Posted in Food/Wine (and preserving), Homestead

My Homestead Kitchen and Root Cellar

 

20170927_161036This is always a happily busy time of you year in my homestead kitchen.  There are lots of things being canned, lots of frozen items, lots of dried items, lots of staples.  Colorful eggs decorate the counter.

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We could walk to the grocery store.  Everything I need is already canned and frozen there.  We went from five plus people to just two of us here, why so much food?  Potential weather disasters, power outages, sh*t hits the fan, just in case, lots of reasons, but my grocery bill was only $36 this week, and that’s pretty great.

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I also love to cook.  I am rarely happy with restaurant meals or packaged foods.  I like my own sauces.  I love creating my own pickles, red chile sauce, sauerkraut, but also having lots of really fresh vegetables canned swiftly in glass containers.  No preservatives.  No Monsanto.

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We are busy folks.  It is nice to come home and have everything at the ready to make an amazing meal.  I enjoy the methodical time putting up the food and the pride I feel looking at my humble root cellar.  215 canned items.  I still have a bit more to do.  I will just leave the pressure canner upstairs this year.  That way I can quickly can more broth, beans, or soups as I go.  There is no real “end of the season”, homemaking pleasures continue through the year.

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If you had walked through my warm homestead kitchen this last week you would have smelled the cinnamon apples being canned, watched the apple cider vinegar and kombucha brewing.  Thick halves of pumpkins baking to be put up, their seeds washed and drying on the counter to plant next year.  A wheel of farmhouse cheddar was being waxed.  Sauerkraut fermenting.  Frozen meat from friends’ ranches.  Lots of beans and whole grains and spices.  Just need more flour, sugar, and coffee.  Lots of coffee.

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There is still much more in the garden.  I was pleased to unearth a sweet potato, something I haven’t been able to grow in higher climates.  More tomatoes, winter beans, burdock, carrots, beets, kale, zucchini, peppers, cabbage, spinach, lettuce, radishes, potatoes all await our autumn meals.

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Donning a cute apron and working quietly in one’s own homestead kitchen brings a peace I cannot even describe.  Food security, health, and peace of mind permeates the air along with the smells of chilies and pumpkins.  This is the life for me.