Ask people who don’t grow their own food how they save money while meal planning, and they’ll likely tell you to buy in bulk and use the same products across multiple meals.
Things are a bit different when you’re “shopping” for groceries in your backyard, though.
Read on to learn how to create a garden-based meal plan that reduces waste.
Before You Start, Do an Inventory
One thing I like to do before I sit down and do my weekly meal prep is a quick inventory of the garden and the fridge.
I go through my home-grown veggies and ask myself:
- What is ready for harvest now?
- What is already harvested and sitting in my kitchen?
- Is there something that looks like it’s about to go bad? That’s a priority!
- Am I running low on anything? If so, I might have to use it sparingly in my plan or just cop out and buy some.
7 Money-Saving Tips for Garden-Inspired Meal Plans
All done with inventory? Here are five tips to help you save money while doing your meal plans:
1. Prioritize Harvests That Need to Be Used up First
This might seem like a no-brainer. But you’d be surprised how many people fall into this trap and leave their home-grown veggies long enough to spoil.
Luckily, you already did an inventory. (If not, you might want to check the first section quickly!)
To reduce waste, know the “at-risk” veggies/fruits and start looking for recipes that use them.
2. Know the Golden Recipe Types
Some recipes make it easier to use up whatever greens you have on your hand. Think salads, soups, and stir-fry recipes.
For instance, you could get started on the rice for a stir-fry and then head to your backyard to “shop” for veggies to include in the prepped meal.
3. Optimize Your Oven Usage
Try to get the most out of your oven heat.
If you’re roasting veggies for one meal, pop a chicken in there while you’re at it. This way, you save energy AND time!
Sure, dealing with dishes that call for different temperatures might seem tricky at first. But unless you’re preparing baking goods, you can get away with balancing the temperature somewhere in the middle.
4. Stretch Your Meals With Salads
Salads are pretty easy to pull on a garden-based meal prep. So, use that to your favor and add a salad to all your main meals so that you’ll feel full without splurging.
I promise you can eat a salad every day without losing your mind.
Just get creative with your dressings and toppings—olive oil, lime, yogurt, tahini, peanuts, herbs, or even blue cheese.
5. Use Every Bit of Your Herbs
While preparing herbs for your meals, you’ll likely pick the leaves. Don’t throw the stems just yet.
You could use the leftover stems to make a vinaigrette or herby pesto sauce jar for your pasta days. Alternatively, you can toss them into your soup.
See? Soup and salads really are golden recipes for garden-inspired meal planning!
6. Can Extras
Obviously, prepping your meals with fresh ingredients is great. However, there is no need to limit your options to seasonal picks.
If you have too many tomatoes on your hand now, it might be smart to can some and store them in your pantry. This way, you hit two birds with one stone!
You’ll reduce your waste. Plus, when the winter rolls in, you’ll still have nice sauces to use in your meal plans.
Beans are also a prime candidate for canned meal prep.
7. Think Beyond the Meal
Don’t just think about the meals. If you really want to save money, figure out what you’ll eat when you’re feeling snackish.
In my household, filet beans are a major hit. But you want to harvest them when they’re about ⅛ inch thick for optimum crispness.
Here are other home-grown snacks to incorporate in your “meal” plan:
- Sugar snap peas
- Sweet cherry tomatoes
- Salted edamame
Final Thoughts
The trick is to eat more of what you plant and less of what you have to buy from the grocery store. Regular inventories, versatile recipes, green sides/snacks, and smart prep tactics can help you do just that!
Growing up with a mom who filled her home (inside and out) with all sorts of plants, Lisa got her start in gardening at a young age. Living now on her own with a home and yard full of plants (including an indoor greenhouse), she shares all the gardening tips she’s gained over the years.