The chill this week has been good for running, but it has caught me off guard in the kitchen! It’s a great reminder to give the kitchen a reset and prepare for warm, hearty meals. Rather than salads and grilled meats it’s time for roasted root vegetables and soups.
It’s also a great time of year to clean out the refrigerator, freezer, and pantry. Get rid of the unmarked canned goods and frozen peppers from five years ago. Give everything a good scrubbing. Here are some more things on my to do list:
- check existing supplies of sweeteners, flours, and other items
- make ahead pie crusts and freeze them
- consider baking and freezing breads and muffins monthly
- check inventory of stock. Make and freeze or pressure can additional or purchase organic to have on hand.
- stock up on dried beans. Cook up extra and freeze or can.
- start a zip top baggie in the freezer for leftover meat/vegetable scraps to add to soups
- now is a good time to see if you can purchase a quarter or half cow or pig from your local farmer, or defrost the freezer and make room for any game such as deer or turkeys that might be coming from a hunter in your family
- be sure to have broth (see above), wine, bay leaves, and any other ingredients for your favorite pot roast recipe on hand
That’s a great list to get you started! However, if you’re interested in going deeper with resetting your kitchen, consider the Reset & Thrive library.
It has TONS of resources in it at a great price. Here some of my picks that will help you reset your kitchen for fall:
PLUS you’ll get 40+ more resources plus the BONUS DISCOUNTS PAGE WITH 28 EXCLUSIVE DISCOUNT CODES and THE BONUS 2 WEEK MEAL PLAN, created from the cookbooks found in the Rest & Thrive Library!!