I am a clearance shopper. I love a bargain, especially when I’m getting a really quality product at a super low price. The challenge of the hunt is a huge part of the fun and there’s nothing better than being rewarded with a new sweater or pair of shoes, or even, say, some eggplant. It used to be that I wouldn’t even think of shopping the clearance cart at the grocery store. I was afraid to buy old food, just this side of moldy.
Well, times they have a-changed. Since I’m currently self-employed (translation: broke) but refuse to trade my local Vitamin Cottage in for the more mainstream grocery store, besides spending a lot of time at Farmer’s Markets, I’ve also been scouring the shelves of my grocery store for bargains. This past week I happened to glance down at the $1.00-sell-immediately produce bags and found one filled with black, really ripe bananas-three bunches worth, and organic. Not only do I love to eat bananas that are black and mushy, they also make the best banana bread, so I bought me that $1.00 bag of produce and some whole wheat organic flour and marched myself home, found a recipe for banana bread, and baked three loaves. I froze two of the loaves for later and have been enjoying the bread for breakfast.
I also scored on a bag with two organic eggplants and some butternut squash. I made 2 pans of baked eggplant parmesan and froze all of the leftovers. I chopped up the squash and used it in the sauce, along with some various other veggies I had in the bottom drawer of my refrigerator. I’ll be eating some really yummy homemade eggplant parmesan for a couple of months, and all for a dollar, plus the price of the cheese and spaghetti sauce.