Tips for tight times
or how to keep eating organics and not break the bank
by Jo Rose, Lucy Marinelli and Stevie Bee

Twenty ways to stretch the dollar but not compromise food quality in no particular order. If you have a shopping tip you'd like to share, you can email them here.

1 Shop with a list. Go around the kitchen and write what you plan to buy between shops. Think about the kinds of meals you'd like to make and plan accordingly.

2 While we're talking planning, be prepared with bags, jars and other containers. Have a stack of them in your car, bike panniers or shopping bag. You'll save on buying new paper bags and jars. And have your shopping bag near the door as you are going out. If you do forget your bags, avoid the paper bags and grab a box to pack things in to carry home, particularly if you live close by.

3 Choose what's in season. As the coop has a seasonal focus, that should be a lot easier. Tailor your meal preparation and your recipes to suit what's available.

4 Make your own muesli, and vary the ingredients to suit the season and your budget.

5 If you're a single householder and/or not a big bread eater but still enjoy the odd slice or two, slice your loaf, pop the slices in a plastic bag and freeze them. Thaw out what you need when you need. That way you can buy a whole loaf without wasting any.

6 Instead of buying ready-made pasta sauce, make your own from fresh tomatoes (when in season) or tinned and some fresh herbs and an onion.

7 Likewise, with humous (check out this blog http://humus101.com/EN/ 2006/10/14/hummus-recipe)

8 Depending on how big your garden/balcony is, grow your own herbs and vegies either in the ground, in pots or poly boxes. The co-op has some of the best seeds around; check out the range behind the second till.

9 Plan your meals ahead of time (including cooking large batches and freezing some for later) so you don't end up buying expensive takeaways at the last minute, especially when you're home from work late.

10 Always keep your basics on hand so you can make simple, quick, easy-to-make dishes that satisfy you when you get home from work or study so you're not prone to grabbing a takeaway on the way home.

11 If buying herbs, think of other uses for leftovers, e.g., using basil for a pesto sauce, or freezing them.

12 Still on herbs, when buying dried herbs and spices there's simply no contest between our bulk herbs and what you can buy in the supermarket. Our organic herbs and spices are in general a lot cheaper and arguably fresher than their non-organic cousins in the supermarket. The same goes for organic herb tea bags. Buy in bulk and use a tea ball to brew an individual cup or two.

13 Volunteer in the co-op and be strategic with your use of the extra discount, which is worth 25%. Don't waste it on a little shop. A $200 household shop, for instance, can cost you $150, a $30 saving on the regular 10% discount.

14 You don't have to buy vegies whole. Most are sold by weight, so if you want just three celery stalks, take three. Pumpkins, cabbages and caulis can be cut to the size that suits; many are on display, but if not, ask a Shop Coordinator to cut one for you.

15 Storage is the key to reducing spoilage. The fridge crisper does, as the name implies, keep vegies crisper. Plastic bags are also useful to keep leafy greens leafy and green.

16 Don't be afraid of checking out the Cost Price section down the back of the shop. Sure, it used to be pretty skanky at times. However, these days the quality's much better. You can save 40% of the regular price, which is not bad value for cutting out the odd bad bit. Great for cakes, pies, casseroles, soups, stir-frys, blends. Even if broccoli tops have gone yellow, you can always use the stems in stir-frys or blended soups.

17 Buy food that is produced "locally". For instance, our Farmer-Direct fruit+veg is harvested just before shipping and is generally transported over shorter distances than other produce we stock. Which means they remain fresher longer and hence less potential wastage.

18 Minimise pre-made foods such as potato chips, juices, biscuits and other snacks. They turn out to be lousy value in terms of nutrition and not at all sustaining.

19 Buy your vegies fresh. They're usually less expensive than canned versions and more nutritious.

20 Only buy what you need. Keep track of whatÕs on your shelves, in your pantry or fridge so you don't double-up on foods unnecessarily.

In short, be prepared. If you want to save money, you have to be.

First published in the Co-op's eNews September 2008