Filed under: Frugality, Mindful Consumerism | Tags: baking bread, Compost, homemade soup, homemade vegetable broth, polytunnels, shredded leaves, stir fry
I’ve had a fairly busy, productive week, but have nothing scheduled for the next three days: time in which I intend to do some long awaited sewing repairs and try some new recipes. If I waited for ‘things to slow down’ or for ‘a better time’ to get serious about “using it up, wearing it out, making it do, or doing without” it would never happen. Using the resources I have available to me wisely is simply part-of-my-daily-life, and enables me to live more sustainably, more economically, and to be a better steward of the little piece of Earth that I’m responsible for. This week was no different from many, except that I am trying to keep my grocery bills down as much as possible this month since I’ve got a family birthday dinner to prepare next week, as well as the Thanksgiving feast to contribute to, neither of which I intend to scrimp on.
Monday: I had the city deliver a load of clean, dry shredded leaves to my backyard. We use them for layering with ‘greens’ in the compost bins, for mulch around everything and as a soil amendment in our heavy clay soil when preparing new beds. They’re delivered free, and this year I had the load dumped right on top of an old tree stump where the grassy slope makes it hard to cut around! I’m hoping by the time we get to the bottom of the pile next fall that the grass around the stump will be dead and we can then easily convert that area to something beautiful and food-producing. Savings: priceless
Tuesday: In our efforts to keep food costs lower this month, and because we love soup in cold weather, we gladly used the small turkey carcass we were left with after a potluck meal we’d attended on Saturday night to make a pot of turkey/potato soup. Michael spent this cold day in the kitchen simmering it along with a couple of loaves of homemade bread, made using bread flour and yeast both bought in bulk. The only new expense was for fresh celery, which I bought on sale for 88 cents, since we already had the carrots, onions and herbs for seasoning growing in the garden. This pot o’ soup made six generous servings, and with the bread, we figure those meals cost us about 25 cents each It was delicious, healthy and warmed our bellies and the kitchen on a cold day. Savings: Panera Bread Company sells large bowls of chicken noodle soup w/celery and carrots for $3.99, with a slice of bread and a loud TV included in the price. Comparing that, six of their meals would’ve cost us $24.00. OUR soup meals include unlimited bread and free WiFi. Just sayin’…
Wednesday: I harvested four mature cabbages, a bushel of kale, and a ton of onions from my garden beds before the deep freeze hit. Then I covered the plots with hoops and plastic for the remainder of the winter. This is the third year I’ve used the same sheets of plastic and they’re in good shape because I wash, dry and store them away as soon as the weather warms, in order to get more use out their ‘made-from-oil’ life. (under that tunnel is broccoli, kale, chard, lettuces, spinach and more onions…all just waiting in cold storage to be harvested.)
Thursday: I had some cooked rice, fresh snow peas, ginger, broccoli, carrots, peppers and more that needed to be used up. Stir fry to the rescue! I used up some left-from-summer Sesame-Ginger ‘grilling sauce’ that I’d bought at the discount grocery in this mix, and we loved it for supper and again for lunch on Friday.
Friday: The bag I keep in the freezer for onion, celery and carrot tops was full and I was out of my homemade veggie broth, so…
Quarts of organic vegetable broth at most any grocery store are $3.00 each. It’s a great way to use up something that would otherwise be thrown away, and after it’s simmered for a couple hours, the broth is strained and the softened, cooled veggies are given to the neighbor’s chickens as a treat. Savings: $21 since I use reusable canning lids on my jars, and add home grown herbs for flavor. I like saving that kind of money, and I like knowing what’s in my food, don’t you?
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