Starter Kitchen Part III: Perishables

These ingredients, being perishable, require more contemplation than the others, which you'll almost certainly have a chance to use before they go bad. If you don't use eggs often, you can buy them by the half dozen. With milk, you can cut down to a quart.

Also, note that some companies, like Horizon, ultra-pasteurize their milk so that it keeps for a lot longer than traditionally pasteurized milk. If your milk goes bad a lot, this is 100% worth it.

Dairy--around $14

• Milk. In college, I went through two gallons a week. These days, Mitch and I go through a quarter that much. Times change. I need far fewer new nutrients now that I don't run for twelve hours a week. $4 for a half gallon.
• Eggs. Okay, maybe they don't totally count as dairy, but I rarely go a day without breaking an egg or two. $3 for a dozen.

• Cheese. Cheddar or Jack are versatile. A small block of hard, sharp cheese like Parmigiano will keep for a long time--you can also grate it and then keep some in the freezer till you need it. $3 for 8 ounces of cheddar or jack.

• Butter. Seriously, you need to have real butter on hand. Some people freeze their butter, too, to make it last longer. In my house, though, butter never hangs around long enough to go bad. $4 for a pound.
  

Extended List--around $6

• Cream. I'm always amazed at how long cream stays good. A little whipped cream with sugar and vanilla dresses up almost any dessert. $2 for a half-pint.
• Cream cheese. Great in sandwiches, quick canapes, and, of course, makes the best quick frosting ever. $2 for 8 ounces.
  
• Yogurt. Good-quality plain yogurt is a versatile snack, and can provide a nice tang when used for some of the milk in baked goods. Also, you can sub it in for sour cream in many recipes. $2 for a pint.

Produce--around $17

• Potatoes. Versatile and delicious. Basic russets can be baked or fried, used in fillings, or as thickeners in soups. $1 for a few.
  
• Carrots. Good in salads, all manner of stews, fillings, and soups, and even in cakes. $1 for a few.

• Broccoli or another cruciferous veg. Very healthy, very reasonably-priced. $2 for a pound.

• Onions. Almost everything I cook starts with onions. Saute some with garlic and everyone in the neighborhood will envy your upcoming meal. $1 for a few.

• Garlic. $1 for a head.
• Ginger. Like $0.25 for a thumb-sized lump.
  
• Lettuce. Salad is good for you and delicious. But beware--salad greens wilt in a week or two, and are therefore among the most perishable items on this list. $2 for a head.
  
• Cilantro or parsley. I rarely have both at once, but either will totally enhance your savory dishes. Note: Flat-leaf parsley is the best. $1 or less for a bunch.
  
• Frozen peas. Good almost forever. A perfect go-to item. $2 for a pound.
  
• Mushrooms. Basic mushrooms are fine. Fancy ones are also great. You can buy fancy dried mushrooms, too, and reconstitute as needed. $2 for 8 ounces of regular mushrooms.
• Lemons or limes. Useful everywhere, from drinks to salad dressings to baked goods to meats and fish. $1 for a few.

• Apples. Great on their own or in baked goods. $2 for a few.
• Bananas. Best snack ever. $1 for several.

Go to Starter Kitchen Part IV: The Pantry.