Over a week and a half ago, I bought groceries in Tucson for our time here in Deming, NM. I knew the grocery stores here wouldn’t have the variety of food that we would want, so I made a list of produce that lasts, then built a menu around it.
In case you find yourself going away to no-grocery land for a few weeks, here’s the list:
|
squash |
brussels sprouts |
|
beets |
cauliflower |
|
cabbage |
kale |
|
carrots |
spinach |
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celeriac |
lemons |
|
celery |
limes |
|
onions |
apples |
|
potatoes |
green bananas |
|
red peppers |
unripe tomatoes |
|
tomatillos |
unripe avocados |
Dinner Last Night:
Garden keeper’s pie w/ beets, lentils + creamy celery root mash recipe. This is a great recipe for cleaning out your fridge. For the filling I used 1 cup of sweet potato, 1 cup of cauliflower, 1 cup of beets, 1 cup of carrots and 1 cup mixed sweet potato & beets. It was hearty and delicious, a great winter dish.
2015 Cost of Camping:
33 night paid camping
37 nights free camping
70 days this year
Total spent: $510
Daily average cost: $7.29
5 Comments
I love the picture of the bee with pollen on her legs. Very nice!
How do you store your refrigerated items, particularly, kale, cabbage, and spinach?
Hi Jerry, I keep them in the fridge, but have notice the produce lasts a lot longer when it’s not too cold, so our fridge is set to 35.
Great list. Here on the east coast it’s far too populated for a shortage of good grocery stores, but I remember well how difficult it was in certain areas of southern NM.
That bee header photo is a winner!