Healthy food on a tight budget

[OakLeaf]

What keeps well? Cabbage I know keeps reasonably well, as do carrots.

Winter squash. Should be coming into season very soon, and properly stored will last through February at least and maybe longer. Winter squash risotto in the pressure cooker is fast, easy, inexpensive and delicious (and you can stock up on arborio rice when you go to the "big city." With a little sage, butter, Parmesan and semolina you can make an AMAZING squash gnocchi alla Romana for special occasions.

I've never really done the green tomato thing before the first frost, other than a few on the windowsill, but people say if you wrap them in newspapers they will ripen gradually over the winter.

Cauliflower and broccoli store reasonably well (broccoli you can trim the ends off and put it in water in the fridge with a plastic bag loosely over it - just like you would fresh herbs - and it will keep even longer, but it does continue to mature even at fridge temperature, so that only extends the life by maybe an extra few days). Kohlrabi even better. Fennel bulbs and beetroots if you trim the leaves off and eat them immediately. Sweet potatoes of course. Green beans should be good for a week anyway. How long are you talking about?