Living in New York City means grocery shopping comes with its own quirks. My husband and I have this unspoken agreement: I handle the grocery runs while he stays out of the chaos. He’s not a fan, and honestly, I get it. Grocery stores here can be a madhouse. But armed with a list and a mission to get in and out fast, I tackle the stores so we can spend more time doing what we love—cooking and eating together. Lately, though, shopping has felt like a cruel joke. Eggs are $11 at my local grocery store. Eleven. Dollars. For eggs. And with looming tariffs threatening to jack prices up even more, it’s hard not to panic. But there’s a silver lining: seasonal shopping. Buying produce when it’s at its peak not only saves money but guarantees fresher, tastier meals.
Seasonal produce is cheaper because it’s plentiful and doesn’t need to be shipped from halfway across the world. Plus, it just tastes better. Juicy peaches in summer? Crisp apples in fall? You can’t beat that. In these times, when grocery bills are creeping higher by the week, sticking to seasonal fruits and veggies is a no-brainer. Every season offers something unique. In spring, fresh greens and berries like asparagus, peas, and strawberries steal the show. Summer brings the best of tomatoes, zucchini, corn, and berries—perfect for freezing and enjoying later. Fall is all about apples, pears, sweet potatoes, and squash—hearty ingredients that stretch meals and your budget. Winter may seem sparse, but citrus fruits, kale, and Brussels sprouts brighten cold months with vibrant flavors and longer shelf lives.
If you’re like me, herbs and greens are the first things to get tossed. It’s like a weekly ritual—my spinach ends up wilting before I can use it. Over time, I’ve learned some tricks to help fresh produce last longer. Treat herbs like flowers by trimming their stems, placing them in a jar with water, and covering them with a plastic bag in the fridge. This can keep them fresh for up to two weeks. For greens, I store them in containers lined with paper towels. The towels absorb moisture, keeping leaves crisp longer. Washing berries in a vinegar-water mixture before refrigerating helps prevent mold and extends their shelf life. Avocados stay fresh when kept in the fridge after ripening. Freezing what you can also works wonders—blanch and freeze vegetables like corn, green beans, and broccoli, and store frozen herbs in ice cube trays with olive oil for quick use in cooking. Also, remember to store ethylene-producing fruits like bananas, avocados, and apples separately to avoid premature spoilage. These simple tricks have saved us from tossing out so much produce.
One of the best ways to use up herbs before they wilt is to make chimichurri. It’s vibrant, fresh, and works well on just about everything—from grilled meats to roasted vegetables. To make chimichurri, finely chop a cup of fresh parsley leaves, half a cup of cilantro leaves, four garlic cloves, and two tablespoons of oregano leaves. Combine them with two tablespoons of red wine vinegar, one tablespoon of fresh lemon juice, half a teaspoon of red pepper flakes, salt, and pepper. Slowly whisk in half a cup of olive oil until everything is well mixed. Let the sauce sit for at least 15 minutes before serving. Chimichurri keeps in the refrigerator for up to a week and is perfect for grilled chicken, steak, fish, or drizzled over roasted vegetables. It also works as a great marinade.
Since my husband would rather do anything else than shop for groceries, my goal is to make trips quick and efficient. Shopping at local produce stands helps, as they tend to have fresher options and their prices often beat the big stores. I stick to a strict list but stay flexible for seasonal deals. If tomatoes are cheap, fresh tomato salads and pasta with homemade sauce are on the menu. Buying in bulk for long-lasting produce like potatoes, onions, and carrots can save money, provided you have proper storage. Planning meals around deals from flyers and online ads and shopping during off-peak hours also helps cut costs and reduce stress.
Once we’re home, it’s all about making those ingredients shine. We love cooking together, experimenting with recipes that highlight whatever’s in season. Summer means sweet corn salad with fresh herbs and lime dressing. Fall calls for spiced apple muffins that fill the apartment with cozy scents. Winter brings roasted Brussels sprouts with a honey-balsamic glaze. Spring is perfect for asparagus and pea risotto with lemon zest. Cooking together is our way of unwinding and enjoying the food we worked hard to buy. With grocery prices climbing and tariffs looming, seasonal shopping is more important than ever. It’s a simple way to cut costs without sacrificing flavor. For couples like us—juggling busy schedules in a city that never sleeps—efficient shopping and cooking together bring joy and connection. What seasonal produce do you love? Share your tips for keeping herbs fresh or your favorite seasonal recipes in the comments. Let’s find ways to beat these grocery prices together. Happy shopping!