Tag Archives: pantry

Extreme Food Planning: Part 2

Other things I can do:
  • Look at the bulk price per lb for turkey parts at the co-op. I don’t like the taste of turkey as well as chicken, but turkey pound for pound, with bone in, is usually a better deal — there are fewer bones.
  • Get the coupon file up to date, haven’t done this since April.
  • Make food from recipes I have using foods I almost always have, first.
  • Figure out how many potatoes and onions I’m likely to need over the winter. (Garlic is < 1 full braid, so are chilis. Carrots approx. 6 dozen.) Onions and potatoes were all used or tossed a month or more ago. After I have a number, I can explore purchasing enough to make it through winter, my goal.
  • Develop a basic stew/soup veg recipe and conversion recipes, so I’m not putting food aside to toss the following spring. Found something to try, a veggie soup recipe that has 2 distinct parts, the first pretty generic!
  • Make more “stewed” tomatoes this year so I don’t run out in Feb. again.
  • Try the celery thing.
  • Make a sourdough starter and USE it.
  • See if you can find unpasturized wine so you can make your own vinegar?

lobostudio-hamburg-33674-unsplash

Photo by LoboStudio Hamburg on Unsplash

Note:

  • 17 heads of garlic still on braid, one in basket.
  • Cayenne ristra jarred. Old pepper flakes discarded. 5/16/19
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Trying To Figure It Out

I want a way to track ingredients I’ve used up (a shopping list) and left over items going into the fridge or freezer. I’ve been fiddling with this for some time and haven’t quite gotten where I want it.

But while working on it, I came up with today’s menu. (Sunday is the only day we eat a formal breakfast.)

Breakfast: blueberry pancakes, which were supposed to use up the remaining container of blueberries (bought 2 yesterday).  We usually have pancakes, but nothing so high as blueberry pancakes, but we had the berries and they needed to be used. . . .  It used most of them, but not quite all. They’re out on the counter being eaten as hand food, and that should take care of the remainder.

Lunch: LO fried chicken in a chicken salad for lunch sandwiches, and the 3 pieces of lemon pepper chicken will be added to the freezer. I cooked 2 lbs of chicken during the week, 3 pieces as fried chicken and 3 more as lemon pepper chicken. The plain fried chicken I set aside the biggest of the 3 pieces so that I could use the meat for both of us.

Dinner: LO shepherd’s pie for dinner, with the remaining baby greens, sauteed. The pie was bought yesterday and we had 1/2 of it for dinner.

This will completely empty my LO shelf, which is the idea. My goal is to do that once weekly! But how do I make a system which will give me what I’m looking for? I don’t exactly know. Both of us think a spread sheet might help. It might, but it might not. And it won’t help at all if I don’t have some clarity about exactly WHAT I want to track. If I know that, then the rest is easy. But I’m still not exactly clear about how much info, for what period of time, or how I want it represented! That makes it difficult.

Of the forms I found online, this looks to be the most comprehesive and attractive, to me. Link

The Primal Shift

Yesterday was pepper day! I made salsa, put peppers on a ristra, made stuffed peppers for dinner and the freezer, and roasted red peppers for future batches of my version of “tomato” soup.


This morning I’ve been dealing with dried herbs. The farm has PYO herbs and they bunch them occasionally. I use a LOT of parsley, thyme, mixed basils, and rosemary. I make a winter tea from spearmint/lemon balm. Today I went through all the herbs/spices:

  • I have enough/too much thyme. I’ll offer some to friends.
  • I need more parsley.
  • I need more lemon balm/spearmint for tea.

The rest of it I left alone.

If I don’t do this at this time of year, what happens is that around Feb.  I run out of parsley and tea. I object to paying retail for parsley, (Remember this?) so….


This reminded me that I also need a “cube” of pine shavings for the root cellar crates. I’ve tried sand (too heavy) and newspaper (too messy) so this year I’ll try wood shavings. I need to sterilize the crates. They’ve been empty all summer, but weren’t sterilized, as I knew it’d be months before they were put back to use.


There’s also the annual replacing older foods to make room. The last 3C or so of my 2017 winter tea mix is in the compost bucket, for example. The current bottle of thyme will join it soon.

Part of this is having enough parsley, winter tea, thyme, tarragon, etc. Where previously I would have kept all of anything, whether it was likely I’d ever use it, or not? These days I send a email to friends & neighbors asking if they want the extras. If I get no takers, the compost heap gets another donation.

pantry storage

It’s also time to beef up the canned goods. I’m pleased to say that we used all the canned and dried meats I had set aside and the canned veggie shelf has 2 cans of butter beans (used for bean soup), a can of garbonzos (hummus) and 3 cans of chopped chilis. That’s it! Getting to where the flow of pantry items made sense was one goal I had a couple of years ago. We had things we’d stored for years and hadn’t used. We had stuff neither of us liked, because it had been cheap. After three years of work, I’m pleased to say that my pantry at the end of summer has very little in it! More pasta than anything else, and not a huge amount of that. Previously, I had so much food that it was in the attic, under the sink, etc. and wasted mostly!

Still, there is something about the process of getting ready for winter I love. Much of it I hate because I loathe the idea of winter itself. But when I know I have a little food set aside to use midwinter it’s pleasing. It appeals to the frugalista in me, but it also hits a much deeper level.