Top 6 Fresh Produce to Pick When You’re on a Budget

Food prices have steadily increased over the past five years, and according to the US Department of Agriculture (USDA), 2026 will be no different. Based on the agency’s estimation, grocery prices could rise by an average of 2.3 percent. When it comes to fresh produce, you may see prices go up by as much as 5.5 percent this year. Depending on your budget, this can put some pressure on your ability to maintain a balanced diet. Fortunately, there are still a few items that won’t skyrocket this year, so you can eat well. 

Top 6 Fresh Budget-Friendly Produce

1. Celery

While celery may seem a little more expensive, its true value lies in its versatility. You can use celery in salads, stir-fries, soups, and stews. It even works as a snack when you don’t want to reach for less healthy foods. Another great thing about celery is that it can last longer than other vegetables, like a cucumber, when stored properly. 

To keep your celery fresh, you should buy it in whole bunches instead of pre-cut stalks. You should wrap the bunches in aluminum foil and store them in the refrigerator. If you want to cut the celery, ensure it lasts longer by refrigerating clean, sliced stalks in an airtight container filled with water. 

2. Bananas

Fruits can be expensive because of the time it takes to harvest them. Additionally, they may spoil easily, which adds to their expense. Bananas are a great way to keep prices in check if you know how to use them. You can eat them or use them in fruit salads, smoothies, or baked goods. 

Bananas can have a short shelf life once they’re ripe, so it can help to buy them before they’re fully ripe. While they’re good, you should store them at room temperature on the kitchen counter or a banana hanger. Ripe bananas can also be stored in the freezer if you plan to use them in something else later. Once they start to get to the stage where you won’t eat them as is, it’s good to use them in smoothies or baked products. 

3. Potatoes

If you’ve been looking at potato prices, you may not be surprised to see them on the list. That’s because potatoes have held fairly steady in price for years. Even better, this staple is versatile and filling. While sweet potatoes can be a bit more expensive, they also pack more of a nutritious punch. They can contain Vitamin C, potassium, and beta carotene. 

Potatoes are generally easy to store because they last long at room temperature. If stored in a cool, dry place, they can last for months. 

4. Carrots

Whole, raw carrots are the least expensive option in the grocery store, but peeled baby carrots aren’t too bad either. You can snack on them or use carrots in savory meals. To store your carrots, wrap them loosely in a paper towel and place them in a Ziploc bag. This bag can then be stored in your crisper drawer, where the carrots can last for weeks. 

5. Cabbage

If you’re looking for an affordable leafy green, then cabbage is the best way to go. This vegetable is also quite versatile because you can use it in cole slaw or salads when raw and cook it in stir-fries, stews, and soups. When storing cabbage, it’s a good idea to put the whole head in the crisper drawer of your refrigerator. Cut cabbages should be tightly wrapped in plastic and kept in the same place. 

7. Onions

The cost of onions can vary based on the type you get, but it’s still usually affordable. Onions are a great addition to savory meals because of their flavor and their potential health benefits. Much like potatoes, onions can last for a while when stored well. You should keep your whole onions in a cool, dry, dark place that has ample ventilation. Once cut, it’s best to keep them in the refrigerator. 

RELATED: 5 Great Ways to Keep Your Produce Fresh for Longer

How to Store Your Produce Properly

Regardless of which produce you buy, it’s important to know how to store it so you don’t waste food. Generally, produce falls into those that should be stored at room temperature and those that should be refrigerated. You also have to be prepared for foods that ripen over time. Some of the foods that should stay on the counter include bananas, basil, cucumber, eggplant, garlic, grapefruit, green beans, lemons, limes, onions, oranges, potatoes, summer squash, sweet potatoes, watermelon, winter squash, and zucchini. 

On the other hand, apricots, avocados, kiwifruit, mangoes, melons, nectarines, papayas, peaches, pears, pineapples, and plums should be stored on the counter when green and moved to the refrigerator when they ripen. When it comes to the refrigerator, that’s where you should keep apples, asparagus, blueberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cherries, cilantro, corn (whole ears in the husk), dark leafy greens, grapes, leeks, lettuce, parsley, peas, pomegranate, raspberries, and strawberries. 

That’s not the end of proper storage, though. Some fresh produce shouldn’t be stored together because of how they affect each other. For example, ripe bananas and some other fruits produce ethylene that can make other produce ripen quickly. It’s best to keep ripe bananas, apples, avocados, stone fruits, pears, and tomatoes away from your dark leafy vegetables, as they’re most easily affected. Onions should also be kept by themselves because other produce can absorb the strong aroma.

6 Quick Dishes You’ll Love

From our partner

People 16+ years old struggling with lupus: Find out if the PHOENYCS FLY Study may be for you. Study-related care provided at no cost.

1. Sauteed Celery

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves (approximately 3 teaspoons)
• 1 inch chunk of ginger (approximately 2 teaspoons)
• 5 stalks celery
• 2 teaspoons harissa
• Salt and black pepper to taste
• OPTIONAL: Fresh parsley red pepper flakes to garnish with

Method:

1. Start by peeling and chopping up the garlic and ginger.
2. Wash the celery and cut it into smaller, bite-sized pieces.
3. Add the olive oil to a large skillet set over a stovetop set to medium heat/flame.
4. Add the chopped garlic, ginger, and celery to the skillet.
5. Sprinkle on the harissa and stir all the ingredients together well.
6. Let the mixture saute for about 5-7 minutes until the celery starts to soften a bit and lose its vibrant coloring. Stir the ingredients often so they don’t burn.
7. Remove from the heat and season with salt and pepper to taste.
8. It’s optional to serve this dish garnished with some red pepper flakes and fresh parsley.

2. Banana Pancakes

Servings: 4

Ingredients

• 2 medium-to-large ripe bananas
• 4 large eggs
• ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
• Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
• Butter, avocado oil, or ghee, for cooking

Method:

1. In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
2. Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
3. Heat a large skillet (stainless steel, cast iron, or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
4. Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
5. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
6. Serve immediately or keep warm in a 200-degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen in a freezer bag for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

3. Potato Nachos

Servings: 1

Ingredients

• 1 large potato, thinly sliced
• ½ cup black beans
• ¼ cup salsa
• 1 tablespoon guacamole (or Greek yogurt)
• Optional: Cilantro, lime, pickled jalapeño

Method:

1. Air fry or roast thinly sliced potatoes at 450°F for about 12 minutes, until they’re golden and crisp.  
2. Pile on the black beans, salsa, and all your favorite toppings. Serve right away while they’re warm and crunchy.

4. Carrot Souffle   

Servings: 8

Ingredients

• 2 pounds carrots, peeled, sliced into 1/2-inch rounds
• Salt, for salting cooking water
• 1 cup whole milk
• 1 cup saltine cracker crumbs
• ¾ cup sharp cheddar cheese, grated
• ⅓ cup onion, minced
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon kosher salt
• ⅛ teaspoon cayenne
• ¼ teaspoon black pepper
• 3 large eggs

Method:

1. Preheat oven to 350°F:
2. Butter a 2-quart baking dish and set aside.
3. Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.
4. Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.
5. In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.
6. Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.

5. Spicy Cajun Cabbage

Servings: 4

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• 1 teaspoon salt
• 2 tablespoons butter
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 small head cabbage, finely shredded

Method:

1. Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
2. Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
3. Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

6. Creamed Onions

Servings: 6

Ingredients

• ¾ cup water
• Salt to taste
• 2 cups peeled pearl onions
• ¼ cup butter
• 1 ½ cups cold whole milk
• ¼ cup quick-mixing flour, or more as needed

Method:

1. Gather the ingredients.
2. Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. Season with additional salt to taste and serve hot. Enjoy!

Although fresh produce is great for your health, it can be difficult to include it in your diet as prices increase. The best way to keep eating well is to find the fruits and vegetables that have a fairly stable price and maximize how you use them.