Buying in Bulk: an unlikely misnomer

           If you think "buying in bulk" is all about stocking up on toilet paper and industrial-size cans of mayo at BJ's or Costco, it's time to expand your thinking.

          The basic idea of bulk buying is to take advantage of a lower price per unit - per ounce, pound or quart, for example - to save money. You'll pay less per roll at those warehouse clubs when you buy what seems to be a lifetime supply of paper towels. And that may be a good idea for you, if you've got the cash up front and the storage space out back.

          But the bulk section at CreekSide Coop operates on a different premise. You've seen the bulk section, right? It's straight ahead as you enter the store at the produce section.

          At CreekSide, the point is to buy less,not more, in order to save money.  It's actually counter-intuitive, the opposite of buying at Costco. You can buy just enough of an item - flour, beans, cumin, whatever - to suit your immediate needs without having leftovers you may never use.

          You buy just enough, for example, to try a new recipe. Does the recipe call for just two peppercorns? Buy just two.

          Because these bulk items have no individual packaging, the unit price is lower. Plus you are helping to reduce waste and shrink the carbon footprint of your meals.  Bulk foods are typically 89 percent cheaper than packaged foods, according to a 2012 study by Portland State University.

         This kind of bulk buying is a no-brainer. In fact, it's simple. Take one of the small plastic or paper bags available free of charge on the table, next to the scale. Fill the container with any amount - as much or as little as you need. Label your bag with the four-digit PLU code on the container. Weigh the bag on the scale or let the cashier help with weighing when you check out.

          Tell me this isn't a good idea. Tell me you don't have a half bag of flour in your pantry from heaven knows when.

          (And while we're on the subject of warehouse clubs, it's worth noting that while BJ's and Costco sell "memberships," that does not mean you share in the store's profits. Only CreekSide's memberships carry that advantage.)

          Last month, when my book group was slated to meet at my place, I wanted to try a recipe from the Barefoot Contessa (aka Ina Garten) for Rosemary White Bean Soup. I'd previously only used canned beans but I'd heard that dried beans are far more flavorful. Thanks to CreekSide's bulk section, I was able to give it a try for only $1.89. The recipe is below. And all the ingredients are available at your store, CreekSide Coop.

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP

makes 4-6 servings

INGREDIENTS

1 pound dried large white Navy beans (also known as Cannellini beans)

4 cups onions, sliced

1/4 cup olive oil

2 garlic cloves, minced

1 large fresh rosemary sprig (6-7 inches long)

2 quarts chicken or vegetable stock

1 bay leaf

2 teaspoons Kosher salt

1/2 teaspoon fresh ground pepper

DIRECTIONS

 1. In a medium bowl, cover the beans with water by at least one inch and leave them in the refrigerator overnight (at least 8 hours). Drain the beans when you are ready to start cooking.

2. In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10-15 minutes.

3. Add the garlic and cook over low heat 3 more minutes.

4. Add the drained white beans, rosemary, stock and bay leaf. Cover, bring to a boil, and then reduce to simmer. Cook on simmer until the beans are very soft, 40 minutes or more.

5. Remove the rosemary sprig and the bay leaf. Allow the soup to cool slightly (for your safety) and coarsely puree using a food processor fitted with a steel blade, or an immersion blender, or a food blender. You want a coarse, not a smooth, blend.

6. Return the soup to the pot to reheat. Add salt and pepper to taste.

Enjoy!

- by Dianna Marder, member #70.