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Cheryl Huber, assistant director for Grow NYC, which runs 53 greenmarkets around New York City, says the key at markets is to shop around. To make things easier, find a market manager running things
-- each greenmarket has one -- and ask her advice. "It's a great way to find out who has a good deal, what's new and what's in season," she says. JOIN A FOOD CO-OP: Food co-ops are an alternative to a traditional grocery store, where your elbow grease cuts down on the price of farm-fresh veggies. Rules and requirements for co-ops vary, but traditionally, food co-ops are created and staffed by members only. That keeps overhead costs down, so co-ops can offer high quality vegetables at not-so-steep prices. The tradeoff is you usually have to work at the co-op for several hours a month and be involved in decisions about how the co-op is run. Some co-ops allow non-members to buy produce but usually charge them higher prices. Check this online directory to find a co-op in your area:
http://www.cooperativegrocer.coop/coops/. DON'T NEGLECT FROZEN: They might not have the cachet or look as pretty as the fresh variety, but they're cheaper, quicker to prepare and they can actually keep their nutrients longer than fresh. But make sure you pick the right frozen vegetables to buy -- Bishop says two favorites of "America's Test Kitchen" are peas and spinach. "With the exception of peas that are picked the same day they're bought, frozen peas are usually sweeter than fresh peas at a regular supermarket," he said. Frozen spinach can be a good buy in part because it cuts down on the effort of cleaning and chopping, particularly since spinach cooks down so much. "It cuts out a fair amount of work," he said. Frozen vegetables are usually better used in combo dishes like soup, stew or risotto than on their own, he adds.
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