Friday, April 3, 2015

Planning the Garden and Stocking the Pantry

Garden season is coming up, with all this warm weather we're finally having.  This summer, we hope to build our savings up again.  I want to get my food budget for the entire six month period of May 1 to October 31 down to $35 a week on average.

I estimate that the breakdown will be something like the following:
$100 for the garden set-up at the start of summer (I'm lazy and use lots of starts)
$14 a week in non-perishable pantry staples
$16 a week in perishable necessities (eggs, milk, meat)

Pantry Essentials:
  • Olive oil
  • Sesame oil
  • Walnut oil
  • balsamic vineger
  • sherry vinegar
  • white vinegar
  • quinoa
  • brown sugar
  • honey
  • baking soda
  • yeast
  • walnuts
  • raisins
  • dates
  • asian mushrooms
  • italian pastas
  • asian noodles
  • rice
  • coconut cream
  • anchovies
  • tuna
  • water chestnuts
  • cannelini beans
  • chickpeas
  • lentils
  • capers
  • mayonnaise
  • worcestshire
  • mustard
  • soy sauce
  • sundried tomatoes (oil-packed and also dried)
  • canned tomatoes
  • olives
  • cornichons
  • jams
  • frozen berries
  • frozen peas
  • frozen bacon
  • frozen chicken
  • frozen stocks
  • sherry
  • vermouth, red
  • vermouth, white
  • jar ginger
  • garlic
  • onions
  • sweet potatoes
  • lemon juice
  • lime juice
Garden Plans:
  • spinach
  • swiss chard
  • kale
  • arugula
  • eggplant
  • peas
  • carrots
  • jalapeño
  • cherry tomatoes
  • raspberries
  • beets
  • radishes
  • scallions
  • cauliflower
  • broccoli
  • leeks
  • brussel sprouts
  • endive
  • cucumber
  • herbs (parsley, basil, cilantro, tarragon, rosemary, mint, sage, lemon balm)

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