Food and Finance

April is Financial Literacy Month! Outside of work, the Corbin Hill Team has been attending free events across New York City to get a head start on spring cleaning our personal finances.

Most people’s most significant expense per month other than rent is food. Sometimes when we look at our monthly statement to figure out where all our money went, we see numerous Seamless, coffee, bodega BEC's, and brunch charges.

New York is a tough place to live on a budget, but one of our staff, Echo Sutterfield, has made great strides in organizing her finances and eating well on a budget. Read her story below.

When I first moved to the city, I was overwhelmed by the price of food. I’m from a small town in Louisiana, and sticker shock was a real thing I experienced my first week here. I used to joke around and say I was on the CVS diet because I would walk into CVS, look for red sales tags, and buy whatever it was.

I would come home for Christmas, and my whole family would be concerned about how much weight I was losing and how unhealthy I looked. I also felt super drained and in a constant state of burnout.

I landed a job at Corbin Hill Food Project in 2017. One of the best perks of the job was receiving a free Farm Share. At first, I had no clue what to do with it. But my coworkers rallied around me and sent me recipes and even invited me into their homes and cooked for me.

They showed me that I could create beautiful, flavor-filled meals out of the veggies I was receiving each week. They taught me about spices, cooking methods, and best practices in the kitchen.

Before using Farm Share and learning to cook on my own, I was spending nearly $900 a month on TV dinners, corner store sandwiches, or my favorite takeout places. Now, I am paying about $200 a month, and I have a new skill and outlet as cooking has become a therapeutic process for me.

Every Saturday, I set aside time to make myself a big breakfast. I typically utilize all of my Farm Share veggies. Check out my quick and easy Saturday breakfast recipe below:

  1. Heat the oven to 350F

  2. Chop a mix of Farm Share veggies into bite sized pieces. I use whatever I have on hand that week. My favorites are potatoes, carrots, radishes, beets, onions, and garlic. (It may seem like a weird combo, but the finished product is DELISH.)

  3. Toss the chopped vegetable mix onto a baking pan and cover with olive oil. (I like to use my hands to fully coat all the veggies, and then spread them evenly onto the pan.)

  4. Sprinkle the veggie mix with your favorite seasoning. (I use salt, pepper, and a special creole seasoning, Tony Chachere’s, from Louisiana.)

  5. Place the mix into the oven and bake for about 15-20 mins. (I usually keep watch until they look nicely roasted.)

  6. Remove the pan from oven and cover vegetables with parmesan or other favorite cheese.

  7. Bake for 3-5 minutes longer.

  8. Take the pan out of the oven and let cool.

  9. While the pan is cooling, prepare your eggs over easy.

  10. Serve the vegetable mix onto a plate, place over easy egg on top and crack open the yolk to drain down.

  11. If I am feeling extra fancy, I freshly squeeze the oranges we have at Farm Share to have fresh juice.

  12. Enjoy your Saturday of eating well on a budget!

There are many online resources, including our recipe blog, you can use to help your food shopping stay budget friendly. Some of my favorites are Epicurious, Bon Appétit, and Smitten Kitchen.

If you have any favorite resources or budget friendly cooking tips, please share them with our team! You can always reach out to our email at farmshare@corbinhillfarm.com

Happy Cooking!