cooking – Practical Homesteading

My Top 5 Essential Grocery Staples for Homesteading and Scratch Cooking

List your top 5 grocery store items.

If you walked down a typical grocery store aisle with me, you might think I’m lost. While most American shoppers reach for convenience, I’m the one squinting at sacks of flour, jars of yeast, and tubs of coconut oil — the same staples my great-grandmother probably chose 75 years ago. I don’t shop for ready-made meals; I shop for possibility.

At home, those bulk ingredients become whatever we need — bread, tortillas, sauces, or even snacks. If I don’t know how to make something, I learn. A simple search and a quiet evening in the kitchen have taught me more than any cookbook could. This hands-on, old-fashioned approach has saved us thousands over the years, but more importantly, it’s built confidence, patience, and gratitude for every meal we share.

Now, that doesn’t mean I don’t enjoy Chinese takeout once in a while! I’ve learned to make my own dumpling and stir-fry recipes — they’re delicious when they turn out, and hilarious when they don’t. (One of my most epic flops was a lemon pepper chicken so salty it could’ve been used as a salt lick.) Mistakes keep me humble, and in a way, they’re the best ingredient for growth.

Bloody Mary with mostly homegrown ingredients

So with gratitude — and a dash of humility — here are my five most essential grocery items and how they shape my kitchen life on the homestead.

5. Coconut Oil

Coconut oil is my go-to multipurpose fat. It melts like butter and works wonders in place of lard or shortening. I use it to pop popcorn, bake desserts, and even blend it into homemade flour tortillas.

Its aroma — faintly sweet and buttery — adds a subtle depth you can’t quite place but always appreciate.

Tip: For tender baked goods, replace half the butter or shortening in your recipe with coconut oil, then reduce liquid slightly. It gives just enough chew without the greasy feel.

4. Active Dry Yeast

Yeast is the quiet hero of my kitchen — small, simple, and full of potential. Watching dough rise never loses its magic, especially when the kitchen smells of warm, sweet yeast and anticipation.

It symbolizes self-reliance: turning flour, water, and salt into something living, breathing, and nourishing.

Tip: Always proof yeast with a pinch of sugar in warm water (around 110°F). If it bubbles within 10 minutes, your dough is ready to rise.

3. Chicken and Beef Bouillon Powder

I lean on bouillon powders for soups, gravies, and especially rice. Cooking rice in chicken or beef stock instead of water transforms it from plain to crave-worthy.

I also mix beef bouillon into my homemade onion soup powder — it adds warmth and richness that store mixes can’t match.

Tip: Swap half the water for stock when cooking noodles, grains, or vegetables. It’s the fastest way to round out flavor without extra sauces or salt.

2. Plain White Sugar

Plain old white sugar earns a spot near the top because it does so much more than sweeten desserts. It wakes up yeast, balances tomato acidity, and — lately — fuels our lemonade habit.

My sister keeps me well-supplied with lemons, so I make fresh lemonade weekly. When the kids come in sun-dusted and thirsty, that chilled pitcher waiting in the fridge makes them light up.

Tip: Add a teaspoon of sugar to tomato sauces or soups to tame acidity without losing depth of flavor.

1. Flour

If coconut oil is the heart of my pantry, flour is its backbone. I buy high-gluten flour for breadmaking, but I’m excited to experiment more with ancient grains soon.

The feel of dough under my hands, the smell of a fresh loaf cooling on the counter, and the crackle as it’s sliced — it’s the rhythm that grounds my kitchen.

Flour builds loaves, tortillas, focaccia, and even desserts. It’s humble, forgiving, and powerful — no one in my house has ever once complained about home-baked anything.

We rarely buy vegetables from the store, relying instead on what we’ve grown and preserved — jars of tomatoes, beans, and pickles lining the pantry. They remind me that what we grow in summer sustains us long after the frost sets in.

Our winter meals center around potatoes, onions, and frozen vegetables like broccoli and bell peppers. We’ve experimented with extending our garden season using a small greenhouse and straw. There’s something deeply satisfying about pulling greens or a carrot from a garden while snow still glitters outside.

As for meat, we’re still building toward full independence. We raise our own pork, purchase beef from my sister’s grass-fed herd, and still buy chicken from the store — for now. One day soon, meat birds will join the homestead lineup, and the circle will feel more complete.

Each grocery item on this list earns its place not for novelty but for versatility. They remind me that eating well doesn’t require endless ingredients — just a few solid building blocks and the creativity to make them shine.

This slower, more deliberate approach to cooking has taught me creativity, patience, and gratitude — lessons that spill over into every other area of life.

Homesteading has shown me that ingredients matter less than the care and love you pour into them. Every loaf, jar, and meal built from raw goods feels like an act of heritage — and hope — in a world that moves too fast.

What five grocery staples would make your list? Please share them in the comments. And if this post inspired you, please like, share, or subscribe to follow more homesteading stories, seasonal recipes, and simple living tips.

How a Simple Venison Stir Fry Taught Our Family the Heart of Homesteading

There’s something special about meals that tell a story. The kind of food that’s more than a recipe — but part of life. For us, that story came together in one simple dish: a homemade venison stir fry. It started months ago in the garden, wound through a winter greenhouse, and ended at a table surrounded by six hungry, happy faces. This wasn’t only food, but it a reminder of why we homestead in the first place.

A Stir Fry That Tells a Story

We had venison stir fry for dinner recently, a meal that smells like effort and tastes like reward. Stir fry always means chopping, sizzling, and a little chaos in the kitchen, but every bite feels like celebration. The dish is never quite the same for us. It shifts with the seasons and whatever our garden and freezer produce. That’s part of its beauty — it’s a living reflection of our homestead.

From Seed to Skillet

The story of this particular stir fry starts late last winter when we started onion and pepper seeds inside. We watched them grow, and my son delighted in trimming the onion shoots to give more life to the roots. Come spring, we pressed carrot seeds into the earth and transplanted our onions and bell peppers. By summer, our days smelled sweet and green. My kids loved pulling up carrots, brushing off dirt, and biting in right there in the garden. Their juice was sweeter than candy. The onions swelled to the size of softballs. When their stalks dried, we cured them in the basement. Then we set them inside old fruit crates beside jars of last year’s preserves. Peppers overflowed in waves of green, so I bagged and froze them for colder days.

Onions as they first sprouted from the ground.

Homesteading tip: Frozen bell peppers don’t need blanching. To preserve, just slice, seed, and freeze them raw for perfect stir fry texture later. Onions can be cured and placed in a cool dark place to keep over winter.

By November, we tucked our last carrots under straw, the soil still holding its warmth like a secret.

Winter’s Sweetest Harvest

In December, I scraped away snow and straw with my bare hands to dig some carrots. (A mistake I won’t repeat — frostbite nearly earned an invitation to dinner.) My son peeled them eagerly, and when we tasted the first one raw, its sweetness floored us. Cold turns carrots into sugar. They’re winter candy disguised as vegetables.

Homesteading note: A thick straw mulch keeps carrots from freezing and lets you harvest them into early winter.

Greenhouse Gold

The bok choy came from a new experiment. I helped my experienced friend start a winter garden. I still remember stepping into her small greenhouse surrounded by snow. The chill outside vanished into crisp air that smelled of soil and life. Beneath soft covers, green leaves glowed faintly in the filtered light. Harvesting bok choy in December felt like a small miracle.

Winter gardening tip: A simple plastic-covered hoop house and landscape fabric over each row can extend your growing season by months. The flavor difference in fresh winter greens is unbelievable.

Family in the Kitchen

Cooking became a family affair. My daughter stood at my side, eyes watering over the cutting board, proudly dropping onion slices into the container as I sliced them. My six-year-old son learned how to make rice that night — a big responsibility. We’d bought the rice from our local scratch-and-dent store for much less than retail. It wasn’t something we grew ourselves, but it was another way to live intentionally, supporting local businesses and stretching our budget.

He measured the rice, water, and bouillon with quiet focus, stirring carefully to break up every clump. Watching his concentration, I realized that learning to cook simple staples might be one of the best skills a homesteader’s child can develop.

Parenting philosophy: Give your children small but meaningful jobs in the kitchen as you cook. It takes the burden from you to endlessly entertain them, and they learn real life skills.

Wild Meat, Real Gratitude

The venison came from the road. This deer was recently hit by a car, and my husband found it on his way to town one chilly fall day. He hauled it home, and that night he and his dad processed every usable piece. We made jerky from some and froze the rest for meals like this. There’s a quiet satisfaction in knowing exactly where your food came from, in salvaging instead of wasting.

Homesteading philosophy: Nothing should go to waste. This includes an animal, harvest, and opportunity to teach your children how to create value from what’s available.

From Skillet to Supper Table

When it was time to cook, I sliced the venison thin while half-frozen and marinated it overnight. The next day, the meat hit the hot skillet — hissing, sizzling — browning into tender, caramelized pieces. My kids stole bites faster than I could cook them.

Cooking tip: Slice meat against the grain while it’s half-frozen for cleaner cuts and more tender results. This small trick makes all the difference with lean game meat like venison.

The vegetables followed: frozen peppers releasing water that deglazed the pan. The onions soaked up the sauce until they were golden brown. The carrots softened just a bit. The bok choy folded gently into the mix. The whole kitchen filled with the earthy perfume of garlic, soy, and family.

Six Around the Table

By dinner, the six of us — our little family and my husband’s parents — gathered around a steaming pot of rice and a glossy pot of stir fry. It wasn’t just delicious; it was ours — every part grown, harvested, found, or crafted by hand. That’s the heart of homesteading for me. It’s not simply saving money or knowing what’s in your food. It’s seeing how the garden dirt beneath your nails, a salvaged deer, and a child’s curiosity can all end up in the same bowl. It’s nourishment that carries the story of your family’s seasons.

Homestead Notes

Preserve what you grow: Freeze peppers raw and store onions in breathable boxes.
Extend your harvest: Straw-mulched carrots and cold-frame greens can provide fresh food even in winter.
Use what you have: Venison, garden vegetables, and discounted pantry staples can turn a simple meal into a story.
Teach through involvement: Kids remember the meals they helped make far more than the food they simply ate.

If our venison stir fry story stirred something in you — a memory, a craving, or just a bit of inspiration to slow down and cook what you grow — we’d love for you to join our little homestead circle.

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The Best Holiday Gifts You Can’t Order Online

How Local and Handmade Traditions Make the Season Truly Meaningful

What if the best holiday gift wasn’t something you ordered in seconds, but something made by a neighbor, a local shop, or your own two hands?

Gifts That Actually Stick

Think about it: what was the last gift you really remembered a year later? Chances are, it wasn’t the priciest thing on your list. More often, it’s the homemade jam from a friend’s kitchen. It could be the mug thrown by a local potter. Perhaps it’s the scarf someone knitted while thinking about you. Those kinds of gifts carry a story and quietly say, “You’re worth my time.”

The Smoked Cream Cheese Surprise

One of my favorite examples came from a retired farmer who gifted us smoked cream cheese. It was infused with cherry and oak from his backyard smoker. Shared around the table on simple crackers, it tasted like patience and pride. It sparked a whole conversation about how he learned to smoke cheese—something no anonymous online order could ever deliver.

Family Recipes That Last Generations

That same spirit shows up in family traditions. In my family, my mom’s kranz kuchen—a crescent-shaped bread layered with dates, brown sugar, and hand-foraged hickory nuts—has been on the holiday table for four generations. It’s not just dessert; it’s a lineage of hands and stories. When someone slices into it, they’re tasting time, memory, and love as much as sugar and spice.

Local Shops, Real Connections

Local shops can hold that kind of magic, too. They’re often packed with small-batch cheeses, handmade ornaments, candles, and art that reflect the character of your town. A couple of years ago at a tiny cheese factory, I got chatting with the woman behind the counter. We swapped recipes and laughs. I walked out not just with cheese. She had tucked a quirky chocolate-pairing poster into my bag. No algorithm could have predicted how much that silly poster would delight me. I think of her now and then when I find it among my things.

Start Small This Holiday

You don’t have to overhaul your whole holiday routine to lean into this. Start small. Maybe this year you bake a batch of cookies. You could write a poem. Paint a simple ornament. Or put together a little basket featuring a couple of local favorites. Even if you don’t have many nearby shops, you can still support small makers online. Alternatively, share something only you can offer. This could be a playlist, a letter, a framed photo, or a recipe.

Over time, those small choices can grow into traditions: an annual baking day, a visit to a favorite market, a handmade gift exchange among friends. Years from now, when people look back on “the good holidays,” they probably won’t reminisce about two-day shipping. They’ll remember the smoked cream cheese, the kranz kuchen, the unexpected poster, and the feeling of being truly seen.

Your Turn to Share

What’s one handmade or local gift you’ve received (or given) that you still think about? Why did it stick with you?

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December 4, 2025

Curiosity in Motion

Share five things you’re good at.

When I pull a forgotten vegetable from the back of the fridge and turn it into lunch, I’m reminded of something deeper about myself. I love the challenge of making something worthwhile out of what might otherwise go to waste. That instinct—to look, think, and try again—connects many of the things I do well. My strengths don’t always fit neatly together, and each carries its complications. However, they shape how I learn, love, and live.

Self-Reflection
I’ve always been good at analyzing my actions. After any conversation or decision, my mind replays each detail. What did I say? How did people react? What could I have done differently? Self-reflection helps me grow and maintain harmony with others. The downside? I sometimes lie awake at night, stuck in loops of overthinking. But I’d rather wrestle with too much awareness than drift through life without it. Reflection keeps me grounded and connected—to myself and to the people I care about.

Making the Most of Resources
I take real pride in making something out of nothing. Whether it’s stretching a budget or reinventing leftovers, I see potential where others might see waste. Just recently, I rescued leftover turkey bound for the garbage. I turned it into turkey dumpling soup—comforting and thrifty all at once. There’s joy in transforming scraps into sustenance. Sure, a few experiments have gone sideways over the years, but most end up nourishing both body and spirit.

Love of Learning
Books have always been my favorite adventure. I devour all kinds—self-improvement, history, fiction, science—and never tire of discovering something new. My husband and I trade recommendations, and our six-year-old son has caught the curiosity bug too. Right now, he’s fascinated by the Titanic and Nova. Our living room is often alive with questions, research, and excitement. Occasionally, I crave a low-effort evening in front of a screen. However, learning rarely feels like work—it feels like fuel for my mind and heart.

Acting Quickly to Solve Problems
When a problem pops up, I seldom stay frozen. I research fast, decide fast, and act even faster. It’s a trait that propels me forward but sometimes frustrates my husband, who prefers more deliberation. One October, tired of waiting for him to pick a spot to plant garlic, I finally chose one myself. My decision complicated his spring tilling. Looking back, I smile at the reminder that progress sometimes grows out of impatience. Action, even imperfect, has its rewards.

Experimentation
Above all, I’m an experimenter. I believe life is meant to be touched, tested, and transformed. This year, I took on mushroom cultivation—because starting with one variety felt too cautious. I grew oyster, wine cap, and shiitake mushrooms. The oysters thrived, the wine caps refused to fruit, and the shiitakes are still waiting for spring. Whether something succeeds or fails, I find meaning in the process. Curiosity keeps my world growing in unexpected directions.

Bringing It All Together
Reflection, resourcefulness, learning, decisiveness, and experimentation—each one fuels the others in its own looping rhythm. Reflection deepens learning; learning sparks curiosity; curiosity invites action; and every action offers new insight to reflect upon. Being good at many things isn’t about mastering them all. It’s about staying open to possibility, allowing skill and spirit to evolve side by side.

I’d like to pass on a willingness to think, try, and turn even life’s leftovers into something worth savoring. Perhaps my greatest experiment of all is unfolding every day. I’m raising two children who see the world as one big opportunity to learn, question, and grow.

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Crescents of Resilience

Do you or your family make any special dishes for the holidays?

Flour-dusted hands trembled over a bowl at 3 a.m., measuring cups snapping in the silent kitchen. Everything was a desperate attempt to summon my mother from the hospital. An undiagnosed intestinal blockage had her rejecting even water.

The family lineage traces to heavy German roots. My father’s ancestors came from Austria in the 1870s, my mother’s from northern Germany in the 1850s. Her kranz kuchen recipe endures from her grandmother’s penciled cards. Yeasted dough rolled thin, layered with my dad’s foraged hickory nuts, chopped dates, cinnamon, and brown sugar. Twisted into crescents, baked golden, and glazed, dozens emerge each year for us six daughters, neighbors, and church friends, embodying a quiet hospitality.

Last Christmas, that rhythm fractured. Hospitalized, she could not retain food; us sisters started a text string, asking one question. “What if they never pinpoint the cause?” No flour clouds rose, no yeasty warmth filled the air—only silence amplifying the dread of a holiday without her.

Insomnia seized the nights. Each fragmented update jolted awake any fragile rest. Kneading became refuge: egg yolks merging into warm, proofed milk and yeast, the dough yielding beneath palms like hope taking form. As it rose under a towel, yeast’s scent enveloped the darkness. Folding in the nuts, dates, and spice, then rolling and shaping crescents, the hands of generations guided mine.

The oven’s glow dispelled shadows; caramelized sugar perfumed the halls. Frosting traced uneven paths, mirroring hers. Those crescents transformed rupture into resilience.

A single bite of spice-laced crumb now evokes my dad’s meticulous toil, my mother’s assured fold, my midnight vigil—a resilient pastry proving adversity does not sever us but reshapes us, crescent intact. She recovered. The tradition persists. We endure.

If this story of family tradition and quiet strength resonates with you, like this post. Share it with someone who needs a reminder that resilience often starts in the kitchen. Subscribe for more heartfelt essays on heritage and hope.

More Than a Meal: Raising Our Own Thanksgiving Turkeys

Gobbles and the Unmowed Lawn

Gobbles, our forty‑pound turkey, once refused to move for the lawnmower. My husband drove closer, then closer still, waiting for the bird to do the sensible thing. Gobbles didn’t budge, and that’s how we ended up with a turkey‑shaped patch of unmowed lawn—a small, stubborn monument to the wild experiment we’d started in our backyard.

A New Chapter in Backyard Farming

Chickens had already shown me that birds can be both hilarious and mean. Ducks had proven that cuteness and filth can happily coexist. A few years ago, after reading about a woman who raised her own Thanksgiving turkeys, I realized I wanted to go further. When our local hatchery couldn’t source ducklings one spring, it was a minor inconvenience. This became the excuse to bring home three turkey poults instead.

From Basement Brooder to Outdoor Coop

This time, my husband handled pickup duty. He arrived with a box of peeping chicks and poults. Their arrival turned the whole house electric with anticipation. The brooder—a repurposed water tank in our basement—waited with a heat lamp, water, feed, and a lid to contain the chaos. At first, the turkeys were only slightly larger than the chicks, all of them fluffy and awkward. Within days, though, the turkeys started to pull away. They doubled in size, then doubled again. It seemed their entire job was to eat, drink, and poop as efficiently as possible.

We lost one poult early on for reasons we never understood, and the sudden shift from three to two landed harder than I expected. It was a quiet, early lesson in how fragile life on a small farm can be. Of the survivors, one always had his feathers sticking out at odd angles, so we named him Gobbles, a little wink to anyone who’d seen South Park. The smaller bird became Jennie, after the frozen turkey brand that had defined “Thanksgiving” for us before we raised our own.

By early May, the brooder was bursting, and everyone was ready for fresh air. We tried separating the turkeys from the chickens that first night outside, but the noise they made made it clear we were fighting a losing battle. After one loud, sleepless experiment, we moved everyone into our mobile chicken coop and let them sort it out. During the day, they roamed the yard as a mismatched flock, and each evening they filed back into the coop like feathered commuters, jostling for their preferred spots.

Personality Plus: Turkeys vs. Chickens

Living with both species at once made their differences obvious. The chickens were efficient, slightly tyrannical little dinosaurs. The turkeys seemed to have missed out on common sense entirely. On Memorial Day weekend, a big storm rolled in; the chickens headed straight for shelter, while the turkeys stood in the downpour, soaked and squawking as if the rain were a personal insult.

My husband and I slogged around in the storm, alternating between laughing and swearing as we scooped them up and shoved them under cover. We were half convinced they might drown standing there or draw an eagle with all that frantic noise. By summer, their physical transformation matched their larger‑than‑life behavior. If the chickens were little dinosaurs, the turkeys were the T‑rex cousins. After about four months, Gobbles weighed around forty pounds and Jennie about twenty‑five, and both strutted like they owned the place.

Rising Stakes: Growth and Pecking Order

Gobbles clearly saw himself at the top of the pecking order, inserting his bulk into whatever drama unfolded among the hens. Jennie, despite her smaller size, regularly put the roosters in their place and even bloodied one during a particularly heated round of dominance negotiations. The same birds that made us laugh with their antics were always moving toward the date we’d circled on the calendar. Around the five‑month mark, butcher day arrived—never something we looked forward to, but the reason we’d brought them home.

Butcher Day: The Hardest Part of the Journey

My husband handled the hardest part. Once it was done, I thanked the turkeys out loud before joining the work of plucking, stepping away now and then to check on the kids. Our five‑year‑old surprised me by wanting to help, his small fingers well suited to grabbing stubborn feathers, and I felt a brief tug between pride and discomfort as I let him join in. My husband’s father arrived and the day settled into a rhythm: music playing, adults talking, drinks in hand, hands busy. The work was still heavy, but it felt shared, almost like a ritual we were inventing as we went.

By the end, we had one dressed turkey at about thirty pounds and another around twenty, lined up for the freezer like oversized, deeply personal trophies of our effort.

Preparing the Turkey for the Table

I hauled Gobbles from the freezer about a week before Thanksgiving. I set him to defrost in our unheated upstairs. He loomed silently every time I walked past. Each glance reminded me of the fluffy, clumsy poult he had been. It also brought back the long, messy chain of chores that had brought him there.

Two days before Thanksgiving, I mixed a simple brine with salt, sugar, Worcestershire, garlic, and pepper. I discovered that the only vessel big enough was our turkey fryer, minus the basket. It was a ridiculous fit, but it worked. On Thanksgiving morning, we got up early, drained the brine, patted Gobbles dry, rubbed him with salt and oil, and wedged him into a large Nesco roaster so tightly we had to shove his legs down to close the lid. Then we poured in four cans of Miller Lite and turned our attention to the rest of the meal.

Waiting for that turkey to cook felt tense and nerve-wracking. It was like waiting for an exam grade posted in front of the entire extended family. Fifteen people, one bird, no backup plan if it turned out dry or oversalted. As the scent of beer, garlic, and roasting fat filled the house, my anxiety loosened its grip. It shifted into something closer to anticipation. Even if it wasn’t perfect, it was already unforgettable.

Thanksgiving Dinner: More Than Just a Meal

When we finally gathered around the table, Gobbles was as much story as food. As everyone carved off pieces, we traded memories of his lawnmower standoff. We recalled his attempts at intimidation. We laughed at the way he used to lumber after the flock like a confused bodyguard. Conversation took on the tone of a slightly irreverent eulogy as we honored his life in the most direct way possible. We ate the bird who had once stood his ground against a mower and won. It was the best turkey I’d ever tasted, not because it was flawless, but because we knew every step that had led to that plate.

Lessons Learned and Lasting Memories

Looking back, those turkeys demanded patience when they outgrew every space we gave them. They taught us humility when plans went sideways. We needed a sense of humor. We found ourselves sprinting through rainstorms to rescue birds that were too bewildered to seek shelter. They pulled Thanksgiving out of the grocery store freezer and dropped it squarely into our own backyard. I don’t know if I’ll raise turkeys again. Every November, when I see a frozen Jennie in the supermarket, I remember Gobbles and Jennie. I think about the stubborn patch of lawn out back. I recall the season when our holiday centerpiece had a personality—and a history—all his own.

If you’ve raised turkeys or other backyard poultry, share your stories, challenges, or favorite moments in the comments below! What surprises did your birds bring? What tips would you pass on to someone thinking about raising their own turkeys?

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November 27, 2025

Beyond the Plate: Cooking with Heart, Seasonality, and Family in Mind

What are your family’s top 3 favorite meals?

Imagine standing in your kitchen after a long day, staring into the fridge and pantry. Hungry family members are standing by waiting not-so-patiently. You juggle not only what tastes good but also what’s nutritious, budget-friendly, and available—all in one mental balancing act. As the main cook in our household, this daily challenge has encouraged me to develop a simple system. I choose meals based not just on flavor but also on their flexibility, ease, and heart.

At the core is a meal framework built around three essentials: protein, vegetables, and starch. This adaptable formula shifts with the seasons and what’s on hand. Proteins can be chicken, pork, beef, fish, or even plant-based, depending on our mood. Vegetables reflect the harvest—right now, that means home-preserved summer bounty or crisp fall favorites like cabbage, Brussels sprouts, and carrots. Starches might be boiled potatoes, rice, bread, or pasta.

Take Swedish meatballs simmered in savory sauce, paired with boiled potatoes and roasted Brussels sprouts. The meatballs release a comforting spiced aroma, while the tender potatoes soak up the sauce’s richness. The Brussels sprouts, caramelized and slightly crisp, add a satisfying texture. Sometimes, I swap the potatoes for egg noodles or rice. Other times, I substitute veggies with whatever is fresh or frozen—perhaps roasted cabbage or steamed broccoli. That’s what makes this dish endlessly flexible and flavorful.

Another deeply comforting meal we savor is our pork roast with baking powder dumplings and homemade sauerkraut. This dish carries the warmth of tradition—raised from hogs on our farm and fermented sauerkraut preserved each year. The dumplings, pillowy and light, take about 20 minutes to make, but their soft texture is worth the wait. On busier nights, a crusty loaf of bread stands in just fine. The tangy sauerkraut and savory pork meld beautifully. It’s a combination that our 6-year-old son eagerly requests, making it more than dinner—but a family ritual.

When I have more time to savor cooking, I prepare roasted lemon garlic salmon with rice and roasted broccoli. The salmon, infused with bright lemon and savory garlic flavors, roasts to tender perfection with a slightly crisp edge. The roasted broccoli brings a bit of earthiness and crunch, balancing the richness of the fish. Fluffy rice accompanies the dish, soaking up any juices and tying the meal together harmoniously. This combination can easily adjust. You can swap the rice for potatoes or pasta. Or you can switch up the veggies depending on what’s fresh or frozen. As a result, this meal is both versatile and inviting.

What unites these meals is more than just ingredients or technique. It’s the love poured into making them work for everyday life. These dishes mirror the seasons, our kitchen’s rhythm, and the joy of feeding family with less stress and fuss. They invite us to gather around the table, share stories, and create memories. Cooking, for me, is not just about sustenance; it’s an act of care and connection.

In the end, cooking for family is a dance of practicality and pleasure, tradition and innovation. Our favorite meals teach me that the best dinners aren’t about perfection—they’re about presence: being there, nourishing those you love, and turning the ordinary into something extraordinary.

Now it’s your turn! What are your family’s three favorite meals? Do you use a simple framework like protein-veggie-starch, or do you have a unique approach in your kitchen? Share your go-to dishes or meal hacks in the comments below. I love hearing how others bring their families together through food.

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Fifty Lemons and a Lesson in Waste

The Waste We Don’t See

The banana box sat on the counter—fifty lemons, bright as sunrise. Perfectly good fruit headed for the trash. It’s hard to take in the scale of it, but nearly 40 percent of all food in the United States ends up discarded. Almost half of what’s grown, shipped, and stocked here never feeds anyone at all, but instead clogs up landfills.

A Small Farm That Says “No” to Waste

My sister sees boxes like this every week. They’re packed with produce grocery stores can’t sell—carrots too crooked for the shelf, apples with a harmless bruise, greens that wilted before they were bought. So instead of going to a landfill, the food comes to her small farm.

There, everything serves a purpose. Chickens peck at the soft tomatoes. Pigs enjoy the bruised peaches. The things that can’t be eaten become rich compost for next season’s gardens. Watching her sort through those boxes makes you realize how easily abundance can be mistaken for excess. Nothing is truly wasted unless we give up on finding a use for it.

Transforming Lemons into Possibility

Those fifty lemons turned into their own little project for us. We juiced most of them and stored the concentrate in jars for lemonade and marinades. Some zest went into a bright lemon sauce for pasta. The rest became loaves of lemon poppy seed bread, wrapped up and shared with family. What might have been waste became food, memory, and connection.

The Homestead Mindset

That’s one of the quiet lessons of homesteading: learning to see potential where others see loss. A tired head of lettuce is chicken feed. Stale bread becomes breadcrumbs or croutons. Overripe bananas transform into breakfast. Once you find that rhythm of reuse, it stops feeling like work and starts feeling like gratitude.

The best part? You don’t need a farm to think this way. A small compost bin, a backyard garden, or simply paying attention to what’s in your fridge can shift how you handle food. Every time you find a way to reuse, share, or return something to the soil, you chip away at that staggering 40 percent—one meal at a time.

The Bigger Picture

Maybe your fifty lemons look a little different. Maybe they’re cucumbers softening in the crisper or a few jars tucked away and forgotten. Whatever form they take, they’re an invitation to look closer before you throw something away.

Homesteading, at its heart, isn’t about perfection or isolation. It’s about paying attention—seeing worth in what we already have and finding new life in what might have been lost.

So here’s my question to you: What could your fifty lemons become?

Join the Conversation

What’s one way you’ve learned to reduce waste or give new life to something others might discard? Share your ideas in the comments below—I’d love to hear them.

If you enjoyed this story, don’t forget to like, share, and subscribe for more simple living and homesteading reflections.

#HomesteadLiving #ReduceFoodWaste #SustainableLiving #SimpleLife #FromWasteToWorth #ZeroWasteKitchen #MindfulHomestead

November 20, 2025

How to Make Homemade Venison Jerky: Smoked vs Dehydrated

Looking for a way to turn fresh venison into something truly delicious and shelf-stable? You’re in the right place! In this post, we’re walking through how we took a deer we recently processed and transformed it into mouthwatering homemade venison jerky—a high-protein, low-fat snack that’s perfect for hunters, hikers, and anyone who loves wholesome, from-scratch food.
If you’ve ever wondered what goes into making jerky from scratch or whether smoking or dehydrating tastes better, read on—because we tested both methods side by side and have the results for you!

Processing the Venison
After harvesting the deer, my husband handled the messy part—removing the hide and quartering the meat. While I didn’t snap photos of this step, it’s essential for breaking the animal down into workable portions. Once the meat was ready, we began deboning—a labor-intensive process!

But here’s the payoff: processing your own game ensures quality and freshness with the satisfaction of providing your own food. Plus, venison is leaner and lower in fat than beef, while being packed with protein, iron, and essential nutrients. It’s an excellent, heart-healthy meat to keep in rotation alongside veggies, fruits, and other proteins.

Grinding and Seasoning the Meat
Once the bones were removed, we ground the tougher cuts and trimmings using our trusty meat grinder. (Ours has been a solid investment—it’s strong, doesn’t clog easily, and is simple to clean. If you’d like a product recommendation, drop a comment below!)

For seasoning, we used a Fleet Farm Original Flavor jerky seasoning mix, which offers a balanced blend of savory and slight sweetness—perfect for venison’s natural richness. We mixed the seasoning thoroughly, ensuring every bite would be flavorful, then refrigerated the seasoned meat overnight to let all those seasonings work their magic.

Shaping and Drying the Jerky
The next day, we got creative with our setup. Instead of a dedicated jerky gun, we improvised with our meat grinder using a sausage tube narrowed down with a vice grip. Sometimes, homesteading means working with what you have, and this hack worked beautifully!

After shaping the jerky strips, we placed them on racks and divided our batch in two for a taste test: smoked vs dehydrated.

• Smoker: Applewood chips, 160°F, for 6 hours
• Dehydrator: 160°F, for 12 hours

The Verdict: Smoked vs. Dehydrated Venison Jerky
Both batches turned out delicious, but slightly on the dry side—a note for next time!

The applewood smoked jerky, however, stole the show. The smoky aroma, subtle sweetness, and depth of flavor make it hard to beat. If you’re on the fence about getting out the smoker, trust me—it’s worth it.

Smoked or dehydrated, homemade venison jerky tastes incredible, packs well for adventures, and gives you that satisfying “I made this!” pride every time you open a bag.

Final Thoughts and Tips
Making homemade venison jerky takes time, but it’s incredibly rewarding. You know exactly what’s going into your food, it’s healthier than store-bought, and it captures the true flavor of the hunt.

If you’re new to jerky-making, I recommend experimenting with both smoking and dehydrating to see which method suits your taste best. Adjust drying time slightly to achieve your ideal texture.

Join the Conversation!
Have you made venison jerky before? What seasoning blend or wood smoke do you swear by? Comment below—I’d love to hear your tips! And if you enjoyed this post:
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#VenisonJerky #HomemadeJerky #WildGameCooking #HomesteadingLife #DIYFood #JerkyRecipes #SmokedJerky #DehydratorRecipes #FoodPreservation #FromFieldToTable

October 23, 2025

The Power of Local Food: Lessons from Ethnic Cooking

Until I attended college, I believed that cultural influences on food were largely a thing of the past. I grew up in a part of small-town Wisconsin where the cultural influence of my German dairy farming heritage had diminished over the years. Regional dishes, while still present, were largely nationalized. Food was sourced from boxes at the grocery store in the wintertime. Even in summer, the food from gardens supplemented our dishes, but were never the bulk source of our food. Farmers’ markets were present, but we did not patronize them. I thought this was how everyone lived.

The first chance I had to learn about different culinary experiences was after I started college in Madison, a nearby city. From childhood on, I had always wanted to learn how other people lived, and suddenly I was surrounded by many different cultures. European, Asian, and African cultures all coexisted together on campus, practically begging for me to observe their customs. During my 6-year undergrad and graduate school tenure, I made Asian dumplings, drank Turkish coffee, watched African dance, and had hot pot many times with such great company.

Towards the end of undergrad, I began working in a soils lab, performing experiments to better understand the swelling properties of bentonite clay. For a person who majored in geological engineering, it was a dream come true and my first real job in my chosen industry. Although the work was tedious and painstaking, I felt like I was finally flourishing as a professional. And it beat one of my previous jobs of counting corn kernels.

During this time, I frequently ate lunch with my Chinese coworker, whose parents had recently immigrated to Madison from China. I was always fascinated with his lunches. Every day, he ensured he ate every morsel of food on his plate, saying “Every grain of rice is a drop of sweat from a farmer’s brow.” His sautéed wood ear mushrooms looked delicious every time he brought them, which was frequently. In turn, he seemed fascinated with my own solo culinary exploits during “spaghetti week”, the time I inadvertently made a pot of spaghetti so large it lasted for a whole week’s worth of lunches and dinners. I was only too happy to share some with him, as anyone who has made too much spaghetti knows. We became such good friends that he gladly accommodated me at his parents’ house during “Homeless Night”, the one night every year when the apartments near campus are prepared for next year’s leasers, and I needed a place to stay.

That night, I was excited to ask how I could help him prepare supper. The rice cooker was already humming as he grabbed a knife and basket and gestured me to follow him to his back yard. Just outside the door was a green grass carpet about 6 inches tall and the footprint of a child’s backyard swing set. These were Chinese chives, also known as garlic chives. The patch was (and still is) the largest I had ever seen. Using the knife, he carefully severed handfuls of chives at the base, leaving an inch for the stubs to regrow. He slowly filled his basket, then proceeded to lead me back to the house.

I kept him company that night as he prepared the most delicious sauteed Chinese chives over a bed of rice. The wok sizzled as he poured in the oil then added the chives. A faint allium smell wafted over to me as he added salt and pepper to taste. Dinner was on the table in short order. The chives were garlicky, salty, and chewy. The rice was fluffy and perfect. He prepared another dish, but for the life of me I cannot remember what it was.

Ethnic traditions and edible landscaping were not completely new concepts at the time. My family grew asparagus, horseradish, and rhubarb, perennial plants that were beautiful as well as being edible. But it always seemed that these foods augmented a grocery store-sourced meal, not the other way around. That simple dinner that my friend prepared was the first time I truly observed the power of the “outdoor pantry” in action. Fresh, local food that comprises much of your dinner can be as close as your backyard and eaten within an hour of harvesting. That meal made an indelible mark on me, and I’ve strived to source the bulk of my meals from local sources ever since.

I’ve lost contact with this friend in the intervening years. I moved several times, got married, and had 2 wonderful children. Last I heard from him, he was still in Madison and enjoying himself. If he’s reading this, I wish him well as he’s moving through life. Your humble meal inspired me to prepare many simple delicious meals from my backyard.

My personal priorities have changed over time, but my feelings about food remain unchanged. I have been successful in expanding my food preparation skills over the years, learning to bake bread, preserve vegetables, and ferment cabbage into sauerkraut, a practice in line with my cultural heritage. I have even started growing mushrooms for our table. I still remember my friend from time to time as I establish and expand my chives patch or harvest an especially large bounty of food to share with family and friends.

Did you learn something valuable from another culture? Share your stories below, and subscribe to join a community of like-minded people.

May 22, 2025

Tag: cooking

My Top 5 Essential Grocery Staples for Homesteading and Scratch Cooking

5. Coconut Oil

4. Active Dry Yeast

3. Chicken and Beef Bouillon Powder

2. Plain White Sugar

1. Flour

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