Eating Healthy on a Budget
Author Margaret Byrd Adams tells us in her cookbook American Wood Heat Cookery that “whole clans of Scottish Highlanders came to settle in the United States after catastrophic crop failures in 1763.” They brought with them this soup recipe as a tasty and economical way to use their vegetables and livestock. Traditionally made with lamb neck or shoulder (very inexpensive cuts of meat), I’ve adapted this recipe to use dried mushrooms as a base for a flavorful and hearty meat-free meal made from readily accessible ingredients from our Bulk department and seasonal, local produce. The presence of the barley gives it a delicious, silky texture, in addition to being a great source of fiber, protein, niacin, thiamine, selenium, iron, and magnesium.
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Eating Healthy on a Budget: Warming up with Soup
Soup is not only a comfort food, it is an economical way to use leftovers from a roasted chicken dinner or a pan of roasted vegetables and get a delicious and nutritious meal. My family will often sit down to a satisfying bowl of steaming soup and a loaf of whole grain bread with a chunk of cheese on the side.
Cooking soup is easy once you understand the basics. Really great information is available through our local library system where you can take out cookbooks or cooking shows. Don’t forget about inter library loans.
My family has enjoyed watching the old Julia Child Cooking shows and I’ve discovered a really good book about making soup. It’s by Barbara Kafka and it is called “Soup, A Way of Life”.
You can also learn about soup making at the Belfast Co-op’s “Eat Healthy on a Budget” class at the UU Church on January 25th from 1-3 pm. At this free class, co-sponsored by the UU Church of Belfast, you will learn about basic soup making while enjoying hot soup and good company.
Vegetable Chowder (Meat, Vegetarian & Vegan versions)
This Chowder is very adaptable to many different vegetables, the recipe below has lots of carrots. This recipe makes a large batch, so plan on freezing some for another meal. Serve with crusty bread and applesauce.
“Gratin” is the French term for casserole baked in a glass pan. This recipe was inspired by the beautiful leeks and potatoes from Carding Brook Farm at the Stonington Farmer’s Market on August 3, 2007.
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Eating Healthy on a Budget: All about Potatoes
Many of us are concerned these days about how to eat healthy with food prices continually going up. Local, organic potatoes when grown in your garden or bought in bulk and easily stored through the winter can be a nutritious food staple that saves you money. The keys are learning where to buy them, how to store them and how to use them.
It’s back to school time again, and another great opportunity to load up your child’s lunchboxes with healthy fare. The Belfast Co-op can help make it easy for you to choose lunchtime foods that are delicious and wholesome if your children are brown-bagging it (90% post-consumer waste, that is) this year. The following information can help guide you in your choices.
Pesticides: Go organic whenever possible. The Environmental Working Group is a not-for-profit environmental research organization dedicated to improving public health and protecting the environment by reducing pollution in air, water and food, and these researchers conducted a study in 2007 to rank common produce items according to levels of pesticide contamination. Their findings include the “dirty dozen,” or the 12 fruits and veggies that you should always buy organic: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach, and potatoes. (more…)