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your most useful crop re: saving money

13 years ago

wondering which crop gives you the most benefit saving $$ wise? thanks.

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Comments (25)

digdirt2
13 years ago
Corn, asparagus, our fruit trees, bell peppers, onions, tomatoes, and potatoes.

Dave
annie1992
13 years ago
fruit trees, berries of all types, tomatoes, onions, butternut squash, leeks, green beans.

Annie
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saftgeek I love the name so I must reply. These were things we did that saved us big bucks (a lot of this we learned from the GW posts - so that is tip Number 1 - use the GW forums): - Shopped locally for appliances. Seemed counter intuitive until we actually went shopping and bought from a local dealer - not the applinace person recommended by the builder. - Installed my own home automation (light controls), home security system, whole house audio. Also installed the recessed lighting. Home automation is cool - but very expensive if you sub it out. If you know how to wire up a toy train set you can do most of this stuff. The recessed is also expensive - but really nice to have (was a must have for me). Installing the recessed requires some basic knowledge of electrical and I worked with my electrician to make sure it was done right and to code. - Re-designed the original house plan (purchased on line) to remove what my architect called "ginger bread". Lot's of fancy railings, ornate pieces - these cost big bucks. Also re-designed the roof pitch and floor plan so that standard trusses could be used - removed the fancy roof taper that was in the original design. By doing these thinsg we actually gained more square footage but reduce the overall cost to built the structure. - Went with the first grade of architectural shingle but not the better grads that I wanted initially. It was a lot of money that was better spent in other areas. - Purchased some of the plumbing supplies on line (like stainless sinks) - but only the items where we found the savings to be worth it. - Did our own landscaping which was basically bed prep and mulching. We will do our own planting next year. - Installed my own water softener and whole house water filter. We have a well - hard water and iron. Contractor wanted 8000 dollars to treat it. Read a bunch of posts on the Plumbing Forum and did my own system for 1100 dollars - and it works! - Spent ZERO dollars on interior designers. DW used the GW to learn about colors and posted questions on various design issues. They saved us a bundle - and the advise was really good! - In general, made sure that every price we got from the vendors used by the builder were reasonable. In many cases - we paid a little more for goods but we received design services rhat we felt were worth it. If we found an item that we felt was too high - we bought it ourselves. In a few cases (like our granite) we were very unhappy with the pricing from the prefered vendor so we shopped and found our own - now our builder uses them instead. - Made as few changes as possible after construction started. All of the chnages we made after construction started were very minor - in the cosmetic category. - Got a construction loan that converted to the mortgage - same rate for both phases. Typically they charge more for the construction phase. - Did the double move (sold house - moved to rental - then moved to new house). If we had attempted a single move, we would have been in deep dodo (probably would be paying 2 motgages right now). For the first move, we packed ourselves but had the movers take everything. In the second move, we packed everything, but we moved a lot of the bulky but light stuff ourselves using a rental truck. Second move was about 30% cheaper than the first. - When clearing our very dense tree'd lot, we decided to hide the root matt and brush on the lot to let it rot over time. The cut trees were stacked neatly in 2 places. This was cost avoidance - the cost to take all that bulky mess will be a lot less after it rots for a few years. - I maintained the silt fence myself after I realized I was getting charged a lot of money each time it had to be repaired. - Installed my own humdidifiers and a hot water recirculting system. The combo of these 2 things saved us about 2 grand. That's about all I can think of. Best of luck with your project.
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Carol - Here's the short and long version of the recipe. I have it taped to my bread machine on a 3x5 card. It's our everyday bread, and I also use it for dinner rolls, cinnamon rolls, burger buns and hot dog buns. I've also included the long version of the recipe which includes instructions for making it in the bread machine, as well as by hand. I lovingly call the recipe "Mildred Bread". It was based on a recipe my friend, Mildred, got from Pleasant Hill Grain and some input from me. Sponge: 3/4 c. warm buttermilk (I use kefir) 3/4 c. warm water 2-1/2 c. milled whole wheat flour 1/4 t. ascorbic acid 2 t. instant yeast Mix on quick dough cycle for a few minutes. Stop machine and rest the sponge at least 2-1/2-hours. Stir in these ingredients: 1/3-1/2 c. chia seed goop (optional) 2 T. coconut oil (butter or vegetable oil can also be used) 2 T. agave nectar (or honey) 1 egg Add to the top: 2-1/4 c. whole wheat flour 2 t. salt (on top) Process on the quick dough cycle. Remove as soon as the kneading has stopped. Note: I sometimes add 1/3-1/2 c. multi-grain cereal at the add-in beep, and also add 2 T. flaxmeal. ----------------------------------------------------- The long version: 100% Whole Wheat Bread Bread Machine (changes for by hand in italic) Sponge: 3/4 c. lukewarm buttermilk (I use homemade kefir.) 3/4 c. lukewarm water 2-1/2 c. freshly-milled whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat) 1/4 t. ascorbic acid* 2 t. SAF-Instant Yeast Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours or up to 12 hours, or something in between. If you use a red variety of wheat, it will be less acidic-tasting if you use a 12-hour sponge. After the sponge has set, mix these ingredients into the sponge: 2 T. melted coconut oil (or butter or veg. oil) 2 T. agave nectar (or honey) 1 egg (I also add 1/3-1/2 c. chia seed gel. **) Add to the top of the sponge mixture in the pan: 2-1/4 c. freshly-milled whole wheat flour 2 t. salt (on top the flour) Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed. My changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it rise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to ALMOST rise to double. Whole wheat dough does NOT have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. Place the dough into a dough rising bucket. It should come up to the 1-quart line. It's doubled when it reaches the 2-quart line. You can get plastic food storage containers (with a tight-fitting lid and graduated measures on the side) at restaurant supply stores (or through King Arthur Flour - aka dough doubler). For this recipe a 2-quart container works perfectly.) After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat and with oiled/greased hands deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover and allow to rest 10-15 minutes so the gluten relaxes. Form dough, pan, cover with plastic wrap for the final proofing - etc.... I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350°F for 20-25 minutes), OR one 1# Pullman Loaf and use the other 1# of dough for 6 pecan rolls OR an 8-inch pan of dinner rolls - sometimes I use a portion of the recipe for hamburger or hot dog buns. A very versatile dough. ------------------------------------------------------ * ascorbic acid powder is available at most health food stores. It's a very important ingredient ANY time you make bread that includes wheat germ (which is in whole wheat flour). There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can also cut the gluten strands which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere. ** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber. By hand, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk or a wooden spoon and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours. After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading. -Grainlady
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Linda_Lou
13 years ago
Green beans, tomatoes, spinach, and lettuce. Leaf lettuce is so expensive. I can have all the fresh salad I want during the summer. I would also say that cucumbers are a good savings for us.
dgkritch
13 years ago
Wax beans, beets, potatoes, onions, garlic, rosemary, sage, oregano, thyme, cilantro, parsley, lavender (aren't herbs horrendous?), zucchini ($1.99/# in the summer just about gives me a heart attack!), snow peas, tomatoes for sure.

I also eat a wider variety because I garden. I probably wouldn't go buy rhubarb, but I eat it because I grow it!
Same with basil, thyme, fresh sage and rosemary.
English cukes, specialty type peppers, etc.

Those things that cost a whole lot more to buy, but grow for the same price as their more common counterparts!

Deanna
girlgroupgirl
13 years ago
Everything! We are vegatarians and save TONS of money by gardening and canning our own foods. This summer we've spent little on fruit - I've culled or grown most of it (and only grown annual fruit!!!). I save a ton of money also on medicines, medicinal teas etc. because I also grow them. Probably would spend a lot on dried herbs that are not as commonly used such as lemon verbena, lemongrass, lemon balm, or herbs I can grow in mass quantity that would be expensive to purchase such as fresh basil.
Organic heirloom tomatoes are over $5.00 a lb here. We don't buy a single tomato anymore. Ever. I would be spending a minimum of $15.00 a week on tomatoes if we did!
calliope
13 years ago
I think the biggest savings I get are on my own peaches. They go for about 35$ half bushel is the going rate for fresh from the orchard. On a good year I get a couple bushels of them off one or two trees.

Red and black raspberries, and blackberries are next as far as their value comparied to stores.

I have about ten mature apple trees coming on now. However, this is apple country and I have a friend with an orchard where I could get them very inexpensively. However my supply is almost endless in a good year. We push them by front end loader into windrows for the deer on years like that, after giving as many away as our friends and family wish to take. I grow them organically, so imagine the local food kitchen would turn up their noses at the minor blemishes.

Green peppers are another rather expensive item I have all I want of from my own garden. I'm drowning in tomatoes now, but they're not exhorbitant at stores, either.
pixie_lou
13 years ago
pumpkins and corn

I used to spend $30-40 to get 3 medium sized pumpkins for my front steps for Hallloween. Now at $1.95 a seedling, I have an unlimited supply! And now that I have a pressure canner, I can can them - which will save me even more money!

Where I live, corn is 75 cents an ear, or $6 per dozen. I can grow corn from seed, so it is even cheaper than the pumpkins!
cindy-6b/7a VA
13 years ago
pixie lou-

Where is corn .75 per ear? That's outrageous!

Cindy
oregonwoodsmoke
13 years ago
I just saw rasperries in a tiny container, couldn't have been more than a cup, for $12. They probably weren't even good berries.

The small berries, raspberries, blackberries, blueberries, are my most valuable crop.

The cost of peppers has increased horribly over the past 3 years or so. I use a lot of poblanos, anchos, and anaheims, and my son can eat an awful lot of jalapenos and Chipotle.

Anchos are $12 a pound and I put 3-4 of them into a pot of chili, plus a couple of cups of diced anaheims. It saves me a lot of $ to use homegrown chilies.

One thing about fresh tomatoes is that if they are available, my family eats tomatoes and doesn't eat anything else. So it's not that the tomatoes are so expensive, but there is food savings because something else didn't get eaten. Offer a tomato sandwich for dinner and it is eagerly accepted.

If I make a big batch of fresh tomato salsa (with home grown cilantro), then it is tomato salsa for dinner. A couple of corn tortillas and that is it for the meal.
zabby17
13 years ago
- fresh herbs ($1.99 a bunch in the grocery here, for parsley and, when you're lucky, dill and cilantro; $2.99 for a weeny plastic package for almost anything else)

- strawberries and, especially, raspberries ($5 a pint at most groceries; $4 a pint at the farm gate or No Frills; $5 a quart to U-pick in the hot sun; FREE for me!)

Zabby
proudmary56
13 years ago
Strawberries, blackberries, okra, fresh herbs and tomatoes. Pepper plants didn't do so good this year.
2ajsmama
13 years ago
I'm going to have to try herbs next year. Corn has typically been $2/dozen in the grocery stores this month - last week I bought some 8/$1 with a coupon. Good thing, b/c it's $6/dozen at the farmer's market (not organic) and the coons got our tonight - DH managed to salvage 5 ears (1 of them not fully developed). My cousin said he should have some ready in the next couple days.

Heirloom tomatoes - forget what they were at the farmer's market, but I wasn't going to pay it. $4/lb?

Cukes are 3/$2 so we've more than saved there, zukes (ours got hit by squash borers, we're done) was 99 cents/lb tonight at S&S - yellow squash was 79 cents on the "old but still good" rack!

But I agree the small berries are the best value (except maybe herbs). Blueberries and strawberries get cheap in season (if you like big tasteless ones from grocery store), but wild blueberries, raspberries and blackberries are expensive. Hopefully our blueberries won't get hit by late freeze next year, and we're planting more raspberries.
pixie_lou
13 years ago
Cindy

I'm West of Boston.

~pixie
Molly Adams
Original Author
13 years ago
this is wonderful, thanks! now for my next question: i have never done any canning...i freeze a lot. i am intimidated by canning for some reason. i need advice on how best to tackle it. thanks, folks.
zabby17
13 years ago
mollyjanea,

Start buy buying a Ball Blue Book. It's inexpensive (less than $10), has all the basics with step by step instructions and pictures, and has LOTS of recipes.

Look through it and when you have decided what you want to try first (pickles and fruits are usually considered simplest and least intimidating, but tomatoes are often a favourite!), come and ask any more question you have!

Good luck,

Z
girlgroupgirl
13 years ago
Cindy, in Ontario they were trying to get $6.00 a 1/2 dozen for corn in many, many places. Now that's crazy to me. Especially when a HUGE cabbage was $1! We found great corn for $2.99 a dozen at a roadside stand. It was the best corn I've eaten in years (and sweeter for the price).
annie1992
13 years ago
Wow, I just bought peaches for $12 a half bushel and thought it was outrageous! Corn here is $4 a dozen, and I thought that was high too, so I guess I'll not complain.

I didn't buy raspberries, even the pick your own berries this year were $35 a flat.

Annie
katykelly_gw
13 years ago
Leeks, shallots, garlic, lettuce, arugla, cress, toms, chilies and peppers. And always herbs.
seattlesuze
13 years ago
Figs, raspberries, blackberries, strawberries, blueberries, heirloom tomatoes, rhubarb, asparagus, fingerling potatoes, parsley, thyme, oregano, chives, Asian greens, sorrel
cindy-6b/7a VA
13 years ago
Some of these prices are sky high. You can get corn on the cob here at Wegman's four for a $1.

My best money saving crop: berries - all kinds, heirloom tomatoes, asparagus, peppers, garlic, potatoes, lettuce, and herbs.

Cindy
2ajsmama
13 years ago
Here near Hartford CT, usually corn is $4/doz in the grocery store but lots of sales lately are half that, and as I said I just got some 8/$1. But 2 weeks ago at the farmer's market it was $6/doz. Of course, that market is in a very yuppified old mill town - the deli near the market sells $7 chicken salad sandwiches!

There's a waiting list and it's $100 for a table for the season, but only $10/wk if there's an opening that week, so I may bring some berries/jam and extra produce down next year. At those prices it's worth sitting there for 4 hours on a Sunday AM!
bumble_doodle
13 years ago
Tomatoes, basil, fingerling potatoes, and chile peppers.

I really need to plant some raspberries. It's just not worth $5 for a tiny box from the grocery store...
smokey28777
13 years ago
Im in Western North carolina and we grow lots of veggies. Hubby has started an orchard with grapes, blueberries, blackberries, raspberries and strawberries. Also have apple trees, peach, pear and cherry trees. Cant wait till they mature in a few years. Our most valuable crops are potatoes, beans, corn and tomatoes. Last weekend we bought 2nd quality peaches at our local farmers market for $10 a bushel and huge watermelons for $3. Were very fortunate that we live in the country and are able to grow most of our food.
cabrita
13 years ago
Strawberries, artichokes, heirloom tomatoes, sweet and hot peppers, eggplants, winter squash, lettuces, figs, peaches, citrus, greens, shellie beens, alliums and herbs.
loisthegardener_nc7b
13 years ago
Heirloom tomatoes, because once they start ripening, we don't want to go anywhere, thereby saving tons of money by not going out to eat, to the mall, on vacation, etc.

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