Groceries and Produce

Though I am very lucky to be marrying a farmer...

who brings me home all kinds of ridiculous organic produce all season long, I realize the two of you don't have that privilege (though I try to share!!)-- I DO** however grocery shop sometimes. So allow me to lay down how I attack groceries

When at the grocer the first questions I attend to are:

1.) Is it in season? 2.) Is it organic? 3.) Does it matter?

Though it is always better to support organic agriculture (vote with your dollars!!) there are somethings you can buy conventional, namely produce with thick skins (avocados, citrus, mangoes, kiwi, bananas).

AJ and I do not consume much tropical produce, but we are avocado fiends.

**Also, I realize buying seasonal means you can't have apples in the summer and you'll miss tomatoes in the winter. This is a bummer, I know, but once you get over the general spoiled state of our Whole-Foods-everything-in-abundance-all-of-the-time-culture, you'll realize not only are  you making a conscious choice, but it is cheaper AND it keeps you out of cooking-ruts. It is exciting to cook beets when they are in-season, but then you get sick of them! Same with everything, consuming this way keeps the flare in your food so that you are never saying "Don't we always have kale?!?"

-What I buy at the grocery store-

Since you have already begun stocking your cupboard with the previous posting, you know that I it is is always smart to keep carrots, potatoes, onions, garlic, lemons, limes and seasonal fresh herbs on-hand about 100% percent of the time in my kitchen.

Beyond that, in terms of fresh produce, I always buy seasonal greens, seasonal veggies and seasonal fruit.

Do you know when things are in season???

Spring

Spring onions

Turnips

Radishes

Micro-greens

Artichokes

Chard

Rhubarb

Asparagus

Sorrel

Spinach

Summer

Tomatoes

Basil

Beets 

Peppers

Summer squash

Soybeans

Eggplant

Green beans

Lettuce

Corn

Fall Into Winter

Kale

Pumpkin

Acorn Squash

Butternut squash

Brussel sprouts

Beets

Winter ( and Year Round)

Broccoli

Cabbage

Asian greens

Parsnips

Mushrooms

Potatoes

Leeks

Celeriac

Onions

Buy a few things that are in season in addition to your staples.

Also, milk (almond milk) cheese (I either get Daiya vegan "cheeze" or a mild Mexican farmer's cheese, unless I know something specific I am making or want, yogurt and butter.

Eggs. Eggs. Eggs. 

Also bread, cereal (there will be future recipes for granola and hot cereal) and other necessary oddities you may like.

I always keep a variety of fermented things in my fridge including kimchi, sauerkraut, pickles, pickled hot peppers-- these are good when you for when you are making a simple salad or korean dish and need that extra zing to make your meal hit a home run. 

And that's it!! And then I go home for less than 100 dollars every week and eat like royalty. Find your groove and you'll figure out what you like to have around to feel like you can whip up anything anytime.