I have a theory that there is a impossible trinity (like in economics), where a food cannot be delicious, cheap and healthy at the same time. At maximum 2 of the 3 can be achieved.
Is there any food that breaks this theory?
Edit: I was thinking more about dishes (or something you put in your mouth) than the raw substances
Some popular suggestions include
- fruits (in season) and vegetables
- lentils, beans, rice
- mushrooms
- chicken
- just eat in moderation
Edit 2: Thanks for the various answers. Now there are a lot of (mostly bean-based) recipes for everyone to try out!
Also someone made a community for cheap healthy food after seeing this topic!
That’s awesome!! Natives are where it’s at. I got a bunch of drought tolerant natives for the side and front yard, where I don’t have an automatic drip hose set up, and they’re all thriving just fine.
I’m not sure what to rotate in for the fall garden. Or next year’s, for that matter. I’ve learned so much and in so many ways I still feel like a complete novice! How do you go about planning your gardens?
Honestly I browse Johnny’s seeds with a filter on for “heat tolerant”, and thanks to my ex (who was a raving violent lunatic in his midlife but did have a wide knowledge of plants and creatures) I do know what grows here. Winter is always greens, and cilantro likes our winter so cilantro/coriander always. Plus a couple of reach things, experimental.
I tried to do beans in fall/winter because they are a staple and good for the dirt but the once in 15 years freeze killed them. But had successful collard greens, broccoli (Green Magic, cannot say enough good things about it, it survived both the freeze and the heat, the dry and the rain), fennel did shockingly well, romaine and arugula.
Summer this time is basil, watermelon, tomatoes, eggplant in the shade of the tomatoes, jalapenos and habaneros and purple sweet sweet potato - the watermelon and sweet potato are the experimental ones, not sure they will work. Started the sweet potato from a Stokes Purple from whole foods.
Oh and mint all the time in one of the planters, the one with tomatoes and eggplant now. I cut it back brutally once in awhile but it just lives there.
I mostly just try to rotate so nothing is in the same place twice in a row. Except the mint. It’s tough as nails and nothing here really attacks it.
If I was in Texas I think it would be beans and peppers all the time! I eat so much of them and beans can take the heat but don’t like our rain, peppers too taste so good when grown in dry climate.
Woah that was long. But a mix of heat tolerant hybrids from Johnny’s seeds & plants from a local grower. I get dirt from same local guy, it’s amazing and our soil in this yard is unusual for Tampa already, not so sandy.