A Well Stocked Pantry

 We have had such fog this week.  I don't remember the last time the sun was shining- mostly overcast and rainy.  But, I love rain.  Some of my favorite types of days are rainy ones.  It is rare to have this much rain in January in central IL.  We don't often get such warm temperatures.  My Sweet Husband and I will celebrate our 13th wedding anniversary this week and it was 40* that day so long ago... followed by a blizzard not two days later.

While we are inside on these rainy days, I thought I would give you a short list of some of my favorite pantry staples to keep on hand.  These can make cooking from scratch not only easier but such a joy as well.  This list isn't all inclusive, but it gives a good idea of the things that may be helpful in a pantry!

GRAINS... we keep flours, oats, rice, couscous, pasta, barley, cornmeal, and wheat berries.  I try to get organic anytime possible.  Locally, we can get bulk items from an Amish store that sells a particular brand of flour/wheat that is marked "All Natural, Chemical Free" as well as nonGMO.  What does this tell me?  There are some businesses, farms, and companies that seek to be as organic as possible but have not been able to gain the USDA accreditation for themselves.  Perhaps they haven't tried, I don't know.  But, I try to be aware of these things when purchasing foods, especially locally.  

SWEETENERS... honey, maple syrup, cane sugar, brown sugar, powdered sugar, molasses, sorghum.  We are able to get several of these items locally, which is a wonderful blessing.  The sugars I do not buy locally, but I do purchase organic and nonGMO whenever possible.  (note: if an item is certified organic, it must then also be nonGMO).  We like to get honey and maple syrup in large quantities.  I usually use somewhere around 1-1.5 gallons of maple syrup per year and probably the same quantity of honey.  I am beginning to use more sorghum as I try new recipes or substitute out other sweeteners.  

BEANS/PEAS... pintos, great northern, black, garbanzo, lentils, black eyed peas, split peas.  I grew up eating lots of dried beans and peas.  We have always loved them!  I know it isn't everyone's cup of tea, but if you eat canned beans, this is an excellent alternative to try.  We eat them anywhere from just a big pot of ham and beans to chili to throwing some soaked beans into soups.

BAKING ITEMS... baking soda/powder, salt, corn starch/arrowroot powder, vital wheat gluten.  These are just things I have in my baking cabinets for breads, desserts, etc.

SPICES... favorites include cumin, chili powder, garlic powder, onion powder, pepper, paprika, oregano, Italian seasoning, cinnamon, ginger.  Some spices you can grow and dry yourself.  We get most of ours locally from a bulk foods store.  Almost any soup I make has cumin in it!  I even put garlic powder and onion powder in my rice when I make it.

FATS... butter, olive oil, bacon grease, tallow, lard, coconut oil.  I am learning lots about healthy fats and when to use which ones.  In general, I don't cook much with the olive oil.  I usually use a meat rendered fat for skillet cooking and baking meats and veggies.  And, I stick with butter and coconut oil when baking sweets and breads.  

VINEGARS… both white and raw apple cider, balsamic, red wine, plus lemon juice.  Canning requires a certain acidity so using homemade isn’t advised.  

DAIRY... goat cheese, chunk and sliced cheese, cream cheese, cottage cheese, sour cream, yogurt, milk.  We do not have a dairy animal at present, but I like getting raw milk whenever possible.  I make our yogurt and hope soon to endeavor in sour cream and cheese making also!  Some simple cheeses we have tried and liked.  Cheese can be added to many meals/dishes and can often be a good source of protein.  If you've never added goat cheese to your rice, you're in for a treat!

PERISHABLE... fruits, vegetables, meats.  We raise our own meat chickens and get our beef and pork locally whenever possible.  I have ordered 1/4 beef in the past and just recently have chosen to go the 'meat bundle' route.  We raise many of our own fruits and vegetables, but nowhere near enough of most things for a year.  I can and preserve what I do grow, so we have green beans, tomatoes, etc in the basement as close to year round as I can make it.  My potatoes have not lasted year round yet, but I am expanding this year.  Another staple we try to keep on hand is carrots.  Keeping fresh fruits and vegetables on hand is always a good idea.  Potatoes, carrots, onions, celery=soup with meat added.  Yum!  Apples can also store a long time and are very versatile.  I do can some fruits, like peaches, but I also like to dry them for quick and healthy snacks. I would view for fresh or frozen fruits OR veggies over commercially canned for nutrient and health benefits.

I know this doesn't cover everything and I am sure to walk away from this post and think of many other things.  But, I am hoping you get a good idea of a well stocked pantry for the 'from scratch' cook.  What items are your favorites?