Over a year ago, I did an experiment of sorts in my kitchen. Using the local Co-op weekly sales flyer, I chose food items up to $10 per day to see if a family of two could feed itself well on that amount.
The problem I have found is that eating”well” is a subjective term. Some people think that eating well means eating at restaurants or buying as much convenience food that they want. OR it could mean a certain quality or price of food.
All this is just avoiding learning how to eat well for less. It can be done.
To remind ourselves from the last post: The daily food purchases for Day One and Day Two are as follows:
Day 1: Eggs, Butter, Pasta (made from white flour, not great but that is what we used for now), Salt.
From this you could eat for the day and if you did have some condiments such as ketchup or left over from previous purchases of food you could use those to spruce things up.
At our food store, this all cost $9.54 cents. At other stores you could get it for less, I’m sure, but that is not part of the project.
The point is use what is available.
The belief is often that you can’t eat well and cheap, locally.
Day 2: Carrots, Banana, Potatoes, Onion, Barley. Cost: $10.00
With the ingredients from these two days, I made a vegetable soup that was unbelievably good.
So now you have pasta and soup with some fruit.
We figured out that our soup cost us 38 cents a serving while a store brand, canned, cream of mushroom soup cost about 24 cents. However, the nutritional content of the canned soup is clearly lower. Eating this canned food is NOT what I would call eating well.
I expect that some people don’t know how to make soup from scratch, and therefore think that they have to buy canned and therefore can’t eat well.
The key to eating this way is to learn how to cook. It’s as simple as that, or as difficult.
Cooking for oneself takes time and effort. Our society has moved away from that. The focus is on ready made, packaged foods. You get addicted to these. They are part of the disconnect between how people work and how people live. They are easy and simple – and not nourishing.
I am not saying this to point the finger of blame at anyone or of how people live, just a statement of fact. My goal is to educate people to see that it is not as difficult as they might believe and to encourage a bit more food security into their lives – learning how to prepare their own food. That is the whole point of this blog.
Many people go to jobs daily that suck the life out of them. They are then exhausted and don’t have the energy to prepare good food for themselves. There is a different way.
This happened to Ernie during his working life in the big city. Work was from 7 am to 3 pm. Luckily his commute was only about 20 mins each way, but at the end of the work day he would go home and sleep for an hour before eating a meal. When he changed his life from working at this job, his food selections changed as well.
Working at something you don’t feel good about or are not connected depletes your energy just like eating crappy food. I know I’ve done both.
If you feel defensive when reading this post you may not be secure in your food or other choices. Please don’t post a negative comment. The intention is not to try and insult you (I am not that much in control of your thinking ;-).
There are people who need help and it is to those people that this post is directed. Thanks you.
I will continue this experiment as planned and post the results here shortly – with a few modifications. Day 3 and 4 will be posted on soon.
Our greenhouse is finished. Well, except for painting the trim. The plants that have been in there so far this summer are growing somewhat faster than those outside, but I feel this is likely due to transplant shock of those that were put out.
As I have said before this greenhouse was built with mostly scrap/recycled/savaged materials with the exception of a few pieces of wood and the roof plastic. Even the vinyl siding was salvaged from the dump.
It is functional, not bad looking and seems to be working well.
As for the plants that are growing inside, they are also doing quite well. We have tomatoes, peppers, and herbs in there as well as outside on the patio.
This is all really an experiment for me. I wanted to try to grow vegetables in pots, in and outside of the greenhouse, to see if and how easily it could be done here in our climate.
What I have found is that it is easy to grow your own food in pots on balconies or outside on your patio. The easiest things I have found to grow are herbs, onions, obviously tomatoes, peppers, kale… well everything really.
I even have corn growing in two pots just to see if it would work. And yes it works.
Recently, several people have complained to me about the increased prices at the grocery store, particularly vegetables. Of the people who complained to me, some lived in the city and some lived in rural areas.
I can understand that there will be certain places in urban areas in which it will be difficult to have any kind of outdoor space for plants. But everyone has an indoor place for one plant.
So there is really no excuse not to do this except that you are completely set against doing it.
Why should I grow my own food? Isn’t it time consuming?
My answer to this is, no. But it IS a lifestyle. My opinion ( if it matters) is that everyone should learn how to grow SOMETHING of their own, even if it is just flowers or houseplants. I believe tending to garden, even a small one, is an important part of being human. But you don’t have to start out growing everything at once. And of course if you don’t want to that is your choice. Just don’t complain to me about the price of food.
When you learn how to grow even the most simple and small amounts of food for yourself, you are connecting to nature, you can control where some of your food comes from and you learn something new every time you plant something. This last point is the most important one of the three in my mind.
What to grow
Growing your own herbs is the best way I have found to start growing food. You can grow all of the oregano, basil, coriander, parsley and dill you need for a whole year in pots in a small space. Parsley can grow inside all winter in a sunny window, and early in the year you can start coriander (cilantro), dill and even small onions in pots to pinch for fresh flavour in your cooking.
Multiplier onions can provide green onions before they mature AND just the greens if you want. If you leave them to mature, the bulbs can be saved and planted at another time. There is really no way to make a mistake in planting them.
Other really useful plants to plant in pots are tomatoes and peppers. They take a little more attention, especially pruning for the tomatoes but nothing that can’t be handled.
Tomatoes never have to go bad because if you grow too many because you can freeze them whole and use them anytime during the non-growing season.
Anyway, I’m not getting rid of my greenhouse just because I don’t need it. I love it and will use it to start the large amount of veggies we need each year.
But it is time for people to take matters into their own hands and start growing some of their own food if only just to eat something amazing.
Since we got back from our “vacation” we have drastically reduced our spending. This is part of how I have always wanted to live anyway so it is not much of a problem.
I think I have explained in past blog posts that we prefer to spend money on things that are important to us and not just willy nilly on everything for a quick fix. This is very easy to do sometimes, and is mostly just a bad habit.
In case you haven’t already guessed, M also stands for money, in this post anyway.
One of those things we buy for a quick fix is eating restaurant meals. When we make a regular trip to the city for supplies in the past we have purchased a meal there. This was done completely for convenience since we would be there at the same time as we would normally have lunch or supper.
Just for fun, or to torture ourselves, I have calculated the amount of money we have spent over one year on fast food when we were away from home. I was able to do that because Ernie keeps a daily journal of what we do, eat, etc. and has done so for three years.
We averaged $80 a month.
Some places are more expensive than others but in general a meal for two people is pretty much $20 – $25 each time. If we had a take out meal at home (purchased in our village) that would be added on as well. I did not include convenience foods that were included in a grocery purchase simply because I did not have that info.
This amount and habit is unacceptable to me, so we stopped buying food in restaurants and any extra convenience food items. Now, some people WANT to buy meals out, and reap great benefits from that (this is different for everyone), which is fine. However, for us it is not that important to do on a regular basis. It has always been my belief that (unless you are independently wealthy) you can’t buy everything you see. You have to weight how much benefit you get for something over how much it “costs” you.
Actually, even if someone has lot of money to spend, it could be considered irresponsible to buy a bunch of things just for the sake of buying, convenience, or just because one can. Purchases that are well thought out (to me) are much more satisfying and useful. And less impactful on our earth.
I feel life is more about experiences than buying things, and I’m sure many of you reading this feel the same way as well. Sure, if you want to experience travelling to different countries you’ll need money, or to experience staying at a first class resort.
The way I like to look at it is these things are worthwhile if they are meaningful experiences. If they are, then great. But if they are just for relaxing and pleasure because you work too hard, or if they are for bragging about, then they are likely not meaningful experiences.
So back to the original point of this post.
We stopped spending money on food in restaurants because it is more meaningful to us to eat our own food that we prepared at home.
There may be an occasion for buying a meal at a restaurant at some point, but for us the regular habit of it is gone. We will take the time to make food at home before we go anywhere, and then save the money for a more meaningful experience later on.
I admit it takes more planning and a bit of organization to get it done, not to mention the time. For me though, time spent making and growing our own food is one of the reasons I am a homesteader, so again it is not an issue.
Getting out of the habit of buying what you think of will immediately “solve your problem” is the most difficult part. It requires desire to change and live differently. It was something that we felt we had to do. Again, not everyone will feel this way about spending money on meals, but there may be something else. What is a meaningful experience for you that you spend money on?
We don’t make sauerkraut every year but this year we had to because of all the cabbages that decided to grow.
For this process we have a ceramic crock that Ernie’s mom used. It is a large high – sided pot really, that was made in Medicine Hat Alberta, Canada. Ernie’s parents were given this crock in 1967 by neighbours but we really don’t know how old it is.
For things like that I just call them “vintage”.
This year we used 18 heads of cabbage for sauerkraut. We also used some of our own onions and of course, coarse salt.
Sauerkraut is so simple. And so tasty. And good for you. So we have decided to make more of an effort to use what we make. Often we forget that we have it, and it gets left over from year to year. This year though I think we have run out so our crock full will definitely get eaten.
Many of you already make this food but I will go over it again anyway because you can do it with almost any container, just on you counter.
Chop or coarsely grate (we grate) the cabbage into the container to about 2 inches or 5 centimetres. Add some onion and the appropriate amount of pickling salt. For us it was 2 tablespoons per layer of cabbage.
Then we filled the container about 3/4 full. As he went along, Ernie would squish the cabbage in his hands to get the juices out.
Once done filling the crock a clean pail full of water was used to weigh down the cabbage to stay underneath the liquid. Ernie cut two pieces of pine board to fit on top of the cabbage inside the crock that the pail sits on.
Check out my video below to see all the steps.
In the past, Ernie’s mom used to use a board similar to what we use, only she weighed it down with a big rock that they had found here in the yard. I opted for the pail although I’m sure there are many things that could be used to do this job.
Ernie kept tasting the cabbage to check it for sourness over the next two weeks or so. Once it reached what he figured was ready, he squeezed the liquid out by hand and packaged it for freezing.
Not difficult to do at all, and so very good for you.
I found a method of making iced cream on Facebook of all places. You make it with plastic bags, ice and a lot of arm strength. Now I am not one for using plastic much as you may know, but since we have so many in the “junk” storage from previous use, I thought why not reuse some for this project.
We have three ice cube trays and I made the ice myself that you need for this. We also have a vintage iced cream maker but decided to give both methods a try.
There are only four ingredients: 1/2 cup of milk, 1/2 cup of cream, 2 tblsp, sugar and a dash of vanilla. I doubled this for our second try and quadrupled it when we figured out what we were doing and use my own method as you will see below.
To make the iced cream you put the ingredients in a zip top bag. You then prepare another larger bag with lots of ice and salt and place the bagged ingredients inside the bag of ice Shake it for ten minutes. Your hands will get cold. We used a tea towel wrapped around our hands to prevent this.
We tried doing this method twice. The first time I accidentally, poured the iced cream out of the plastic bag into a bowl along with some of the salty water from the bag of ice. Ernie ate it anyway.
The second time was better and better tasting. But it was still labour intensive.
The iced cream maker was a no go as the centre metal container was rusted inside.
At some point during this iced cream making day, I realized that I have been making an iced coffee recipe for years with the same ingredients as iced cream – except the coffee. I make the drink in a glass loaf pan and turn it into an iced drink in the freezer. To keep the drink smooth and prevent crystalization, you need to keep stirring it. The main thing is to not let it freeze overnight. I figured out how to make this iced coffee recipe by trial and error.
Because the ingredients are basically the same, I decided to try to make regular iced cream this way as well.
I used the same glass loaf pan. You can use whatever you have, it doesn’t have to be fancy. Put all the ingredients in and mix with an electric mixer. (My mixer is vintage of course and is older than me.) Do this every half an hour to prevent the ice from forming large chunks and to make it freeze slowly. No shaking, no ice cream maker needed.
When it is the right consistency to eat, eat it. That’s it.
You can add any flavourings you want to this like chocolate, fruit, or whatever.
At this time of year to save some money, we buy fruit, which is sometimes on sale, wash and freeze it for the winter. We do this instead of buying frozen from the grocery store in the winter. By doing this we know exactly where the fruit is grown and how it was processed (by us).
We do this with blueberries, Saskatoon berries (otherwise known as serviceberries) and sometimes strawberries if we can get them locally. To freeze them we use plastic honey containers as you can see in the photos. We feel this packaging method is acceptable since the berries do not contact too much of the plastic. Not as much as the honey that originally comes in them anyway.
This is what we are currently doing on the homestead right now as boring as it may seem.
We usually buy about two dozen packages of blueberries and about the same in strawberries. The Saskatoons have to be picked, which we do locally. And then we stuff ourselves with fresh berries for a few days! That’s it!
I can’t believe it but we actually have too many potatoes. We never have too many. But this year Ernie says that if we don’t use them soon or give some away we will have to waste them. He has already planted as many as we can room for in our garden so what ever is left must be eaten.
So, we are making potato dumplings otherwise known as perohy in Ukrainian or perogies in Polish. I’m sure most of you have heard about these. They are a carbohydrate lovers dream. Mashed potatoes with onion sometimes with cheese, mixed in or just plain cottage cheese, saurkraut, or prunes, put inside a white flour dough, boiled and then either fried with more onions or just eaten boiled with sour cream.
When we make them we just have a potato and onion filling. Nothing fancy.
This food is really just a way the homesteaders and pioneers used up fproduce so that it didn’t go to waste. So even though they taste amazing, they are traditional and useful.
The recipe is fairly simple. The dough is flour, water, and oil. The filling is really whatever you darn well feel like filling it with. Cut out dough circles, put in a dab of filling and PINCH closed.
It really couldn’t be more simple. But you can screw them up. If you don’t pinch them right, and add the right amount of flour, they will fall apart in the water as they are boiling. If you make the dough too thick, you will have huge perogies. If your dough is not stretchy enough you will have trouble with everything.
But even though there may be a failure in the procedure, everything is still edible. That is the beauty of this food. At worst you will end up with half moon pasta pieces. Delicious.
Again it seems like us homesteaders are focusing on food.
On a recent camping trip, a loaf of pre-sliced homemade raisin bread that we brought along ended up being moved back and forth between locations in the vehicle. This happened because we had more food than space to store it in and the bread got kicked out of the cooler. When we started out it was a fresh loaf and when we arrived home with it uneaten, it was in mostly tiny pieces.
I was able to salvage about 3 pathetic slices for breakfast after we got home. My first thought was to toss it, but then I quickly realized it could be made into bread pudding. I have never made or even eaten bread pudding, but have heard many people rave about it. So I used the whole loaf and made some up.
Luckily my husband eats anything, because after tasting it, I decided I am not a fan. This is not to criticize anyone who loves it, for sure. It is just my opinion. What I do love about it is that the bread does not go to waste, which is likely what happens a lot to bread that has become stale in most households. One of our goals in life is to waste nothing and live frugally, and I believe this is where bread pudding originated – from people living frugally and not wanting to waste anything. If the bread had not had raisins in it, I would have likely given it to the dogs over several days mixed in with their regular meals.
The recipe for bread pudding is simple – bread, cream or condensed milk, hot water, butter, salt, vanilla and eggs. You mix the milk and hot water, and pour it over the bread in a bowl. Once it cools to luke warm (so the eggs don’t cook in the bowl), you pour the mixture of eggs, vanilla, melted butter and a bit of salt into it, mix it up and bake at 350 F for 1 hour.
If I didn’t remember the recipe and needed to make this I would just make it to taste using the above ingredients. You don’t even really need vanilla. We used real maple syrup as a topping but anything sweet could work. The recipe called for a runny brown sugar topping but since we don’t have brown sugar in the house, the maple syrup was more than acceptable.
With the syrup, it tasted to me sort of like soggy french toast. This stuff could definitely pass for a breakfast and could be gussied up with more raisins and maybe even walnuts and cinnamon. I think I might have cooked it in a pan that was too high though. It did puff up quite a bit and would have overflowed if the pan had been smaller, but after cooling it shrank considerably. The texture was the part that I found the most unappealing.
I don’t foresee making this again for a very long time, mostly because I hope we don’t destroy bread this way again. If we have any dried out bread that is not in so many crumbs and pieces, I will attempt to make croutons, which I prefer to the sweeter and softer bread pudding.
So to clarify, there is really no need to waste anything, especially food. We go out of our way to use up anything that we haven’t eaten soon enough in different ways, like this bread, and of course we compost everything else that is inedible for us or the dogs. Our dogs really appreciate any real food we can give them that is not spoiled.
I have tried the pudding once again and doctored it up with walnuts and cream and I can now say that I like it.
For us, history is very much a part of why we homestead. We have a strong tie to the land where we live and to the history of our ancestors who lived and worked here before us. We still do many of the things that they did during daily life. Making certain foods is obviously going to be one of these things.
In my last blog post I talked about eating whole or real foods.
Just as an aside, I was not trying to show anyone how great we are for doing this and I feel that maybe some people may have taken offence to what I wrote. This is how WE do things and how we WANT to live I was not criticizing anyone’s food choices, merely stating mine. If you feel that you don’t agree with me that we are able to eat only whole foods, then you may need to evaluate why you might think that or even care. We simply are doing it.
With that out of the way, we are still eating 99% whole foods. There are only a few things that have multiple ingredients or additives on the labels for the things we buy from the store.
Kutia (pronounced koo-ti-ya) is a traditional Ukrainian dish that is normally served at Christmas. Both Ernie’s and my families served this for Christmas eve supper and then again for breakfast the next morning.
The ingredients are:
Cooked wheat berries, poppy seeds, honey
Cook the wheat, add ground up poppy seeds and warm honey water – honey melted in hot water. Mix together. Eat.
That’s it. This is a meal made out of three whole foods that is nutritious and extremely tasty. Our source of honey is a local farmer (a one minute drive or a five minute walk). Our source for poppy seeds is our garden. Our source for wheat is Saskatchewan Red Spring Wheat from the local store.
When we made Kutia this time I found that some of the poppy seeds had not been dried properly before storage last fall and were mouldy. Ernie went to the store and bought some (still a whole food) and we made half with store bought poppy seeds and half with what was left of our own that was not mouldy. They tasted pretty much the same in the end.
This dish is a true homesteader’s food because it was made and eaten by our ancestors in this area after they immigrated to Canada. The tradition has been passed down and is a delicious one. Poppies were a flower that were seen in many gardens in this area. The flowers seeded themselves each year and provided a beautiful backdrop for the vegetable gardens. Obviously wheat was also grown in the area and is highly nutritious.
This dish is eaten on Ukrainian Christmas eve because it has no animal products in it. The tradition is that no animal products are eaten then in reverence to the animals at the birth. This is not to say that Ukrainians are vegan or even vegetarian. It is just a tradition.
If you want to watch us make this food see the video below.