Article 1
"Eating Organic On a Budget"
We all wish that we could buy exclusively organic, but it is not always possible. Here are some of my tips for adding more organic items into your diet.
Quick Tips for saving on organics:
1. Make your own breads/preserves ect… Buy these ingredients in bulk when you can get a good price.
2. Buy from local farmers, farmer’s markets and co-ops. Local Harvest is a great website to find farms and markets near you.
3. Grow your own organic garden. This is not always an option for everyone. We are in an apartment with no place for a garden. You can still do a small in-door herb or patio garden.
4. Use coupons to get items that give you overage or make you a profit. Then use that profit to buy your items. This may sometimes entail getting items that you wouldn’t normally buy. As I share my weekly shopping deals, you may sometimes see things that are extremely unhealthy. I usually get these items when they give me overage that I can use towards the rest of my groceries. These items normally end up being donated.
5. Be on the lookout for coupons on organic products. See my list of organic coupon resources for some help with this. One great way to get extra organic coupons, is to email or write to companies that have organic products. They will usually send out coupons to customers that take the time to compliment them on their products. They will usually also send them out if you have had an issue with their product.
6. Decide what absolutely has to be organic and what doesn’t. Then use coupons matched with sales to save money anywhere possible! See a list of the Top 12 Fruits and Vegetables that you should buy organic.
7. Look for mark downs at your local stores. A lot of stores mark down organic items when they are close to going out of date, or when the item is being discontinued. If you can combine coupons with these mark downs, then you will get an even better deal.
8. Stockpile! If it is something that won’t go bad right away, and you have found an incredible deal, stock up!
9. Shop in Season. Buying in season on your produce will save you a ton of money. Find out what’s in Season each month HERE.
10. Shop online. More companies are starting to have spectacular online deals for organicfoods and green products. See how to use Amazon to save on organics. Drugstore.com is another favorite of mine to save on green products and organic foods.
Originally Posted On: http://www.thethriftymama.com/eating-organic-on-a-budget.html
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Article 2
"Yes, You Can Feed a Family of 3 All Organic on a Food-Stamp Budget"
When I tell people that my fiancee, Don, and I did an all-organic food stamp challenge for Lent this year, they are incredulous.
"That must've been impossible, right?" they say. "Organic food is SO expensive!"
But these doubters were wrong. For six weeks--the entire Lenten period--Don and I shopped frugally, cooked at home, and went without luxuries like beer, ice cream, soda, bottled salad dressing, and (horror of horrors!) Stumptown Coffee. But we ate nourishing, fulfilling meals--some of them more inspired than what we regularly cook--and I'm proud to report that we stayed within our budget of $526 a month for a family of three, with a few dollars to spare.
A word about our budget. Unlike most people who take the food stamp challenge, we chose to limit ourselves to the maximum Supplemental Nutrition Assistance Program (SNAP, i.e. food stamps) allowance for a family of three: $526. (Don's 8-year-old daughter, Madeleine--who eats a heck of a lot of organic Fuji apples--lives with us half the time.) Though this put us far ahead of most Americans who are on SNAP--nearly 60 percent of participating households receive less than the maximum and are expected to make up the difference with their own income. It also meant that we couldn't use any "extra" money for groceries. (The USDA expects SNAP recipients to spend 30 percent of their own resources on groceries. People who are poor enough to qualify for the maximum benefit spend proportionately less out of their own pockets on groceries.)
I won't go into all the ground rules here (you can read about them in my first blog post) except to say we allowed ourselves to use up whatever was already in our cupboard (or fridge) before the challenge began--organic or not. We already had olive oil, spices, sour cream, almond butter, and basic staples like flour, lentils, and rice. That said, we did the challenge for six weeks (most people, like Cory Booker, do it for a mere week) so we did end up replacing these items during Lent using our lower budget.
How did we manage to stay within our budget? Let me be the first to say that we have many privileges. We live in southeast Portland, OR, within walking distance of three full-service grocery stories (Safeway, Fred Meyer, and a New Seasons), one gourmet grocery (Pastaworks), and a farm stand/fishmonger's. Portland is a veritable food oasis--our micro-neighborhood especially so. Second, Don and I both know our way around the kitchen and love to cook. Third, I work from home, which makes it easy to roast vegetables, whip up a batch of pizza dough, or start a soup as I go about my work day. (Office workers may run errands on their lunch break; I start preparing dinner.)
That said, with some effort and planning, eating an entirely organic diet on this budget was not as difficult as you'd think. A few money-saving tips:
Originally Posted On: http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/04/eat-organic-food-stamp-budget.html#ixzz2VdtQvwgE
"That must've been impossible, right?" they say. "Organic food is SO expensive!"
But these doubters were wrong. For six weeks--the entire Lenten period--Don and I shopped frugally, cooked at home, and went without luxuries like beer, ice cream, soda, bottled salad dressing, and (horror of horrors!) Stumptown Coffee. But we ate nourishing, fulfilling meals--some of them more inspired than what we regularly cook--and I'm proud to report that we stayed within our budget of $526 a month for a family of three, with a few dollars to spare.
A word about our budget. Unlike most people who take the food stamp challenge, we chose to limit ourselves to the maximum Supplemental Nutrition Assistance Program (SNAP, i.e. food stamps) allowance for a family of three: $526. (Don's 8-year-old daughter, Madeleine--who eats a heck of a lot of organic Fuji apples--lives with us half the time.) Though this put us far ahead of most Americans who are on SNAP--nearly 60 percent of participating households receive less than the maximum and are expected to make up the difference with their own income. It also meant that we couldn't use any "extra" money for groceries. (The USDA expects SNAP recipients to spend 30 percent of their own resources on groceries. People who are poor enough to qualify for the maximum benefit spend proportionately less out of their own pockets on groceries.)
I won't go into all the ground rules here (you can read about them in my first blog post) except to say we allowed ourselves to use up whatever was already in our cupboard (or fridge) before the challenge began--organic or not. We already had olive oil, spices, sour cream, almond butter, and basic staples like flour, lentils, and rice. That said, we did the challenge for six weeks (most people, like Cory Booker, do it for a mere week) so we did end up replacing these items during Lent using our lower budget.
How did we manage to stay within our budget? Let me be the first to say that we have many privileges. We live in southeast Portland, OR, within walking distance of three full-service grocery stories (Safeway, Fred Meyer, and a New Seasons), one gourmet grocery (Pastaworks), and a farm stand/fishmonger's. Portland is a veritable food oasis--our micro-neighborhood especially so. Second, Don and I both know our way around the kitchen and love to cook. Third, I work from home, which makes it easy to roast vegetables, whip up a batch of pizza dough, or start a soup as I go about my work day. (Office workers may run errands on their lunch break; I start preparing dinner.)
That said, with some effort and planning, eating an entirely organic diet on this budget was not as difficult as you'd think. A few money-saving tips:
Buy in bulk! Like practiced hippies, we go to the grocery store armed with old yogurt containers, which we use for dried beans, quinoa, nuts, pasta, etc. It's much cheaper than buying packaged staples--plus, you reduce waste.
Look for sales. We get a circular in the mail each week from New Seasons that trumpets weekly deals. Organic fuji apples: $1.49 a pound. Organic whole wheat bread: two loaves, $5. Build your meals around the sale items--and what's in season.
Shop at the farmers' market. Okay, so we have some of the country's best farmers' markets in Portland--with competitive prices. Stick to produce, and you'll be surprised by how much booty you'll walk away with for just $25. (Many farmers' markets nationwide accept food stamps; some even have matching programs that give shoppers up to $20 extra to spend at the market.)
Buy lower-case "o" organic. I don't want to cause a major kerfuffle here, but I'm of the opinion that if you can talk to the farmer and ask her or him whether or not they use herbicides or pesticides and they look you in the eye and say they don't, then their produce is just as good as certified organic. It's often cheaper, too.
Eat meat sparingly. We're a vegetarian household most days, but during the challenge we ate even less meat (including fish and seafood) than usual. Organic meat and poultry are a lot more expensive than conventional (as they should be), but for that reason, we avoided both. One night, Madeleine and I made an exception for New Seasons' grass-fed ground beef (from a ranch that does not use sub-therapeutic antibiotics); it was $6 a pound--how could we resist?
Love your leftovers. Knowing we had no extra money to spare, we made a special effort not to waste anything. Leftover beans went on top of a salad or into a garlicky hummus. Cauliflower macaroni and cheese was re-heated for the next day's lunch. Remnants of last night's salmon went into a hearty mushroom-and-cheese omelette. Multi-grain waffles (made Saturday morning) are frozen and re-heated for breakfast throughout the week. Delicious all!
The most universally popular meal I made during the challenge was also the easiest and the cheapest. (Let that be a lesson to us all.) No, not rice and beans. A baked potato bar! I got the idea from Jenny Rosenstrach and Andy Ward, who write Bon Appetit's The Providers.
Here's the non-recipe recipe:
Baked Potato Bar
Ingredients
1 russet potato for each person
Toppings: grated cheddar cheese, sour cream, an onion, black beans, cooked broccoli, sauteed spinach, and anything else you have in your fridge that might be good on a potato
Preparation
In a 450-degree oven, bake the potatoes, placing them directly on the oven rack. (No need to wrap them in foil.) Let bake for 50 minutes or until tender. Meanwhile, cut the onion into thin slices and cook slowly in about 1/4 cup olive oil in a large skillet over low heat. Season to taste with salt and pepper. Stir occasionally so onions don't burn. It'll take 20-30 minutes, but the results are astonishing: a sweet, golden brown, deliciously goopy mass of onion.
When the potatoes are done, slice each one horizontally and butter both halves. Serve with toppings.
The results surprised me. Don kept saying, "This is so delicious!" And even picky eater Madeleine "mmmed" as she ate her potato (most of it, anyway). I agree with Rosenstrach and Ward: The secret is letting the kids put their own toppings on. Giving them agency makes them more excited to eat the result. I also served a side of frozen edamame from Whole Foods.
Total cost of meal: less than $6: $2.50 for 3 organic potatoes at our local farmstand, $3 worth of toppings, and about 50 cents' worth of edamame.
Vampire Slayer's Soup
From Rebecca Katz's The Longevity Kitchen
Makes 4 servings
Ingredients
4 heads garlic ($3.83)
2 tablespoons + 4 teaspoons extra-virgin olive oil (about 20 cents)
1 cup diced yellow onion ($1.10)
2 teaspoons minced garlic (included in above price)
1 cup peeled and finely diced Yukon gold potatoes ($1.62)
1 teaspoon minced fresh thyme (we went without this)
1/3 teaspoon freshly ground black pepper
3 1/4 cups veggie broth (roughly $2 worth of broth)
Preparation
Cut the tops off of the heads of garlic and discard. Drizzle each head of garlic with 1 teaspoon of the olive oil, then sprinkle with a pinch of salt. Wrap the garlic in parchment paper in one bundle and then wrap in aluminum foil. Bake in a 400-degree oven for 45-50 minutes; the aroma will tell you when it's ready. The flesh should be soft and golden brown. Remove from the oven to cool.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the minced garlic, potatoes, thyme, pepper, and 1/4 teaspoon of salt and sauté for 5 minutes. Pour in 3/4 cup of the broth to deglaze the skillet, stirring to loosen any bits stuck to the pan. Simmer until potatoes are tender and the liquid has mostly evaporated. Remove from heat.
When the garlic is cool enough to handle, squeeze the flesh into a bowl and mash with the back of a spoon to form a paste.
Pour the remaining 2 1/2 cups of broth into the blender. Add the roasted garlic and the onion-potato mixture and blend until smooth. Transfer to a soup pot over low heat and stir in 1/4 teaspoon salt. Cook just until heated through. You may want to add a spritz of lemon juice, a pinch of salt, and a drizzle of chive oil.
Lucky for me, everyone--even Don--loved the garlic soup, which cost $8.75 total to make. Don made a big green salad ($2 worth of lettuce) with a variety of raw veggies shaved or sliced on top (50 cents), and we toasted some homemade bread.
Total cost of meal: less than $12
Charred Brussels Sprouts
From Ned Ludd chef Jason French
Makes 6 servings
Ingredients
1 pound Brussels sprouts
1 tablespoon olive oil, plus more for finishing
Pinch of coarse sea salt
1/2 teaspoon red chile flakes
Juice from 1/2 lemon
Preparation
Preheat broiler to high. Place cast-iron skillet on the middle rack of the oven to preheat.
Remove the loose outer leaves of the sprouts and trim the stems. Cut sprouts in half. In a large bowl, toss the sprouts with olive oil, salt, and chile flakes. When the skillet begins smoking, add the sprouts and broil, stirring once or twice, until charred and soft but not burnt, about 10 to 12 minutes. The amount of time will depend on the sprouts themselves, as they change throughout the season. Toss cooked sprouts in a bowl with lemon juice, more olive oil, and a pinch of sea salt. Serve immediately.
Total cost of meal: roughly $4
Look for sales. We get a circular in the mail each week from New Seasons that trumpets weekly deals. Organic fuji apples: $1.49 a pound. Organic whole wheat bread: two loaves, $5. Build your meals around the sale items--and what's in season.
Shop at the farmers' market. Okay, so we have some of the country's best farmers' markets in Portland--with competitive prices. Stick to produce, and you'll be surprised by how much booty you'll walk away with for just $25. (Many farmers' markets nationwide accept food stamps; some even have matching programs that give shoppers up to $20 extra to spend at the market.)
Buy lower-case "o" organic. I don't want to cause a major kerfuffle here, but I'm of the opinion that if you can talk to the farmer and ask her or him whether or not they use herbicides or pesticides and they look you in the eye and say they don't, then their produce is just as good as certified organic. It's often cheaper, too.
Eat meat sparingly. We're a vegetarian household most days, but during the challenge we ate even less meat (including fish and seafood) than usual. Organic meat and poultry are a lot more expensive than conventional (as they should be), but for that reason, we avoided both. One night, Madeleine and I made an exception for New Seasons' grass-fed ground beef (from a ranch that does not use sub-therapeutic antibiotics); it was $6 a pound--how could we resist?
Love your leftovers. Knowing we had no extra money to spare, we made a special effort not to waste anything. Leftover beans went on top of a salad or into a garlicky hummus. Cauliflower macaroni and cheese was re-heated for the next day's lunch. Remnants of last night's salmon went into a hearty mushroom-and-cheese omelette. Multi-grain waffles (made Saturday morning) are frozen and re-heated for breakfast throughout the week. Delicious all!
The most universally popular meal I made during the challenge was also the easiest and the cheapest. (Let that be a lesson to us all.) No, not rice and beans. A baked potato bar! I got the idea from Jenny Rosenstrach and Andy Ward, who write Bon Appetit's The Providers.
Here's the non-recipe recipe:
Baked Potato Bar
Ingredients
1 russet potato for each person
Toppings: grated cheddar cheese, sour cream, an onion, black beans, cooked broccoli, sauteed spinach, and anything else you have in your fridge that might be good on a potato
Preparation
In a 450-degree oven, bake the potatoes, placing them directly on the oven rack. (No need to wrap them in foil.) Let bake for 50 minutes or until tender. Meanwhile, cut the onion into thin slices and cook slowly in about 1/4 cup olive oil in a large skillet over low heat. Season to taste with salt and pepper. Stir occasionally so onions don't burn. It'll take 20-30 minutes, but the results are astonishing: a sweet, golden brown, deliciously goopy mass of onion.
When the potatoes are done, slice each one horizontally and butter both halves. Serve with toppings.
The results surprised me. Don kept saying, "This is so delicious!" And even picky eater Madeleine "mmmed" as she ate her potato (most of it, anyway). I agree with Rosenstrach and Ward: The secret is letting the kids put their own toppings on. Giving them agency makes them more excited to eat the result. I also served a side of frozen edamame from Whole Foods.
Total cost of meal: less than $6: $2.50 for 3 organic potatoes at our local farmstand, $3 worth of toppings, and about 50 cents' worth of edamame.
Vampire Slayer's Soup
From Rebecca Katz's The Longevity Kitchen
Makes 4 servings
Ingredients
4 heads garlic ($3.83)
2 tablespoons + 4 teaspoons extra-virgin olive oil (about 20 cents)
1 cup diced yellow onion ($1.10)
2 teaspoons minced garlic (included in above price)
1 cup peeled and finely diced Yukon gold potatoes ($1.62)
1 teaspoon minced fresh thyme (we went without this)
1/3 teaspoon freshly ground black pepper
3 1/4 cups veggie broth (roughly $2 worth of broth)
Preparation
Cut the tops off of the heads of garlic and discard. Drizzle each head of garlic with 1 teaspoon of the olive oil, then sprinkle with a pinch of salt. Wrap the garlic in parchment paper in one bundle and then wrap in aluminum foil. Bake in a 400-degree oven for 45-50 minutes; the aroma will tell you when it's ready. The flesh should be soft and golden brown. Remove from the oven to cool.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the minced garlic, potatoes, thyme, pepper, and 1/4 teaspoon of salt and sauté for 5 minutes. Pour in 3/4 cup of the broth to deglaze the skillet, stirring to loosen any bits stuck to the pan. Simmer until potatoes are tender and the liquid has mostly evaporated. Remove from heat.
When the garlic is cool enough to handle, squeeze the flesh into a bowl and mash with the back of a spoon to form a paste.
Pour the remaining 2 1/2 cups of broth into the blender. Add the roasted garlic and the onion-potato mixture and blend until smooth. Transfer to a soup pot over low heat and stir in 1/4 teaspoon salt. Cook just until heated through. You may want to add a spritz of lemon juice, a pinch of salt, and a drizzle of chive oil.
Lucky for me, everyone--even Don--loved the garlic soup, which cost $8.75 total to make. Don made a big green salad ($2 worth of lettuce) with a variety of raw veggies shaved or sliced on top (50 cents), and we toasted some homemade bread.
Total cost of meal: less than $12
Charred Brussels Sprouts
From Ned Ludd chef Jason French
Makes 6 servings
Ingredients
1 pound Brussels sprouts
1 tablespoon olive oil, plus more for finishing
Pinch of coarse sea salt
1/2 teaspoon red chile flakes
Juice from 1/2 lemon
Preparation
Preheat broiler to high. Place cast-iron skillet on the middle rack of the oven to preheat.
Remove the loose outer leaves of the sprouts and trim the stems. Cut sprouts in half. In a large bowl, toss the sprouts with olive oil, salt, and chile flakes. When the skillet begins smoking, add the sprouts and broil, stirring once or twice, until charred and soft but not burnt, about 10 to 12 minutes. The amount of time will depend on the sprouts themselves, as they change throughout the season. Toss cooked sprouts in a bowl with lemon juice, more olive oil, and a pinch of sea salt. Serve immediately.
Total cost of meal: roughly $4
Originally Posted On: http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/04/eat-organic-food-stamp-budget.html#ixzz2VdtQvwgE
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Article 3
"How To Eat Organic On A Budget (Over 75 Tips!)"
The one tried and true worry I get about living an organic lifestyle is the cost. It’s likely the only immediate downside because everything else about living organically is pretty magical. Remember, non-organic food often contains cancer-causing hormones, immunity destroying anti-biotics and dangerous pesticides. Pesticides by nature are designed to kill, they are poison. So when given the choice, I don’t know why anyone could logically buy food with poison sprayed on it? Pesticides can cause neurological problems, cancer, infertility, nausea, vomiting, diarrhea, allergies and asthma, wheezing, rashes and other skin problems, ADHD, birth defects and more. That’s why buying quality organic food and eating the most nutritious foods on the planet will save you BIG BUCKS down the road in medical costs, prescription drugs and doctor visits…like my friend Birkealways says “We can either pay the farmer or we can pay the hospital” – It’s totally up to us.
Over 75 Tips On How to Eat Organic On A Budget…
In hopes to mitigate the initial money pains of buying organic, I want to share the top organic money saving ideas that I’ve gathered from my friends and family members. And, let me tell you, I learned a lot myself while putting together this list and combining everyone’s tips into one cohesive guide. I can’t wait to put some of these new ideas into practice. Let the savings begin!
FIND AND USE ORGANIC COUPONS
- Check the websites of your favorite companies for coupons and special promotions, almost all of them have some.
- Join your favorite company’s social media pages for special coupons and deals. For example, if you join Nutiva’s facebook page, they will give you access to a $10 dollar off coupon. This is perfect for stocking up on chia seeds, coconut sugar, coconut oil, etc. (They also run huge discount specials every Tuesday.)
- Check out various organic coupon sites. Some of my favorite examples include Mambo Sprouts, Saving Naturally, Organic Deals, Organicfoodcoupons, Healthesavers, Organic Deals and Steals for organic food/natural living coupons, and money savings ideas.
- Simply Organic who makes spices, seasoning mixes and baking mixes always have coupons on their website here - sometimes more than a dollar off.
- Whole Foods has coupons here every week for various products throughout the store.
- Earth Fare has coupons here every week for various products throughout the store.
- Most stores take each others coupons, so don’t be afraid to use them all in one shopping trip at your most convenient or favorite store.
AT HOME AND IN THE KITCHEN
- Stay organized. Plan out your meals for the week according to organic foods that are on sale and/or that you have coupons for.
- Budget. Write out a weekly and monthly budget to help you keep track of both erratic spending and responsible spending. This will allow you to see your spending habits and help you prioritize purchasing organic food within your budget.
- Do it yourself, rather than buy it. Make your own organic granola bars, kale chips, smoothies, juices to replaced store-bought with more overhead.
- Learn how to portion and prioritize – it is a necessity to always buy organic meats and dairy products, and, therefore, learn to portion your consumption of these products each week. For example, keep meat to 4 ounces or less per serving.
- Invest in a 4 stage water filter installed directly under your sink to avoid having to buy bottled water. Also, check the Environmental Working Group guide on choosing the right water filter for you.
- Check out the book “Wildly Affordable Organic” for organic menu planning on $5 a day or less.
USE YOUR FREEZER
- 9 times out of 10 the organic frozen produce at the store is cheaper than fresh, especially if the fruit or vegetable is out of season.
- Freeze all left overs using inexpensive mason glass jars or silicone ice molds for smaller portions.
- Freeze homemade cookie dough and other treats like almond freezer fudge, so you can have a treat ready to go in the appropriate portion size.
- Buy local produce when in season and freeze to save for out of season, for example in the spring and summer spread berries on a sheet pan and freeze overnight and then store in jars for the fall and winter.
- Double recipes and freeze leftovers, this works great with soups and stews.
- Freeze core kitchen staples like butter, cheese and bread scraps for bread crumbs or homemade croutons.
MAKE CHOICES
- Meat & dairy (animals products like chicken, eggs, cheese, butter, yogurt, milk, etc.) are the most important to buy organic because of the combined risk of pesticide, anti-biotic and cancer causing growth hormone exposure. Whatever you do, do not skimp here.
- Reduce meat and dairy consumption if you cannot afford organic – One way to do this is to be vegan before 6pm, as Mark Bittman explains in his latest book. For example, have a green smoothie for breakfast with ezekiel toast, and then a large salad with lentils at lunch or a wrap made with hummus and then at night choose high quality meat in small portions.
- Reduce amount of organic meat used by substituting half the portion with organic beans.
- Buy a whole organic chicken for less per pound, vs. just the breast, legs or wings which are more expensive per pound. You can use the carcass to make your own chicken broth.
- Use the “Clean 15” and “Dirty Dozen” lists available on ewg.org to help you navigate which products to buy organic (or take with you when you travel). For example, if you have a choice between more expensive organic red peppers and less expensive conventional asparagus – choose the asparagus. Asparagus naturally repel pests allowing it to be grown with minimal pesticides. Include red pepper in your diet when it is in season or you can find it cheaper at another grocery store.
- Do not buy pre-washed and ready to eat fruits and veggies, as they can cost twice as much.
- Skip conventional Starbucks (and other coffee shops). Buy organic coffee and tea such as: Larry’s Beans Organic Coffee and Numi and make it yourself. This will actually save you time in the morning too.
- Eat out only twice a week – eating organic at home is significantly less expensive than eating at organic restaurants.
BUY IN BULK
- Take advantage of the ‘buy one get one free’ sales or buy one get the other for a discounted price. You never know when it will go on sale again, so make sure to take advantage of it and store for later use. (This trick only works if you really love the product and it is a staple at your home – otherwise this could lead to wasted food)
- Always buy packaged staples on sale
- Buy unpackaged foods from bulk dispensers – I personally save a ton of cash by doing this, I buy everything from oat groats, to nuts, to dried fruit and lentils.
- Bring measuring cups with you to the grocery store if you are buying from bulk containers. That way you can get exactly the amount you need for a specific recipe and you won’t be paying for extra.
- Buy smaller organic spice packets or jars, old spices loose their medicinal qualities so it is smarter to buy in smaller quantities. For example, Earth Fare has little pre-portioned tiny ziplocs with herbs and spices available at the fraction of costs compared to a whole jar.
- Buy the whole animal and freeze the portions you don’t use. I personally know someone who is on a budget and does this all the time. You can also do this by contacting your local farmer and then splitting the cost with a group.
- To satisfy a sweet tooth, skip the full size packages of candy and chocolate. Buy a few pieces in the bulk section, for example go for a few pieces of organic dried fruit or 10 chocolate covered almonds.
- Find out what foods are in season and buy those in bulk, as they are significantly cheaper.
- Join a buying club with your neighbors, friends or family and buy large quantities at a discount. For example, United Buying Clubs (unitedbuyingclubs.com) serves more than 3,000 clubs in 34 states through its website.
BUY ONLINE
- Green PolkaDot Box - This service delivers organic and non-GMO food directly to your door step. It is membership club like Costco and Sam’s Club with some of the lowest prices available for organic staples, meat, dairy and other goods. (FYI – become a club member by Friday, May 25, 2012 to get 10% off the first order with the code “FOODBABE”).
- Amazon – One of my favorite shopping sites, because they basically have every brand available and ship free over $25.00.
- VitaCost – Another low cost website that has a wide variety of organic and healthy foods, vitamins, etc.
- Herbs Pro – Another low cost website that has a wide variety of organic and healthy foods, vitamins, etc.
- Before you check out online, visit Retail Me Not for online promotional codes and discounts for all your favorite online stores and sources.
CHOOSE ORGANIC BRANDS THAT SAVE YOU MONEY
- Choose more inexpensive grocery store brand products like Trader Joe’s, Earth Fare, 365 brand, ShopRite, Wegman’s, Kroger, Publix, Harris Teeter. Regardless of the brand, they are all required to follow the same guidelines set forth by the USDA organic certification program if they contain the USDA organic seal and chances are that you won’t be able to tell the difference between a brand name and store brand.
- Join grocery store loyalty programs for discounts. For example, if you join Earth Fare’s tomato bank program, you get a dollar back for every 100 points you earn.
- Use your rewards cards always. Most convenient stores, grocery stores, and drug stores allow you to sign-up for a rewards or savings card that will help you save money on a few of your items at the checkout counter. Even if this time of purchase does not contain organic food, the extra money that you are saving on your items can be put towards buying it when need be.
- Always remember that if you are not satisfied with your organic product, most grocery stores and organic food companies offer you money back guarantee. This also works for companies you bought in the past that you are now boycotting like Kraft’s Back to Nature
- Check Ebay‘s section for food and beverages, prices are really cheap!
BUY LOCAL
- Local food can be significantly cheaper than food shipped from miles away.
- Find a farmers market near you through LocalHarvest.org or the USDA - get to know your local farmers, create a personal relationship and negotiate prices.
- Ask your farmer about his farming practices. Some farmers do not spray pesticides on their crops but do not seek USDA certification to keep prices lower.
- Be the last person to leave the farmer’s market. Farmers will likely cut their prices at the end of the day, so they do not have to take their produce back to the farm.
- Buy a share in a community-supported agriculture CSA program. It’s nice to contribute to a local farm’s operating expenses while getting a weekly box of fresh fruits and vegetables.
GROW YOUR OWN FOOD
- Plant an herb pot in your kitchen or somewhere convenient so you can always have fresh herbs on hand. Organic herbs are one of the most overpriced items at the grocery store.
- Follow these tips from The Organic Consumers Association to grow organic food inside your home year round.
- Check this amazing guide that details out all the options and information you need to start urban farming at your home regardless of how much space you have.
- Once you start growing produce, give herbs, fruits and vegetables as gifts to family and friends (saving money on other material objects they might otherwise not use or collect).
- Remember to buy non-GMO seeds, check out Sow True Seed for lots of options.
- Check out growing lessons learned from 100 Days of Real Food.
- Learn how to can the produce you grow, here’s a how-to-guide for strawberry jam.
- Get a couple of chickens and hatch your own eggs. One friend of mine has so many eggs she doesn’t know what to do with them. You could also sell them to your neighbors or give them as hostess gifts.
TRAVEL WITH ORGANIC FOOD
- On a road trip use EatWellGuide.org to find out where to buy local, organic and sustainable foods from point to the other.
- Remember, a pricey restaurant doesn’t equal organic or quality food – going to a grocery store and picking up some organic food will save you money and your health.
- Bring your food with you in a cooler – even if you are flying. Did you know you can check a cooler?
- Bring organic tea with you and ask for hot water. A cup of tea can cost up to $5 dollars, vs. $1 dollar you would tip the barista or server.
- Bring filtered water with you wherever you go in a reusable safe water bottle so you never have to buy expensive bottled water.
- Always carry snacks like homemade trail mix in your purse or bag for emergencies.
- At the movies, bring your own organic popcorn and snacks if they do not offer them. There is no reason to pay a premium for conventional food.
STOP WASTING FOOD
Quick fact: Americans waste an estimated 1,400 calories of food per person EVERY SINGLE DAY.
- Raw nuts and flours should be kept in the refrigerator to last longer without going rancid.
- Line your refrigerator’s crisper drawer with paper towels to absorb excess moisture. They’ll absorb excess moisture which will help keep produce longer.
- To repel bugs, place a bay leaf in containers of rice, flour and pastas.
- Buy and keep bananas separated from one another, they spoil slower.
- Turn almond butter, yogurt, sour cream, tahini and cottage cheese containers upside down when stored in the fridge – this creates a vacuum seal, keeping them fresh longer
- Do not throw away nut meal from homemade nut milk – use it for smoothies, baked goods like biscotti or to make nut flours by placing the pulp on a baking sheet and drying it out in a 250 degree oven or dehydrator.
- Repurpose vegetable pulp from juicing to add fiber to soups, smoothies or make crackers or bread.
- Placed limp celery, baby carrots and radishes in water with a slice of potato to make them crunchy again.
- Keep all organic citrus fruits in the fridge – they will last up to 1-2 weeks longer.
- Do not wash organic dark leafy greens or berries until they are ready to consume.
- Store herbs, spring onions, asparagus upright in a large glass filled with an inch of water
- Learn tips and recipes on how to use over the edge food. For examples, panzanella with stale bread, and banana bread with overripe bananas.
- If you know you will not have a chance to eat it, freeze food before it goes bad.
- Choose to eat less, use a smaller plate to help you control the amount of food you might eat or end up wasting.
- Compost all food waste to put nutrients back in your garden (you will spend less on fertilizer).
If you know someone who’s struggling to buy organic because of cost, or that needs a little extra cash (like most of us!), please share this post with them.
Thanks for spreading the word – let’s make buying organic easier for everyone!
Originally Posted on: http://foodbabe.com/2013/05/20/how-to-eat-organic-on-a-budget/
Additional sources:
http://www.naturalnews.com/039082_organic_products_saving_money_non-GMO.html
http://www.survivalandbeyond.net/helpful-ways-to-afford-organic-food-on-a-tight-budget/
Additional sources:
http://www.naturalnews.com/039082_organic_products_saving_money_non-GMO.html
http://www.survivalandbeyond.net/helpful-ways-to-afford-organic-food-on-a-tight-budget/
Instead of marking them down a lot of the stores just throw them out in the trash. Dumpster diving is a great way to get free food but its also risky.
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