I was shocked too many times early this year by 2 serious food sourcing problems in my area in the USA:
1. All the food I eat is extremely more expensive than it was.
2. Perishable food in all the grocery stores available to me is truly rubbish, absolutely inedible.
Because of my health including eyesight difficulties, I had to try local delivery, but it seems almost illiterate and more blindish than I, delivering wrong items and the above rubbish, even though I tip the maximum amount...
...So finally after wasting a lot of $ including on delivery charges, I looked into other options and came up with a new sourcing and eating plan with which I have been very happy so far, and which so far costs much less than using only local options.
The sourcing plan consists of mostly patronizing fine boutique shops...
a. Order directly from farms (in my case in California) for my perishable vegetables and fruits and say nuts and cheeses if they carry those too. Get those deliveries at least once a month.
b. Supplement with however one gardens (in my black-thumb case only something like Aerogarden works; I adore their greens and bok choy and herbs especially).
c. Also supplement with homemade bread if that works for you; I adore Bread Toast Crumbs' recipes (https://alexandracooks.com/bread-toast-crumbs-cookbook/)
and I make all of them (yes, all of them!) whole grain using flours
recommended for bread from a boutique flour mill, adding 10% more liquid to the
recipes.
d. If one has certain requirements like amazing coffee and chocolate and spices, get those delivered directly from one's favorite boutique makers and bottlers or whatever.
e. Lastly, fill in the blanks (eg milk, beans, olive oil, and frozen vegetables and fruits) via the most reliable local service (in my case -- ever since the 1980s, so I'm feeling pretty confident! -- is Target).
The heart of the plan, the meal part:
* When the perishable produce arrives, of course take total advantage of the freshness and have amazing salads, fresh fruit plates, etc. My farm service (at the moment the beautiful Girlndug service, including it makes me feel like a fairy princess with their edible flowers!) includes recipes I consider for the box I receive.
* When one is out of the perishables except what one is growing in one's garden, eat mostly out of the freezer and pantry, serving dishes like farro topped with cooked frozen vegetables and drizzled with balsamic reduction and olive oil and fabulous salt and pepper.
My perishable food arrived extremely fresh and beautiful and
surprisingly so far costs the same as when I tried the services about a
year ago! and with no wastage and less $ than local services now cost. And the plan so far keeps my interest (which believe me is quite the accomplishment for Ms Easily Bored here).
