Going Whole Hog

A question that crosses my mind quite regularly is whether or not it is "worth it" to grow my own food, heat with wood, bake my own bread, make syrup from sap and the list goes on. Admittedly, there are days where it would certainly be easier to pick up what we need from the store rather than wait for it to grow or fix it, mend it or do without it. But there's something about quick and convenient that just doesn't set right with me. It seems somehow wrong to allow my kids to think everything comes easy, because in real life it doesn't. I am cautious about handing them everything they want as kids because I want them to adjust to adult life and be productive hard workers. Basically, I want them to see how long it takes for fruit to grow on a tree and experience how much better it tastes when you have watched it ripen. That's an analogy we could apply to many things we do around here.

There is something deeply gratifying about eating a meal you grew entirely on your own. Or foraging for native berries and having the time to visit the beach before going home. Or breaking bread that you baked yourself and enjoying it with homemade butter and jam made from the berries you picked that day you played on the beach. That is not to say that everyone needs to make their own butter to lead a fulfilled life! Mostly I mean slowing down to do some of the tasks that are often hired out. Blue berries from a store, air conditioned comfort, prepackaged life.

The money saved by doing these quiet, contemplative tasks is often negligible. By the time I buy the flour and yeast and work to bake the bread I may be money down, depending on the price of the flour. But what of my sanity?

What price do I put on teaching my sons age-old skills that, should they need them, will allow them to feed themselves no matter what they decide to do with their lives? When they learn to care for animals, haul the water, provide the shelter and feed, they think about a world bigger than themselves and their own wants. When they pick the berries and eat the jam they value the labour that goes into their food. When they stack the wood they learn to plan for tomorrow and use their bodies for useful tasks. They have all the space they want to run in, play in, grow in, and that is indeed priceless.

My friend had my kids over to decorate pumpkins with stickers. Since my own pumpkins didn't grow I planned to bake them down for making pumpkin bread. The pumpkins sat until I finally needed to get them out of the garage. I was busy and had a messy kitchen after a long tiring day. I wondered if it was worth it to bother. But why would I compost 4 perfectly good pumpkins then turn around and buy canned pumpkin at the store?

pumpkin puree

While supper cooked, the pumpkin bakes in the oven and I had the whole mess cleaned up by the time the kids were ready for bed.

pumpkin seeds

 We also enjoyed the roasted seeds very much. I ended up with 5 and a half Ziploc bags of puree, enough for 10 loaves of pumpkin bread. At around $3/can I saved $15, had a lovely visit with a neighbour while my kids played, and taught my kids to use up what might go to waste. Instead of spending money, I spent some time preparing local, chemical-free food.

Similarly, we recently had our pigs butchered. At different times this summer I really regretted venturing into pigs. Hauling the grain for them was time consuming and laborious and keeping their water clean and fresh was a chore I didn't love. I had to ask my mom to do my chores while we were away in the summer, which was quite a bit, and I hated to add to anyone's work load. Basically, the pigs were a lot of work but they were entertaining and they ate our kitchen and garden waste along with a couple tons of grain that I hauled here pail by pail from my parent's farm. Let's just say that when the job was finally done I wanted to have as much to show for it as possible. So I rendered the pig fat into lard.

back fat trimmings

fat, chopped and rendering in slow cooker

rendered fat, unfiltered 

our own lard, from our own pigs

Not everyone is going to render down their own pig fat. I giggle even as I type the words. But I do a lot of baking and my sister in law likes making pastry. Canola oil went up to $9/gallon last winter. I expect I'll end up with about 6-8 pint sealers of lard by the time I'm done. This is all by-product that might have gone to waste. At $2/lb I could much easier go buy Tenderflake at Walmart, where I saw it just this morning. But that's not my point.

Living a simple, frugal life is about more than saving $15 on lard. It is about taking yourself out of the consumer transaction whenever possible. It might actually be more frugal to feed the fat trimmings to the dog and buy lard at the store, I don't know. But living an invested life means doing the work ourselves to prevent wasting what we have on hand. If there are saskatoons growing roadside my kids and I are going to pick and freeze them for winter rather than get berries at the grocery store. When butter is $6/lb we will buy the cheaper whole cream, make our own butter and bake with the buttermilk. I am lucky that I have the time to cook and bake and mend and grow things. I know not everyone has that option, and not everyone would choose this lifestyle. That's okay too. You should follow your arrow. My arrow seems always to lead me to a simple, quiet path where everything takes longer and is just a little less convenient.

There are certainly times that I curse my penchant for homegrown. There were many days I said "never again" as I lugged heavy pails of grain to those pigs. I am planning a post on the actual cost of raising the three pigs and, on paper at least, it was probably not a money-saving venture. The next time we do it (if we do) we will have to butcher pigs ourselves to save on the considerable cost of processing the animals. But, again, these would be skills that allow us to learn and invest ourselves and save money. In a way, jumping in with both feet, or going "whole hog" is the best way to learn every facet of what we are interested in. And we seem to be interested. Learning to slaughter and process our own animals is the next logical step in our progress here. For now, we are just going to enjoy the food and be proud that we did a good job and made it through to the harvest.

Weekly Column: 30 Minute Meals

30 minute meals

In keeping with last week’s topic, menu-planning for busy weeknights, it is helpful for busy parents to have a back-up plan for when find yourself unprepared. Although a menu-plan will help keep you organized, sometimes you will eat in one meal what you thought could stretch into two…sometimes company drops in, a child is home sick, or you will forget to thaw meat. These things happen. But how can you get everyone fed without resorting to the most expensive alternatives: drive thru or take out?

Stockpile some quick fixes

Whenever you have small portions leftover, consider freezing them for quick weeknight meals. For example, a cup of leftover rice might be frozen then later combined with leftover beans, some seasoning, and reheated to make burritos or enchiladas. Toss together a quick salad and you have created a quick, balanced meal that costs virtually nothing extra. Compare this to a $40-50 take-out meal. If you can reduce the number of times you eat out, you will be doing your budget a real favour.

Some other quick fix ideas include keeping Ziploc bags marked in the freezer for different kids of soups. Rather than throwing out portions of mashed potatoes and vegetables, save them for hearty weeknight soups. Do the same with leftover meat, and be sure to incorporate soups into your regular menu-plan to avoid overwhelming your freezer.

The incredible, edible egg

Breakfast for supper is an affordable option that can be written into a weekly menu-plan, anytime. Even if you haven’t planned on it, breakfast-type meals can bail you out when you find yourself stuck with no supper prepared. Bacon, ham or sausage thaws quickly in the microwave while omelettes can use up odds and ends from the fridge. Pancakes or French toast are ready in minutes and can be served with a dish of fruit for fibre and nutrients. Leftover baked potatoes can be fried with omelette ingredients and topped with cheese all in the same pan for a delicious, low mess pan scrambler. When you find yourself in a rush for food, do a quick survey of what you have on hand and make the effort to feed your family at home.

Wraps, stir fries and buns

If you’ve kept some portions of leftover meat in your freezer you can quickly thaw them in the microwave to use in wraps, sandwiches or stir fries. Cans of ham, chicken, tuna and the like can also be mixed with mayo for a cheap and easy sandwich filling. If you’d rather go meatless, washing and slicing vegetables does not take long and can be done while rice or noodles cook. Quickly sliced French bread or buns baked with sauce, pepperoni and cheese make mini pizza the kids will love. You may prefer a meat and potatoes meal to end your day, but if you are out of time and ideas these options will get you through a hectic evening so you can try to do better tomorrow.

One Dish Wonders

It sure saves time if you can prepare a meal in one pot. If hamburger helper is not your thing, you can improvise with your own pasta creations. As your pasta cooks, add your preferred vegetables to the pot to cook. Drain when the pasta and vegetables are tender. At this point you can add whatever precooked meat, sauce or cheese you have on hand for an incredibly fast meal. The same can be done with rice.

Rely on yourself

There are dozens of other quick meal ideas out there, too many to list. Look online for meals that suit your taste. The point is not to tell people what they should be eating but rather to give them the confidence that they can throw together a meal that is not terribly unhealthy, does not cost much, and does not take much time or effort to prepare.

Everyone has those days where things didn’t go according to plan. Maybe you worked late, the game went into overtime, traffic was bad, you veered from your menu-plan, or the cows got out. The fact is, these things happen. When everyone arrives home, tired and hungry, there needs to be a way to feed them and get them to bed so you can do it all again tomorrow.

By keeping some emergency food on hand (preferably leftovers that might otherwise go to waste) you are enabling yourself to prepare quick meals on the go without ordering in. Some pantry staples like soup and stock, noodles, rice, tomato sauce and pasta will help you through busy evenings. Keep your fridge stocked with basics like eggs, milk, butter and cheese plus your preferred fruit and vegetables.

Keep some essentials on hand so that, even at your busiest, you can eat affordably at home.

Menu-Plan Series: 2 Hours of Cooking

I have sick kids today and, since I'm preparing for some busy weeknights through the winter, I took the opportunity to cook and freeze some meals ahead.

I started with two 2 lb packages of ground beef. This is meat I receive free from my parent's farm but for the sake of those interested in budgeting, I just checked my local Superstore flyer and lean ground beef is $3.77/lb. So for the purpose of this post I am starting out with 4 lbs of ground beef worth approximately $15.08.

2 lbs each of ground beef

For curiosity's sake, I took note of the time so I could show how long it took for me to cook several meals for my family. I began at 9:40 this morning, intending to bake and freeze 2 lb meatballs and make a lasagna and extra meat sauce to freeze.

On the left, scramble frying hamburger. In the bowl on the right,
preparing to mix up meatballs. It is 9:56.

 In the first 15 minutes I have 2 lbs hamburger fried and ready to be made into a basic meat sauce. I have also assembled what I need to make meatballs and set my kids up working in their little school workbooks at the coffee table. I think by this time O has lost interest and is running head first into the couch.

Fried beef is seasoned with fresh and powdered garlic and  dried oregano.
Meat mixture is ready to be rolled into balls, portioned into burgers or
pressed into a loaf pan for meatloaf. Today I choose meatballs.
Note that the oven is preheating.

 By 10:07 I have mixed up the meatballs with bread crumbs, 2 eggs mixed with onion soup mix, Worcestershire and homemade seasoning salt and a splash of milk.

Meat balls ready for the oven. 

 By 10:19 the meatballs are ready for the oven. My meat sauce will use up one large Ziploc bag of baked tomatoes from my garden. This homemade sauce included zucchini, celery, onion, garlic and peppers from my garden so I did not have to do any chopping of vegetables for today. I am glad to know my kids are getting an extra pop of garden vegetables with out realizing it ;)

Meatballs are in the oven.
To the right of the stove I have reserved a small amount of fried beef to season for taco salads.
Lasagna noodles are cooking and my cottage cheese filling awaits being layered into a lasagna.

 By 10:41 (one hour from when I started) I am assembling a lasagna to freeze and the meatballs are cooking in the oven. The kids have now moved onto the computer where J is working on his school literacy program.

At the last minute, I decide I will reserve some meat sauce to make chili.

 By 11:28, the lasagna is assembled and cooling on the counter along with a portion of taco meat for salads. I have reserved enough straight meat sauce to be served over spaghetti once Husband is home. There will likely be enough for a full supper plus lunch for myself and the kids. The meatballs are baked and cooling. I also have enough chili simmering to feed us two meals (we like it with fresh buns or over fries with cheese on top).

In one hour and 48 minutes, all of this food was prepared, cooked and cooling.
I then sat to have a bowl of chili and play crazy 8's with the kids. 

From top left: meat sauce (2 meals for 3-4 people),
lasagna (1 full meal for 4 plus a bit leftover, I'm guessing), meatballs
portioned into bags (2 meals for me and the kids, one for Husband, the kids and I),
2 full meals of chili,
one small portion of taco meat for a salad for myself and baked tacos for the kids.

 By 12:18 I had the dishes done, tea made and was sitting down to write this post. I am a fairly quick and organized cook as I have been cooking for many years and have always enjoyed it. Some might prepare this number of meals faster, some slower. The main thing is that the food is ready when I need it, as long as I am organized enough to remove it from the freezer the day before or morning of.

Cost Breakdown:
$15.08 meat
$1.50 can of 6 bean medley beans
$1 pork and beans
$1 can of crushed tomatoes
1 large plus 1 small bag homegrown baked tomatoes (priceless!)
$2 cottage cheese (guessing)
.50 cents -2 eggs (free from mom but probably .25 cents each?)
$2 mozzarella cheese (a high estimate)
$1 breadcrumbs and spices

I think I remembered everything I used, for a grand total of $24.08 for what I'm estimating will be 8 meals. This works out to $3.01 per meal for a family of 3 or 4 depending if Husband is home.

Admittedly, you would add a salad or garlic bread, fries or baked potatoes etc to your meals. Some fast options to go with meatballs are rice with roasted vegetables or a pasta with salad. So this would be a couple dollars more for that entire meal. Still...it seems likely that you could serve up a good home cooked meal in 20 minutes for around $6 or less. Compare that to being tired on your way home from work and spending $40-50 on a meal for four that does not even provide leftovers. I prepared 8 meals for under $25 in less than 2 hours this morning.

Now when I do up next week's menu-plan I have some ready-made meals to use on Monday and Wednesday, my busiest evenings. Also, if I run into trouble and need a quick meal at any time I won't give in to the urge to grab something quick for us to eat. Having these meals on hand saves us an incredible amount of money while ensuring we eat healthy even on busy nights.

I hope this example encourages you to give batch-cooking and menu-planning a try!

Menu-Plan Series: Writing the Plan

I have a reader request to do a few menu-plan ideas for busy weeknight schedules. The reality for many people is they are arriving home from work at meal time with kids in evening activities and no time to cook. So while in an ideal world there would be an adult home to prepare at least a few of these meal ideas fresh, I am planning a week's menu under the assumption that there is only one day to prepare most of what will be consumed.

Step One: Consult Your Grocery Flyer
Why not save as much as you can? I quickly browsed through my Superstore flyer online as though I would be shopping today for the week's groceries. (We are in a total ice storm at the moment so mama ain't going anywhere. But we can pretend!) The goal is to plan this week's meals around what is on special. I found:

• pork loins $1.87/lb (limit 4). This is a good price so I would buy 4.
• imperfect apples $5 for 8 lb bag. Compare at $5 for a 3 lb bag regular apples. Bring on the worm holes, people!
• beef roast $4/lb. This might seem costly. But compare to salmon at $12/lb or tilapia at $8/lb, or steak at $10/lb.
• bagels 2 bags of 6 for $3.
• PC frozen vegetables $2.50/bag.

Other things I would normally buy or have on hand is basmati rice, generic pasta, potatoes, fridge stocked with celery, carrots, cauliflower and broccoli along with fruit. If any of these are on special I buy extra. Likewise, if anything is suddenly too expensive we get more of something else and do without what has spiked in price. I can't stress it enough how you save by knowing the usual price of things!

As meat eaters I would also purchase lean ground beef and chicken legs or boneless thighs. These are generally the least costly cut of chicken but I do splurge on a box of frozen chicken breasts from time to time as well as bulk packaged wings. You will note that I buy most things in large quantities. I have a freezer and keep it stocked with frozen things I buy on special. We save a lot by purchasing ahead.

I am a fan of chickpeas instead of meat. I also use quinoa quite a bit but I'm thinking at the moment it is more expensive than steak. Feel free to substitute into the plan whatever you have on hand or is on special in your neighborhood. I apologize for the meat laden plan. If you can help me out with some vegetarian ideas please do! I will note in red what I will be doing each morning or evening to prepare food for the following day. Because I am a morning person I prefer to get up before the kids and do some prep work for the day. That way I know it is done in case I am too tired that night. For you night owls, it might be just as good to plan to do some precooking in the evenings while you do your nightly routines.

lasagna and chili, pre-made and ready for the freezer. Because they start out with the same basic
ingredients, these meals are ideal for preparation in a "batch" 

Step Two: Write the Plan

I will provide you with my schedule for the week and the pretend meals that I have come up with. You will need to tweak this according to your own needs but it is mainly to illustrate how to keep on top of meal prep during a hectic schedule.

• Sunday: PREP DAY

On Sundays or Mondays I usually do all my baking for the week and freeze it. You might rather put that time towards preparing meals. It may not be on Sunday, but you get the drift! 

If I was expecting a rushed Monday and Tuesday evening, I would divide my beef roast in 1/3 for stirfry (which I would slice and dice and put in a marinade in a bowl for Monday's quick supper. It is also an option to cook Monday's rice and eat some of it on Sunday with beans or curry. Leave the remaining 2/3 roast thawed to go in slow cooker or oven on Tuesday.

On a prep day I would divide my ground beef into portions for whatever I have planned that week: in this case I plan to make meatballs so would do that and possibly bake them before allowing to cool and freeze. Because my meatball and meatloaf recipe are the same, I could easily double the batch and freeze a meatloaf for another quick meal next week. If you start accumulating a lot of premade meals, make sure you mark them with the date and use the oldest first. It might also help to keep a little inventory list where you can see it for planning your menus. 

I would also scramble fry and season my meat for the coming Sunday's taco night--freeze this and remember to take it out of the freezer Saturday night. 

Freeze things like pork loin that you won't be using til later. Remember to leave yourself a note what day you need to thaw these for use (this week it will be Friday).

• Monday: NO SCHOOL, NO SKATING (depending on roads I'm not sure what day I will actually get to town for groceries)

BKFST: bagels, apple slices, yogurt

SNACK: fruit smoothy using frozen fruit, banana and skim milk

LUNCH: grilled cheese sandwiches, veggies and dip, salad for myself

SUPPER: Stir-fry beef and vegetables with rice. Fruit for dessert

Evening prep: douse your roast with whatever your prefered spices are, some Worcestershire sauce and brown each side in a frying pan. Transfer meat to slow cooker or roasting pan. Add a smidge of butter and a chopped onion to your drippings in the frying pan and brown. Add a cup of beef bouillon or onion soup mix and get all the goodies out of the pan. Add this to your roast and refrigerate until the next day when you either roast in oven or turn on your slow cooker before leaving for work. Also, chop up 2 days worth of salad fixins while your roast is browning.

• Tuesday: SCC Meeting at noon at school (It is looking like I'll go for groceries after the meeting)

BKFST: pancakes (make a double batch and freeze) fruit

SNACK: fruit smoothy as above

LUNCH: salads (make 2 days worth) and leftover stir-fry for O and myself (he is such a good eater!) Bagel and fruit in J's lunchbox

SUPPER: beef roast with mashed potatoes and gravy, salad and vegetables

• Wednesday: Playschool 9-11, Skating 4:30-5:30

This is the equivalent of hell day for me. Veteran moms will scoff at my weak knees. But I digress.

BKFST: toast and fruit, yogurt

SCHOOL LUNCHES: O only gets time for a wee snack of fruit and a treat then we come home for our dinner. I'm expecting we would have salad and a bun with a piece of meat each. J doesn't do meat, if he can help it. I will send him a cheese or jam bun.

SUPPER: leftovers that can be microwaved when we get home.

This is basically a night off from prep so be sure to do your dishes and leave your kitchen how you want to find it in the morning. That is the reward of menu-planning. While doing your dishes (or eating), simmer pot barley in 1-2 cups of water. Once your barley is tender add leftover gravy, meat and veg from your meal. Frozen veg like corn, carrots and peas also help "beef up" a soup. Add beef stock or seasoning to taste. Your soup should be finished by the time you are done in the kitchen for the day. Allow to cool and transfer to containers to take to work or leave it in the pot for tomorrow's lunch/supper. 

Remove meatballs from freezer for tomorrow.

• Thursday: O and I usually go to the farm for part of the day

BKFST: pancakes and apple slices

LUNCH: Leftovers made into soup, buns, salad

SUPPER: Pre-frozen meatballs with pasta and sauce (freeze leftovers in casserole for next Wednesday)

• Friday: hosting a playdate, will make pizza for kids, cauliflower pizza crust for myself

BKFST: Variation of things mentioned above

LUNCH: pizza

SUPPER: meatballs with rice (make enough for tomorrow too!), steamed or roasted vegetables

Take pork loin out of freezer to thaw.

• Saturday: NO SCHOOL

Unless you have a big pork loin, it is going to over cook all to heck in a slowcooker if left all day. I would cut into medallions and fry. This would take you literally only a few minutes, particularly if you have the rice and veg already cooked from the night before. 

BKFST: cereal or pancakes, if I'm running low make double batch and freeze

LUNCH: Grilled cheese sandwiches with assorted fruit, veggies and dip

SUPPER: pork loin with stir-fried rice and veggies leftover from Friday

Take taco meat out for tomorrow.

• Sunday: NO SCHOOL, PREP DAY 

BKFST: variation of above

LUNCH: clean out fridge, make soup etc

SUPPER: Taco night or some variation

Because this is prep day I would prepare my taco fixins (veg and salad) and make double for taco salads the next night.

If I feel there are too many beans for what I am making I freeze
what's left to be quickly added to a different meal.

Step Three: Prep Day

Depending on your schedule you may be getting your groceries on the same day you will prepare some meals. I am aware of how lucky I am not to have the double whammy of work outside the home to complicate my routine inside the home. Everyone's situation is different and take from this whatever will work for you and your family.

Whatever I am planning to make, I do ALL the chopping needed for ALL the dishes at once and divide into bowls or piles to save redoing the same job multiple times. If you are using baked chicken in several recipes, bake all of it at once. Divide after. This will get easier with practice. 

Do your dishes as you go. You will not have a major prep day more than once if you feel it leaves you with a mountain of unwashed dishes. The day before your prep day, do yourself a favour and run the dish washer and tidy up your kitchen before bed. You will not dread cooking as much if you can start out with a clean work area. Likewise, try to leave it that way for yourself afterwards, too. Enlist the help of all family members. I can't stress it enough that reducing the kitchen budget cannot fall on one person alone. The family needs to pitch in to make it work--get help unloading the groceries, clearing the mess, doing the dishes, send hubby to do the shopping, whatever is possible. If you are at this alone, make it more enjoyable for yourself with some favorite music, a favorite drink or the reward of a hot bath after. Try to make it enjoyable!

I feel fairly certain I've forgotten a bunch of ideas I had for this post, but I do plan to do a few more with simple, on-the-go recipes so I will elaborate then if need be. Let me know if any of these ideas help you with a busy week. Also, let me know your favorite meals and tricks to get meals on the table when you have a lot going on!

If serving chili a few days in a row I switch it up by serving it over fries with cheese, with rice,
alone with buttered buns, and transformed with some cabbage, carrot and beef stock to make
 a hearty soup. 

Weekly Menu-Plan Series

Now that I have kids in after-school activities, I am seeing a need to be more organized and prepare food ahead of time lest we fall into the costly and unhealthy habit of eating out. We live in a rural area so the options are slim. If I don't have supper planned and ready ahead it just means no one gets fed until late, which is hectic enough, but it also pushes back bedtime which will effect the next morning and behaviour for days to come. For myself, it also means I won't get the kitchen cleaned up that night and I will wake up to a mess which effects my mood and gets my day off on the wrong foot. So I know that I must be disciplined in order to keep things running smoothly.

I know that I am very fortunate to have the option to stay home while my kids are small. I choose to do this. If I had to, I would work out of the home and pay someone to look after my kids. But we aren't to that point yet and, for now, I feel that I can "save" our money just as efficiently as I could go out and earn more while incurring childcare costs to do so. That said, to each their own! We are in the midst of an economic crisis in this area. People are getting by however they have to, and more power to them :)

I have always been a fan of cooking in batches. In a couple hours I can prepare several different meals using similar ingredients, freeze most of it, and be prepared for busy evenings as they come. You can read more here and here and here.

You can also check out some sample menu-plans that I've used here, here and here.

Full Disclosure: I come from a family farm. I get my beef free from my parents--we are extremely lucky and grateful for this. While my meal plans might be heavy on the meat, particularly that of the red variety, my overall goal is to help people see how one meal can be planned with tomorrow's needs in mind. How can you plan your meal prep a day in advance to save time, lower stress, and prevent wasting food (and money!)?

There are an overwhelming number of menu-plan ideas on Pinterest. If you are interested in becoming more efficient in the kitchen it is a good starting point. Personally, I don't spend a lot of time looking at what other people do because I can use that time in the kitchen preparing food. I started cooking for a family of 7 when I was ten years old. Not everyone feels as proficient or creative, and that is positively okay! Take what helps and leave the rest.

In the weeks to come I plan to blog about the process of getting meals ready and using a menu-plan to simplify my week. If you have used a menu-plan please share your thoughts in the comments. I am always open to new ideas to save time and money!

Soup--the ultimate time and money saving meal!

Weekly Column: Preserving the season's harvest

Preserving the season’s harvest

Growing your own food is a great pastime because it gets people outside, provides exercise, puts you in tune with the changing seasons, and rewards you with delicious produce in the end. While just a hobby for most nowadays, it wasn’t that long ago that local families relied on their gardens to provide the bulk of their winter food supply. Although not usually a necessity anymore, given the year-round selection in grocery stores, many people still preserve their garden’s bounty so they can enjoy the fruits of their labour in the winter months.

Not a gardener? No problem. Trot yourself down to your local farmer's market and meet the folks that grow good food. You may feel that homegrown food is pricier than that at the grocery store, and maybe it is. But consider the labour that goes into growing, cleaning and setting up for a local sale. Consider that what you purchase has been locally grown and picked fresh within the last day or so. Compare this with grocery store produce that has been picked too early and trucked in from out of the country. There’s no comparison in flavour or quality, and if you would splurge on an ice cream cone don’t deny yourself the healthy pleasure of fresh vegetables. Like the saying goes “you can pay your farmer now or your doctor later”.

If you’re lucky enough to find yourself with an excess of fresh food and aren’t interested in preserving, don’t let it spoil on the counter if you can’t eat it all. Share with your neighbours, trade for other vegetables, or donate the surplus to a food bank so that it can be enjoyed at a free community meal.

Getting started

Even if you’ve never preserved food, there’s likely a method that will suit your tastes and abilities. Check out recipe books at the library or ask veteran cooks for their favourites. Be wary of what you find online: use only trusted sources that follow USDA guidelines. Pickling and preserving is not difficult but don’t take chances with botulism or spoiling your food.

slow roasting tomatoes

The Company’s Coming: Preserves cookbook by local author Jean Paré is a great starting point for novice cooks and don’t forget to watch for cookbooks at used bookstores and thrift shops. While you’re thrifting, keep an eye out for boxes of good quality jars intended to withstand the heat and pressure of canning. Frugal home canners will note that the cost of jars is ever on the rise. At around $10 for a dozen quart sealers, it’s not cheap to start canning unless you can source your supplies more affordably.  You can buy lids and sealer rings separately for a substantial savings over the jars and lids you find at the grocery store at this time of year.

 If you’re cutting back on how much you preserve as you get older, perhaps you can think of someone that would appreciate some of your extra canning supplies. Likewise, if you’ve been given food in jars kindly wash and return them to the source in hopes that you might get lucky twice.

The price of sugar usually skyrockets when it’s time to make pickles and jams. Buy extra when you see it on sale, or even at regular price because it’s bound to get higher all season. Stock up on turmeric, mustard seed and other spices in the ethnic food aisle rather than the basic spices section—the bags are bigger and usually much cheaper.

A healthier option

Many would argue that the process of first growing, then preserving, their own food is of no savings at all once you consider your time and effort. On one hand, this is true. Buying canned vegetables and store bought pickles is quick and easy, and sometimes cheap. But if a person truly enjoys the time spent outdoors working in the fresh air and looks at it as a pastime that prevents costlier diversions, the benefits soon outweigh the costs.

Knowing what goes into the food your family eats has never been more important with chemicals and BPA so prevalent in commercially made products. Home preservation is another way people can take control of their diets and budget. There’s growing interest in the health benefits of fermented foods and the simple pleasure of handling your food from garden to table. Watch for deals on your canning supplies and enjoy the flavours of summer year-round for less.

Weekly Column: Convenience Costs

Convenience Costs

It seems that people are living at a faster pace these days. An interesting question might be: what came first, the hectic pace or the drive thru? Did we begin cramming more activities into our everyday lives and thus require a faster way to pump food into our bodies, or did the availability of cheap food-on-the-fly allow us more time for the things we want to do? While picking up take-out and hitting a drive thru have become a daily or weekly ritual for some, hopefully we can all remember a time when that wasn’t the case.

If fast food wasn’t an option

Imagine for a moment that grabbing supper on your way home was not an option. Or, if the only alternative to cooking was a sit-down restaurant meal that took an hour or more to prepare. Would it be more convenient to eat at home? If fast, ready to eat food did not exist would you make any changes to your schedule? Would you cut out a few activities that right now seem essential, or would you put more effort into preparing for the week?

Of course, fast food is here to stay and, likely, so is the busy lifestyle that most people have adopted. It is not easy to work all day, pick kids up from school or day care or sports and arrive home to a whole new set of chores and demands. If there is an evening every week where you work late, the kids have activities, or you have plans of your own, how do you prepare for this?

Beat the temptation to order in by cooking double batches and freezing portions for busy evenings. Thaw your supper while you are out, then reheat it when you arrive. But your kids are starving animals after sports? Let them eat some of their daily recommended servings of fruit and vegetables (which you prepared yourself, earlier) while they wait. Better yet, distract them with a few chores while supper cooks.

But what to make?

Mixing up a few pounds of hamburger does not take long and can yield several meals: freeze meatloaf and meat balls for later and BBQ some homemade hamburgers for a treat. While you are doing that you could also brown some hamburger to use in chili, lasagna, shepherd’s pie or other casseroles.

But meat is expensive, you say? Yes, it is. But if your back up plan to feed your family when you are tired is hitting the drive thru, you have probably become accustomed to spending around $40 per meal for a family of four. That $40 could feed your family home cooked meals for several days if you are organized and plan ahead. Saving $20-30 on a meal is like putting in more time at work—except that you can “earn” yourself that money from the comfort of home.

Fast meals like bacon and eggs, beans and toast or soup and sandwiches are no less healthy than drive thru. If you would rather some vegetarian options, or if going meatless is something you are interested in trying, there have never been more recipe ideas online. Start looking!

There must be a healthier way

If someone told you they could feed your family healthier food for a fraction of the cost, would you be interested? If they said that a time commitment of a couple hours per week would make you healthier, save money and possibly bring you closer as a family, could you find the time? Cooking at home is not necessarily a family activity but you can involve the kids by having them chop or wash veggies, set and clear the table, or even help with the cooking if they are old enough. When all members of a family are going in different directions it can be hard to connect with each other. Committing to eating together at a table as often as possible is good for your relationships as well as your budget.

It’s not a step back in time

It is no one particular member of the family’s responsibility to prepare the food. If you can eat you need to learn to feed yourself. If you are a parent and have your kids in activities to strengthen their bodies and people skills, consider this another opportunity for their growth. Teach them the difference in value (both nutritional and monetary) between a fast food meal and one you prepare and eat together. If you seriously do not have the time, ever, to prepare food for the work week it may be time to re-examine your schedule and priorities. There may be times you need a fast meal on the go, but hopefully you can find a way to slow down and eat at home more often. 

Are You Sure Martha Done It This Way

Maybe it is this time of year, as the garden explodes and we attempt to make magical summertime memories for our kids at lakes and fairs and parades, but something about July always leaves me rocking wide-eyed in the corner with my arms wrapped tightly around myself.

Oh, at the beginning of the month I have a plan. I have THE plan. My weeds are mostly under control, thoughts of mulch and bountiful harvests dance through my head and I plot inviting the neighbours, all of them, to BBQ and bask in the beautiful space that is this yard.

Then somehow, every July, there is a flurry of travel and cabins and camping and laundry (oh! the laundry!) and when I glance back to the yard, the garden, the rugs, the wind is knocked from me as the reality of all that I have to get done once again takes me completely by surprise.

We have had approximately 7 inches of rain this month. This is unheard of on the prairies. I am a farmer's daughter and I will refrain from complaining about the rains that just keep on coming but
I.
must.
confess.

as thunderheads gather every evening I do feel a curl of hysteria rise in my chest and I have been seen lately sitting at the window with a maniacal smile pointing to the garden that is now completely overgrown with vegetation (both the wanted and unwanted types) and I wonder when, if ever, I shall get the time and a break from the rain to get control of my yard and life.

 I am hosting 4 extra boys for a day and night on Wednesday (do wish me luck that there are no broken bones) and next week we start a week of swimming lessons which will invariably bring an ear infection to my poor 6 year old who is plagued by them.

I am so lucky, so very lucky, to know myself well enough to know when I must, must have a break. It came today, when Husband drove company back to the airport and my sons went to gramma's for a sleepover. After two weeks of company and a flurry of travelling and sight seeing, tonight I got to pull weeds for an hour uninterrupted by rain or kids. And I realize how cathartic my garden is, even as it's riotous growth makes me a bit squirrely with to-do lists. My garden is a reprieve from people, noise, expectations, obligations, appearances, extravagances. My garden just is, and I need that. A lot.

Not every mom has to get home to feed the pigs or can't go on a hot vacation because it is lambing time. These are choices that I have made, and all for the right reasons. It isn't always convenient to have animals and live tied to a piece of land. I realize that I am much more Waylon than I could ever be Martha, and I am so, so okay with that.

Let's Keep It Real This Easter

Another weekly column :)

The holidays can cause stress if you don’t factor their cost into your budget. More and more, families buy gifts for their kids on special occasions—look no further than Facebook for displays of piles of toys and candy for most holidays. Many people are feeling the pressure of “keeping up” to these expectations, especially when kids compare their loot at school. It can be hard to explain to little Timmy why his friends got new bikes from the Easter bunny and he only got the usual foil-wrapped chocolate eggs. Comparison is indeed the thief of joy when there are so many ways to see what others have and are doing. Parents, if you have had to cut back on your spending and it bothers you to see how others continue to shower their family with gifts and treats, consider taking a break from social media over the holidays. Not only will you rediscover spare time and be more present and in the moment with your family, your focus will be on enjoying yourself and not worrying that you haven’t provided enough for your kids. If you are spending time together, visiting, playing, having fun and making happy memories then you are providing everything that is needed! Your kids will thank you for spending time instead of money.

Maybe you are used to making a large event out of every special occasion. Even if you are still able to do so, consider your neighbours and friends who can’t afford it this year. Where you might normally get your kids their summer sporting equipment and give it at Easter, why don’t we all wait a week and give it because it is needed and leave the holiday out of it? It’s just not fair for kids to wonder why every holiday is a competition to see who got more.

Rather than a bunch of gifts, plan a treasure hunt with clues and a few chocolate prizes, or useful things like toothpaste, socks, used books and games. Make up certificates for “one day free of chores” or “dad makes your bed for a week”. Make it fun and take the focus off “stuff”! Another idea is to explain to your kids that money is tight for many people these days. Take them to the grocery store and allow them to pick out a few items for the food bank and remind them that Easter is actually about sacrifice and giving to others.

O holding a baby chick last spring

But even if you try to keep it simple, holidays like Easter can stress the monthly budget. Are you hosting a big meal? Have you got company for the weekend? How will you feed and entertain without going overboard?

Begin by buying extra groceries in advance, watching for specials of course. A menu-plan is very helpful in making sure you have frugal meals planned and enough food on hand. Ask if your regular grocer will be selling turkeys at a reduced price or giving them away with a minimum purchase. Ask at another store, and another, until you find the best deal. Watch the flyers for other deals on meat—if you are feeding extra people this is where you can try to save the most. Call your local butcher shop and see if there are any deals to be had. The same goes for libations if you like to partake in a holiday toast. Watch the flyers and buy ahead of time. Leaving your shopping until the last minute can often mean spending much more.

If you are hosting a large group, a potluck is a great way to even out the work and expense of the gathering. Frozen or canned vegetables are often cheaper than fresh—think seasonal when filling your holiday buffet. Turnip, cabbage, carrots, and potatoes stick to the ribs and you can often buy day old bread at a reduced price to make your own stuffing. Better yet, start freezing any dry bread that you might otherwise toss out and by Easter you will have enough for your own dressing. Hunt for recipes and videos on how to prepare a holiday meal from scratch.

Don’t forget to make good use of holiday leftovers. Freeze extras for future casseroles and soups, and use that turkey or ham in lunches. You have worked hard to prepare the food, don’t let it go to waste!

Hopefully this Easter can be a holiday where families return to simple pleasures like homemade food, time together and helping others. Use Skype and Facetime to reach family at a distance and don’t forget the local aged and shut-in who need a visit over the holidays. This is an opportunity to teach children that giving, even if it is only our time, feels much better than receiving.

Menu-Planning Saves Time and Money

Another weekly column :) 

Are you familiar with menu-planning? Planning your meals a week in advance can save you time, as well as keeping you on budget. Try this approach:

·         Take a quick inventory of your fridge, freezer and pantry: What needs used up? What have you got that can be eaten this week? What must you purchase to complete some frugal meals?

·         Consult the weekly grocery flyers: What is on special that can be incorporated into your plan? Begin a shopping list.

·          Shop ONLY for the items on your list. Unless you spot a remarkable deal that can be used in next week’s meal plan, do not be tempted to overspend.

I was given a HUGE day planner midway through 2015--I use it for all my lists.
There are gardening plans, outlines for columns, grocery lists and budgets jotted
down in this book. I also do my weekly menu-plan in this book. My plans are very flexible
and are usually meant to remind me to use perishables before they go to waste. 

Returning to the grocery store throughout the week costs more money because people typically pick up a few extras every time they shop. Get in the habit of making a list and only going once. Now that you have your week’s groceries, write up your menu-plan. Some things to consider are:

• Have you got a busy night (or two) of the week? Plan easier meals for those nights, use a slow cooker, or cook a double portion the night before so part of your work is done. For example, an extra large pot of rice can be a side dish one night and part of a casserole the next. Put leftovers straight into a casserole dish and refrigerate so they are easier to reheat the next night. If you have meals planned in advance you can prepare by chopping the vegetables and thawing out meat a day ahead.  
• When you make dishes like lasagna, meat sauce, chili, meatloaf or a favorite casserole, make a double batch and freeze one to avoid buying take-out on a busy night. Being prepared and cooking from scratch are great ways to reduce your grocery spending.
• Use your menu-plan to eliminate waste in your kitchen. Turn leftovers into soups or casseroles. Pair with a quick tossed salad or veggie platter and you have a healthy, satisfying meal that might otherwise have gone to waste. Keep in mind that every meal does not need to be gourmet quality. If you are drastically trying to reduce your spending, focus on nutrition and eliminating waste.
• When planning your menu, ask yourself if there are ways to reduce the cost of your meals. Can you bulk up the recipe with beans, lentils or seasonal vegetables? Can you use a less expensive cut of meat, marinade it and cook it longer to achieve a tender and less costly meal? There are thousands of frugal meal ideas online. Begin “pinning” and reading cookbooks or websites like allrecipes.com.
• When writing your shopping list, notice how much you are spending on empty calories. Do you drink pop? Do you buy juice for your kids? What about cookies and crackers and chips and snacks? Focus on spending your dollars on the healthiest and most nourishing food first—have you hit your budget limit before getting to the candy aisle? What are some cheaper alternatives to your favorite snacks? Pop your own popcorn at home and save. Bake your own cookies and sweets and reduce harmful preservatives at the same time.
• Take baby steps to avoid frustration and failure. If you are used to eating out, select ready-to-serve meals that cost less. If you are used to ready-to-serve, get some easy recipes for your favorite foods and try cooking from scratch. If you already cook from scratch, try switching up your routine. Substitute porridge for the kids’ usual high sugar cereal. Purchase frozen bags of fruit and vegetables and use smoothies to ensure you are achieving the recommended daily servings of fruit and vegetables. Notice what usually goes to waste in your fridge and stop buying it for awhile. Perhaps you were only buying it out of habit and won’t miss it.
• In every menu-plan, have one evening where you make “breakfast for supper”. Supplement quiche, pancakes, bacon and eggs or your favorite restaurant-style breakfast with a bowl of fruit or a smoothie. These meals are quick and affordable if you watch for specials on meat (assuming that meat is your thing).  
• Remember to include in your plan (and shopping list) only the things that you will actually eat. There is no point buying ingredients that will go to waste or never be used. Ask people who have gone through lean times what they would cook—your parents, grandparents or an elderly neighbour might have wisdom to share. At any rate, take the opportunity to connect and have a visit.

Use the grocery flyers and in store coupons to get organized and save yourself time and money. And--if at all possible—please remember to support the local food bank. There are donation bins in every grocery store.

Quinoa and Cilantro Patties

I realize I've been going hard posting about frugality and spending these days :) As a change of pace I thought I'd do a quick pop in with a yummy (and frugal) treat I made myself today. Last night I had quinoa and roasted vegetables with some meatballs that I had pre-made and frozen. I made about 2 cups of quinoa with the plan that I could use it in my cauliflower pizza crust tonight and some quinoa patties that I like.

QUINOA PATTIES

approz 1 cup cooked quinoa
1 egg
2 Tbsp chopped spinach (I used frozen and made sure to squeeze excess moisture from the spinach before adding)
2 Tbsp chopped onion (optional)
1 tsp cumin (optional)

Mix your ingredients together while 1 Tbsp olive oil heats in a frying pan. Form "patties" with your mixture and fry carefully once the pan is hot. You may want to use 2 flippers to ensure they don't come apart when you turn them, although mine held together well.

I made the most delicious hot pepper chutney with my excess peppers this past fall. It is spicy hot and so, so good. Husband and I love hot food, though, and it is not for the faint of heart. I chopped cilantro (another favorite of ours) and had the patties with cilantro, hot pepper chutney and some greek yogurt to temper the heat. So delish!  I tend to forget about cooking quinoa but I do enjoy eating it from time to time. Do you like quinoa? What is your favorite way to eat it?

Batch Cooking, and Some Social Media Excitement

I feel like I've pulled out of the February doldrums that seem to catch up to me every year. I managed to get my baking done on Monday in spite of a crushing lethargy. Yesterday, bright eyed and bushy tailed and ready to get at 'er. Today, middle of the road after the dog barked from 4 in the morning until Gawd Knows When. I don't know why I don't just get up and get busy when my sleep is interrupted. At any rate, a slow start but I have not been deterred from "My List".

I wanted to get some frozen meals in the freezer--some for Husband who is working away from home right now but has the facilities to reheat home-cooked meals. I have also had a hankering for cabbage rolls of late--I confess I actually bought two batches at $9.99 each earlier this winter. I just don't seem to roll them right :(  Properly rolled or not, there are now two pans of cabbage rolls ready for my freezer.

O turns 4 on March 7th. I am planning another sliding party (if we still have snow) with a wiener roast  for the kids and chili and buns for the grown ups. Since he is not in school he just wants to invite his little buddy that we have play dates with, and I will ask a few family friends if they can come. If everyone's schedules co-ordinate we should be able to have some fresh air and fun outside. On a different day I plan lasagna, homemade bread and salads with my family (and of course cake and ice cream for both parties). Today I made the chili and lasagna to freeze, and portioned out some for Husband to take back to work with him. I find that doing the cakes and probably bread and buns as well as getting the house organized is enough to tackle for birthdays. Having a good portion of the food ready ahead will really help out.

While I was busy in the kitchen this morning a friend texted a "screen shot" of some pins that were on Pinterest under my name. These were fairly risque photography poses, as in sans clothes and very suggestive and sexual in nature!!! I near fainted in me cabbage. I only use my first name and first 3 letters of my last name, which another person with the same name has done as well but in ALL CAPS. There was a flurry of text messaging and a quick tutorial on "how to change your name on Pinterest". That other Jill sure does like to have fun, but I wonder if she has stocked her freezer with cabbage rolls and the like? At any rate, there's been a name change and friends on Pinterest will have to make do with the usual homesteading, thrifty and gardening type Pins for which I am known. That is unless they've dumped me for the more adventurous gal by the same name ;)

Dill Pickle Soup on a Freaking Cold Day

We are experiencing winter now, real winter on the prairies. The temperatures over the weekend have been BELOW 30 below...with the slight wind it is nearing 40 degrees below Celsius (which is 40 below Fahrenheit). It is biting cold, something you can only understand if you have experienced it. If you dress for it and stay out of the wind it is not the end of the world but I am glad I don't have to go anywhere and that my morning chores take about 10 minutes. In the meantime there is plenty to do inside and we are staying close to the wood stove.

I'm determined to use up leftovers and stick to a tight kitchen budget in 2016. I bought a 2 lb package of hamburger the other day (we are currently out of home grown beef) for $6.50 which was on special at the butcher shop (right now hamburger is $4/lb). I got over 3 meals out of it by having shepherd's pie two nights in a row and making the leftovers into Dill Pickle Soup. If you have never heard of such a thing, you are not alone. My brother introduced us to the soup after having it somewhere in Alberta. I was hesitant to try it but I really do like it (although it isn't something I could eat all the time). There are many versions of the recipe online and I only referred to them for the general idea. Interestingly, I've always had it with ground beef in it but none of the recipes I saw had meat in them. I would compare this soup to potato soup that someone was dunking their burger in while they ate. I can imagine that after pieces of the beef and pickle fell into the soup someone got the idea to add the two intentionally. Anyways, that's what the soup tastes like to me and you can make it either with meat or without and can add more or less pickles to your own taste.

I began by simmering about 3/4 c each of onion, celery, and shredded carrot in a cup of water with 1 Tbsp chicken OXO. I had no homemade broth on hand and hadn't considered how salty the soup would be with pickles and pickle juice added. Although it didn't seem too salty when I ate it, I was thirsty all afternoon! Once the vegetables were tender I used my stick blender to puree them into a more smooth consistency. That step is not necessary but I had the time. 

I made this soup as I always make homemade potato soup. I microwaved a cup of skim milk before adding it to the pot. Normally I would add leftover mashed potatoes at this point but in this case it was about a cup and a half of leftover shepherd's pie. There was corn and peas in the casserole so that made it a nice consistency and the potatoes and milk made the soup nice and creamy without adding cream or flour. At this point your soup is ready and it was delicious. I debated even adding the pickles but in the end I put about 1/3 c of homemade dill pickles in my food processor and added just a dash of pickle juice to the soup. Because I added very little it just gave the soup a certain "je ne sais quoi"--tangy but not overpowering. I have had the soup with much more pickle (most of the recipes call for a cup each of pickles and juice) and I like it both ways. 

We enjoyed the soup (kids wouldn't touch it!) and it is just something different to break the monotony of being indoors in cold weather. Have you tried any new recipes or improvised any new meals lately?