Kitchen Shrink: Cart smarts – A savvy shopper’s lesson plan

The other day I saw a dad give his young son a lesson in math, inflation, and self-control in an aisle of a local organic supermarket that resembled the Tiffany’s of produce. When he placed a honeydew melon on the scale, he quizzed his son on the cost of the melon. The boy’s eyes widened when he quickly did the mental math spouting out, “This melon weighs five pounds and costs $2 a pound. . .yep, that’s $10. Cha-ching.” At that point, the dad shook his head, mumbled something under his breath, tossed the melon back in the bin, and picked an alternative fruit. Now it’s my turn to give some timeless lessons on smart shopping, so you get the best bang for your buck at the market without feeling deprived, ripped off, or stressed out.

Do your homework

For starters, make a shopping budget for the month, incorporating holidays, special events, and family celebrations into the mix. Then prepare meal plans scoping out the weekly ads from your go-to markets and notating the recurring deals on specific days of the week.

Become acquainted with the seasonality of fruits and vegetables. Don’t buy stone fruits and berries in the winter, or root vegetables and citrus in the summer, which are bogged down with jet lag, a higher price tag, a shorter shelf life, and inferior taste and quality. Cheeses also have a seasonality that’s reflected by the cyclical diet of dairy animals.

In the spring and summer months they graze on pasture offerings of fresh herbs, grass and flowers, producing soft cheeses like fresh mozzarella, ricotta, and goat chevre, while winter fodder is mainly hay and silage yielding hearty aged cheeses like blues and cheddars.

Sharpen your pencils and take notes

Draft a shopping list–and stick to it! Unless there are some screaming deals and mark-downs that are impossible to pass up.

Organize and strategize

Clip coupons (both paper and digital), sign up for loyalty programs, and bring along a couple of eco-friendly bags and cash (the tangibility of bills as they slip through your fingers makes you more mindful of spending). Remember to eat a substantial meal before heading out. A grumbling, hungry stomach indulges cravings.

As well, make an early start, if possible, to catch discounted items. . .you snooze you lose as savvy shoppers snatch up deals quickly. At the starting gate set a timer. The more you dilly-dally, the more you’re exposed to temptation seducing you to buy frivolous items. At last, choose the smallest cart, or for a short run, a basket.

Crunch the numbers

Math skills are your best friend at the market. Bone up on unit pricing and be mindful of the mode of pricing—whether the item is based on weight (per pound) or by quantity or count. If the item is priced by count, then select the biggest or heftiest of the bounty (use the scale. . .it’s free) for the best value. Remember, bulk isn’t always best. Once again, do the math. In addition, check out “ugly” produce that are slightly irregular in appearance but greatly reduced in price and still get an “A” in taste and texture. Finally, compare store brands to name brands, and choose wisely.

Seek out a mentor

Make friends with the butcher, the baker, the fishmonger, and the cheesemaker. They will give you good advice and tips on value, quality, and best buys in their respective departments along with menu and entertaining suggestions. Be curious and ask questions. Have a sharp eye and check dates. If an item is close to its expiration (or enjoy by) date, ask for a discount. Stock up and freeze your edible assets.

Final review

Before checking out, peruse the items in your cart comparing them to your original list. If some have surreptitiously slipped into the cart, throw them under the (school) bus. After checking out, review your receipt for any errors or miscalculations in pricing or extra charges, and request the necessary credits before leaving the store.

Keep practicing and sharpening your shopping skills while learning from your mistakes. Pretty soon you’ll be acing your market sprees without using cheat sheets. My final contribution is this frugal feast loaded with seasonal goodies that’s sure to earn top grades with your family and auditor.

Chicken Apricot Meat Loaf

Gingered Tomato Jam, Pear Frisée SaladServes 6 family style

Meat Loaf

½-tbs olive oil2-pounds ground chicken thigh meat1-cup finely chopped sweet onion½-cup grated peeled carrot½-cup breadcrumbs½-cup chicken stock3 large eggs, lightly beaten1-tsp freshly ground black pepper1 ½-tsp sea salt¼-tsp sweet paprika¼-tsp ground cumin¾-cup chopped sun dried apricots2-tbs chopped parsley12 slices turkey bacon

Preheat oven to 350˚F. Brush inside of terrine dish with olive oil. Line with bacon. Refrigerate. Combine remaining ingredients in large mixing bowl. Pack into terrine. Fold overhanging bacon tightly over top. Cover with foil. Bake 45 minutes. Remove foil. Cook additional 10 minutes or until internal temperature reaches 160˚F. Remove from oven. Rest 5 minutes. Serve hot.

Tomato Jam

3-tbs extra virgin olive oil3-pounds vine ripened tomatoes¼-cup finely julienned peeled ginger root2- tbs balsamic vinegar1 lemon, zested, juiced2-tbs brown sugar1-tbs thyme leaves1-tsp chili sauce1-tsp sea salt½-tsp freshly ground black pepper

Peel, seed and dice tomatoes. Place in large sauce pot over medium heat. Add remaining ingredients. Bring to simmer. Cook one hour or until jam consistency, stirring occasionally with wooden spoon. Adjust seasoning. Transfer to serving dish.

Frisée Salad

1/2-pound frisee lettuce, inner leaves only, washed, spun dry1 pear, cored, sliced4-ounces aged cheddar cheese, shaved1-tbs extra virgin olive oil½-tbs red wine vinegarto taste sea salt and freshly ground black pepper

Gently toss all ingredients in serving bowl. Season with salt and pepper.

Recipes courtesy of Chef Bernard Guillas