Simple Recipes, Real Food, Small Batch
Discover approachable, grandma cookbook, real food-style recipes. Now my grandma used to cook for 17 people, and she always burned the burgers, here not so much. Our family lives across the country so its mostly the two of us, so that is what I will focus on. What I really cook, with a twist in recipes for two an small batch. How we preserve our harvests, whole-food dishes, and health-conscious meals. These are inspired by what’s growing locally. Seasonal, uncomplicated, and rooted in everyday eating.
Our why: choosing whole foods and locally grown ingredients.
The more we learned about how most food is produced today, the more we felt pulled back to the basics. Grandma grew in the garden, canned, and raised most of our meat, why shouldn’t we? This means real ingredients, fewer additives, and animals raised with care. I will skip grandmas burnt hamburgers in the cast iron skillet! We aim to Nourish ourselves with whole foods—and support our local community—take the steps down a more natural less chemically raised path. It’s a choice rooted in health, simplicity, and respect for what feeds us.
Preserving the Harvest & Food Storage
I love using what I grow from the garden and bartering and purchasing from other small farms and homesteads in the area. It’s a great system to help a neighbor out. I purchase in bulk from the Amish and Mennonite neighbors as well as food farms around us grow. Once I have those items, preserving them to use them all year is our family goal. Here are my favorite recipes and storage methods.
Sourdough & Farm to Table Recipes
My favorite sourdough and sourdough discard recipes
