" Increased geographic availability means a shorter span between harvest and table, which preserves more nutrition since nutrients break down as fruits and vegetables wait for consumption."
This allows for people to have quicker access to these seasonal foods in a timely matter, gather more benefits choosing seasonal foods than foods that are not in season.
Some great ways to make this more economical when the seasonal foods are high in price are as followed:
- Start with a plan. Make a chart for every day of the week filling in main dish items and other foods you will serve at a meal. Since the main dish is usually the most expensive part of the meal, make your plan around that food.
- Check newspaper ads for special sales. Planning your meals around specials and seasonal foods can help save money. Compare advertised prices among stores to find where you can save the most on your entire shopping list. Buy only what you can use and compare prices with those found in other ads. Be aware that specials and coupon offers invite you to buy impulsively. And impulsive buying can blow your budget. Even at special prices and with refunds or coupons, some foods may not be within your budget.
- Clip coupons. You can save money if the item is one you would normally buy and if the item is less expensive than similar brands. Most cents-off coupons offered by stores or manufacturers are for the more expensive, highly processed foods or for foods in abundant supply. But using coupons for coffee, prepared foods, cereals, flour and flour mix products can save about 10 percent in most food budgets. Don’t use a coupon to justify buying a food that your family doesn’t need or that costs more than a store brand, even with the coupon savings.
- Take advantage of seasonal specials. Foods, especially fresh fruits and vegetables, are generally less expensive when in great sup-ply.
- Consider food preferences. When you serve popular foods, you increase eating pleasure. Make a collection of economical, nutritious recipes that your family likes and serve them often.
- Think appetite appeal. Since we eat with our eyes, plan meals using foods of contrasting colors, textures, flavors, sizes and shapes.
- Plan the use of leftovers. They can be used in casseroles, soups, for snacks and in lunch boxes.
These few suggestions can make a huge difference when going to the store a purchasing the desired products without breaking the bank.