Pine Apples

But due to severe weather patterns in the last year and predictions of severe weather in the future, prices are rising. Besides the weather, is the cost of fuel and rising labor cost. All these signs could cause the price of produce to skyrocket in the coming months.

Pine Apples

The best way to protect yourself from the rising cost of fruits and vegetables comes in smarter buying habits. We'll discuss ways to reduce the cost of buying fruits and vegetables.

The best way to save money on fresh fruits and vegetables is to buy them in season and freeze them for year around use. Below is a Peak Season Buying Chart For Fruits and Vegetables. Use it to plan your produce buying and save big.

Peak season for

January

Broccoli, Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Tangerines, Grapefruit.

February

Oranges, Parsnip, Rutabaga, Kale, Endive.

March

Artichokes, Avocados, Bermuda Onions, Spinach, Pineapple, Beets, Asparagus, Turnips.

April

Radishes, Watercress, Strawberries, Dandelion, Bananas.

May

Cucumbers, Green Beans, Green Onion.

June

Watermelon, Apricots, Blackberries, Cantaloupe, Lemons, Cherries, Chicory, Figs, Peaches, Plums, Raspberries.

July

Black-Eyed Peas, Blackberries, Corn, Okra, Peaches, Plums, Summer Squash, Wax Beans, Watermelon, Limes, Green Peppers, Mustard Greens, and Strawberries.

August

Watermelons, Black-Eyed Peas, Corn, Peaches, Plums Cantaloupe, Green Peppers, Limes, Raspberries, Blackberries.

September

Apples, Crenshaw Melon, Honeydew Melon, Lima Beans, Pears, Persian Melon, Nuts, Pomegranate, Sweet Potatoes.

October

Broccoli, Apples, Brussels Sprouts, Casaba Melon, Chard, Cranberries, Grapes, Sweet Potatoes, Winter Squash, Nuts.

November

Sprouts, Cranberries, Endive, Nuts, Almonds, Sweet Potatoes, Turnips, Cauliflower, Carrots, Broccoli, Apples.

December

Apples, Celery, Cranberries, Parsnip, Grapefruit, Collard Greens, Carrots, Rutabaga, Potatoes.

By following the suggestions in this chart, you will save hundreds of dollars this year on you food cost. Keep an eye out for sales and stock up on fresh produce by slicing them up, storing them in special freezer bags and enjoying fresh low-cost (peak season) produce year around.

A healthy diet of fresh fruits and vegetables is a proven way to fight today's most threatening ailments such as high blood pressure, diabetes, obesity, heart disease and most cancers.

Current Produce Facts You Should Know

Health

Produce remains an important part of a healthy diet because it is a source of vitamins, minerals, fiber, and antioxidants.

The experts on both sides of the debate agree on the health benefits of eating plenty of fruits and vegetables -- organic or conventional -- far outweigh any potential risks.

Vegetables

Refrigerate perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) at a temperature of 40° F or below.

Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating.

Wash fruits and vegetables under running water just before eating, cutting or cooking. Learning to store produce correctly can save home cooks money and heartache caused by spoiled fruits and vegetables.

Some fruits and vegetables, such as plums, peaches and bananas, are still ripening in the store.

The best way to store produce such as potatoes, yams, onions and other root vegetables is at room temperature. Avoid washing root vegetables until needed, since the moisture may encourage rotting.

A crisper drawer's main advantage when you store produce is a colder air temperature, not the ability to keep crisp leafy vegetables crisp indefinitely.

Most fruits and vegetables continue to 'breathe' after harvesting, so the perforations in the plastic bags allow for an exchange of gases.

Organic vegetables grow more slowly so they take up larger quantities of minerals and nutrients from the soil.

The USDA forecasts the trend toward increased consumption of fresh fruits and vegetables will continue. The cost of fruits and vegetables are expected to have the highest increases among all types of foods through 2020.

By applying this information to your shopping will help to drastically reduce your food cost. In addition, your family will eat healthier and help to keep your medical cost lower. Yes, healthy eating always begins with fresh fruits and vegetables.

Roy Primm has written hundreds of articles helping thousands to live better on less money. Get free ebook 99 Ways To Live Better On Less Money at ...Shopping Help [http://www.shopperscoach.com]

My Links : le creuset enameled cast iron 5 piece essential presto 6 quart stainless steel pressure cooker breville sk500xl ikon cordless 1.7 liter stainless

You made the commitment to healthier eating, and decided to incorporate more fruits and vegetables into your daily diet. Fruits and vegetables can be expensive, and you don't have time to shop at the market every day. How can you make that precious produce last longer at home? Follow these tips for proper fruit and vegetable storage.  

With a little planning, eat the produce that will spoil first, and work your way through the other produce as the week progresses. To avoid conducting a séance to bring your lettuce back to life, use following ideas help keep produce fresh.  

Two main things to remember:  

o Do not wash produce until you are ready to eat it.  

o Store fruits and vegetables separately.  

Proper Fruit Storage  

1.    Fruits like low moisture. Berries last about three days so eat those first. Store unwashed strawberries on a paper towel in a sealed plastic storage container.  

2.    Berries, oranges, pineapples, cherries, grapes and watermelon do not ripen after picking. Put them directly into the refrigerator. Lemons and limes can be kept on the counter, but last longer in the refrigerator.   

3.    Buy bananas green, and let them ripen to use when you want them. Banana skins turn black in the refrigerator, but the fruit will still taste the same. When bananas are overly ripe, peel them, put them in small food or fruit storage bags and freeze them for smoothies.  

4.    Ripen certain fruits on the counter and move them to the refrigerator when they are soft to the touch. Unripe pears, apricots, peaches, plums, mangoes, honeydew melons, cantaloupes, bananas, kiwis, and avocados can soften on the counter. Once they turn soft to the touch, move them into the refrigerator.  Apples will also continue to ripen.  Put un-bruised apples in the refrigerator to keep them crisp for many weeks.

Vegetable Storage

1.    In general, vegetables stay fresh in a moist environment, which means the crisper drawer of the refrigerator.  Keep only the broccoli in a bag so the whole refrigerator doesn't smell like broccoli. If you don't have a crisper drawer, store the vegetables wrapped in a plastic bag on in a plastic container.    

2.    Too much moisture can be bad for your vegetables, and brown spots will develop especially on lettuce if it is too damp.  

3.    Store tomatoes on the counter and only chill them right before serving.  

4.  Potatoes, onions, eggplant, and hard shell squashes should be stored in a cool, dry place.  

Following these guidelines will ensure you get the most value and flavor from your fresh fruits and vegetables.

For more ideas on produce storage and healthy eating on a budget, visit http://www.healthy-diet-mom.com/healthy-eating-on-a-budget.html

Mary Rentoumis writes about her humorous adventures in feeding her family a healthy diet on her website, http://www.healthy-diet-mom.com Although Mary cannot cook, she endures kitchen disasters and grocery store mishaps to create a healthy diet program that can be adapted to fit a whole family, or just a single person. With an Ivy League degree in History and Chemistry, Mary Rentoumis is comfortable understanding on a molecular level why some foods are not healthy choices. Mary regularly uses her scientific background to explain to her youngest son why he can't have candy bars for breakfast.

My Links : le creuset enameled cast iron 9 skillet