It's that time of year when the deep shadows, shorter days, and cooler nights make us want to instinctively tuck in.
This is a great time to rethink stocking your larder for the shift in cooking. Search out rich grains, riped berries, nuts, mushrooms, and more. Here's just some ideas for that dry pantry....
Storing freshly gathered -
Sweet potatoes, russet potatoes, apples, squash, onions, garlic, pumpkin, are all fantastic items to traditionally store in your dark cool storage pantry.
Let's move on to some things that make it possible to cook just about anything all fall and into winter. Consider pulling out the crockpot or dutch oven.
For soups, stews, and curries -
Bouillon, broth, dried mushrooms, barley, wild rice, whole grain pastas, canned tomatoes, tomato sauce, canned coconut milk, cream of mushroom soup, even dehydrated potato soup (great thickener or add cheese and bacon for a baked potato soup).
Store some dried packets of ranch dressing, dry onion soup, au jus mix, garlic and herb pasta seasoning, pumpkin pie spice, nutmeg nuts for grating, chives, cardamom, nutmeg, sumac.
Don't forget the dehydrated stuff -
Raisins, dried cranberries and cherries, apricots, walnuts, cashews, mushrooms, almonds, pistachios, sunflower seeds, pumpkin seeds.
Dry items that make many amazing things and can be bought in bulk for survival mode -
Old-fashioned oats, pinto beans, kidney beans, barley, quinoa, couscous, wild rice, brown rice, granola.
SIMPLE CARAMEL SAUCE IN YOUR CROCK POT
Place a can of sweetened condensed milk (unopened) in enough water to cover it. Put it on low for about 8 hours.
Some tools you might want to acquire -