Lets talk fruits and vegetables.

One of the ways to curb your grocery bill is to make use of the fruits and vegetables in season. Pretty much now we can have produce year round, but local fruits and veggies are cheapest in the summer.

Washington has an apple crop in the fall. We are getting a lot of berries this year and peaches are coming in. Corn is still high because it is coming from the mid West and has been high for a few years. Zucchini is always in abundance in the area. Growing a pot of herbs really is economical. My daughter bought some basil for a dish she was making. We rooted the basil and will plant it today.

Carrots continue to be inexpensive and Lettuce is locally grown.

Zucchini bread and CHOCOLATE zucchini bread is a favorite. Carrots are really versatile
From carrot cake and muffins, carrots with brown sugar and butter or gimgered. Carrot and celery sticks, a relish tray with peppers,broccoli, carrots, celery is always a hit
And a way to get veggies into picky eaters.

Bananas are cheapest at Costco and seem to be the same price there year around.

Apple spiced waffles

2 cups baking mix
2tsp cinnamon
1tsp nutmeg
2eggs
1 1/2 cup milk
6 T butter
1cup chopped, peeled apple.

Mix dry ingredients in a bowl. Mix wet ingredients in separate bow. Fold wet ingredients into dry ingredients. Do not over mix. Heat waffle iron and make waffles. Leftovers? Can be frozen. Freeze on a sheet pan and then put in bag and label with contents and date.


Peaches and cream muffins

1 egg
1/2 cup milk or sour cream
1/4 cup vegetable oil
1/2 cup sugar
2tsp baking powder
1/2 tsp salt
1cup chopped peaches.

Combine dry ingredients.
Combine wet Ingredients , except peaches.
Fold together until mixture is moistened.
Fold in peaches.

Bake in muffin cups 3/4 full at 400 degrees for 20-25 min or until done.


Carrots. " baby carrots "are just regular carrots that have been processed.
when they are on sale, they are the same price or cheaper than whole carrots. Check your per pound prices.

Roasted carrots

1 pound carrots cut into 3 inch sticks apron 1/2 inches wide.
1 1/4 cups onion rings
4-6 cloves garlic
1T olive oil
Thyme, salt, pepper
1tsp balsamic vinegar

Preheat oven to 475 degrees. Spray 9x13 baking dish. Place carrots that are approx. 1/2 inch wide and 3-4 inches long In baking pan.

Add onion and garlic.
Drizzle with olive oil and salt, pepper and thyme.
Toss.

Roast up to 45 minutes , stirring every ten to fifteen minutes until tender.


Thanks for stopping by

Jane