There is nothing I like better than feeding my family well and on a budget too. It is my hunting and (mostly) gathering gene that makes me this way. Going to the supermarket to harvest great deals to feed my family is like a form of gathering for me. I think many women feel this way. And I am very fond of points cards. I can’t believe that I didn’t catch on to them sooner. I have been using them for about five years or so. I use Superstore’s Optimum card- it’s an easy load and points card system that in my mind pays for the expensive ferry ride over every time I do a big shop in ” town.” Right now I have a balance of 40 dollars on it- not too shabby! I have also caught on to those shopping apps like Check out 51, as another blogger said( can’t recall which blog sorry)- you’d be stupid not to get paid for shopping. I agree. If you have the energy to upload your offers once a week and then send a jpeg of your check out slip-it’s as easy as that.
The best way to save money on groceries is to wild craft it yourself. Yesterday we went to pick the new fresh leaves of stinging nettles to make fresh pesto. My daughter made some homemade pasta to go with our nettle pesto and we had some shrimp given to us from a fishermen on the dock up island- for free! It pays to know people – well fishermen anyways. Here is our dinner pictured below.
On that note, enjoy the warm spring like weather and all of the new fresh food that comes with it.
There are many great blogs to follow for saving money, such as Frugal Endeavors https://hiproofbarn.wordpress.com/category/striving-for-victory/and Cooking on a Bootstrap, just to name a couple.
Nettle Pesto Directions
First pick your stinging nettles carefully. If you pick them in the spring they are fresh and fairly bug free! Use a pair of scissors to snip the top few rings of leaves and hold a Ziploc bag underneath to catch them- this way gloves are not necessary. At home I rinse the leaves in a colander and then boil them in water for about three minutes to take out the bad stingy stuff. Squeeze out the water and use as you would basil leaves in your pesto. I hardly ever measure anything, so here is my very loose recipe. Note: I am using gloves when I am removing the leaves from the stems.
Throw together in a blender: your freshly boiled and squeezed out very green and nutritious nettles with a clove or 4 of raw garlic, a few splashes of olive oil or more, a half cup or so of walnuts because pine nuts are too expensive, some Parmesan cheese and some fresh ground pepper. And voila! Fresh nettle pesto. Slather on a homemade whole wheat pizza crust or serve tossed in some hot shrimp pasta.