This haul represents what an average farm family (or a very low-income family) of 6 to 10 people would have eaten in a week. Because rural families grew most of their own food, this grocery haul is a little different. I am shopping entirely out of my own pantry and root cellar to recreate it!
I recently decided to feed my family using a menu published on December 26, 1933. Originally intended to feed a family of four for about $11 to $13 a week, this menu offered a fascinating look into historical home cooking.
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.
If you are someone who claims they don't like squash, I would encourage you to stick with me. In several of these recipes, the squash is the main ingredient, but it is supported by so many other flavors—like bacon, enchilada sauce, or sharp cheddar—that the "squashiness" is completely camouflaged.