Additional bookkeeping

5 Feb

It’s now been a little over one month since our big grocery shopping trip and, though it looks like we are definitely going to get through the eight weeks I’d estimated our haul would last, we both are craving fresh vegetables. That is the major downfall to doing a giant shopping trip all at once: though it maximizes savings on store reward cards, it limits diet somewhat if you stick to it rigidly. Milk, bread, and fresh veggies only last so long and generally are things a family cannot do without.

This week we needed to make a run for staples — in our world that means a half gallon of milk, coffee creamer, a loaf of bread, a dozen yogurt cups, eggs, cereal and cereal bars, etc. — which ran us just about $40 without any store savings or coupons. I also splurged on a trip to Pittsburgh’s Strip District, stopping at a year-round, indoor/outdoor vegetable market for some winter veggie goodness. All in all I spent $15.31 at Stan’s, coming home with a shopping bag nearly bursting with:

  • one pound of kale
  • three stem tomatoes
  • one large red onion
  • two large garlic cloves
  • two 1.5lb acorn squash
  • one 3lb spaghetti squash
  • two pounds of turnips
  • two pounds of beets
  • a pint of blueberries

Between these two shopping trips, I’ve added $0.16 to each meal served over the course of an eight week period, meaning each meal is now costing me $1.25 per person. My yearly food expenditure currently totals $416.69 for a two month supply of food for two people, or $104.17 worth of food per person a month. According to the US government’s food stamp criteria data that I posted back in July of last year, we are still $0.25 under what is deemed a “low income” grocery budget — eating primarily whole ingredients in homemade meals, none of which have taken more than an hour to prepare.

Not too shabby.


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