No, they didn’t have a crystal ball to tell them what would happen. Instead, they watched the seasons change and became aware that abundant (and not-so-abundant) times are transient. Growth is balanced by times of contraction; during these times, we can use what we have stored away.
Kitchen tips from the past
Yesteryear’s attitude of frugality is in stark contrast to some of the money-saving attitudes of today. Across the ancient world, peasant kitchens applied a little foresight to their frugality, using vigilance and perseverance to store food for a rainy day.
Back then, saving money in the kitchen didn’t just mean seeking the best bargains. It wasn’t only about finding the cheapest takeaway meals; it certainly didn’t mean you bought items just because they were on sale. All those things are essential, but they are arrows in a quiver. The quiver itself is loaded on the back of a single mindset: make hay while the sun shines.
Think ahead
By thinking ahead during times of prosperity, you begin to understand that not everything needs to be used immediately. Instead, you gather your arrows where there is abundance while you have the means to purchase them, then store them away for the future. Kitchens of yesteryear didn’t just conjure up fully-stocked pantries, burgeoning vegetable gardens or freezers full of meat. These bountiful visuals were carefully grown and stored over time using determination and a lot of elbow grease to fill the gap when a rainy day arrives.
Use the seasons
Take advantage of the present by turning in-season fruits and vegetables into long-life food.
Summer is a great time to begin transforming and storing produce for a rainy day because produce is bountiful, and there are plenty of bargains at the supermarket (or farmer’s market).
Can you turn a glut of lemons into preserves, cordial or lemon butter? What about using your abundant tomato crop to make pasta sauce so your signature cannelloni dish has extra flavour? Turn ripe figs into this delicious fig and lavender jam. That bargain bag of chillies can be transformed into chilli jam.
Bags of apples can be turned into apple sauce, and even bargain cucumbers can make this quick pickle. Leftover egg yolks can make a lovely boiled mayonnaise or a deliciously creamy vanilla ice cream. If you have a mound of passionfruit, add them to the eggs and make this divine passionfruit curd.
There are so many ways to stretch food, and there is little to no reason we throw so much of it away. Building our food supply a little bit at a time helps us feel secure about our future. It also helps reduce food waste.
Grab your FREE pantry checklist here.
Comments (1)
JOIN THE CONVERSATION
Log in Register