Kitchen Notes: Pantry Budgeting and Food Prices, part 1

I track a few stores for local prices (Costco, Fred Meyer, Trader Joe's, Walmart, and Chuck's Produce). Did you know that there are seasonal price variances for grocery items such as dairy, bacon, eggs, and rice? This gives me a general idea of when to stock up on canned goods and food for the freezer and pantry. I currently keep my pricing notes on the Google Notes app on my phone. I should also say that these prices reflect mostly Washington state, not Oregon and not Seattle where the cost of living is significantly higher than Vancouver, WA.

Have a hankering for fresh avocados? When avocados are in season, the best pricing comes from Costco for US-produced large avocados. For small-medium avocados, best pricing is from Walmart and those are imported from Mexico.

In an average year, cooking for one and seasonal canning/preserving. I'll typically use:

10# all purpose flour
5# sugar
1 gallon white vinegar
0.5# sea salt or kosher salt
1 qt tamari soy sauce (wheat free)
0.5 gallon unseasoned rice vinegar
4# unsalted butter (what can I say, I love butter)
2 liters olive oil

Bulk unbleached/unbromated flour is inexpensive. You can still get 10# of it from Fred Meyer for less than $5.

Currently in the US there is a surplus of dairy. There is so much overproduction of dairy products that a pound of brie cheese (Presidente brand) costs $5 and 2.5 lbs of Colby Jack/Havarti cheese will run you $7/pack at Costco. However, you might not see this savings with brands that are priced to compete at your local supermarket (e.g., private label supermarket brand vs Sargento, Daisy, Tillamook, etc.). If you aren't looking for double or triple cream brie, Costco pricing for brie cheese is the best among all tracked stores.

Also in mid-2017 pork products are noticeably on the rise in pricing, with 4 lbs of Kirkland bacon going for $20/pack or $5/lb. However, this rise has been going on since 2014 since the Porcine epidemic diarrhea virus, or PEDv. The disease kills millions of piglets per year. You might have also seen an article about a decline in the frozen pork belly supply at the start of the year. There is significant demand for pork products and pork producers cannot keep up with supply.

There is a worldwide shortage of vanilla beans. This is following a glut of vanilla beans from 2004 which forced pricing down for farmers who then replaced their vanilla crops with more profitable ones such as sugar cane and coffee. The March 2017 cyclone storm that hit the Madagascar region wiped out 30% of vanilla crop production. To put Madagascar into the context of market size, the region grows 3,000 tons of vanilla; compared to Africa's Comoros region which produces 50 tons and Mexico which produces 100 tons. 

It'll be a long while before raw vanilla prices stabilize. This means if you are making a lot of baked goods or mixed beverages that call for vanilla, you may have to just buy vanilla beans in bulk and make your own vanilla extract. Price-wise, you can make a few liters of vanilla extract from lesser quality vanilla beans (grade B) for the same amount of money you'll dish out buying that 16 oz bottle of vanilla extract from Costco ($25, as of March 2017). You could use artificial flavorings, but at that point, you might as well skip the recipe altogether.

2017 retail price per vanilla bean: $6 (Cost Plus, Chuck's Produce, Fred Meyer, etc.). In a surplus year, per bean retail cost is $1.50-$2.00/bean. This is a labor-intensive, hand-produced crop after all.

Also rising in price is bulk sea salt. It used to be $0.30/lb (early 2016) at Fred Meyer and has now risen to $1.50/lb (Aug 2017). Fortunately, for most people, you don't really use that much of salt in a year, unless you're also curing meat and seafood products for jerky or smoked salmon. I have no explanation for the rise in salt prices, except that demand is high because winter storms have been more severe everywhere (municipalities purchasing more rock salt to combat ice/snow) and the US states that have manufacturing and distribution facilities are in regions hit hard by severe weather. Price increase is more likely due to increase in transportation costs than actual impact of weather or cultivation practices.

What affects pricing? Let's take a brief look at Texas. It's a state that produces the most cotton of the top 10 cotton-producing states in the US. In fact, Texas produces so much cotton that you can add up the total cotton production of the other 9 top cotton producing states and it doesn't even come close to what Texas produces. Just do any web search for "drought + Texas cotton" and you'll see which years the drought has heavily impacted cotton production. Look at the 10-year historic chart from NASDAQ for cotton prices. And then there was a market crash in cotton in 2011. What would have been a bumper cotton crop this year for Texas was nullified by the recent deluge of rain from hurricane Harvey. A cotton shortage means that pricing for similar products (synthetic and plant-based fiber--bamboo, modal, tencel, rayon [wood], and polyester [coal/oil/water]) that compete in the same market place--also rise because of demand for cotton substitutes.

Dairy

Cottage cheese isn't a healthy snack. While you can certainly find 'fat free' or 'low fat' versions of cottage cheese, perhaps consumers don't understand how this product is made. Take farmer's cheese which is produced when combining lemon juice or vinegar with heated whole milk (or low fat milk), strain out the curds, then mix those curds with heavy cream. Voila! Cottage cheese. So, anyhow. Here's more about seasonal dairy pricing.

Butter: $2.50/lb $3.50/lb

If you can get unsalted (or salted) butter for $2.00/lb stock up and freeze what you don't need. As long as the butter is rBGH-free, I haven't really seen a noticeable difference in taste and quality compared to organic butter other than my wallet is a lot lighter when I buy organic. 

Kirkland Butter (4 lbs), Oct/Dec/Jan/Jun 2016, $9.99 ($2.50/lb)
Kirkland Butter (4 lbs), May 2016, $10.49

Sour Cream:

Watch the labeling on this item. Some vendors list this by weight and others by volume. It is not the same. Most recipes call for the volume measurement of sour cream. 

The same could be said for fresh blueberries. You're more likely to get better pricing buying blueberries by the pound than by volume (typically sold in 'pint' packaging). A pound of fresh blueberries is roughly one quart by volume. You're better off picking local blueberries at a u-pick farm at $1.60/lb (this year's pricing at Majestic Farm Blueberries in La Center, WA) than buying at any grocery store or bulk retailer. Costco sells fresh, not local blueberries in 18 oz packages for up to $8/package.

Sells by the pound: Costco, Daisy
Sells by volume: Trader Joe's

Cheese:

Kirkland Mild Cheddar (2-lb block), $4 (late June 2016)
Tillamook Kolby/Jack Sliced Cheese (2.5 lb pack), $7.99 (Oct 2016)

Broiled Lemon Chicken

This recipe is for those of us who don't own outdoor grills. This is the second, successful time I've cooked chicken this way. The timing is everything, and maybe also the level of heat and the distance from the flames (if you also have a gas oven). Let's just say that the first time I did this and used the cook times one would use on an outdoor grill, the chicken turned out a bit more charred than I would have liked. I used two packages of chicken drumsticks, or roughly 10 drumsticks. Also, my oven has an adjustable heat setting for the broiler.

Heat: 500 F
Time: 10 minutes one side, 15 minutes other side
Distance: 2nd rack slot from the top

Marinade Ingredients

juice of one large lemon plus its zest
1/4 c olive oil
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1-2 lbs organic chicken parts, with or without skin on

Marinade chicken for 20 minutes or longer. Place chicken in a single layer on a foil-covered baking tray. Reserve marinade. Cook for 10 minutes. Remove from heat, Flip the chicken over and brush/spoon marinade on top of chicken. Return to heat and cook for another 10-15 minutes, until a meat thermometer reads 160 F in the thickest part of the chicken.

Kitchen Notes: Preserving the Harvest

I realize now that making a case of salsa (12 pints) for the year was excessive, so I only made five more pints to go with the five pints leftover from last year's canned batch. Although, now that I am eating the stuff that didn't make it into the jar, this recipe ratio is really good. Slightly sweeter than the default batch. What a difference ripe tomatoes and sweet peppers make.

And the best part? No onions.

Makes: 5 pints + 1 cup
Heat: mild

Ingredient Ratio

1 green bell pepper, small dice
1 red bell pepper, small dice
1 orange bell pepper, small dice
12 tomatillos, washed/peeled, quartered
12 green jalapenos, stemmed/seeded
2 red Fresno chiles, stemmed/seeded
2 heads of garlic, cloves peeled and roughly chopped
5 lbs ripe vine tomatoes, quartered
1 bunch cilantro, finely chopped
juice of 2 fresh limes
2 tbsp kosher salt

Add all to a stockpot and bring to a boil. Cook for 1.5 hours.

I ended up having to cook this on a simmer heat for an additional hour to get to a salsa consistency (not watery and thick enough to be held on a tortilla chip). I also used a slotted spoon to fill the jars and I had more than a pint of 'salsa water' leftover, which I haven't used for anything.

The garlic got a rough chop in the food processor.

These items got pureed together: tomatillos, jalapenos, red Anaheim chiles

I also used an immersion blender, but didn't blend the whole batch. Though, the sauce wouldn't be in the chunky category for salsa.

I've been sterilizing washed jars in the oven at 170 F (lowest the oven can go) for 30 minutes.

The lids and bands, get the boiling water treatment. I have yet to get food poisoning using these methods.

Processed in a boiling water bath for 30 minutes. Really, canning time is just under an hour since after you add the jars to the water, it has to come back up to temperature, even though everything is already hot.

Remove from heat and set on racks to cool. Tap on lids after jars have cooled for an hour to check seals. Leave to cool completely for 24 hours. Once you're sure that the jars are sealed properly, you can store the jars with or without the metal band.

Sweet Garlic Grilled Chicken

Yes, two sets of directions on the same recipe means that I've done this recipe twice. Once on an outdoor gas grill and again using a gas oven broiler.

TheFoodeningBlog - sweet grilled garlic chicken

Chicken Marinade

6-8 large garlic cloves, minced
1/4 c brown sugar
2 tbsp raw honey
1/3 c light soy sauce
3 tbsp white vinegar
1/2 c water
2 tbsp olive oil
2 lbs organic chicken parts (I used drumsticks)

Marinade chicken for 30 minutes or overnight. 

The leftover marinade is quite watery. You can reduce it to a 'sauce' by adding 1-2 tsp cornstarch and simmer it until it thickens. Then use this sauce to baste the chicken as it cooks.

Heat: 300 F
Time: 30 total (15 minutes each side)

Above heat/time is for an outdoor gas grill.

To broil in a gas oven:

Heat: 500 F
Time: 10 mins one side, 10-15 mins reverse side
Distance to flame: 2nd rack from the top

Crockpot Pulled Pork

This recipe ratio turned out tasting very good. There were a few changes to how I did this. The first being the lack of apple juice (one cup). I substituted one cup of unsweetened apple butter (made from winesap apples) plus one cup of water. Also, I didn't toss the cooking liquid from the crockpot, instead I reserved it to a pot and simmered it until it had the consistency of barbecue sauce again. This yielded 2.5 cups of sauce. The cut of pork that was used is called "country pork rib", and you can get this in a large multipack from Costco. It's the same cut style of pork that I use for my kimchi pork soup. The only onions in this batch is what is in the BBQ sauce.

Total prep/cooking time: 8 hours
Yields: 1 quart pulled pork (for 2 lbs of meat)

TheFoodening Blog - pulled pork

Ingredients

2-3 lbs boneless country pork rib

1 c unsweetened apple juice, or 1 c unsweetened apple butter plus 1 c water

4 garlic cloves, minced

1/4 c brown sugar

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

1 c BBQ sauce (I used Trader Joe's Kansas City BBQ sauce)

Directions

In the crockpot, place pork on the bottom. Cover with cloves, apple butter, brown sugar, salt, pepper, and barbecue sauce. Add the water to the bottom (don't wash off the stuff on top of the pork).

Set the crockpot to high for 2 hours. Then, set the crockpot to low for 4 hours. After the 6 hour mark, drain the crockpot of its liquid to a separate pot, leaving a half inch of liquid at the bottom of the crockpot. Cook pork for an additional hour. Turn off heat and use two forks to shred the pork.

In the separate pot with the cooking liquid, simmer the liquid on low heat until it has more than reduced by half of its liquid volume. It should be somewhat runnier than the barbecue sauce that went into it but thick enough that it isn't watery.

Take a half cup of the reduced sauce and pour it over the shredded pork. Stir to combine. 

If you made the hamburger buns from the previous post, split those in half and place a good amount of pulled pork on the bottom bun and cover it with the top bun. Enjoy!

TheFoodening Blog - pulled pork on a homemade bun

Note: If you don't have a crockpot or slow cooker, you can also use a dutch oven and bake the pork until tender for 4 hours at 325 F.