Otherwise, we were just on the lookout for bargains. Here's what we got:
4 eggplants, $3
2 winter squash, $1 each
2 broccoli heads, $1 each
2 tomatoes, $1.50/lb.
3 onions, $1.25/lb.
1 bunch organic kale, $2.50
1 large head of cabbage, $2.50
1 box of Concord grapes, $3
The giant head of cabbage will last us for several meals, and the eggplants will make a good base for a couple of dinners. We steered away from some of the pricier items that wouldn't go quite as far, but "splurged" on the organic kale, even though we'll only get one meal out of it.
The grapes were a good deal too, with many fruit options at $5 and higher. At $1 a piece, the winter squash were much more affordable than the ones we saw at the Green City Market this past weekend (although not organic), but they'll last for a while if we don't get to them this week (not likely).
Here are a few recipes we're planning to use:
- The Kitchn: Wine-Braised Cabbage
- Serious Eats: Curried Cauliflower with Chickpeas and Tomatoes
- 101 Cookbooks: Broccoli Crunch
Related: Could You Eat on $25 a Week?
(Image: Joanna Miller)