The next time you visit the grocery store explore the produce department. Somewhere in the vicinity you may find a shopping cart, bin, or shelf marked damaged or reduced for quick sale. This is a goldmine for frugal shoppers. Crisp and fresh produce is a necessity for salads, but cooked vegetables needn’t be perfect. Pick the best of what is available and pocket the savings.
Freckled bananas are excellent for smoothies and baking. Mash and freeze bananas by the cup for for muffins and quick breads.
For a healthy side dish, peel root vegetables and cut out any bruised areas. Dice the vegetables, toss with olive oil and roast in a single layer on a baking sheet.
Roasted vegetables also make a great addition to soups and stews.
Celery and carrots going limp? Dice and sweat with onions and garlic for soups and stews or make fried or Spanish rice.
Experiment with different vegetables as pizza toppings. You may be surprised to find you like broccoli or zucchini on your ‘za.
Grate carrots, zucchini, or squash into tomato sauces for pasta or pizza. If you have small children or a picky spouse use your smallest grater and they may not notice to complain.
Tell me, Home Eccers, how do you use cheap but imperfect produce?