What foods will you find in an ancestral pantry in a modern world kitchen? Today we will share some of the foods we store in our pantries to keep our regional, from-scratch meals on the table on a daily basis, as well as talk about modern tools that help us to turn some inexpensive, bulk raw products into value-added products.
Leftovers again? Oh good, I can’t wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let’s maximize those precious food dollars and make the meal stretch as far as possible!
Hands down the question we receive the most is: How do you have enough time to cook this way? Children, work, families, friends, community commitments, earning money, doing life’s admin. It all adds up, and before we realise the time we need and want in the kitchen has just disappeared. If you have ever thought, I just don’t have enough time to do this, the next 90 minutes will help you.
The question we receive the most is how do you do it? How do you cook 3 meals a day, 365 days a year for your families? We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.
What about cooking and eating ancestrally when you’re in times of turmoil, or busy chaotic times – like having a new baby, or when people are sick, or when you’re moving across countries! In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there’s a baby coming, and how we’re going to keep our systems running despite all of the disruptions going on in normal life.
Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies.
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It’s available now at farmandhearth.com/shop.
In this episode, we dive into the process of fermenting kitchen waste to make into compost and compost tea.
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible… We live in a society that is very time-poor, and it is easy to lose that time and not have the time…
What our own ancestral kitchens and this virtual community has taught us in 2021.
Cooking three meals a day from scratch, fermenting and baking bread – they all require kitchen equipment. But how much of it is actually essential? What’s really useful, and how do you manage it in a small space? Listen to Alison and Andrea share what equipment is in their kitchens, what they use it for and how they manage it.
Andrea and I are opening our fridges wide so you can have a nose inside two Ancestral Kitchen refrigerators!
Everyone who’s passionate, creative and enthusiastic has experienced stress in the kitchen, right?! In this episode we deal with Kitchen Management and Burnout, giving them the attention and care they need. Listen in to feel met (we struggle too!) and hopefully pick up some ideas to take into your own kitchens.
