Stay stocked up: Stock Up!!!
Typically … early September, I start stocking my winter pantry and freezer food stock. I don’t normally let things get super low, but I am extra vigilant about getting plenty in the cupboards before the snow flies.
I do not want to HAVE to go out: snow/ice, etc.
And, also typically, early March/April, I eat down the winter pantry and freezer to make sure nothing is getting too old.
Right.
March 2020 and COVID-19 hit Seattle. As the Flathead Valley, where I live, has many ties to Seattle, I halted all “eating down” and did a review of all. While I did not anticipate the shortages we experienced, I did anticipate that we might be “locked down” and/or that I would not want to go out in order to reduce my exposure.
At any rate, I took stock and when I did go out … if there was flour, eggs, frozen veg, some meat … and at a good price, I bought a package extra. When there were shortages, I was in good shape without over-buying or hoarding.
Through the Spring and Summer, I have been able to keep my stock at Winter levels. I’ve also transitioned to shopping every 10-14-21 days vs weekly. And although grocery shopping and meal planning was a fun thing for me, I find that I am really liking not doing the weekly run. I do have the great option of getting fresh, local vegetables from a local organic farm but even that I managed to transition to every 7-14 days.
Now, here we are end of September. Not only is Winter looming, but there are dire pandemic predictions.
So.
Staying on the stocked up path … maybe super stocked up!!
Today, I went to Farmer’s Market for the last time this season:
There is some arugula far right that is from Two Bear Farm, but the rest is from my regular organic farm: Lower Valley Farm.
Lavender, rosemary, celery (***), Delicata squash, zucchini, cherry and Roma Tomatoes, baby chard.
*** the celery!!! I have been buying celery from LVF every 2-3 weeks. It is always huge like the above photo. I freeze bunches of the leaves and then add them in a bouquet garni to broths, beans, stews and soups… so good and I have a good supply of leaf packets in the freezer. The stalks are tender and delicious. I cut/chop them for snacks and adding to tuna/salmon/chicken salad.
Despite the challenges of this odd year, Lower Valley Farm, with a grant and an online store and other adaptations, has managed to sell out the food that they grow. Their bottom line might not be what it was, but they are proof that some thought and ingenuity, i.e. THINKING about alternatives, enables survival in unpredictable conditions.
Meanwhile … my pantry:
From the top: parchment, foil, saran and wax paper back up for food preservation.
Back up broths (I usually make my own), jarred tomatoes, beans, pasta.
Baking stuff: extracts, soda/powder/starch, sweeteners, chocolate
Oils, flours, sugar, Masa
Pasta maker, baking stuff, Whole Wheat/White Flour
Ultimately, I have 30 pounds of white flour, 10 pounds of whole wheat and about 50 pounds of various specialty flours (spelt, 00, kamut, potato, almond, rye, Masa Harina). So, I can make bread, crackers, rolls, tortillas (corn and flour), pasta (noodles, ravioli, whatever). There is also some rolled oats, steel cut oats and buckwheat groats in there! Grains are covered!!
Olives!!! Castelvetrano and Kalamata are musts. There are some artichoke hearts … maple syrup, ketchup (well, I am an American … ), extra spices … this is the “extra” shelves which also include the flour sack towels that I use in place of paper towels as much as possible.
Canned seafood: I keep a stock of all, except just the 1 anchovies and yes, I know it is technically expired. I’m not worried about that :)
And I won’t take photos of freezers and frig. Suffice to say they are full of salmon, sea bass, cod, shrimp, bacon, sausage, ground beef and various things I cook in large batches and freeze in single portions, frozen veg and fruit.
Powdered milk! I am not a milk drinker, but I do use milk in cooking and baking and would very much dislike not having milk … so for years, I’ve bought a fresh package of powdered milk in the Fall, use it up for baking Spring/Summer.
But … “what to me, my love … what to me ???”
Never fear!!! The various cupboards and closets are also full of food and treats for Emmett and Auggie.
I will continue doing my best to stay stocked up, but not super-over-stocked, i.e. not buying what we cannot use in a reasonable time, but just enough so that if we must or want to stay home for 2-4-6 weeks … we can and still have what we like.
Crazy times.
But, it is late September and one of my most favorite times of the year: weather wise.
So far, the smoke has stayed away and we have enjoyed clear air, sun breaks, overcast and much welcome rain.
Emmett says: “Relax !”
Auggie says: “Find a bit of sun to enjoy!”
I say: I hope all who read this find something that brings them joy.
I wish good health and happy days to all … and no matter where you are … I very much encourage you to think about stocking up :)