REAL Food On The Homestead

This year we have started making an effort to buy only “whole” foods. This means that there is no ingredient list for the food or there are no additives on the ingredient list.

I probably don’t have to explain this to most of you, but I will. For example, a banana has one ingredient – banana. A bag of oatmeal is usually one ingredient – oatmeal. When I buy cheese, I make sure there are only 3 or 4 ingredients on the list, and no flavours or colours added. I just won’t eat it if there is. I have stopped buying most cheddar cheeses because they are usually coloured orange which is unnatural.

This way of eating is, I believe, important to food safety, health and control of our own ability to procure food for ourselves. With every purchase we make at a food store, we are making a kind of vote. We are telling large companies and stores what we will and will not accept about our food.

Some of the food we are buying now are things that we cannot grow at this time of year for ourselves nor can we put it away for the winter from our harvest. For example, we had very little spinach last year, likely due to the harsh winter we had. Our spinach is volunteer, so most of the seeds didn’t germinate. What did come up we froze and had very little for fresh eating. So we are buying some spinach for fresh eating this winter. Not ideal, but necessary for us to feel we are eating healthy.

If you want to see what we bought and why check out the video below.

 

So our focus on food this year is to keep buying whole foods and to buy as local as possible. Once we have been doing this for a while, it will become habit and we won’t be tempted to buy “treats” or sugar filled garbage food.

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About Homesteading101

Writer, rural entrepreneur, frugal living, sustainable living, do and make your own stuff kind of people.

10 responses to “REAL Food On The Homestead”

  1. unboxedandfree says :

    I love your steps towards a whole food diet. Just be aware that parts of Canada use glyphosate (RoundUp) to ripen wheat. (And much of the U.S does) Unless it is organic it may be processed with this cancer-causing chemical at it’s last stages of processing. Also keep informed as to when Canada starts to allow genetically modified wheat to be grown. (Again, the U.S. already does) The whole food diet is only as good as its primary ingredients. And soon it may be harder to find the good stuff!

    • Homesteading101 says :

      Yep,I am aware that Roundup is used to dessicate crops – not just wheat but canola, barley etc. I have a degree in agriculture and I live in a farming community where farmers all around us dessicate their crops. I actually did some research today and found a link that said that the United States does NOT grow GM wheat. Canada will not likely allow GM wheat to be grown. Monsanto did some trial crops in past years but the license to release the seed was not allowed. There may be a small amount of contamination but not likely. The point of our eating whole foods is not to avoid roundup however. We are doing it because it is the right thing to do and the healthiest alternative to processed, pre-packaged foods from the store. The whole food diet is better than any other diet as far as I’m concerned. If it’s primary ingredients are contaminated, then just imagine what those contaminated ingredients are like when they are highly processed. Also, as we move towards that we will be sourcing organic foods more and more. I have no doubt that we will be able to do this.

    • pobept says :

      I can’t speak for Canadian farm practices, but I do live in the heart of Oklahoma, USA wheat country. Roundup nor any other chemical is used to “ripen’ wheat.
      Please quote your reliable source.
      Thanks

  2. pobept says :

    I wish you the best of luck in your ‘eat only whole food’ plan, however after looking at many of the products in my pantry, I think your whole food quest will a difficult journey.
    Happy Gardening

    • Homesteading101 says :

      I am sorry that you would find it difficult to do so because I do not. In fact it is quite easy to do and I am doing it. It is just a matter of wanting to. Our pantry does not have anything in it now that is not a single ingredient food. If one wants to get particular about it, you could say that even rolled oats are contaminated with wheat gluten from the factory, and milk has added vitamin D etc, but I am not going to do that because it is pointless just to win an argument. We are eating whole foods now.
      Thanks for your comment!

  3. Maridy says :

    Good job! We also are working toward this goal and are doing pretty good so far, now that the Hubby is on board 🙂 One of our goals this year is to start paring down those items that we will not ever be able to produce for ourselves. Our homestead (which we will be moving to hopefully this year) is in Northern Nevada, so things like citrus, avacados, and olives are definitely not going to be sustainable for us. We might as well get used to treating them as a treat now, not as the mainstays they currently are in our diet. Our goal, eventually, is to produce as much as our food as possible – once we are no longer living on a city lot that is measured in feet, not acres! 🙂

  4. Tanya says :

    Being a child of the sixties and being called a “hippy” by my adult kids I think I learned a bit over the years about buying “natural” or whole foods. For many years I spent more money on things that were labeled to make me feel good, rather than what was “real” with commercial product labeling. For instance, I was curious about 2 things you mentioned. First you mentioned Cheddar Cheese and only purchasing that which had no coloring. After putting myself thru RN school by working as a dietitian tech, I learned to stop beating myself up on some of my notions about “food colorings”. There are chemical food colorings and then there are natural food colorings. I believe most good quality cheddar is colored by added “annatto” a plant that is organic naturally. So I stopped paying more for the uncolored non bst cheddars and spent my time worrying about local produced foods that I could not make on my own. I made my own cheese for many years, but now only such that made sense cost wise since I do not have access to fresh milk. In other words if I can buy a good quality cheese much much cheaper than I can buy organic, unhomogenized, non ultra pasterized milk, then the freshest and best choice is to buy the local cheddar and make soft cheeses at home since they are the ones that are less likely to be fresh like 2 or 3 days max.

    As far as salt. I am baffled that you have trouble getting salt without additives. I buy bulk sea salt from local health food store. It does seem a lot more expensive, but I prefer salt that is not mined and it has no aftertaste. So I spend the money I save elsewhere for a good sea salt several times a year and keep my prepper storage of salt that doesn’t cake to a bulk kosher salt that will be good enough for emergency situations which I seal in large mason jars.

    • Homesteading101 says :

      Thank you for your comment.
      You do see things a bit different from us.
      I too do not beat myself up for notions about food colourings and additives. I just simply won’t buy it if it does. But I do make a great effort to buy food without it or without too many ingredients on the list. This is what I mean by “whole” foods. Much of this food ends up being local. The cheese we buy is local. What is on the ingredient label is all I have to go by so that is what I do. The cheese we buy has the fewest ingredients possible. When I say it is local I mean LOCAL, which means the milk is also local. If I wanted to I could go and see the cows that produce the milk. Made within an hour drive of here. This is extremely important to me. I choose this cheese as it is the best cheese I feel I can get. It is a little more expensive but that means we eat less which is good. When we were buying the “big company” cheese we were wasting quite a bit of it every time we bought it. Now we don’t waste. Because it is more expensive we also make a effort to eat it before it spoils. The cheddar we buy has no colouring either.
      In Canada where we are, BST was never approved so no cheese in Canada is made with cows given it. This is lucky for me.
      All the sea salts I have seen have a long list of additives. I have not been to a health food store to get it though and because it is out of our way, I would rather not spend the time/money to drive there to get it. Are you sure that salt bought in bulk does not have other stuff added? I will have to check our bulk store. Although, we prefer to spend our money on local cheese rather than expensive salt. I don’t use much salt anyway.
      Isn’t it interesting how things are different for each person due to differing circumstances and preferences?
      Take Care, and thanks again,
      Anne

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