PHILADELPHIA (CBS) – The effects of this hot, dry summer are being felt with every trip to the grocery store, but it doesn’t have to be a pain in the pocket.

U.S dietary guidelines suggest making half your meal fruits and vegetables, but that can be costly as high temperatures and dry conditions drive up the cost of fresh produce.

Nicole Patience, a registered dietitian with Temple University’s student services, says veggies don’t always have to be fresh.

“Frozen vegetables work very well or choosing fresh vegetables that have a longer shelf life that aren’t going to go bad in two or three days. Things that are a little sturdier like celery or fruits like apples.”

Adding spinach, brocoli or carrots to noodle dishes will increase your servings and buying in bulk will save money, if you’re able to use all those brussel sprouts.

Reported by Lynne Adkins, KYW Newsradio 1060

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