Joel often speaks of the importance of a larder, a pantry space for canned goods from last year’s produce and a visual of personal food security. Sheri led a blog discussion on the Folks, This Ain’t Normal chapter that deals with this topic here.
In preparation for this summer’s cooking bonanza, I’ve been preparing my own larder. I’ve been roasting chickens, pulling the meat off to freeze, and then making stock. I’ve been making lard (you can too!), making pizza crusts and lasagna and sloppy joes to freeze and contacting GMO-free farms for bulk items like flour, rice and beans. And I’ve been filling up a reserve of vegetable recipes to have on hand for when each variety is ready for harvest. Because I’m not only cooking for 20 people each night – I’m cooking for 20 broiler pen-moving, hay-making, 5 gallon bucket-carrying, ravenous farmhands. Which is really like multiplying that by two, if you think of it. And that is going to take a larder.
Is there anything you routinely buy or make in bulk that saves you time (and sanity)?