In today’s post, we’re exploring the art of DIY in the kitchen with “10 Store-Bought Foods You Can Easily Make From Scratch.” Why settle for store-bought when you can create fresher, healthier, and more sustainable versions at home? Plus, it’s a fantastic way to use the produce from your permaculture garden. Let’s dive in!
Bread:
The foundation of many meals, homemade bread is both a nutritious and satisfying endeavor. By selecting quality whole grains like wheat or spelt, you can control the ingredients and avoid preservatives. Kneading and baking your own bread is not only therapeutic but also allows you to experiment with different grains and flavors, like adding herbs or seeds from your garden.
Tomato Sauce:
This is a delightful way to use the surplus of tomatoes during the harvest season. Making your own sauce allows for customization in terms of spices, herbs, and consistency. Simply cook down your tomatoes with herbs like basil and oregano (which you can grow yourself), add some garlic, onions, and a touch of salt. The result is a versatile sauce that surpasses any canned version in flavor and nutrition.
Pesto:
An aromatic and flavorful sauce, pesto is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. Basil, a permaculture garden staple, can be easily grown and harvested. Homemade pesto not only tastes fresher but also lets you experiment with different herbs and nuts, like substituting pine nuts with walnuts or almonds.
Pickles:
Fermenting cucumbers into pickles is a simple and rewarding process. It’s an excellent way to preserve your cucumber harvest and can be customized with various spices and herbs. The fermentation process also enhances the nutritional value, adding beneficial probiotics that support gut health.
Jam:
Store-bought jams often contain high levels of sugar and preservatives. Making jam at home with your garden’s berries, stone fruits, or apples allows you to control the sweetness and create unique flavor combinations. Plus, it’s a delightful way to enjoy your garden’s bounty all year long.
Herbal Teas:
Growing your own herbs like mint, chamomile, or lemon balm and drying them for tea is not only cost-effective but also ensures you’re drinking the freshest, most beneficial brew. Herbal teas are great for digestion, relaxation, and can be tailored to suit your health needs or flavor preferences.
Vegetable Broth:
Instead of buying canned or boxed broths, you can easily make a rich and nutritious vegetable broth using scraps from your kitchen. Simmering onion ends, carrot peels, celery leaves, and other veggie leftovers with herbs creates a flavorful base for soups and other dishes.
Granola:
Commercial granolas often come with added sugars and preservatives. Making granola at home is straightforward and allows for customization. Combine oats with your choice of nuts, seeds, and a natural sweetener like honey or maple syrup from your pantry, then bake until crispy.
Nut Butters:
Preparing nut butters like almond, peanut, or cashew butter at home is a simple process of grinding the nuts until creamy. This method lets you avoid added oils, sugars, or preservatives found in many commercial versions. Plus, you can add your own flavors, like cinnamon or vanilla.
Salad Dressings:
Homemade salad dressings are not only easy to make but also free from the additives and preservatives found in store-bought versions. A basic vinaigrette can be made with olive oil, vinegar or lemon juice, and your choice of herbs. You can also get creative with ingredients like yogurt, mustard, or honey for creamier or more flavorful dressings.
Creating these foods from scratch aligns with the principles of permaculture by reducing waste, avoiding processed ingredients, and utilizing what we grow in our gardens. It’s a fulfilling way to connect more deeply with our food and the earth.
