the supermarket. This could be due to bruising, discoloration, dents, and anything else that would skew the uniformity you often find in the aisle of your local supermarket. The produce is still high in nutritional value and taste despite its appearance. Since this food is “unwanted,” companies like Imperfect Foods can secure them at a discounted price which directly benefits those who enroll in its program. Not only does this save you money, but it also saves you time.
Despite the recent global challenges our food supply is facing, if you add these three tips to your mealtime planning, don’t be surprised if you ultimately notice both the health and financial benefits. Sure, some specialty stores may list which products are currently in season but staying on top of “what foods are best to eat when” can still be challenging. For this reason, I’ll be offering more tips on this topic at my free webinar Eating Seasonally on a Budget, Tuesday, May 24th at 7p EST. Join me and Brianne Garrett, the Managing Editor of Sweet July, who will moderate this deep dive into which foods are in season when. Plus, I’ll have more tips on how you can consciously stay on budget. You can sign up by registering here. I look forward to seeing you there!
