I’ve been gradually making the shift to buying organic foods for my family and trying to balance that with my weekly food budget. I worried that spending more for organic produce would break the bank. I was wrong. (Please, nobody tell my husband.)
As I made my way through the aisles of Mom’s (My Organic Market) I carefully chose a selection of veggies and fruits, imagining as I chose how I’d prepare or serve them and for what meal. At the register, my total was about a third less than my regular produce bill.
I realized that because I was concerned about cost, I only selected foods I knew I would use. I didn’t just grab everything that looked good or struck my fancy. I bought what I had a plan for and in addition to saving a few bucks (and having the cute courtesy clerk carry my organic swag to my car), at the end of the week I didn’t have to endure the dump of shame – that dismal end of the week ritual where I throw away the produce that went bad before I figured out what to do with it.
While I aspire to be like my organized and industrious friends who enter the grocery store armed with a detailed shopping list generated by a weekly menu, I’m not there yet. Baby steps.
My little experiment did make me wonder how much I could save if I did sit down and create a serious weekly meal plan, but that’s a story for another day.