These have been lean times. My role is to feed the family, whether in times of plenty or no. I had to get mighty creative this last month to make those meals appear on the table. Although this can be hard, it can also make me proud of my creativity and resourcefulness.
Many mornings saw fresh scones or biscuits offered with eggs, in place of toast. Eggs were bought with change from my friendly local egg neighbor, or gathered here from the hen house. I made homemade bread several times as well.
I bought a few ingredients from the store each week, which I used to round out the bulk food we had at home. Mostly I bought produce and dairy products: milk, cheese, butter, 1/2&1/2 and yogurt. In bulk here we had half a chest freezer full of pasture raised meat, much whole wheat flour and white flour, oats, homemade jam and homemade pickles in the pantry, and frozen corn, zucchini, green beans, blueberries and raspberries in the freezer.
I was able to come up with a remarkable number of different meals, treats and snacks using combinations of these foods.
We also have greens harvesting from the garden, as well as some fresh herbs. We have kale, collard greens and swiss chard for cooking, and arugula and swiss chard for salad. We have an abundance of parsley, and also fresh mint and chives and green onions.
I was struck by the amount of food security a household has if they have food stored away. It may seem obvious, but I didn’t fully realize how important this was until we truly needed that food. Then I became increasing thankful for our bulk food purchases. They are better environmentally because there is less packaging involved, and they are better economically, because you pay less when you buy in bulk. And if you come to a time when you need food – there it is. And boy is it beautiful.