Simple Living

Practical Ways to Store Food without a Fridge

Over the last couple of weeks there has been an article from treehugger.com floating around Facebook, Reddit, and Pinterest highlighting Korean designer, Jihyun Ryou’s five creative ways to store food without a fridge.  The designer’s goal was “re-introducing and re-evaluating traditional oral knowledge of food, which is closer to nature,” by using objects to make this knowledge visible.  The designs are super modern looking with clean lines and things like sand and water mounted to your wall.  And, I have to admit, they do look cool, despite being kind of impractical.

In light of their impracticality, and because we’ve lived without a fridge for the last 9 months, I’m offering up some practical answers to Ryou’s modern artworks; while less artistic, everyday homesteaders can apply them to their own kitchens.

Symbiosis of apple and potato:

Most fruits don’t need to be stored in the refrigerator.  The taste of tomatoes will rapidly deteriorate in the fridge.  The fridge stops the process of ripening fruits, which if you are buying them from the store is the opposite of what you want.  Potatoes don’t need refrigeration either.  As Ryou points out, potatoes can be kept from sprouting if stored underneath apples, since apples, like many fruits, emit ethylene gas.  Ryou’s design offers a wall mounted box to store your potatoes underneath a shelf to set your apples on.

My mom had one of these hanging produce baskets.  You could do a quick search on Amazon and find a multitude of both hanging and counter-top baskets, and even some bins in which you could keep your potatoes stored beneath your apples. Some of them are pretty cool looking.

Verticality of Root Vegetables:

Ryou’s design is quite beautiful with carrots and green onions sticking out of wet sand (again wall mounted; I’m wondering how heavy these things are).  Here is my solution for keeping vegetables both vertical and moist:

We used this clever design for carrots, onions and celery from the CSA last summer.  Turnips, beets and radishes could go in a bowl.  And a sink filled with cold water will revive a head of lettuce that you thought was a goner too.

Breathing of Eggs:

Many people know that eggs don’t need to be refrigerated.  In Europe, eggs are purchased from a plain old unrefrigerated shelf in the grocery.  Without a fridge, eggs from the grocery store will last about three weeks.  Because egg shells are porous, Ryou offers another reason to keep them from the fridge:

An egg has millions of holes in its shell. It absorbs the odour and substance around itself very easily. This creates a bad taste if it’s kept in the fridge with other food ingredients. This shelf provides a place for eggs outside of the fridge. Also the freshness of eggs can be tested in the water. The fresher they are, the further they sink.

We use this to keep our eggs on the counter.

I’ve been told the eggs at the store can be up to 30 days old already when you buy them, so imagine how long fresh eggs from the back yard would last.  Of course, our eggs rarely make it more than a few days before they are eaten, so we don’t worry about testing their freshness, but I could easily get a glass of water to test them in if needed.

The Dryness of Spices:

Ryou’s design for  a spice bottle is really very clever.  It takes the grandmother’s tradition of keeping some grains of rice in your spices to absorb moisture to keep it from clumping one step further by keeping the rice in its own compartment within the jar.  We don’t really have this problem in Colorado, it is not ever humid enough to make our spices clump.  The only fault I find with this design is that it is once again on a wall mounted shelf.  Spices actually lose flavor when exposed to the light.  It is better to keep them in a cabinet behind closed doors where they can stay in the dark.

Note that this is not my spice cabinet (though I might wish it was).  Thanks to Louise at My Food Voice  for sharing.  My spice cabinet is a jumbled mess, not fit for photography.  ;)

Now, of course, I know that Ryou’s designs are meant to be art, not necessarily practical.  But the purpose of this art besides being beautiful, and the purpose of Ryou’s project, is to get people to see (and therefore think about and use) their food and to think outside of the ice box when it comes to storing it.

What are some other ways to keep food fresh without of the fridge?

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Categories: Simple Living, Top 5, Unplugging the Fridge, Urban Homesteading | Tags: , , , , | 15 Comments

The Other Cleaners

I mop and clean the windows vinegar and water, and I use baking soda to scrub everything else.  But what about the rest of the house?  I don’t make everything we clean with around here.  We buy a few products to keep everything else clean and as chemical free as possible.

Laundry:  I used to make our own laundry detergent using a recipe of grated soap, borax and washing soda.  I thought it worked great for a while and we saved a bunch of money… until our clothes started to STINK.  All of our clothes.  All the time.  It was super gross.  So now we use store-bought stuff.  I’ve tried pretty much every brand because I have very sensitive skin.  Right now we’ve settled on Whole Foods Market brand Green Mission Organic Laundry Detergent for all our clothes and Rockin Green for the cloth diapers.  In the past we’ve been happy with Charlie’s Soap for both, as well. For the diapers, I use a few drops of tea tree oil when I need to deodorize.

Fabric Softener:  If I had my way, it’d just be dryer balls (when we use the dryer), but the husband can’t seem to give up dryer sheets.  He even makes special trips to buy them all by himself.  I don’t use them, but since we tag team everything, including laundry, they still get used about half the time.  They are at least fragrance free, but not really ideal.

Dishwasher:  Like the laundry, I tried making my own for a while.  I used Borax and washing soda with white vinegar as a rinse aid.  But after a while there was terrible build up on all of our dishes.  Nothing looked clean, everything had a hard, chalky film on it.  I could even remove the film with hand washing.  I thought all my glasses were etched.  I went back to commercial detergents, everything from Seventh Generation to Cascade.  I was thinking my dish washer was broken.  Then somewhere, on some random forum, someone said try Lemi Shine.  It is for hard water, and it WORKS.  It is phosphate free, and I only need to use it periodically.  And I use the phosphate free tab detergent things.  It fixed everything; we’re sparkling again.  What do you use?

Shampoo:   Still looking for a good natural shampoo.  I tried the baking soda thing.. . yeah, no.  What do you use?

Body moisturizer:  I used to sell natural soaps, scrub and body butters by a local company, but they went out of business.  But there is a new company here in Colorado making a wonderful body butter called Simple Sundries.  My friend Genny started it after she couldn’t find a good moisturizer.  She’s obsessive about ingredients.  This stuff is awesome, and I’m not just saying so because she’s my friend (though a shameless plug in never a bad thing, is it?).  The butter is sooo creamy and is a great moisturizer.  It cleared up C’s awful cradle cap within two days.  I use it on my legs after shaving, and it is very lubricating, if you catch my drift.  You can get it with different essential oil combinations or unscented.

Soap:  I use Vermont Soap company bar soaps, which can also be bought from Simple Sundries.  They are facial quality, non-drying and organic.

Toothpaste: We like JASON PowerSmile All Natural Whitening Toothpaste.  It’s the only toothpaste we’ve found that is fluoride and SLS free, doesn’t contain artificial sweeteners and actually gets our teeth clean.  All of the other brands we tried left a weird filmy build up.  Yuck.

Deodorant:  Based on a recommendation from Deanna Duke, author or The Crunchy Chicken blog and the book The Non-Toxic Avenger, we tried the Crystal Body Deodorant Stick.  And by we, I mean Rick.  And it works great.  It has no smell, and leaves no stain on his white undershirts.  And he really sweats at work sometimes.  I have not read her book yet, but plan to.

What green products do you use at home to keep things squeaky clean?  Have any recommendations for me?

Categories: Simple Living, Urban Homesteading | Tags: , , , | 11 Comments

Green Cleaners in the Kitchen

The kitchen is the urban homestead’s work horse.  And boy do I ever give my old porcelain sink a workout.  It gets pretty stained and dingy and needs a good deep cleaning every week.  Like the bathroom, I basically use white vinegar and baking soda to get the job done.

I start by rinsing the sink, and then I sprinkle baking soda in (again, like many people use Comet).  I drink coffee and my sink gets easily stained.  I grab a sponge and start scrubbing.  Baking soda is actually pretty abrasive and it cuts odors.  Just a little water on your sponge makes this pretty effective.

After the scrub down, I rinse the sink again, plug it and pour in a little white vinegar to take care of any staining that I couldn’t get with the baking soda.  I leave it to soak there while I take care of the back of the sink.  I use a butter knife wrapped in a dishcloth with a little baking soda to get the edges and hard to reach places.

Or for areas that need more muscle, I use a knife/sponge combo.  Like the crack between the sink and the wall, under the window sill.  It’s impossible to get my hand back there – the butter knife does the trick.

By the time I’m done with all of that, the vinegar has done its job in the sink.  So I drain it and move on to the rest of the kitchen.

I use baking soda to scrub my stove top, and dish soap that cuts grease to clean the back of the stove and the toaster oven.  For the counters I have vinegar mixed with water in a spray bottle that I spray over all the counters, let sit for a bit and then wipe off.

But recently, I had a stain on my counter that white vinegar couldn’t take care of.  Bleach didn’t cut it either.  It was rust from our cast iron griddle.  What got it finally was lemon juice.

Lemons are powerful.  They can cook shrimp or fish in their juice, they kill germs and bacteria, and the are amazing bleaching agents.  I have proof.  First I squeezed a bit of juice on the stain and rubbed it around.  Then I let it sit for a couple minutes.

I was afraid it wasn’t working.  I sprinkled on some baking soda.  Salt would have been better but I already had the soda out.  It made it all fizzy, and probably neutralized the acid a bit, but I wanted its scrubbing power and figured it had set there, full strength long enough.

So I scrubbed it, and scrubbed it.  And…. it worked.

Then I threw the old, dead, juice-less lemon into the garbage disposal and ran it with water to make it smell nice.  Kitchen cleaned.

What do you use to clean your kitchen?

Categories: DIY, Simple Living, Thrift, Urban Homesteading | Tags: , , , , , , | 2 Comments

Green Cleaners in the Bathroom

This week’s boot camp is about green cleaners.  Lots of urban homesteaders are into doing things with less chemicals, more frugally, and more self-reliance.  Using or making some green cleaners around the house is a great skill to add to the homesteading arsenal.

The thing is, I don’t really use any cleaners in the house.  I use good old baking soda and white vinegar, and lemon juice.  And I think these have been talked about an awful lot on the internet already.  So while I can wax on about how effective these normal household items are to clean with, I am not sure I have much new information to offer as far as ingredients go.  Here it is, none the less.

I can tell you that these things really do work in Colorado where the water is hard and full of minerals that build up on everything.  Like my shower head, all covered in calcium build-up (or is that lime scale? or…  ??):

To get that puppy clean, first I tried just straight up vinegar with a grout brush.  Which did a pretty good job.

But I kind of needed something that would stick a bit better so that the vinegar could sit and work at it for me.  I’m all for scrubbing if it means I don’t have to use CLR, but if I can not scrub, that’s even better.  So I mixed some vinegar with some corn starch.  And poured the gloopy paste all over the shower head.  And then, while I let that sit, I used some on the tub faucet that is always sticking and tough to pull the shower lever thingy on (wow – the technical terms in this post are astounding).  Then, after I got impatient, I rinsed the shower head off… pretty good, eh?

It’s not perfect or anything, and probably if I had been a little more patient, it would have been, but I think it was decent. What’s even better is the mix worked on the tub faucet puller thing.

On to the rest of the bathroom!  Here is what I use:

Like the package says, there are hundreds of uses for baking soda.  That’s why I have a huge bag of it.  In the bathroom, I use it like most people use Comet.  I use it to scrub down the sink and tiles and tub.  And it works.

So what about the throne?  Well, lots of homesteaders are either into saving water or have male persons in the house.  Or both.  And so the toilet often gets stained from letting the yellow mellow.  And in our house, that hard water alone can leave a ring.  The best cleaning tool I have for cleaning a stained toilet is a pumice stone.

The first time I used it, I was scared to death.  I thought for sure I was going to scratch the porcelain and end up with a horrid looking toilet that I was going to end up replacing.  But that was needless worry.  It worked great.  And as far as I can tell, it didn’t scratch a thing.  First I don my rubber gloves and do a scrub with the toilet brush and a flush so the water in there is clean.  I don’t put any cleaners in there.  Then I grab the pumice stone.

I scrub around the water line, in the hole and under the rim.  It gets everything off.  You can see that the corners of my stone are getting rounded off.  The stone crumbles instead of scratching the bowl.  It works.  The toilet is sparkling.  After that, I will throw a splash of vinegar in the toilet and use the toilet brush again, for good measure.  Clean as a… well, not a whistle, but you get the idea.

I also use vinegar and water mixed in a spray bottle to clean the mirror with a lint-free cloth.  And to clean the floor. And to spray down the shower walls.

How do you clean your bathroom?

Categories: DIY, Simple Living, Thrift, Urban Homesteading | Tags: , , , , , , | 8 Comments

Boot Camp Bonus: A Well Stocked Pantry

Yesterday I mentioned keeping a reasonably well stocked pantry in order to allow for some flexibility in my meal planning.  I got to thinking about what a well stocked pantry looks like.  It will probably different for every household, and it varies for us as well, depending on season, tastes, moods, how well we stocked up last year, etc.

In general, this is what I came up with for our version of a well stocked pantry (in no particular order).

  1. Oats – I keep a half gallon to gallon size container of oats on hand at all times.  Sometimes I switch between steel cut oats and rolled oats, but I have found that rolled oats are more versatile.   These whole grains make oatmeal, of course, but they can be added to desserts (cookies, crisps), muffins, breads, and are the base for home made granola.  They are insanely less expensive than boxed cereals, and better for you too.
  2. Rice – I use both white and brown rice, and at times I’ve kept quinoa on hand instead.  Rice is a great belly filler, another whole grain, and it keeps.  Good with stir-fries, in soups and stews, as a side dish, the star of risotto, and Rick even eats it for breakfast with butter and cinnamon.
  3. Canned beans – the hero of emergency meals.  Dried beans are far cheaper, and we keep them on hand too, but canned beans can be used instantly with no soaking or hours of cooking.  We add them to up the protein on pasta dishes and soups, sprinkle them over salads, as easy finger-food lunches for the kids, we let them star in vegetarian meals.  Keeping beans on hand saves the day if I forget to defrost meat for dinner.
  4. Olive oil & balsamic vinegar – Together, they make an easy, delicious and cheap salad dressing.  Separately, olive oil can be used for nearly everything we cook.  I do keep other oils on hand too, but if I had to keep only one, olive oil would be it.  The balsamic can be used in other ways too.  A friend brought over a dessert once of mascarpone cheese spread on sugar cookies, topped with sliced strawberries and drizzled with balsamic reduction (heaven).  I use balsamic as a secret ingredient in certain soups and other dishes.
  5. Broth – you can’t really make risotto without it and it makes soups super fast.  It’s a decent substitute for white wine in a pinch.  It’s a fast way to up your flavor without much effort.
  6. Canned tomatoes – if I’m crunched for time or feeling lazy, you can bet I’m reaching for a jar or can of tomatoes.  They can become anything.  I use them for enchilada sauce, pasta sauce, pizza sauce, soup, stew, chilli, roasted with other veggies, you name it.  This is a true staple for us.
  7. Onions and/or garlic – the other day I told Rick, “We’re out of onions.  I can’t make anything without an onion!”  I know, strictly speaking, onions and garlic are perishable, probably not really “pantry” food, but stored well, they last a long time and I really feel like I can make anything taste good if I have an onion or garlic.  This makes my mom laugh.  When I was a kid, I “hated” onions, I even gave my mom a homemade citation for using too many – her punishment was to not be allowed to use them for a whole week.  She was a good sport and went along.  I pray my children don’t ever punish me this way.  You can make rice and beans delicious with a little onion and garlic.  If times are tough, and your cupboard is nearly bare, you better have an onion.
  8. Dried herbs/spices – I love me some spices.  I can’t understand how people cook with nothing but salt and pepper.  An average spice rack should at least include thyme, rosemary, oregano, parsley, dill, red pepper flakes, bay leaves, savory, and cumin powder.  Mine better have extra red pepper flakes and Chimayo chili powder too.  You don’t have broth?  Make some with your meat, an onion, a bay leaf and some thyme, parsley, and savory.  Chili?  You need that cumin and those ground chilies.  Rosemary will make your plain ol’ rice and chicken amazing.  A bit of dried herbs go a long way, and they can make the most basic of meals delicious.
  9. Pasta – Another go-to for us.  It’s versatile, cheap, it keeps forever and I can buy it in bulk.  Sometimes I feel like the number of pasta dishes is limitless.
  10. Soy Sauce & rice vinegar – If you get tired of tomato based dishes, the cure is soy sauce and white vinegar.  The combo makes the best fried rice, and you can use them to make many Asian sauces.  Soup, Thai, stir fry, peanut sauce, marinade, jerky,  the list goes on.  Practice using the pair and you can impress anyone.

Obviously this list doesn’t cover baking basics like flour, which I almost added to the list.  But I’m curious how your pantry matches up to mine.  Is it similar?  Very different?  Did I miss something or surprise you?  Does your region or culture affect your list?  Tell me what is on your list of pantry staples.

Categories: Food, Simple Living, Top 5, Urban Homesteading | Tags: , , , , , , | 18 Comments

Tips to Make Menu Planning Manageable

To tell the truth making up a menu can be easy for a week or two, but then it can sometimes become a chore.  When it gets daunting, it helps me to remember a few things to make it a bit more manageable.

1.  Take turns.  At least two nights a week, my husband does the cooking, and plans what we eat those days.

2.  Make a routine.  During the summer especially, we have homemade pizza every Friday.  I make large batches of pizza dough and freeze it in one pound balls.  We use it as a way to clean up any left over veggies.  That means we have weird sounding, but delicious tasting pizza.  Steak, onion, and bell pepper;  tomato, basil and chard; potato and rosemary; eggplant, thyme and Swiss cheese; etc.  This makes every Friday a given on the menu.  Combine with whatever my husband has planned, now I only have to think of four more meals.

3.  Be flexible.  Keeping my pantry reasonably well stocked means that if I really don’t feel like fixing what I had planned on the day I planned it, I can usually go another direction without impacting the rest of the week’s meals.  Also, if your neighbor invites you over, feel free to delay you menu by a day.  It’s ok to plan take out once in a while.  Give yourself a night off.  The plan is more like a guideline, really.

4.  Use those bulk purchases.  The elk needs to get used up.  So I make sure to plan one or two meals a week using elk meat.  This removes still more brain damage in coming up with a plan, because I only have so many meals I can make out of red meat.  In the winter, there are lots of stews, chilli, steak.  The summer, we use less, mainly grilling, always with a big salad, sometimes stir fried or fajitas.  When I had to get us through a hog, we had pork a couple times a week too.

5.  Cook once, eat twice.  Plan for left overs.  Your pork roast on Monday becomes Wednesday’s pulled pork sandwich.  Tuesday’s left over pasta becomes Thursday’s frittata.  Cook a little extra early in the week to make it easier on yourself later, when your willpower starts wavering.

What tips do you have for making and sticking to a menu plan.

Categories: Menu Planning, Thrift, Top 5 | Tags: , , , , , | 4 Comments

UH Boot Camp: Menu Planning Made Easy

Menu planning may not sound like an urban homesteading skill, but I assure you it is.    It is something that, like a budget, takes thoughtful time and effort and doesn’t come naturally to many of us.  Our family would never stay within our food budget if we didn’t do it, however.  It saves us time, money and helps us waste less.

Menu planning saves time. When I sit down for fifteen or so minutes and make a plan for the week, I am gaining loads of time before dinner.  I can plan to eat something quick on the nights H has a violin lesson, and I can plan something that can keep cooking for a while on the nights that Rick could get home late or early.  I know the answer to, “What’s for dinner, Honey?”  There is no standing in front of the fridge trying to figure out what to throw together last-minute.

It saves time at the grocery store too.  If I know what we need for the week, and have a list, I don’t need to wander down every aisle.  I can just grab what’s on the list and get out of there.  And anyone with kids knows that the grocery store can be a time sink.  Trust me, a plan saves time.  ;)

Menu planning saves money.  If you don’t know what you need for the week, you are going to spend a lot more money at the grocery store too.  You will need to wander around looking for what you think you might need or use, and you’ll probably buy more or less than is necessary.  Buying more isn’t tragic (unless what you bought will spoil), but not buying enough will kill your food bill, because then you’ll be heading back to the store for convenience trips.  Those convenience trip add a lot to your bill.  I don’t know how many times I’ve run into the store for one or two things and come out with my pocket fifty dollars lighter.  We always find a few extras that we “needed” during those quick trips.  For the most part though, sticking to the plan prevents those.

Menu planning also saves us from the days when we are exhausted before dinner time and too tired to think of what to make.  Somehow, just having it written down already makes it manageable enough to happen.  So instead of being tired and saying “I don’t know what’s for dinner.  Let just get take out,”  we have a plan and can throw together the dinner we have planned.  That mental energy seems to be a tipping point for us.  If there is no plan, we eat out a lot more.  And if our food budget ever gets blown, it’s due to one pizza order too many.

Menu planning keeps waste down.  When we know what to buy at the store and what we’re making each night for dinner, we rarely have any food waste.  I tend to remember the celery or kale and use it before it spoils, I don’t buy as many things that I don’t know if I’ll need or not, because I know what I need.  We eat more regularly from our stored food in the freezer and pantry, and things don’t go bad in the abyss of food storage any more.

I’ve written about menu planning in the past.  While that post is still valid, I have changed the way we plan our menus from monthly to weekly.  The main reasons I plan weekly instead of monthly now is we have gotten in the habit of eating from the freezer in the winter, there is no longer any mystery food in there; and in the summer, our CSA picks our vegetables for the week and I don’t want them going to waste.  Plus it is a lot less daunting to plan a week’s worth of food than a month’s worth.

So, how to plan.  Remember, this is boot camp – the very basics.  If you know how to plan already, make sure I haven’t missed anything.  If not, here is how we throw down a plan on our homestead.

  1. What do you have?
    This week, I planned our menu on Sunday night.  I sat and thought a moment about what we had in the icebox to use up, what was in the freezer and pantry, and how much money we had left in our budget for the month.  In the freezer, we have elk, green chiles, corn, asparagus and tomatoes.  In the pantry, there are still hard squashes, black beans, rice and pasta.  And it’s the end of the month, so we need to use what we have as much as we can, since I don’t want to blow the budget in the last week.
  2. What do you need to use first?
    Is there a little left over from last week that needs to get used up?  Did you get too much of something out of the freezer?  Use those things first.  If you are planning on eating greens, use them right away so they don’t go bad before the day you’re supposed to eat them.  Last night, Rick got eggplant down from the freezer, and then decided not to use it last-minute.  That means, tonight, eggplant is on the menu. 
  3. Look at your schedule.
    Do you need something quick on Tuesday? Are you having family over Friday?  What day are you going to the market?  Figure out what kinds of meals you need.  We are shopping on Wednesday this week.
  4. Make the plan.
    Monday:  Eggplant and tomato pasta bake with olives
    Tuesday: Ham and Egg Fried Rice
    Wednesday: Spinach and black bean enchiladas
    Thursday: Asparagus soup with cheesy bread
    Friday: Mexican elk steak with tomato, onion, chile sauce over rice
    Saturday: Pumpkin Coconut Curry
    Sunday: Bacon and tomato pasta with roasted asparagus
  5. Make the grocery list.
    While you are making your grocery list, keep in mind breakfast and lunch too.  This week, we need: milk, spinach, lemons, limes, avocado, onions, buttermilk, cheese, butter, nuts (for granola), fruit (for lunches), white wine and bread.

Simple enough, right?  In the summer time, the only difference is, I wait to plan our weekly menu until the day we pick up our CSA share, so I can see what produce we have for the week and plan around that.

Do you plan menus?  Does you method look similar or different from mine?

Categories: Menu Planning, Thrift, Urban Homesteading | 4 Comments

UH Boot Camp: Eating Well without Breaking the Bank

Yesterday I talked about the basics of making a budget.  For today’s urban homestead boot camp, I wanted to give you my best tips for saving money on your food bill while still eating well. Some things, to really save money, do take some investment up front, but the pay off in the long run is well worth it.  Other things are simpler, they can be started right away.  But first let me share what I think eating well means.

By “eating well” what I mean is eating real food.  Food that doesn’t come out of a box, that was raised and prepared with care.  Top Ramen is not eating well.  To me, sustainability is important, as is cost.  Eating sustainably means different things to different people.  To some, it means eating all organic, even if your bananas came half way around the world.  To others, local is most important.  And I know what it’s like when you have really limited funds.  Sometimes whatever is cheapest starts to look appealing.  For me, the most sustainable means locally grown without chemicals and pesticides.  An organic certification is optional.

So, how to get those things while not breaking the bank?

Things that take some investment upfront:

A freezer.  This is a tool that can save your bacon.  And beans.  And everything else.  You can freeze most things.  If you find a really great deal on some chicken, it makes sense to buy a little extra and put what you’re not going to use right away into the deep freeze for another day.  Freezers are pretty inexpensive and run more efficiently than most refrigerators.  Check craigslist or freecycle.  You can get a great deal.  Even our chest freezer from the 80′s runs more efficiently than our fridge did.  We have two.  Both were given to us; hand me downs from relatives.

Joining a CSA.  Community Supported Agriculture, where you buy a “share” of a farm’s predicted crop before it is even planted.  You and the other CSA members front money for a farmer to plant and then, along with the farmer, share in the risks and rewards of the weather.  In my experience, this is an incredible investment.  The farm we’ve been with for the last five years has never had a bad year.  Of course you are betting on nature, a crop might be totally wrecked by hail.  But you are also sharing in the reward when things are good.  Some are bumper years for bell peppers or corn, while the beans didn’t make it.  But we always get WAY more than we paid for.  Local and organic.  Our CSA also sells optional shares of fruit, honey, eggs and meat.

Oh, and when you are getting way more than you can eat in a week, you can put the surplus in your freezer for the winter.  January is the time to call CSA farms.  Farms are filling memberships as I type this, so check around.  Some farmers will even work out a payment schedule with you if the fee is too much for you to pay all at once.

Hunting or buying meat in bulk.  Both of these methods do the same thing; receiving a whole animal at one time.  You better have a freezer first.  When we bought a hog a couple years ago we paid about $400 for the whole animal.  This worked out to about $1.33 a pound for bacon, hams, pork chops, shoulder roasts, pork loin, lard, everything.

Hunting requires a skill set, equipment, time and licenses.  It’s not complicated, but you will need to attend a hunter’s safety course and get access to land (and a gun) in the fall.  The cost is slightly harder to figure, but not counting the gun my husband already owns to hunt with, we spent about $360 on licenses and gasoline for various hunting trips.  We have an entire elk in the freezer to show for it.  Roughly $1.44 per pound of lean red meat, said and done.  Some years, it’s much less expensive, depending on success rates.  And some years, we’ve gotten nothing.

For either meat option, now is a good time to look into it.  Local farmers and ranchers are taking orders, and you need to buy hunting licenses in advance (April here in Colorado).

While I’m talking about buying in bulk, I’d also like to mention that once a year we drive to an orchard to pick peaches.  It’s a far drive, to the western slope, so we make it count.  We spend about $400 on 300 pounds of peaches, including gas.  We race home with the A/C blasting and then spend the next week slicing and preserving peaches.  The majority of them get frozen, though we jam and can some too.  But these peaches last us a whole year.  So investigate local U-Pick farms.  We do the same on a smaller scale for berries and cherries.

Things that everyone can do now:

Make a meal plan for the week.  I used to plan a month’s worth of meals at a time, but that can be daunting, and over time I’ve realized that weekly works better for us.

Plan meals that are in season.  This is easy with a CSA.  Apples are least expensive in the fall, strawberries are cheapest in the spring.  If you want asparagus in August, you’re going to pay a lot for it at the market (and it won’t taste all that great).   This puts us eating things that are in season the majority of the time.  In season means relatively inexpensive.  We pretty much don’t eat bananas.

Use up what you have.  Until you get into the habit, it’s easy to keep ignoring the beans in the back of the pantry or the sausage in the bottom of the freezer.  Get into the habit of planning meals the use what you’ve already purchased.  You’ll spend less at the grocery if you aren’t buying what you already have.

Plan to eat less meat.  Meat costs more than other forms of protein.  Use meat more like a side dish.  Try adding one more vegetarian meal to your menu per week than you normally make.  Try making chili with black beans or stir fry with eggs.  Over the last few years we went from eating meat at dinner every night to eating meat only three – four times a week.

From your meal plan, make a grocery list.  And stick to it. This keeps me from impulse buying.  Also, it cuts down on incidental/emergency trips to the store which end up costing a lot more over time.

If the store that I’m going to has a double ad day, I’ll go on that day, but I don’t usually plan my meals around the ads.  I just figure if I go on that day I double my chances of finding things on sale.

I don’t use coupons at all.  There are never any coupons for bulk rice or apples or pork loin.  I can’t recall seeing one for milk.  Coupons usually make me feel compelled to buy things that I would not normally put on my list.  They are always for things in boxes or bags, things with weird ingredients.  Things that are processed and full of chemicals…

Buy whole foods. Processed foods are expensive.  Potato chips cost more than potatoes.  Rice-a-Roni costs more than rice.  Pasta and milk is cheaper than a package of noodles with a powdered sauce.  Not to mention a billion times better for you.

Buy foods from the bulk bins.  When you buy a pound of rice or oatmeal in a box or bag, guess what.  You care paying for that box.  And for the marketing of that box.  It’s much less expensive to buy oats from the bulk bin.  There is no packaging to pay for.  No labels, no marketing, and no weird ingredients.  And if you buy or make your own reusable bags, there is no waste either.

There you have it.  Those are my big tips for saving money on food.  Between the meat in the freezer, the vegetables from the garden and the CSA, and eggs from the chickens, there are times I can spend $30 at the store for the week.  All I’m buying at that point is dairy and grains.  But it takes time to get to that point.  And I’ve already invested money up front.

What does your family do?

Categories: CSA, Food, Hunting, Menu Planning, Thrift, Urban Homesteading | Tags: , , , | 9 Comments

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