Eating the way I have to is expensive, and I don’t have any choice but to find a way to afford it. I am financially lucky compared to many, and I still have a difficult time affording it. Over the summer as I’ve been stockpiling food for the winter, I’ve found a few ways to cut costs and thought I would pass on what I’ve learned.
- Ask about buying large quantities. Farmers will often cut you significant deals if you are buying a 25lb box instead of just a couple of pounds. Of course you’ll have to find ways to preserve and store that quantity.
- Show up late in the day for discounts on items that the farmers don’t want to pack home. Showing up late may cause you to lose out on the fast-selling items though, so be aware of that before you make this decision.
- Ask about the “seconds” or the “uglies.” These are items that are physically blemished but often perfectly edible. Often these are not out for display and are kept under or behind the counter somewhere.
- See if you can work out a trade. I have had more than one vendor tell me that if I showed up early to help them unload the truck, he’d cut me a deal on the produce I bought. I didn’t end up taking them up on it, but I don’t think they were joking. If you have a marketable skill like website design, you could look at trading that kind of work for food, as well.
- Keep a friendly, polite, open line of communication with your farmers. Being a good and frequent customer can get you some discounts, but if you don’t speak with your vendor enough for them to know you and remember you, they may not realize what a good customer you are.
If you have SNAP/EBT benefits, there are many farmer’s markets that accept EBT cards. Here is a list of Farmer’s Markets that accept them. (This is the official Food and Nutrition Service document, and is a Microsoft Word document. If you don’t have Word, I will try to keep this Google Doc version updated.)
Hi all, I’ve been quiet, busily getting the last of the summer/early fall produced preserved while I can, but I just wanted to update you with the compounded antihistamine situation.
So Xyzal and Zyrtec *can* be compounded, BUT the sourcing is turning out to be more complicated than I want it to be. My pharmacist, after telling me that he could get me Xyzal in a 25mg quantity from a reseller, emailed me yesterday to tell me that it was backordered and not available at this time, but “could be in the future.”
I DO know that it is possible to get these drugs from PCCA, the problem is getting it in reasonable quantities. If you have a pharmacist that is able to get you either Xyzal or Zyrtec in reasonable quantities and compound them into corn-free capsules for you, and they can either fill a script with custom filler and ship to Washington state, or can repackage and resell to a pharmacy in Washington state, please let me know, because I’d really like to get a corn free Xyzal or Zyrtec.
For those in the USA who are too sensitive to traces and cross contamination to handle any off-the-shelf antihistamines, I have great news! Levocetirizine, brand name Xyzal, and Cetirizine, brand name Zyrtec, can now both be compounded.
Elderberries are in season on the Pacific NW and may be in your area as well! If, like me, you’re too sensitive to traces and cross contamination to tolerate any of the prepackaged elderberry syrups or prepackaged dried elderberries, now is the time to stock up on the wild foraged stuff and freeze or dehydrate to make into syrup for the flu season. Not familiar with elderberries and why I’d want them for the winter?
Where to Get Them
What we have growing wild and native in the area is blue elderberry. There may be some folks growing black elderberry in the area, but I haven’t found them. Let me know if you know of any in the Western Washington area or even down in to Oregon. If you live outside of the Pacific NW, you may have a different species available to you. The most common species seems to be American Elder, which has a strong folk tradition of medicinal use, but please do your own research and don’t just go taking herbs on my say so.
Only black elderberry (sambucus nigra) has been officially studied for its medicinal effects but I am taking a chance on blue elderberry being as good for you since it’s what I have access to. There’s at least enough folk wisdom referenced about the use of blue elderberry for medicinal purposes to make me feel comfortable doing so. Foraged and Found Edibles at the Seattle Farmer’s market has them right now and hopefully will for a couple more weeks. I emailed ahead and asked them for 13lbs to pick up at the market and he had a box just all prepped for me to pick up when I arrived.
How to Process Elderberries
Note that the stems and unripe berries are toxic, so you will want to carefully pick over your berries and remove those. What I do is wash them and place them still on the stems on baking sheets in my freezer. Then when they’re frozen I take a fork and pull the berries off the stems and remove as many of the stems as I can. I flash freeze again since the berries have melted a bit while I do that, then pick over to get the last of the stems and green berries out and then put into quart bags to freeze. Some stems still make it into the bags so I will rinse them and sift yet again before using.
You could also dehydrate the berries. I just chose to freeze mine.
How to Use and How Much to Store
Here is the recipe I use to make elderberry syrup. 1 cup of berries should make 1.5 cup sof syrup, and 1.5 cups of syrup will make about 5-6 days of doses for one person at the recommended 1 tsp every 2-3 hours. My 13 lbs of berries made about 8.5 quarts without the stems so that’s about 170 days of flu-level elderberry syrup doses, give or take. Should be plenty for two for the winter, heheh.