It was cold out getting the groceries this morning. Maybe a good day to make a big pot of hearty, veggie soup. Yum!
Stop 0: Wheatsville Co-op
My husband snuck off to do his own grocery shopping earlier this week to stock up on junk food plus a couple of peppers.
- Red bell pepper, 0.48 pounds: $1.44
- Jalapeno pepper, 0.09 pounds: $0.16
- Vegan mozarella, 8 ounces: $4.79
- Hemp milk, 1 quart: $3.99
- Chocolate hemp milk, 1 quart: $3.99
- Milk chocolate, 1 heart: $0.89
- Tofurkey hot dogs: $3.74
- Tofurkey sausage: $3.74
First stop: Wheatsville Co-op
My first shop with my new Co-op membership card! I don’t expect it to financially be worth the $70 I invested for at least a few years, but you know what they say: “Put your money where your mouth is.”
- Yellow onion, 1.46 pounds: $2.18
- Carrots, 1.36 pounds: $2.03
- Granny Smith apples, 0.71 pounds: $1.77
- Red delicious apples, 0.94 pounds: $2.15
- Tomato, 1.48 pounds: $1.68
- Mango: $1.99
- Garlic, 0.20 pounds: $1.16
- Avocado: $1.99
- Spinach, 0.20 pounds: $1.40
- Baking soda, 2 pounds: $1.79
- Toilet paper: $1.49
- Green lentils, 2.94 pounds: $4.97
- Garbanzo beans, 1.19 pounds: $3.32
- Brown rice, 1.30 pounds: $3.63
- Almonds, 0.61 pounds: $7.31
Sorry for the lousy photo. I was pressed for time this morning. But you should be able to make out my new labeling system for bulk foods. Rather than using the stickers at the store, I cut up a piece of old junk mail and wrote on the back, rubber banding the tare and PLU to each jar. Sadly, in the process of picking out rubber bands, I realized a couple had gone brittle and needed to be thrown out.
New-to-me food: chickpeas, aka garbanzo beans. If I remember to soak these tonight, I’ll cook them up tomorrow and freeze the extras as usual. I hear they have a nice nutty flavor.
Second stop: Downtown Farmers Market
- Spaghetti squash: $4.00
- Brocolli: $8.00
- White mushrooms: $4.00
- Bok choi: $2.00
- Radishes: $2.00
- Lettuce: $3.00
You can’t really tell from that picture but those heads of broccoli are huge. I may have to prep and freeze some of it for the upcoming broccoli-free months.
New-to-me veg #1–the French breakfast radishes. I’m assuming aren’t too different from other radishes, though.
New-to-me veg #2: Bok choi. I have no idea what to do with this yet, but I’ve seen this in recipes in the past, which I promptly ignored because they required bok choi, so it shouldn’t be too hard to make a plan for it.
Last stop: Backyard garden
Not much to harvest, but I did pick one precious carrot. Just a couple of inches long and so sweet and tender. Not wanting to waste anything, I ate it leaves and all.