Real Food
Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Einkorn: Recipes for Nature's Original Wheat

Einkorn Wheat With Bread Loaf

Photo by borosara

Einkorn: Recipes for Nature’s Original Wheat written by Carla Bartolucci is just as much of an interesting read as it is a wonderful guide for cooking and baking with einkorn. To turn its pages inspires you to spend days in the kitchen losing yourself in enjoyment creating the foods that you’ve read about and crossing your fingers that they look like the mouth-watering photos taken by Clay McLachlan.

As Carla explains in the book, “the content of gluten in einkorn is actually similar or even higher than the levels of gluten in modern wheat” but because “neither of the two gluten forming proteins behaves as it does in conventional wheat, the gluten in einkorn can be tolerated by many people with sensitivity to wheat.” This book isn’t just good news for the gluten sensitive. I have found einkorn to be deliciously satisfying and a far cry from the flavor sacrifice often associated with “healthier choices.”

Einkorn also “contains 200 percent more lutein than modern wheat, the same antioxidant that gives egg yolks their yellow color. When compared to durum wheat, einkorn has 50 percent or more manganese, riboflavin, and zinc and 20 percent or more magnesium, thiamin, niacin, iron and vitamin B6, all essential nutrients.”

The first 21 pages of the book, both interesting and concise, explain everything you would want to know about einkorn: tips for working with einkorn and genuinely helpful techniques that may seem counterintuitive to the seasoned baker, but prove – in practice – to work very well. Many of the recipes include variations to bake with either sourdough or yeast and I utilized both with great success. Unlike so many cookbooks that feature exotic ingredients and impossible ambitions, Einkorn: Recipes for Nature’s Original Wheat is both beautifully illustrated and comprehensive with no detail overlooked.

The No-Knead Overnight Artisan Loaf is a rewarding place to start for someone familiar with bread baking (especially Italian style breads) but also a great introduction to working with einkorn, even for someone who’s trying it for the first time. The book also has great tips on how best to store each type of loaf, but mine didn’t last more than 24 hours on my kitchen counter – lazily wrapped in a tea towel – because we gobbled it all up.

The last recipe I tried was the Two-Hour Dairy-Free Sandwich Loaf and I’m pleased to say that not only did it take no more than two hours from start to finish but the rise and flavor surpassed my expectations.

From sourdough crackers to Korean dumplings and olive oil wine cookies, this book has a surprisingly broad array of well seasoned recipes. What makes Einkorn: Recipes for Nature’s Original Wheat  truly unique is its commitment to maximum nourishment through ingredients and techniques that have long been forgotten but really aren’t a sacrifice. This cookbook is in a lot of ways a roadmap back to real food. Einkorn: Recipes for Nature’s Original Wheat has earned itself a permanent place in my kitchen. Find your copy in the MOTHER EARTH NEWS Store.

Einkorn Cookbook Book Cover

Lindsay Williamson is a mother to two beautiful boys, keeper of bees and backyard chickens, baker and fermentation enthusiast. She is the co-owner of Farmhouse BBQ–a BBQ pop up and catering company that specializes in 100% oak smoked, grass-fed brisket. She is also the homesteading instructor at Haywood Community College in Clyde NC. You can contact her via email at lindzwilliamson@gmail.com. Read all of Lindsay's MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

This Revolutionary Food Sealing Method is Making its Way into Homes Across America

food sealer

We know that food does not last forever, but with the right tools, we can certainly prolong its shelf life. Using food sealers is a new way of doing just that. 

Vacuum sealing reduces the oxygen out of food packaging and extends the lifespan of your food sources significantly. This food storage method works by slowing down the deterioration of food sources by reducing atmospheric oxygen, and creates an anaerobic environment that limits the growth of aerobic bacteria or fungi, and prevents the evaporation of volatile components.  

Due to the lack of oxygen in the sealed package, dry, solid foods like brown sugar will not dry out, freshness in sealed dry herbs extended, foods that are high in fats and oils will not go rancid, and insect infestations in dry goods will not occur. This food storage method also conserves space for additional food storage. Also, you can also use the sealer to seal non-food items to protect against oxygen, corrosion, and moisture damage. For example, you can vacuum seal unused oxygen absorbers for future food storage, matches for camping trips, medication, emergency forms, etc. 

Pros and Cons of Mylar Food Storage

With all the seen advantages, there are some drawbacks to this food storage method. Most notably, the sealed bags are not completely impervious to air. There have been multiple accounts of users saying after a few years; the bags can begin to leak. When leaks occur, the opened seals allow oxygen, insects and other enemies of your food to enter. One way to reduce leakage is to ensure that the foods you seal are not overly bulky or have sharp edges.

I have sealed beans, rice, coffee beans and popcorn and have never had a break in the seal (this is years after sealing them). In my previous article, I outlined how to use a multi-barrier method for storing food. If you add sealed foods to a 5-gallon plastic bucket, this would protect against the concern for breaks in the packaging and introduce enemies of your food.

Moreover, rather than using a food sealer for long-term storage, you could utilize it for short-term food storage. That is if you plan on using the food item within 6 months to a year before any danger of an air leak. Another issue with this storage method is there are dangerous bacteria associated with vacuum sealing perishable goods that you should be aware of before use. A way to circumvent this is not to seal perishable food items. 

Most Common Issue with Mylar Bags

Sealing liquids has also posed problems for some users. When freezing packages of liquid foods, many have run into the problem of liquid getting sucked back into the vacuum sealer. You can avoid this in one of two ways: 

1. One is to fill the vacuum bags and freeze them without sealing. Seal once the contents are solid and they won’t leak into the guts of the sealer.

2. Another way is to refrigerate the dish until it has thickened. Some sauces and soups will gel when cold. When it has done so, fill the bags and vacuum seal per instructions. Another option is to freeze in temporary containers and then slip the blocks of food out and repackage and seal.

 Please keep in mind that vacuum sealing is not a substitution for the heat processing of home canned foods, nor is it a substitution for the refrigerator or freezer storage of foods that would otherwise require it. 

Knowing all the tools available for food storage will help you make the best decision for your food storage needs. Food sealers are readily available and is found at many superstores. While I would not use this for a long-term food storage option, I have used it as a short-term food method, and it stores beautifully. We have also used it to seal camping supplies (matches, socks, etc.). In my next article, we will talk about why you should consider adding dehydrated food to your food pantry.

Tess Pennington started Ready Nutrition as a way to help her family live more economically. She is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster, and the highly-rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing, and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. Subscribe to Tess’ newsletter, and connect with her on Facebook, Twitter, and Pinterest. Read all of her MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Make Homemade English Muffins on the Griddle

English Muffins With Homemade Jam

When it’s too hot here in Texas to use the oven for very long, I turn to baking some breads on a griddle.  An electric fry pan or griddle that allows you to set the temperature works best for these.

We can griddle-bake English muffins superior in quality and flavor to the store-bought and save quite a bit of money with very little work. I figure these homemade English muffins cost about 10 cents each, using best-quality flour. Making up your own breakfast sandwiches will be an even greater saving.

Toast English muffins for breakfast with your homemade jam and use them to make breakfast, lunch, or even supper sandwiches with bacon, ham or sausage, egg and cheese. Use muffins under creamed chicken a la king. When English muffins are this quick and inexpensive to make, you’ll come up with more ideas.

Special Equipment

You can make English muffins without any special equipment, freeform in a stovetop skillet, but an electric fry pan or griddle and muffin rings will give you a traditional finished look. I have just 4 rings and that’s fine — they bake so quickly it’s all done in less than a half hour. You can order rings from King Arthur or Amazon or even make your own, cutting 1 inch slices from a can of the appropriate size, about 3 ½ inches in diameter. Be careful, though, of sharp edges.

I use my stand mixer with the dough hook. Even though the dough is wet, it still needs a lot of mixing. I mix up the starter, pull a plastic bag over the bowl and then continue on in the morning. Less work, less fuss, less cleanup.

Homemade English Muffins Recipe

Yields 8 to 10 muffins

Ingredients for the starter:

• 6 ounces (1 ½ cups) all purpose flour

• pinch of instant yeast

• 6 ounces (¾ cup) water

Starter directions:

Stir the starter ingredients together to make a smooth batter. Cover the bowl and set it on the counter to develop for at least 4 hours, better overnight.

Ingredients for the dough:

• 7 ½ ounces all purpose flour (not quite 1 ¾ cups). Use part white or traditional whole wheat if you like.

• 1 tsp instant yeast

• 1 tsp fine sea salt

• 2 Tbsp non-diastatic malt powder (or cane sugar)

• 2 tsp baking powder

• 6 ounces (¾ cup) warm whole milk  (baby bottle warm)

• a little soft butter

• Optional:  a little cornmeal if your griddle is not non-stick

Dough directions:

1. In the mixer bowl, put all the dry ingredients and give them a quick stir. Add the warm milk, turn the mixer to “stir” until the dough comes together, then continue on #4 setting for another 5 minutes. Scrape the beater, cover the bowl, and set it aside on the counter for at least an hour, until it’s doubled in volume and quite puffy.

2. Set up your griddle and heat to 350 degrees Fahrenheit. With a pastry brush and a bit of soft butter, lightly grease your muffin rings. Set the rings on the griddle and, if your griddle is not non-stick, put a pinch of cornmeal in each.

3. Now, fill the muffin rings about 2/3 full. You can use an ice cream scoop or just a big spoon. Keep a small bowl of water next to the batter and dip your scoop, then drop the batter into the ring. Be sure to wet the scoop each time so the batter doesn’t stick to it.

4. Bake the muffins for about 10 minutes until they begin to look dry on top. Peek to see if it’s browned. Flip the muffins over with a turner and then ease off the ring with small tongs or just the edge of the turner. You can now refill that ring and continue baking.

5. As the second side of the muffin browns nicely, press lightly with a finger; if it pops right back, the muffin is done. Remove the muffins as they are ready to a wire rack and cool completely. The muffins are better on the second day, so let them rest in a plastic bag to “mature”.

6. The next day, use a fork to split the muffins. If you won’t use all the muffins right away, freeze them in a zipper bag.

Wendy Akin is happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Collecting Cockles: A Galician Women's Tradition

Collecting Cockles Berberechos 

An hour into our first road trip to hunt down traditional recipes on the western coast of Galicia, we strike gastronomic gold in the form of Galician cockles, locally known as berberechos.

Upon descending a winding road which hugs the hillside slopes of Muros y Noia, we come upon 100 individuals bobbing up and down in the bay water near the seashore. We park the car below the pines, take off our sneakers, roll up our jeans and head into the low tide. About 200 meters out, we realize that the floating individuals are all women and they are raking the seashore for cockles.

Within 5 minutes of entering the water, we have a group of Galician women teaching us the tricks of their trade: how to hold and drag the rake, how to identify if the cockle is big enough for harvesting, and how to keep your bucket from falling over. When we ask how to cook the cockles (hoping for an invite into a local’s kitchen and a traditional recipe) a husky woman with a hearty chuckle and whole-hearted grin, grabs two cockles in her hand and uses one to pop the other open. She plops the naked, squirming mollusk in her open hand and says we either steam them or eat them raw…with a wink she pops one into in her mouth and we follow her lead.

In Galicia, the fisherwomen, aka mariscadores, have been harvesting berberechos for generations and generations. Traditionally, the men in this region would spend their days fishing in the deep ocean in boats while the women would stay on the shores to collect the clams and cockles. Berberechos is considered a predominately matriarchal trade which is handed down from grandmother to mother to daughter. Throughout various times of the year, these women venture to different parts of the coastline raking away until they fill their buckets with berberechos. They then rush over to the weighing station to sell their berberechos before the daily quota is met! 

What Exactly is a Cockle?

Cockles are tiny, edible bivalve mollusks which are found in regions throughout the world. In the USA, we would consider a cockle a type of clam — they are bilaterally symmetrical, heart shaped when viewed from the end, only grow in salt water, and are part of the Cardiidae family. The Galician government intends to help maintain the Cockle harvesting tradition by conserving the cockles through sustainable regulations. The local government has size limits, daily collection limits, and continually tests the water for toxicity levels.

Check out our short film to experience the cockle harvest with The Recipe Hunters in Galicia!

Leila and Anthony are The Recipe Hunters. They travel the world in search for age-old, traditional recipes that have been handed down from generation to generation. On their travels, they volunteer on organic farms, small homesteads, and family farms, where they learn about sustainable agriculture. In May 2015, Leila and Anthony cofounded Culinary Heritage Corporation, a nonprofit with the mission to promote culture through food. Follow The Recipe Hunters of Facebook, YouTube, and Instagram.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Making and Using Organic Apple Cider Vinegar

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Last year we had about 50 pounds of apples to preserve. I made apple sauce, apple butter, and apple pie filling. Then I figured that I would try my hand at making hard apple cider. I decided not to pasteurize my crushed cider, and rely on the natural yeast strands to ferment my cider. I did everything right, so I thought. When it was time to finally taste my bounty I took a big swig only to discover that I had successfully brewed 5 gallons of apple cider vinegar. I was about to dump the entire batch, but that went against everything that I stood for in my quest towards self sufficiency.

I remembered that I used ACV when canning salsa to prevent bacteria growth, and recalled my grandmother’s kitchen smelling of her vinegar cleaners. There had to be other uses for it as well. I started by investigating what exactly is apple cider vinegar? It is made by taking crushed apples, and adding yeast. The sugars ferment into alcohol, just like when making wine.

The word “vinegar” actually means sour wine in the French language. Bacteria is then added to the alcohol which causes further fermentation, and produces acetic acid, which is what makes it vinegar. Apparently my apples held a natural bacteria that skunked the entire batch.

Apple Cider Vinegar for Cleaning

Commercial cleaners have been linked to respiratory problems, and increased cancer risks for humans and animals. As a mother of 4 I often worry about the chemicals that my children are exposed to. I see their little hands on the floors, and on the glass and think about what is being transferred to their skin, or even worse, to their mouths.

Commercial cleaners have been linked to respiratory problems, and increased cancer risks for humans and animals.

Apple cider vinegar replaces the need for almost every surface cleaner in a home. For a streak free glass cleaner, hard surface disinfectant, and hard floor cleaner mix equal parts apple cider vinegar and water. This mixture can be added to a spray bottle, or even to your steam cleaner for hardwoods and tile. ACV also will naturally eliminate odors on surfaces. A mix of 50% ACV to 50% water eliminates and cleans urine from wet beds, or pet stains in carpets.

Add ACV to your toilet water overnight, and scrub in the morning. You can add ACV to your dishwasher to replace detergent as well. One of the best cleaning tricks I have discovered is placing a bowl with 1 cup water and ½ cup ACV in the microwave, and heating for 5 minutes. Let stand another 5 minutes, and then wipe the greasiest microwave clean with ease. This will take that microwave at the office, the one that has 5 years worth of exploding hot pockets baked into it, and make it sparkle.

Apple Cider Vinegar for Beauty

ACV can be used on sunburns, acne, to fade bruising, and to eliminate dandruff. For red sunburn skin simply add 1 cup of ACV to a warm bath to lessen redness. After washing your face you can apply using a cotton ball to increase your skin’s PH, and reduce blemishes. You can also rinse your hair and massage onto your scalp to sooth dry scalp, and make your hair shiny. For the hair rinse simply mix 1 tbsp ACV to 1 cup water, and rinse your hair once a week with the solution after shampooing.

ACV is also used in aiding weight loss. Taken daily is can lessen sugar cravings, aid in digestion, increase energy, and boost metabolism. Mix 1 tbsp per cup of water, and sip throughout the day.

Apple Cider Vinegar for Healing

ACV is also great for fighting toenail fungus, bug bites, eczema, skin rashes, and disinfecting cuts. Your pets can also benefit from the use of ACV. ½ cup of ACV to 1 cup water rubbed into their skin or applied using a spray bottle will deter fleas. 1 tbsp can also be added to their water to improve overall health.

When I was sick as a child my father would heat up a mug of hot water, add 1 tbsp ACV, 3 tbsp raw organic honey, and a cinnamon stick. This hot drink soothed sore throats, and cut the strength of the cold or flu almost immediately. If we felt a cold coming on he would make us the hot remedy, and often times we were able to head it off before we ever got really ill. This is excellent for strep throat as well.

Apple Cider Vinegar for Health

There are many health benefits to ACV, so many in fact that we should all be taking a tablespoon of ACV daily. ACV can relieve gout, lower cholesterol, lower blood pressure, increases liver function, reduce blood glucose levels in diabetics, promote the growth of healthy gut flora, and ease constipation. ACV has anti-inflammatory properties, and overall boosts immunity in your body.

I ended up making my own by accident, but ACV is sold wherever groceries are sold. I highly recommend finding an organic unfiltered brand, but I also love that a two dollar bottle can clean and disinfect my house, ease a cold, heal a wart, and supply us with so many other health benefits. I use it for every room in my house, and every member of my family, and that botched batch of hard cider ended up being an enormous blessing.

If you are interested in making your own apple cider vinegar, here is an easy and delicious recipe.

Supplies:

1 wide mouthed quart jar
2-3 apples cut into cubes
1 tbsp organic sugar
Water

DSC_0574 (2)

Directions:

1. Add cut apples to jar, sprinkle with sugar, and fill with enough water to fully cover the apples.

2. Place a cheesecloth or thin cloth over the jar, and fasten with a rubber band to allow for the mixture to breath.

3. Place in a dark spot for 4 weeks.

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4. After 4 weeks strain the liquid into a clean jar, discard the apple pieces, and cover with the cheesecloth.

5. Allow the strained liquid to sit in a dark area for another 4-6 weeks.

6. Seal the jar and you are ready to start using your organic homemade apple cider vinegar.

Melissa Souza lives on a 1-acre, organically managed homestead property in rural Washington State where she raises backyard chickens and meat rabbits and grows plums, apples, pears, a variety of berries, and all the produce her family needs. She loves to inspire other families to save money, be together, and take steps toward self-reliance no matter where they live. Connect with her on Facebook.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

Drunken Cherries Recipe

Home Preserving Drunken Cherries

Cherries are my favorite fruit, so when the season begins, I bring in many pounds of them to make this delicious French-style preserve and to put up in several other methods.  (Please see last summer’s post about pitting cherries, making cherry-pit cordial, and more recipes to make the most of cherry season. And also a recipe for glaceed cherries.)

I put up these cherries at the beginning of the season to let them rest and soak for months. Come the holiday season, I’ll transfer them to small jars for gift giving and festive desserts.  They’re wonderful over a plain custard, compatible ice creams, plain cakes, creamy cheeses or just spooned into a small dish for a light dessert. You won’t process these cherries. They’ll keep just fine for months covered with alcohol in a big jar.

I use a half-gallon jar to make enough for my needs — you can make any size you need, simply multiplying the recipe. I double this recipe. Buy or pick plenty of cherries, because we know some will end up in your mouth as you’re pitting.

For the liquor, I use equal parts vodka and brandy, with a measure of the Cherry Pit Cordial I made last summer. Different cultures use different liquors to their taste — in France, marc is favored, Italians might use grappa and so on. One year, I made this with bourbon and it was very good, but I don’t think Scotch would work.

If you didn’t make Cherry Pit Cordial last year, do make it this year with the pits from all the cherries you’ll use. It is absolutely delicious, something like Amaretto and also works very well substituted for Kirsh in cheese fondue.  Go here to learn how.

Recipe for Drunken Cherries

Ingredients for 1 Quart:

• 4 pounds cherries
• ¾ cup of cane sugar
• ½  cup vodka
• ½ cup brandy
• ¼ cup Cherry Pit Cordial
• 1 vanilla bean

Directions:

If you double the recipe, just the one vanilla bean is enough.

1. Wash, stem and pit the cherries, reserving the pits in a pint jar.

2. Partially dehydrate. Load the cherries onto trays of the dehydrator. I love my Nesco dehydrator that lets me set the temperature. I set it at 135 degrees Fahrenheit and in 4 hours, the cherries are shriveled but still moist.

3. Transfer the cherries to a canning jar and add the sugar. Shake the jar, roll it around to distribute the sugar. It will take a few hours sitting on the counter, occasionally shaken and rolled to finally get all the sugar mixed and beginning to form a syrup. When the syrup is beginning to form, add the vanilla bean down the side of the jar and then add all the alcohol, topping the jar so all the cherries are submerged.

4. Cap the jar with a plastic lid or use a piece of plastic wrap and then a two-piece lid to seal the jar. Give it a good shake to combine the liquors. For a day or two, continue to shake and roll the jar to get the sugar completely dissolved.

5. Store the jar of cherries in a cool, dark cupboard for at least a month, better for several. As the holiday season arrives, transfer the cherries and liquor to appropriate jars.

6. Don’t discard the vanilla bean — it still has lots to give. Pat it dry and put it in a jar of sugar, put it in a small bottle of either vodka or brandy to make your own vanilla extract or use it in any recipe the calls for a scraped bean. Likewise, if you use vanilla beans in custards or such, don’t discard the scraped pod but put it into a bottle of liquor to hold it for another use.

Container Pot Garden On Porch

Dehydrate More Cherries!

Be sure to dehydrate plenty more cherries. They store beautifully packed into zipper bags in the freezer just to be safe. A pound of cherries will yield about 1 cup dried to raisin consistency. You’ll want several cups to use for fall and holiday baking.

Wendy Akin is happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

How to Frugally Bulk Up Your Pantry Like a Pro

Supermarket Produce In Grocery Cart

In this day and age, getting ahead financially can be difficult. Thanks to our plummeting economy, extra money may not be as readily available as it was in the past and the majority of your paycheck may already be destined for other uses. It is important to keep your finances in mind when you are planning a food pantry and search out frugal solutions rather than break the bank.

In my last post, I stressed that there are options out there in your food pantry planning. You can purchase your food items in bulk to save money, or buy a little at a time and find deals along the way. Like a squirrel storing food for the winter, this method lets you purchase smaller amounts of food over time to amount to a large stockpile of food to rely on. Either option works. You just need to decide what is best for you and your food storage needs.

Where to Find Bulk Food Items

As many of you know, having a food storage is an investment that may not always come cheap. One of the best places to buy bulk, shelf-stable foodstuffs that I have found is at the Latter Day Saints food storage warehouses.

This church has opened its doors to non-members to create a more prepared community. They have cases of cases of canned dry goods like beans, rice, dry milk, etc., available and the beauty of it is it is already packed and ready for long-term storage. This frees up so much time!

Here’s a link to their locations. As well, purchasing the larger, bulkier bags at Costco, Sam’s, or Walmart is also very economical, but make sure you transfer your food items into long-term storage containers to protect your food investment because the flimsy plastic packaging they are currently in cannot stand up to long-term storage.

How to Stock Up a Little at a Time

Make your pantry planning a priority by shifting your mindset. It takes time and effort to find the best deals around town. Those deeply discounted items can save you lots of money in the long run, and it is in your best interest to spend time hunting them down.

Many stores go through cycles of discounts, coupons, and clearances. Asking grocery store managers when these cycles are can help you to create a calendar of frugal pantry buying.

As well, locate grocery store outlets. These hidden gems have food items that are already discounted, and then there could be sales on top of the existing discount. That is a home run for food purchasing. If you happen to be health conscious, many of these stores have organic and natural foods on their shelves that you can purchase too.

The dollar store is another diamond in the rough that you can take advantage of. There are many brand name food items costing a mere dollar that you can stock up on. Luckily, dollar stores have found their way into or near every town in America, so you should have no problem finding your local store.

In my last article, I mentioned the importance of staying organized in your shopping excursions. So, when you are hitting these discount stores, stay focused on the well-rounded food pantry you are trying to create and try to resist bulking up on junk food or items you do not need.

Next time, we will talk more about how to store your food items for long-term and avoid any pests along the way.

Tess Pennington started Ready Nutrition as a way to help her family live more economically. She is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster, and the highly-rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing, and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. Subscribe to Tess’ newsletter, and connect with her on Facebook, Twitter, and Pinterest.


All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.