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- Mar 29, 2007
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Well now, I've been in a few conversation of late about our survival larder. With the larder being designed to feed 10 (plus dog) and our rather odd take on what things to store, I thought I'd share a bit:
We don't keep a lot of flour. We keep much more wheat, though. It's not hard to grind, keeps longer, and forms one of our staples for emergency greens.
Corn flour (masa) we do keep around more. No particular reason to keep it over raw corn, but it keeps well.
We do keep plenty of rice on hand.
While we keep plenty of navy and pinto beans, we focus on keeping mung, adzuki, and lentils for our legumes- Mung and adzuki almost exclusively for sprouting.
Chikpeas (garbanzos) fall into a different category for us. I do make a mean sprouted hummus, but we consider it as much a flour base as any of the grains. With the right add ons, falafel can be a much more appealing staple than dumplins.
Emergency greens- sprouts. Wheat grass, sunflower, broccoli, mung beans, alfalfa- sprouting is the best low square footage method to get fresh veggies into your diet in a shutdown.
And fats. Dehydrated milk and cheese and canned meats are big ones. They can go a lot further than you expect if you use them right. A can of spam is good for 3 sandwiches, maybe, but I can make a soup to feed 8 people with it and some carrots, taters, and leeks. Dehydrated cheese or dried beef (or even finely diced salami) are a very non traditional but seriously satisfying addition to falafels.
So, what do you do to break out of the New England Boiled Dinner and wheat bread box?
We don't keep a lot of flour. We keep much more wheat, though. It's not hard to grind, keeps longer, and forms one of our staples for emergency greens.
Corn flour (masa) we do keep around more. No particular reason to keep it over raw corn, but it keeps well.
We do keep plenty of rice on hand.
While we keep plenty of navy and pinto beans, we focus on keeping mung, adzuki, and lentils for our legumes- Mung and adzuki almost exclusively for sprouting.
Chikpeas (garbanzos) fall into a different category for us. I do make a mean sprouted hummus, but we consider it as much a flour base as any of the grains. With the right add ons, falafel can be a much more appealing staple than dumplins.
Emergency greens- sprouts. Wheat grass, sunflower, broccoli, mung beans, alfalfa- sprouting is the best low square footage method to get fresh veggies into your diet in a shutdown.
And fats. Dehydrated milk and cheese and canned meats are big ones. They can go a lot further than you expect if you use them right. A can of spam is good for 3 sandwiches, maybe, but I can make a soup to feed 8 people with it and some carrots, taters, and leeks. Dehydrated cheese or dried beef (or even finely diced salami) are a very non traditional but seriously satisfying addition to falafels.
So, what do you do to break out of the New England Boiled Dinner and wheat bread box?
