Spring is the time to look at what is left on the shelves and evaluate how much we actually consumed. Did we grow enough? Did we can too much? Today, I am taking you through our winter pantry audit and sharing the biggest lessons we are applying to next year’s garden plan.
When we think of a pantry, we naturally think of food. However, a truly resilient household requires a well-stocked supply of non-food essentials as well.
You can make nutritious food out of basic ingredients, but to elevate those meals and prevent cooking fatigue, a well-stocked arsenal of seasonings and quick-grab items is essential. I am going to share 15 specific items I keep on my shelves, why I chose them, and how they ultimately save our family money by keeping us out of the drive-thru.
In this guide, we are going to walk through how to easily build a three-month pantry.
With food prices continuing to climb, it is becoming more difficult for many families to make ends meet. Establishing a working pantry is one of the best ways to insulate your grocery budget. The pantry we are outlining today will not cover every single fresh meal or snack, but it will secure the foundational calories, proteins, and fats required for a family of four.
There is a lot of work that goes into building a pantry—from growing the food and preserving it to learning how to shop in bulk. However, the most critical part of managing a pantry happens right now, just before the new gardening season begins.
I recently experienced a moment in the garden that felt like a significant step forward in my self-sufficiency journey. I managed to grow enough ginger here in my northern garden (Zone 3) to last our family for nearly the entire year.
In This Post Why Can Your Own Beans? The Importance of Soaking and Rinsing Method 1: Parboiling (Best for Large/Firm Beans) Method 2: Soak & Heat (Best for Smaller/Softer Beans) A Look at Pressure Canners The Canning Process: Step by Step Troubleshooting: Flat Sour and Starchy Jars Printable Checklist Today, we are tackling one of … Read more
If you’ve ever grown onions, you know the harvest is one of the most rewarding moments of the season. But the real magic comes afterward: when you cure, store, and preserve them properly, your onions can last for months and provide homegrown flavour all winter long.
If you’ve ever found yourself staring at a pile of garlic scapes and wondering what to do with them all—this one’s for you. For many of us who grow our own garlic, the harvest of these curly green stems is a sure sign that summer is in full swing. Garlic scape salt is one of my favorite and, I think, the best way to preserve that fresh, garlicky goodness for months to come. It’s simple, versatile, and makes the perfect seasoning for everything from roasted veggies to scrambled eggs and even garlic bread.
Chive blossom vinegar is one of those little kitchen projects that feels a bit like magic. In the early summer, when the garden is just beginning to hit its stride, you can take a handful of blossoms from your chive plants and steep them in vinegar. Just a few days later, you’ll have a stunning pink infusion that smells wonderful and adds the perfect kick to salad dressings, marinades, and roasted veggies.
