Organic, Sustainable, and Local Cooking for any Budget
We can become happier, healthier, and more secure by cooking and eating real food again. Join the movement to make delicious, seasonal meals from scratch. You'll reduce your grocery bills and probably your medical bills. You'll have the joy of vibrant health and the relief of being able to eat well on even a small budget. You'll make a positive difference for yourself, your family, and for your community and planet.
Fine fall eating
Fall rain and milder temperatures provide a wide variety of fall vegetables at farmers' markets and perhaps in your own garden. In late September, I gathered some of the season's last bell peppers, green beans, eggplant, and okra. The greens are back full force, from green beans to arugula, bok choy, turnip greens, romaine lettuce, and napa cabbage.
Buying in bulk, eating with the seasons, and cooking ahead are all key skills in the Wildly Affordable Organic kitchen.
7 Top Seasonal Recipes Free on this Site
- Craveable Lemon-Spinach Pesto (good with arugula too)
- Baba Ganoush (eggplant spread)
- Microwave-Steamed Eggplant for Sauces, Pizza, and Stir-Fries
- Turnip and Daikon Greens with Onion and Tahini
- Chickpea Nomelettes with Kale (like omelettes but made with chickpea flour)
- Mighty Miso Stir Fry (for bell peppers, green beans, and napa cabbage)
- Smart Stove-Top Apples (like warm filling for apple pie, but without the fuss or the calories of crust)
My Favorite Seasonal Recipes in Fifty Weeks of Green
Hardy greens such as arugula, napa cabbage, and raw bok choy shine when dressed with my Smoky Tomato-Tahini Dressing. It's cool enough to bake again. Sometimes I preheat the oven by roasting Sweet Potato Fries or by making a quiche-like socca with turnip greens and onions in a chickpea-flour batter (see the Socca It To Me recipe). Then I make Orange Sweet-Potato Muffins, Chocolate Sweet-Potato Breakfast Cake, or Don't Settle Walnut-Apple Crumble. My Taster is thrilled!
Fifty Weeks also has tips for saving money on your food budget, including:
- How to freeze bell peppers now to use all winter.
- How to make your own organic apple-cider vinegar from apple peels and cores
Year-Round Organic, Real-Food Recipes
- Cuban Black Beans
- Dairy-Free Pizza with Hummus (match your toppings with the season)
- Lentilicious Sunshine Spread
- Steamed Collards or Kale with Peanut-Lime Sauce
- Power Jars for Grab-and-Go Lunches
- Hot Italian Cocoa Cookies
Why cook the Wildly Affordable Organic way?
Go green for $5 a day or less with mostly organic or sustainably raised ingredients. Or focus on cost to save even more! Either way, you'll probably be spending less than the food-stamp allowance for someone with no other means. We can afford to eat wonderful food that is good for our bodies and for our planet. Vote with your fork for a better world. (Don't forget to vote with your vote, too!)
- From bags of bulk spices to a super-organized spice shelf
- Kids won't eat their greens? Try raw collard stems. Really!
- Using a kitchen scale (with video)
- How to cook dried beans (with video)