All summer, I have been diligent about putting food by. I call it the self preservation plan because there is something truly satisfying about a pantry filled with homegrown and home canned chutney, salsa, jam, pickles and bundles of herbs. I’ll admit, I am already longing for tangy berries, savory herbs and greens and fresh clipped flowers for my table, yet also revel in the hearty foods of winter.
The next best thing to a kitchen garden is a well-stocked pantry. It is also a practical way to reduce extra trips to the grocery store, and helps me to be creative with the pelthora of root vegetables stored in the cool cellar. Here’s a list of essentials that I like to keep on my pantry shelves and in the refrigerator, that inspires me to cook with ingredients on hand. It’s time to kick back and enjoy the food that I grew, and start planning the garden for next year.
- Extra virgin olive oil
Assorted vinegars (for salad dressings and deglazing)
Real lemons
Garlic, onions, shallots
Dried fresh herbs and spices
Vanilla bean
Crystallized ginger
Tomato paste
Grains: rice, barley, quinoa, bulgur
Vermont maple syrup
Dijon mustard
Walnuts, pignoli
Dried lentils and other legumes
Dried wild mushrooms
Onions, potatoes, winter squash
Soy or tamari sauce, fish sauce
Capers, olives, anchovies
Miso paste
Vegetable bouillon concentrate
Coarse sea salt
Black peppercorns and pepper grinder
Whole Wheat & White Flour Bread
Parmigiano-Reggiano Cheese ( Refrigerated)
