The magic of cooking and feeding families can happen with a well-equipped modern kitchen, an ill-equipped apartment kitchen, a hotplate, or even a campfire. All you need is a desire to feed people and a heat source!
Repost from 2016, with a few updates.
My first kitchen way back at the dawning of the Age of Aquarius was drafty, tiny, had no running hot water, an extremely temperamental gas stove. I used a camper cooler for a refrigerator. Yet I was able to produce not only most of our food from scratch, but also baked bread to barter at the local farm stand for any vegetables and supplies I did not grow.
Although many at the time were following a back-to-the land movement, for me this was the poverty of youth just starting out, and it taught me self-sufficiency and creativity; homemade bread cost about a fifth of what I paid for a loaf at the store, and I knew how to bake bread. Looking back, I scarcely noticed any inconvenience, this was simply the way it was.
Spinning gold out of straw
I am grateful for all my mother taught me about cooking and self-sufficiency; she taught me to spin gold out of straw. A child in the Depression, she grew up watching her own mother use every food scrap, every potato peel, chicken bone, and every part of the animals they butchered on their farm. It was second nature for her to save the steaming water from the carrots, the fat from the bacon, or the skins from the onions and heels from loaves of bread.
It remains a good lesson for us all, not wasting and making do, whether or not we need to financially. It is the right environmental thing to do. In the process, you learn to create even better food filled with the best possible flavor, and you live a little more gently on the planet.
A variety of stoves
My second kitchen was in an apartment that had an electric stove with only one functioning burner and a difficult oven (again), but I had a real refrigerator, although it was tiny and didn’t freeze ice cream, but at that point I didn’t care because I had ice cubes! Several other apartments along the way had stoves and appliances of various different functioning levels.
Then, we lived in an apartment over an empty bar and our makeshift kitchen had no stove at all, so I cooked on a hotplate placed on two small restaurant tables pushed together with the help of a toaster oven and a pressure cooker. It didn’t stop us from hosting dinner parties and memorable meals for our family and friends.
When we moved to the cabin in the mountains, we set up homestead on 52 acres of forest. My husband carved out enough space for both a rose garden and a big kitchen garden which I tended for many years and grew a good proportion of our food.
Although our modern stove was the smallest electric stove I’d ever seen (you couldn’t put a toothpick down on the stove top between the burners) we had a lovely, fully functioning wood cook stove that dominated the kitchen, and I thought I was in Heaven. Perhaps I was.
I fell madly in love the first time we fired it up.
Eight burners, a warming oven over them behind a sliding door, and a huge baking oven. The first thing I cooked on it was applesauce from the very ancient and completely unattended trees on the property. The fruits were quite imperfect, but they were delicious and the applesauce turned out wonderful!
It took lessons from my mother and a good deal of time to understand how to regulate the oven temperature by means of propping open the door when it got too hot, or stoking the firebox if it started to cool. But once I got the hang of it, I started turning out everything imaginable, from quick stir-fries to long-cooking stews and baked everything. The problem was, of course, that in the summer the stove could not be fired up, so I was stuck with longing half of the year, my friend lost for the seasons, fleeting as they are in Vermont.
From log cabin to Victorian!
I am completely spoiled now. When we moved from the mountains to a Victorian in a village with sidewalks, opened an inn, and I fed thousands of people! The inn’s kitchen features a gas-fired Aga, which is almost as good as a wood stove, but you can run it all year round. It has four ovens, all at a certain temperature range. I also had a tiny gas stove with two small ovens, one convection, so I had no excuse not to bake! Oh, let’s not forget the microwave that comes in handy when thawing something I forgot to take out of the freezer, or for melting butter for popcorn.
Recipes through all the generations
Some of my recipes, I’ve cooked on all the stoves of my life, and quite a few campfires as well! They are the constant threads. No, I couldn’t cook a 30-lb turkey in the kitchen with just the toaster oven, but I could bake turkey parts in it, and those are the adaptations we make along the way because we have to. I think one of the important things I’ve learned so far on this journey is that nothing is ever perfect: the kitchen, the equipment, the ingredients, the budget, or even the enthusiasm. Especially the enthusiasm. But we all have to eat and feed our families!
We are almost always “making do” one way or another, especially during this time in history, and it almost always works out fine. Even when it doesn’t, we are usually lucky enough to still eat.
Start with the old, make it yours, make it better, and maybe quicker!
Many of my recipes began life with my mother or grandmother, my sister, or an aunt or friend. I never leave anything alone, and while I love keeping the idea and the taste and the feel of the original, I have no problem with making hollandaise in the blender, or pie crust in the food processor.
At some point, I’m sure my grandmother thought her food mill was a great innovation! Ingredients change as well. We have access to so many wonderful items that I never heard of growing up, so I might add some sun-dried tomatoes to my mother’s herb bread recipe, or a little hot sauce or lemon juice to brighten up a dumpling.
Recipes evolve to reflect the cook. You’ll change them up too!
Here is my gold-from-straw recipe for today. Radish tops, if you even find them on your radishes, are usually tossed away. But these wonderful greens are packed full of nutrition – protein, fiber, tons of Vitamins and minerals, even more than what is in the radish themselves. Throw them in soups and salads, or any place you’d use a green!
In my house, the Brazil nuts are the last of the mixed nuts to be eaten. Although I love them, I’m afraid I’m alone in this, so there’s always quite a few left like little orphans in the bottom of the jar.
So I combined them all and came up with Radish Top and Lonely Brazil Nut Pesto:
Radish Top and Lonely Brazil Nut Pesto
- The tops from one bunch of radishes
- 2 or 3 radishes from that bunch, small dice
- 3 or 4 cloves of garlic, chopped
- 1/3 cup chopped up roasted Brazil nuts
- ½ to 3/4 cup extra virgin olive oil
- Zest and juice of one lemon
- Pinch of crushed red pepper flakes
Roughly chop the radish tops and grind in a mortar and pestle. Add the radishes, grind some more, then add the garlic and nuts and continue. This takes a while, but the flavors will be a little deeper. Place in a bowl, and add the other ingredients, mixing well.
Alternately, place everything in a food process and pulse until you have achieved your desired texture. Season with salt and pepper, mix well, taste again and correct seasoning.
Serve with sliced radishes, crackers, or baguette slices.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.