A Through D

Transription

[00:00:00] We’re going to take a deep dive into individual fruits and vegetables so you know how much I spend on it, and some other great tips. They’ll help you out. So we’re gonna start off with a N. we’ll start with Apple. So overall, apples have a really long shelf life. They don’t go bad really quickly. You can refrigerate them if you, if you want, but it’s not necessary.

[00:00:26] For me, I don’t spend more than a dollar a pound on apples. A lot of times you’ll find it cheaper by buying them in a larger bag, but you have to chain just look at the pounds and do the math to see if it actually is a better deal. But a lot of times it can be, you can also go Apple picking. There’s a lot of people that have Apple trees that they just have such an abundance.

[00:00:49] They don’t have. The ability to use it all. And so ask people if you know that they have an Apple tree and offered to help pick it, and typically they’re going to share some of it with you. You can [00:01:00] use your extra apples to dehydrate them. It’s really easy to just slice them, not even taking the core. Off and just going through and like the seeds just pop out.

[00:01:12] It works really well, and then you get more bang for your buck. You’re not just throwing stuff away. It’s a lot easier, and you can also add it into all kinds of things like making pies and cobblers make fried apples, all kinds of different. Um, tricks. You can use them and add them to other, like everyday uses, like adding them to a salad.

[00:01:32] You can thinly slice them onto sandwiches. You can cook them in with pork. They really like pork and apples are just a great combo. Apricots are. Oh, hard to come by. Honestly, when they are in season, their season is super short, and so if you go to a farmer’s market or a fruit stand, you might be able to just really land one of the deals that they have when it is [00:02:00] on sale.

[00:02:00] I really recommend eating it while they’re fresh. They’re so good. And trying to, like what I’ve done before is I’ve boughten large amounts of apricots and then I’ve tried freezing them. I’ve also attempted dehydrating them and dehydrating them just was like a nightmare. You have to flip them inside out.

[00:02:23] It’s just a mess. And then I don’t have a store bought dried. Apricots are better. I don’t know. I, I’ve, I’ve attempted, and it hasn’t worked out for me, but maybe you’ll have a better shot at it than I have, and I’ve also frozen it, but then when you freeze it and you thought out, or you add it into a, a cobbler or something like that.

[00:02:45] It’s so sour and tart that you have to add a ton of sugar, but when you eat them fresh, you don’t have to add anything to it. So I would just recommend eating them fresh. It’s going to be way better than doing anything else with it. The next [00:03:00] day is Avicom ADOS. And honestly, I hardly ever bought avocados until we paid off our house, and that was one of our treats.

[00:03:08] I was like, you know, once we have our house paid off and we are completely out of debt, I will start buying avocados on a regular basis because we love them, but they are pretty expensive. I have found that when I go to the grocery store and buy them in a bag with multiple avocados. It’s typically a much better deal unless it’s like at a more expensive grocery store and it’s on like the front page of their ad that they have an amazing deal on them.

[00:03:36] The tricky thing about the pricing on avocados is that they sell them that are super duper tiny, two gigantic ones, and so it’s hard to just say like, I won’t spend over. You know, such and such amount, I won’t spend over a dollar for an avocado, but a big avocado would be worth a dollar versus, you know, one that you can, you know, is like the size of an egg.

[00:04:00] [00:04:00] So it all varies. One thing you can do with avocados is you can just keep the pit inside. So if you just use half of it, keeps a pit. With the the piece that you’re going to leave for later on and then use saran wrap that really works well. You can also freeze avocado. I just recently went to Costco and they actually sell avocado in the freezer section and it was $10 I think for three pounds of frozen avocado.

[00:04:33] Which I have not experienced, like being able to just buy it at the store like that. So that might be a really good option. I haven’t done the math to really figure it out because you don’t, it’s hard telling how much, like if that is a really good deal or not. But the nice thing is you can just pull out as much as you want and you don’t have to feel obligated to eat a whole avocado.

[00:04:53] You can add avocado to so much stuff. You can add it to toast. You can add it to salad [00:05:00] sandwiches, tacos, soups. There’s so much you can do. You can also just make whackamole, you know? So it’s quite lovely. You can also, if you get like Holy guacamole, you can buy the guacamole that’s like in the bags, in the produce section.

[00:05:15] You can freeze those. And when you throw them out. It is. They come out just totally normal, which is crazy. Um, I remember when I was couponing, I bought. So much. Well, I got it all for free. The Holy guacamole, avocado, guacamole. I think it was like two years that we had guacamole for free because I had like a whole freezer full of them and we ate it forever, but that was a long time ago and it doesn’t happen anymore, which is super sad.

[00:05:46] All right. The next a is a spare togas. So asparagus is definitely seasonal. It is typically more expensive than a lot of other [00:06:00] produce. And so for me, I like to buy it when it’s 99 cents a pound and stock up on it. One thing that I also do if I make, if I get a lot of. Asparagus when it’s on sale and I want to freeze it.

[00:06:14] You need to make sure that you wash it really well and you drive the asparagus on a tray and then you put it in your freezer, let it freeze completely, and then put it in a bag. And when you are getting up. The S the asparagus, you might not realize like where are you supposed to break off the end? Or if you’re supposed to just chop it somewhere, but if you start bending it while not when it’s frozen, while it’s fresh, it’s gonna naturally snap at one point and where that naturally snaps, that’s the like the bad part of the asparagus.

[00:06:47] So you don’t want to use that part. That just makes it a lot easier, so you just snap it and break it off. I went to a farmer’s market and I [00:07:00] bought, well, it wasn’t technically a farmer’s market, it was this like asparagus growing place that was an hour away from us, but it was close to family and they had crazy deals.

[00:07:11] I think I got it for like 35 cents a pound and I bought, I don’t know, like 20 pounds of asparagus and. The thing I realized, I like triple washed it and it was still like dirty and Sandy. I think it depends on like how farm fresh it is, but really, really wash it well before you freeze it because I felt like I did a great job washing it til it ran clear, but it wasn’t good enough.

[00:07:39] So definitely do that. And when you do freeze your asparagus, you should not. Thought out ahead of time, you would use it like when you use frozen vegetables at the grocery store, so you just bake it in the oven, or you could try grilling them or sautéing them while they’re frozen. So don’t thought out.

[00:08:02] [00:08:00] All right, let’s go with the bees. We’ll start off with bananas. Bananas are really cheap compared to most fruits, and there’s so many uses. You can always find bananas because they are growing year-round. I typically try to spend around 50 cents a pound on bananas. A lot of times you can find red banded bananas, which means they just have a piece of red tape.

[00:08:28] Wrapped around them and they’ll sometimes have it next to the rest of the bananas, or they’ll have it in a reduced priced produce area. And around where I live, it’s typically around 35 to 38 cents a pound when they have the red band. But I only get them if they still look good because some of the red banded bananas are just looking really sad.

[00:08:52] One thing you can do too is you can contact food pantries, especially ones that are in churches. They, [00:09:00] if you ask if they have bananas that they just end up throwing away, or composting, if you would be able to get the bananas, typically you can get them for free that way because . It’s crazy how much bananas the food banks throw away because they can’t, they can’t just, they have just so much and they go, they don’t last very long.

[00:09:23] So one thing about bananas is that you can use them through pretty much every season of the, the life of the banana. And so you can freeze them. You can do all kinds of things with them. That’s really helpful. And so one thing I have done in the past is I’ve gone and talked to the produce managers at different grocery stores and asked if I could just buy, uh, uh, a box of overripe bananas.

[00:09:49] I’ve been able to do that. I’m like a 40 pound box. I got for $2, which was a steal. That you can do some things like that. Um, when I freeze [00:10:00] bananas, there’s different ways some people will freeze a banana with the peel on. I have found that that makes it more challenging just to take the peel off while it’s frozen.

[00:10:09] I’d rather just deal with it. Well, it’s. No, not in a frozen state. And making it really challenging. So when I get bananas are I get them from the food bank at our church because they just have too much. They don’t know what to do with it. And so I will put them in Ziploc bags and freeze them and I add that to smoothies.

[00:10:31] So instead of using ice for my smoothies, I use the bananas and it works really well. It makes them really creamy. It almost tastes like milkshake. Um, consistency. Without adding anything, you know, bad to it or adding ice that waters everything down, things like that. Um, so I really liked doing that. I also use it for making banana bread, and I also make banana butter, and so I can it, and I use that as a jam, which is [00:11:00] really good.

[00:11:00] On. Um, it almost says like bananas foster, if you’ve ever had that, which is the melted butter and Brown sugar and vanilla. And you can put, I think rum in it, but don’t put the alcohol in it with the bananas. And it’s like a caramelized banana that you can put on, you know, pancakes or ice cream, things like that.

[00:11:19] And so the banana butter that I make is very similar tasting to that. I’ve also started dehydrating bananas and instead of just slicing them, I mean, you can slice them just regularly, like across, um. But you can also just do it long wise or I’ve, you can get the little tray inserts in your food dehydrator to make it almost like jerky or like leather.

[00:11:46] So I just squished the banana. If you do that with the regular tray. Do not do that. I have tried it before and I even sprayed it with, um, some like Pam olive oil spray and it still [00:12:00] stuck and it was just a nightmare. So make sure you get those completely. Um, I don’t know. They’re, they’re inserts you can just buy that are just completely smooth and so they don’t have the openings for the, the leather in, that’s a, a really tasty way of doing it too.

[00:12:16] And then you don’t have to add any sugar or anything. Onto it. The next B is blueberries, so I typically don’t buy blueberries fresh because it’s over. It’s normally quite expensive, and if you buy them frozen, then I just add them to pancakes. I can make a sauce for. Like a syrup if I want, if I want to make like a blueberry pie or add them to, um, muffins or something like that, having frozen blueberries on hand is really nice and blueberries go bad really quickly.

[00:12:52] So I like having the frozen blueberries. I typically don’t spend over $2 a pound on the frozen blueberries. [00:13:00] One place. It’s a lot cheaper to buy. Blueberries is Costco in the frozen section and it’s typically $2 a pound or less. I sometimes get them at grocery outlet. I have been able to land some blueberry deals this past year.

[00:13:18] Which I haven’t as gotten so many deals before on blueberries at Albertsons and those higher end grocery stores, they had some deals of bigger boxes that ended up being under $2 a pound, and so I bought quite a bit of those up. And so I like using those blueberries in that way. I’ve also found a local place that you can go blueberry picking and.

[00:13:44] It’s, I think it’s around two 50 a pound, but you pick the blueberries and it’s the experience too. So you might go and look at of local place, because most people, you can’t even buy blueberries for that price for [00:14:00] fresh blueberries, especially when you go and pick them. So I would also recommend seeing if there’s any local blueberry farms around in your area.

[00:14:09] The next one is broccoli. So stock up on broccoli when it’s 80 cents or less a pound. One thing I like to really pay attention to when I’m purchasing the broccoli is to make sure that the STEM isn’t super long because you’re paying per pound, and most people love the tops of the broccoli. If they love broccoli at all, and the STEM is the part that is normally thrown away, or you add it to like a stir fry, but it’s not.

[00:14:36] As good, and that’s the expensive part because it weighs more. So I like to find broccoli heads that have a smaller end to it, so they’re cut down shorter. You also want to stick your finger on the broccoli head, and if it’s firm, that’s the broccoli head you would want to get. But oftentimes, like I went and bought broccoli this [00:15:00] past week and I was touching some of them, and it was just.

[00:15:02] Almost mushy. And so I knew that like, okay, I’m not going to buy those broccoli heads because they’re going to go bad way faster. So feel that if it’s from, that means that it’s a lot fresher and it will last longer. You can also buy frozen broccoli. I typically buy it when it’s a dollar a pound. The tricky thing about buying the frozen broccoli is you can get the broccoli like just.

[00:15:28] Broccoli and cuts, I think is what it’s called, and that includes the STEM part of it, but when you actually open the bag, you’ll notice that almost all of it is the STEM and not the actual broccoli florets or florets. And so if you are not super into the STEM part, you probably don’t want to buy the frozen broccoli.

[00:15:50] That way you can get the broccoli Spears is what they typically call it, and that’s every single piece that’s in the bag has the actual [00:16:00] broccoli flower part of it. The Florette. So that one’s typically a little bit more expensive. So if you have never bought frozen broccoli and you don’t like the ends, make sure you get the ones that actually have the florets in it.

[00:16:15] You can add broccoli to so many dishes. You can add them to stir fries, all kinds of Asian dishes. You can add them to a roast onto salads. You can make broccoli salad with bacon in it. If you haven’t tried that, it’s really good. You could even put on pizza. You can put it on all kinds of things and be creative with it.

[00:16:34] All right, we’re going to go to sea and go to cabbage. So cabbage is kind of a neglected veggie, but it lasts a super long time and it ends up. Being more expensive than you think because the cabbage head. Weighs quite a bit and you pay per pound and it’s dense. The nice thing about when you use cabbage, you can put it [00:17:00] back in your fridge and then the next time you use it, I just cut off where you just left off.

[00:17:04] Just a little bit of it off so that way, that part I just throw it away and then you just keep going and using the rest of the cabbage and it can last upwards to a month in your fridge. You don’t want to freeze cabbage. It’s like freezing salad. It’s just not a good plan, and so it really does hold up well.

[00:17:24] You can buy a green cabbage or red cabbage. Red cabbage is always typically more expensive. Normally it’s about 20 cents more per pound than the green cabbage. So it depends on what you like. I like adding red cabbage at the end of making like tacos or something. Because it adds a really good crunch that you don’t get with a salad.

[00:17:48] And so I would, if I add it to a stir fry or to any of that stuff, I don’t cook it in because when you cook it, it becomes pretty soggy. You can just eat cabbage that you cook down. And if you like [00:18:00] that, then so be it. But if you want to add it to a lot of other dishes, I would wait til the end like you would normally put fresh.

[00:18:08] Um. Like herbs. You don’t want to put the fresh herbs in like oregano and Sage in until the very end when you pretty much have your stove top, you turned it off, you added in, so it just has a little bit of time to just sit and and mingle with all the other flavors that you are cooking with. All right.

[00:18:27] The next C is carrot. Uh, one last thing about cabbage, I would not recommend growing it because it takes a lot of work and you will only get a couple of cabbage heads off of sometimes even just one off of one plant. So it’s not a very productive or impressive plant. I have grown them. And the issue with it too is bugs.

[00:18:52] They love eating through it. And then. All of that time and effort and work just has to be composted, which is super [00:19:00] sad. Okay, carrots. So carrots are inexpensive. They’re versatile. You can buy them all year round. I used to buy baby carrots because I grew up eating them and I just felt like they were convenient.

[00:19:16] You don’t have to peel them, you don’t have to cut off the top in the end, like it was just easy peasy. And when I buy baby carrots, I like to spend no more than a dollar. Pork per pound, and they, they normally go in one pound bags. Those are the smaller ones. And then two pound bags, which at that point I would spend $2 on it.

[00:19:38] But when I started really comparing the tastes of a regular carrot to a baby care, I’ve realized that I. Very much prefer a regular carrot. I feel like they taste just a lot better and they’re quite a bit cheaper too. And so I have my kids, we do that. We just get the regular carrots and they normally are about [00:20:00] 50 cents a pound.

[00:20:01] Typically you’ll find them in . Two pound bags, five pound bags. You can even get the juicing carrots that pretty much take up half your fridge. I’ve never tried that many to buy, but there’s a lot of things you can do with carrots. One thing for me, I have grown carrots in the past. My kids like to grow the carrots, but.

[00:20:23] You will not get that many carrots out of a pack like it. It makes a lot of seeds, but it’s not like the regular carrots you’ll see at the grocery store. And so if you’re trying to really be productive and, and, and figure out like what fruit and vegetables you should grow, I would not recommend getting carrots.

[00:20:44] Uh, growing carrots, uh, just go and buy them. You can still grow them, but it’s, it’s not always the best. I mean, it’s not bad. It’s just not the most bang for your buck. So one thing you can do with carrots is you can shred them. I have a kitchen [00:21:00] aid attachment that I can shred cheese. I shred carrots. If you’re going to shred carrots, I like to put it into carrot cake, but I don’t even make it that often.

[00:21:09] But I really have decided that I like shredding carrots and adding it to other dishes because carrots take a long time when you dice it up and add it into different recipes. And when I shred carrots, I feel like my family eats it better and I like it more. It’s just. It adds just a little bit more flavor and color and a little bit of crunch.

[00:21:27] So I shred carrots and I add them on to tacos. I add it into stir fries into all kinds of Asian dishes. And I like that you’re not getting just like a chunk of soggy carrot. You just get these little shredded carrots all throughout. So I really like shredding them. I don’t tread a bunch up in the, just store it in the fridge because they start turning Brown and gross.

[00:21:50] So I just shred what I need. And use it all up at that point. He can also dice up carrots. You can add that to soup and all kinds of, [00:22:00] you know, salads and things like that. But I even liked shredding the carrots on the salads because it’s just easier to eat and for carrots, I don’t peel them. I just wash the carrot and I cut the ends and you don’t have to peel it.

[00:22:15] It’s really healthy just to eat the peel. The next C is salary. So salary is a little tricky because when you see it at stores, it varies on how they price it out. Sometimes they price it per pack and sometimes it’s priced per pound. Most vegetables, it’s one or the other, but with celery it’s one that it just depends on the store you go to.

[00:22:40] And so that can be really tricky because you might think, Oh, it’s a dollar. For the pack and you realize it’s a dollar a pound and then it ends up costing like $2 and 50 cents because you didn’t realize that. So that’s one thing I have discovered the hard way and salary [00:23:00] is it does last pretty long. The issue is it becomes more wilty and it doesn’t have that.

[00:23:08] Firmness, and when it becomes a little bit more wilty, you can still add it into, you know, you can make your own bone broth. I really liked doing that. You can also add it to some different soup dishes where the texture isn’t going to seem funky, but you wouldn’t want to use that to just, you know, put peanut butter on and have it as a snack.

[00:23:28] Your kids will be not happy with you. So typically for me, I like to spend a dollar a pack on celery and no more than that. And. Celery is a great snack. You can add it with peanut butter, raisins, chop into salads. You can do all kinds of things. It’s really a filler of vegetable and not many people just think of like, Oh, celery is my favorite.

[00:23:52] Vegetable just isn’t. All right. The next one is cauliflower. This has been a. Super popular vegetable lately, especially [00:24:00] with all of the Quito, and I’m focusing on like gluten free stuff because people can make like gluten free pizza crust out of cauliflower. You can make. Um, like rice, cauliflower, you can do all kinds of crazy things.

[00:24:15] The things you can do with the cauliflower is just insane. But the issue with that is that cauliflower is expensive, and that’s just the reality. The thing I have really noticed is that cauliflower shifts in price. All the time. A lot of vegetables. It’s pretty consistent what the pricing is, but cauliflower always shifts a lot.

[00:24:36] And so when I find that it’s a lot cheaper, I stock up and I buy some and I use it. And then there’s times I just, I don’t use the cauliflower for a while so you can shred it up. You can also buy it. Pre-shredded and I’ve been able to get that at Costco, um, once, when they had like a manufacturer discount.

[00:24:58] So if you go to Costco [00:25:00] and it has regular price and then it’s like $4 off and it’s just a rebate that they have for a certain amount of time, that’s not typical. It’s not what you typically see. But I’ve gotten that and I felt like it was worth it when you had that discount, but just paying for it outright.

[00:25:17] I wouldn’t do it that way, but I like that you can go and use it as, instead of using rice. You can make a grain free pizza. Um, dealt with it. You can do bread with it. You can do so much. Um, one thing I like to do is make mashed cauliflower. So it’s like a mashed potato substitute and you can look it up online.

[00:25:43] But all I do is I just chop up the cauliflower and I put the trivet in the instant pot, which the trivet is just the metal piece. That way, the cauliflower, whatever you put in it isn’t resting in the water. And then I think it’s like, [00:26:00] Oh, don’t count me on this one. I think it’s like four minutes or something like that that you cook it and then you just drain the water and then you mash it up.

[00:26:07] And I add. Um, whatever else, like seasonings that I want and some butter and things to make it feel more like mashed potatoes. But one way I do that, I only make that when the cauliflower is on sale and typically when it is on sale, I like to spend about like a dollar or less on the cauliflower head.

[00:26:30] If it’s less than a dollar, it’s like, Ooh, this is a really good deal. And one thing I’ve also been able to do is, and I actually did this past week, I went to Fred Meyer and they have a discounted produce section. And so they put it in like these red mat mesh bags, and they had four heads of cauliflower that were there in each of those heads ended up being a dollar.

[00:26:54] And so it doesn’t matter how big it is or how small it is, it’s just all a dollar on that. Um, [00:27:00] spot. And so I picked up two of the cauliflower heads. I just really paid attention because you want to look and see if any of it looks like Brown discolored. If it’s just a little bit on something that’s discounted, you can just cut that section off and it’s worth it.

[00:27:13] And both of the ones that I chose looked really good overall. And so I just cut both of those up and made it into mashed cauliflower, so that’s a great way to use it up. I also like buying frozen cauliflower and keeping it on hand, and it’s just, I really like it because I put it in the oven. I bake it at 400 degrees.

[00:27:37] I actually put bacon grease. I save. It from when I cook bacon and I put that down, so has a little bit more flavor, and then I just sprinkle on some salt and Rosemary and whatever herbs I want, and I just put it into the oven and I just roast it and then I flip it halfway through. And it comes out really easily and [00:28:00] it tastes really yummy and my family loves it and I’ve really liked having it frozen because I don’t have to chop it up and it’s just easy peasy.

[00:28:10] But it is a little bit more expensive when you buy it frozen than like 98 cents a pound. Typically I buy it for like a dollar 30 a pound, somewhere in that range when it’s frozen, but for me, my thought of the convenience of it, and I don’t always get cauliflower sometimes is like $2 and 50 cents or $3 a pound depending on what the pricing and how it fluctuates.

[00:28:38] So buying frozen is definitely a good option. The next one is cherries. So cherries are super seasonal and they can be really expensive. There’s a lot of different cherries that are going to be way more than others. I don’t typically like to spend more than $2 a pound on cherries. One thing you can do is you can buy cherries when it is on [00:29:00] sale and then wash them, pit them, and then freeze them, and then you can add them into smoothies or into other things.

[00:29:07] I definitely do that and it really helps to actually buy a pie cherry pitter. And the only tricky thing is even with, if you use a cherry pitter, it’s not always. Perfect. A lot of times you’ll still get a pit in there and then like I add it to Dutch babies and you never want to just like be eating a Dutch baby and then you’d go and and eat a Pitt or like chew on a pit and you’re like, what is this?

[00:29:35] So that’s a little bit trickier, but I really liked just buying the cherries of how much I actually want to eat and not freeze them. One thing you can do too is if you know someone who has a cherry tree offered to help pick them and normally they’ll share the cherries with you. We have a a cherry tree at my inlaws house and we help them.

[00:29:58] Pick the cherries in there is [00:30:00] just unbelievable amounts of cherries that it’s just like no one, no family could eat this many cherries unless they can them or did something with them. And so if you know someone who has a cherry tree that is productive, go out and, and help them pick cherries and they don’t have thorns.

[00:30:18] That’s really. Awesome. Okay. The next C is corn. Corn is one of those, um, veggies. I actually am okay eating when it’s canned and normally you can buy it for less than 50 cents a can. And when you buy it on the cob, the corn on the cob, I don’t like to spend over 25 cents per corn on the cob. And you know, when you think of summer.

[00:30:45] I, I don’t know. I think of corn on the cob because that’s just, you see it on at farmer’s markets. You see them sometimes even like in the back of trucks, in random places trying to sell corn that they’d room. So it’s a great way to just get [00:31:00] local corn. You can freeze corn directly on the cob. And so if you like doing that, you can, it just takes up a lot more freezer space.

[00:31:10] And, um, you can also, when you, when you get the corn, you want to double check. You don’t want to just pick whatever corn just looks nice. You want to peel back the Husky. So you can see what the corn looks like because sometimes it looks wilty. Sometimes it’s missing a bunch, like think of it as like a person’s teeth and they’re missing half their teeth.

[00:31:31] Like you don’t want to get that one. So try to find ones that look really good and it is sometimes hit or miss. Some corn is just so good and some was just like Ian, not that great. So it is kind of dependent on how things go. I do not recommend growing corn unless you have a really big. Garden and you have the space for it and you’re okay watering it a lot.

[00:31:59] It’s [00:32:00] amazing how much water corn needs to survive and when you grow it, which I’ve, I’ve done it, I’ve tried it multiple times, and living in Idaho where we have to pay for water. To water our garden. It is just, it doesn’t make sense. And the amount of corn cobs you actually get from one plant isn’t substantial.

[00:32:23] So I would really recommend just buying your corn instead of growing it, unless you just. Love growing corn then so be it. Go for it. One thing I like to do with corn is it sounds gross, but I add ma put Manet’s on it like you would like you’d butter the corn and then put Parmesan cheese and paprika on it and it is so good.

[00:32:46] And then you can also grill your corn as well, and that’s very yummy. Okay. The next C is cranberries. So cranberries are definitely seasonal. You’ll find it more towards [00:33:00] Thanksgiving and Christmas time, and then the rest of the year it’s really hard to find cranberries in the produce section. You can find Craisins in the dried cranberries, but you’re not gonna find cramp, fresh cranberries all year round.

[00:33:14] You can freeze the fresh cranberries as well. You typically will find cranberries for $2 or less per pound. For the bag and that’s when I buy it. Or like this year I was able to get it for 99 cents a pound and I bought two bags. The trouble with cooking with cranberries or baking with cranberries is you have to add a lot of sugar because they’re really tart, and so that’s just something to consider.

[00:33:41] I do like buying Craisins overall. The cheapest place I have found to buy Craisins is Costco, but the pricing on the Craisins at Costco vary so much and probably four or five times a year, Costco will. [00:34:00] Do these rebates, the manufacturer rebates on the Craisins, and it ends up being $5 a bag for four pounds, which is a dollar 25 a pound, which is insane.

[00:34:11] A great deal. And then they have a limit of how many you can buy. It’s typically like two or four bags. So whatever that limit is, is what I get, and then that lasts me till the next sale that they have. So that’s definitely the cheapest way to buy. Craisins. And add them to whatever you want. Okay. The next one is cucumber.

[00:34:35] And cucumbers are a great addition to different snacks. You can even make a cucumber set sandwich. I remember when I was in college and I would just like go through, I lived in the dorms my freshman year and I would create my own food creations out of all of the different buffet style food, and so I would make my own cucumber sandwiches, like I’m having a tea party.

[00:34:56] I don’t know. It was crazy, but you could do all kinds of stuff with [00:35:00] cucumbers. The problem with cucumbers is that. They, they don’t last very long. And if you grow cucumbers. They typically all come at one time and there’s a ton of them. And so I like to make bread and butter pickles out of the cucumbers that I grow.

[00:35:19] Or if you have the Gar have a garden, you could go and give them to neighbors and friends. But, um, can you come Mercer, you definitely don’t want to grow a ton of them unless you really want to make a bunch of pickles up for the year and, and can them. So I liked doing that. You don’t want to freeze cucumbers, it’s just going to turn out bad.

[00:35:43] I also learned that you can milk a cucumber and it helps it not to be tart and you might be thinking to yourself like, what are you talking about? Like. How do you milk a cucumber? All you do is you cut your cucumber in half and you rub your cucumber where you cut it together [00:36:00] until it becomes almost Milky, and then you rinse that off and then it gets all of the like tart bitter flavors out.

[00:36:07] And then you can just cut the cucumber up for the rest of it so you can try milking your cucumber the next time. All right, so this is your a through C. if you want to go to the next section, just click the next button and we’ll get to that.

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