Thank-you. I was wondering myself which to prioritize: local or organic. For example, I was buying brown rice and peaches last week and had the choice between local (and seasonal) california grown but not necessarily organic or from the other side of the country and organic. I picked the california grown though I was trying to buy everything organic. I think your idea is a good one.
As far as the topic: budget organic cooking. I am spending nearly twice as much money on groceries now that I'm buying everything organic, raw and free-range and am trying to whittle that down while still nourishing my husband and myself. I realized good food is going to cost...but yes, focus on grains and legumes with bits of organic free-range meat (think: 1 chicken breast chopped and stirfried with rice and veggies or made into a salad to feed 2 rather than a whole grilled chicken breast each... 1 steak made into 2 kabobs with vegis, etc). I find buying the best eggs I can find is worthwhile, we eat them all the time now- good, cheap protein compared to meat. Also, cutting out drinks saves me $10 a week or so (eating a whole orange is cheaper and healthier than oj). If the only fruit you can affoard is apples, buy them. Their nutrients are very balanced. Finally, in keeping with Nourishing Traditions advice I make oatmeal (which costs pennies) most days for breakfast and have pretty much cut out cereal...which though easy is expensive when you buy organic milk and organic boxed cereal.
My 2 cents,