Hello CMIID students!
Regardless of our status, first year graduate student, fifth year
graduate student, or post doc, we typically live paycheck to paycheck (maybe
tossing some money into savings). I know for myself that after rent, utilities,
and a car payment, my weekly grocery budget is fairly set. To stretch that budget,
I try to shop in season. By that I mean purchasing vegetables and fruits that
are currently being harvested and are thus fresh and inexpensive.
We are currently smack dab in the middle of the fall season and there
are a plethora of veggies and fruits in season. These include:
Fruits Vegetables
Apples Arugula
Clementines Root
veggies (carrots, parsnips, sweet potatoes, turnips)
Cranberries Pumpkin
Dates Kale
and spinach
Figs Brussel
sprouts
Pears Squash
(spaghetti, acorn, buttercup, delicata)
Onions
Celery
Local farmers markets obviously have
some great deals on produce. The grocery stores are also worth a look though.
Wegman’s, for example, will stock some locally grown and produced foods. Trader
Joe’s is where I buy a lot of my winter squash. They sell it at a flat rate
whereas most other stores sell per pound. It all just takes some willingness to
shop around and become familiar with seasonal produce.
And once you’ve got the produce, it
all comes down to preparing some tasty dishes; perhaps a hearty soup, roasted
squash, or stuffed baked sweet potatoes. Below are a few links to some tasty
looking recipes:
Happy shopping and cooking!
Lindsay
Lindsay Snyder is a 4th yr Immunology and Infectious Disease graduate student in Dr. Cantorna's lab.
Lindsay Snyder is a 4th yr Immunology and Infectious Disease graduate student in Dr. Cantorna's lab.