Albion, IL    618-445-1896
susan.grimm12@gmail.com
Grimm Acres, Diversfied
Facebook
Picasa
Blogspot
INVENTORY

A Grimm Kitchen Indeed
Read More...
A Grimm Kitchen Pantry
Read More...
Permaculture
Read More...
Animals have always been a part of people’s lives.
Read More...
City life is millions of people being lonesome together.
Read More...
Questions and Answers
Read More...
Information on Goats
Read More...
Information about the breeding stocks found at Grimm Acres.
Read More...
Information about the Heritage Poultry raised at Grimm Acres
Read More...
Proud member of the American Livestock Breeds Conservancy.
Read More...

Grimm Acres Farm

Grimm Acres Farm

A Grimm Pantry

There are many good sites on the internet discussing methods for stocking and managing a pantry. The information is as varied as the writers, most making some very good points. My basic resource in such matters is still Amy Dacyczyn editor of "The Tightwad Gazette". She discusses a method of shopping for the best buys (as well as growing and preserving garden produce), then planning meals based on what you have on hand. With this method, whether you plan tomorrow’s meal tonight or plan a weeks’ worth of menus, or a months’ worth, you are always working with foods obtained at the least expensive price.

I like to plan about a week at a time, doing some cooking and prepping on Sunday. I chop onions, bake a loaf or two of bread along with a meat or sausage loaf, and boil some rice. If the weather is favorable for grilling I like to prep some hamburger patties, pork steaks or chicken, and several potatoes. Left-overs from any meat can be used in a Mexican casserole or seasoned as taco meat. And left-over ‘just about anything’ can be used in a hearty meat and vegetable stew. Extra potatoes baked on the grill can be chopped and fried with onions for a quick hash brown side dish to accompany breakfast as supper.

I try to think in terms of “what could I do with left-overs of this?” when I’m planning several meals at a time. Extra sausage loaf can be served with hash browns and eggs for an evening breakfast. A large roast will make stew, tacos and/or hash. Several pounds of browned hamburger turns into as many different dishes as there are web sites with recipes.

Taco Seasoning
Ingredients
3 tablespoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1-1/2 teaspoons paprika
1 tablespoon and 1-1/2 teaspoons ground cumin
1 tablespoon sea salt
1 tablespoon black pepper

Mix all ingredients together. Add an equal amount by volume of mesa.
Mix thoroughly.
Use 3-5 T per pound of meat (or to taste)


Proper Stocked Pantry

A Grimm pantry is one that is stocked to make life easier and to provide a buffer in case of “the unexpected”. I’m not a survivalist, prepared to live out of my pantry for a year when the economy crashes around my ears. I am, however, a devoted fan of “Backwoods Home Magazine” magazine, “Mother Earth News” magazine and several blogs and web sites that take being truly prepared very seriously. I am also aware that unplanned events ranging from power outages lasting several days (2012 ) to fuel shortages (1979) and travel halting snow storms (1999) can occur where I live. I’ve experienced them.

Lately I’ve been reading and following growing international concerns related to the impact our current drought conditions will impose on the cost of food around the world.  Following these stories with a full pantry feels a little safer than thinking a jump in prices, or the inability to get to a store for a few days would be a real hardship on my family.

Of course the pantry is just a part of the picture. A garden, a canner and a few canning jars give me that same feeling. But that is another story…

Stocking a Grimm pantry begins with a brainstorming secession where everybody in the home makes a quick list of all the things they really like to eat. Remember that when you are brainstorming “anything goes”. There is no critiquing during the list making.

Our list included fried chicken, pizza, tacos, mashed potatoes, and cheesecake. This list also had the unexpected result of reminding me that it had been a while since we had eaten some of our favorite meals. I hung the list where I can glance at it when needing a dinner suggestion so I can avoid getting into a rut.

Now think about the meals that might revolve around or include the foods on your list. Fried chicken at my house requires milk gravy, potatoes and corn. Tacos need rice and beans. If your list includes ice cream sundaes you’ll need whipped cream and chopped nuts, and of course, a vegetable.

This is the time to critique the list a bit. Be sure it reflects the way you actually do cook and eat. Think about breakfast, lunch and dinner as well as snacks and treats. Also consider what you would do in the case of a disaster. You may not usually use powdered milk, but in the case of an extended power outage it would sure be nice to have.

The next step is to find a “master” list that you want to work from. There are many pantry stocking lists on the internet. Look at several of them and choose one that seems sensible to you. At the end of this article I have included the list I like to work from.

My pantry is stocked for a full year, but a month’s supply will still give you a sense of accomplishment and a nice buffer. If space is a real issue, look for unused areas such as beneath a bed or behind a door. Better yet, do a clean out, organize simplify session and free up some space in a closet or several drawers in a chest. Move a few seldom or never used kitchen appliances and utensils out (donate or discard), and replace them with inexpensive shelves or baskets for extra pantry items.

Now, compare your list with the complete pantry list you’ve selected and make changes and corrections based on your own family’s needs and patterns. Finally, you can make a shopping list.

Break your shopping list down into ten short lists. Every month do your regular shopping and also purchase the items on one of your ‘short’ lists. If you can afford to buy more at one time, great! But one tenth at a time will have your pantry meeting your expectations in less than a year.

I use a system (also at the end of this article) that I learned from Amy Dacyczyn’s book “The Complete Tightwad Gazette”’ 1998,Random House Publishing Group   to track the items in my pantry and insure that I use the items regularly so that I am constantly rotating my stock. I also use Amy’s advice concerning meal preparation. We eat from our pantry. We don’t say “what do you want for dinner? I’ll run to the store and get something”, rather we go to the pantry (and freezer) to see what we have on hand, then cook from that.

If you find that you are stocking your pantry with a lot of processed foods consider making the move to more “real food”. Real food can be replenished from your garden, your backyard flock and local farmers who share your interest in quality food. With the help of a few canning skills, and some simple dehydrating devices real food can be made quick and convenient to use.

Pantry Stocking List/ A full year’s supply

BAKING EXTRAS: Cocoa, coconut, nuts, chocolate chips, etc.
BAKING MIXES: Cake mix, muffin mix, etc. And Bisquick brand or similar product.    Store these in airtight containers, or freeze them.
BEANS: Dry beans, peas, legumes, 100 pounds per person
CANNED GOODS: Form vegies and fruit to meats (ham, tuna, sardines)
CHEESE: 5 pounds per person. Whole cheese can be sliced or grated and frozen.
CONDIMENTS: Mustard, catsup, mayo, relish, Worcestershire, hot sauce
DRY MILK: 100 pounds per person, or supplement with canned milk and shelf stable milk.
FLOUR: 50 pounds per person. Store in air tight containers, or freeze and be sure to rotate it regularly
GRAINS: oats, corn meal, cream of wheat. Freeze to keep fresh
JAMS AND JELLIES: Lots of variety
JELLO: gelatin and pudding products
JUICES: Only buy 100% juice products.
NUTS: 2 pounds per person; dry roasted or frozen fresh
OILS: Olive, or vegetable.12 pounds per person
PASTA: 5-10 pounds per person
PEANUT BUTTER:10 pounds per person
READY DINNERS: there are many available today that even include heaters. Get what your family will eat (pasta, Mexican food, Oriental tend to taste best to us). Think about several days to a week without power, or evenings when cooking sounds like too much work.
RICE: 5-10 pounds per person
SALT: pickling, table, Kosher or sea salt. Think about preserving, seasoning and cleaning. 5 pounds per person
SOUPS: dry or canned. Think about soups that are good in recipes as well as family favorites. Don’t forget crackers.
SPICES AND HERBS:
STAPLES: Baking powder, soda, corn starch, baking soda (baking soda is good for cleaning as well)
SUGAR: 100 pounds per person
SUGARS: white, brown, powdered. 100 pounds per person.
SWEETNERS: Honey, Karo, molasses, etc.
TOMATOES/ TOMATO PRODUCTS: whole, salsa, paste, sauce
VEGETABLES: frozen and dried
VINAGER: Plain and apple cider type. Think pickles, cleaning, 1 gallon per person
YEAST: can be frozen 4 pounds
Baked/Baking Cake Mixes How often to you bake? I use about 1 each week.
Baked/Baking Flour Massa I like to make tortillas and tamales.
Baked/Baking Flour Wheat 5 lbs. lasts bout 3 months for me
Baked/Baking Flour White I use quite a bit of flour, and would use more if extreme conditions occurred. I keep 10 lbs. per month
Condiments Dressing 1000 Don't use much but keep on hand for company.
Condiments Dressing BC My favorite
Condiments Dressing F I like this for coating meat and seasoning vegies in roasts.
Condiments Dressing Packet Italian I use these for seasoning.
Condiments Dressing Ranch Bob's favorite.
Condiments Ketchup A bottle will last us about a month
Condiments Mayo You can make mayo fairly quickly, but I keep
Condiments Mustard Yellow A condiment and a cooking ingredient
Condiments Olives Black We love them, and use several can each month.
Condiments Onions Fr Fried I keep a can for topping casseroles.
Condiments Pickles Dill As well as other vegies pickled
Condiments Relish Dill Great in tuna salad
Condiments Salt Seasoned I mix my own and use frequently
Condiments Sauce Casso Dip Use as dip and in recipes
Condiments Vinegar This is multi use product is a cooking ingredient, a cleaning product and a pickling agent. I keep 2 gallons per month
Condiments Worcestershire a bottle of this will last us a year
Dry Goods Bleach Bleach is important to have in case of difficult times. Used correctly it can help sanitize water for food use. It also disinfects surfaces as well as cleaning laundry. I keep 1 gal for each month
Dry Goods Detergent I think you simply should observe your own use for a couple of months, then store 25% over your estimated need
Dry Goods Hygiene (deodorant, soap..) This is, of course a long and highly individualized list. Stock up when your favorite products are on sale, then remember that baking soda or salt can substitute for toothpaste; castile soap works for shampoo etc., etc., etc.
Dry Goods Mending If you don't sew, do keep a container of basic mending needs in your pantry "just in case".
Dry Goods Pan Spray I make pan spray from 1 part olive oil and6 parts vodka in a spritz bottle. Shake well before use.
Dry Goods Paper Plates I keep some on hand.
Dry Goods Paper Products I try not to use many paper towels or napkins preferring cloth that can be reused, but stock to suit your own expected uses.
Food Storage Pickle Lime Make pickles from any 'firm' vegies you have access to.
Food Storage Pickle Mix Make pickles from any 'firm' vegies you have access to.
Food Storage Pickle Spice Make pickles from any 'firm' vegies you have access to.
Food Storage Salt Canning Make pickles from any 'firm' vegies you have access to.
Food Storage Salt Ice Cream  
Food Storage Sure Jell Make jelly from many fruits and fruit juices
Fruit Pumpkin Great for pies and breads. Also a good addition to muffins.
Grain Grits One of our favorite starches for breakfast and supper.
Grain Oats I much prefer "real" oats. Use for baking, breading and breakfast.
Grain Pasta I like to make noodles, but always keep several kinds of pasta on hand for quick meals.
Juice Juices not Tomato Only 100% juices. You can always water them down yourself if you wish
Juice Tomato Juice I use a lot of tomato juice in cooking as well as to drink.
Meat Hash Corned Beef A great quick supper with eggs and toast.
Meat Peanut Butter So nutritious and versatile.
Meat Sardines A great source of calcium, and a handy lunch.
Meat Tuna Don't over so the tuna due to mercury concerns, but still a staple at our house.
Milk Milk Evap So good to have on hand when fresh milk is not available.
Milk Milk Powdered Can be added to everything from meatloaf to soup for an extra calcium/nutrition boost.
Nuts Mixed Canned A great source of filling nutritious protein.
Nuts Nuts halves and chopped Use for baking and for snacking.
Oil Oil Corn I use most of my corn oil by adding a teaspoon full to my dogs food every other day or so.
Oil Oil Lard I bake all my pie dough with lard, and occasionally fry in it as well.
Oil Oil Olive The bulk of my cooking oil is olive oil.
Safety Candles n Matches Keep them handy for emergencies, and for nice candle lit dinners.
Safety Medicine Chest This too, is a separate and lengthy list. My 'must haves' include hydrogen peroxide, rubbing alcohol, betadine, Vaseline, dressings, tape and a few OTC medications.
Sauce Alfrado I keep a few jars on hand for quick meals.
Sauce Sloppy Joe sauce Another handy "quickie" whether home canned or store bought.
Sauce Spaghetti  
Seasoning Spice Basil Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Bay Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Cayenne Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Celery Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice chili Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice cinnamon Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice clove Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Cumin Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Dill Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Flavoring Almond Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Flavoring butter Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Flavoring Maple  
Seasoning Spice Garlic Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Ginger Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Lemon pepper Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Mustard Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Nutmeg Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Onion powder Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Oregano Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Paprika Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice pepper Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice rosemary Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Sage Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice tarragon Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Thyme Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Spice Vanilla Fresh herbs can be dried or frozen. Spices and herbs I buy only in the amount I expect to use in 6 month or less due to freshness concerns
Seasoning Tomato Bouillon Great to add to soups and sauces.
Soup Chili I usually can my own in both pints and quarts.
Soup Chili 1 Gal size I keep one on hand for unexpected company.
Soup Soups Think about soups that are good as ingredients in recipes.
Staple Baking Soda I use quite a bit of soda because I clean as well as cook with it.
Staple Coffee A small jar of instant and several cans of ground.
Staple Corn husks For tamales
Starch Corn Meal For corn bread, cornmeal mush and for breading fish, etc.
starch Corn Starch For baking
Sweetening Honey Both for eating and cooking.
Sweetening Sugar Brown Primarily for baking.
Sweetening Sugar Granulated Baking and sweetening.
Sweetening Sugar Pwd Baking and sweetening.
Sweets Candy Hard  
Sweets Jam n Jelly I like to have lots of variety.
Sweets Jell-O Old fashioned salads and deserts are surprisingly good.
Sweets Marsh Mellows Tiny for cocoa and large for toasting.
Sweets Sugar White Baking and sweetening.
Sweets Syrup Corn Baking and sweetening.
Sweets Syrup Pancake Or just make it with sugar, water and maple flavoring.
Sweets Syrup Snow Cone We like to make sno-cones in the summer.
Vegie Asparagus Frozen is best, but we like canned as well
Vegie Beans Baked Great side dish
Vegie Beans black Store bought or home canned
Vegie Beans chili Store bought or home canned
Vegie Beans Dry Store bought or home canned
Vegie Beans Pinto Store bought or home canned
Vegie Beans Refried Or simply mash chili beans with a bit of butter and garlic
Vegie Beets Store bought or home canned
Vegie Butter Beans Store bought or home canned
Vegie Corn Store bought or home canned
Vegie Corn Creamed Store bought or home canned
Vegie Green French Cut Beans Store bought or home canned
Vegie Greens Spinach, Turnip, etc. Store bought or home canned
Vegie Kraut Store bought or home canned
Vegie Lima Beans Store bought or home canned
Vegie Mixed Vegies Store bought or home canned
Vegie Mushrooms
Vegie Peas Black Eyed Store bought or home canned
Vegie Peas Sweet Store bought or home canned
Vegie Potato Flakes Handy for thickening and a quick side dish with a bit of butter and cheese.
Vegie Salsa Store bought or home canned
Vegie Tomato Sauce Store bought or home canned
Vegie Tomatoes Diced Store bought or home canned
Vegie Tomatoes Paste Store bought
Vegie Tomatoes w/chilies Store bought or home canned
Vegie Water Chestnuts Nice addition to quick stir fry dishes.

Non Food Items

CANDLES AND MATCHES
CLEANING SUPPLIES
FIRST AID SUPPLIES
GROOMING SUPPLIES
MEDICINE CHEST
MISC: String, rope, batteries, etc
OVER THE COUNTER MEDICATIONS
PAPER PRODUCTS
PERSONAL PRODUCTS
SEWING KIT
Grimm Acres, Diversified
237 West Terminal Street
Albion, Illinois 62806
618-445-1896
susan.grimm12@gmail.com
American Livestock Breeds Conservancy Member