Fight inflation in the kitchen

The total came to nearly $90 – four painfully small canvas totes of groceries that did not include meat, cheese or eggs. Had I been shopping at an ultra-fancy Amazon-owned health-halo organic market, this might have seemed reasonable, or even a bargain. Instead, I was at the (sadly) best option in our poor, rural county: a grim, dark and untidy corporate chain store with exploitative policies, limited fresh produce and extensive displays of cheap soda, chips and cookies. Shopping here is not pleasurable, by any stretch of the imagination; both the atmosphere and the prices leave much to be desired.

Unless you’re named Musk or Bezos, you’ve likely noticed that inflation has started to bite, and to bite hard. In the twelve-month period ending this past March, the U.S. inflation rate was 8.5% – the highest it’s been since late 1981. In the simplest economic terms, inflation means that our money doesn’t go as far as it used to. The huge conflagration of various challenges we’re facing right now – a global pandemic, the pointless war in Ukraine, climate change, housing instability, supply-chain disruptions, insatiable greed – means that we’re all experiencing inflation to varying degrees. The good news is that in almost all cases, you can control how much inflation affects your individual household by adjusting your own behavior. No surprise, then, that one of the easiest places to accomplish this is in the kitchen.

Before we really start whining about grocery prices, however, I want to make it perfectly clear that the average American spends far less on food as a percentage of their household income than do most other developed nations. The best available statistics indicate that we spend about 7% of our budget on food, whereas in the U.K. it’s closer to 9.5%, and around 15% in France, Spain and Italy. On a relative basis, our food is devastatingly cheap here; this is because we have absurd federal farm subsidies and because we’re a net exporter of food, which means we produce a lot. (Our cheap food is obviously both terrible for the environment and our own health, but the system holds!) Unfortunately, we’re very spoiled and therefore accustomed to cheap food, which means that we’re far more sensitive to price increases than other countries. (See also: $90 for four tiny bags of groceries, above.)

If you, too, are starting to feel the sharp stick of inflation in your own food budget, we hereby present some easy ways to keep your food costs down, eat healthier, and reduce environmental impact. It’s a win-win-win!

There is simply nothing nice to say about CAFO meat in tubes.

Eat less meat and dairy

We’ve discussed this numerous times here at Finding Quiet Farm, and it’s so obvious that it’s almost awkward to present it as a revolutionary idea, but reducing or eliminating your meat and dairy consumption is absolutely the easiest way to improve your diet and spend less on food. Meat prices overall are up an average of 20% in the past year; the recent avian flu outbreak means that chicken and egg prices have also skyrocketed. Raising animals for meat in CAFOs is one of the biggest contributors to climate change and environmental degradation; consumption of animal products is conclusively linked to a nearly endless list of health problems and premature death. In short, eat less (or no) meat and dairy, and buy what meat you do eat from a local regenerative farm. Also, get eggs from backyard chickens – either your own or someone else’s!

Strawberries a bit soft? Perfect for baking or smoothies!

Minimize food waste & ignore expiration dates

Another subject that we’ve beaten to death over the years here – Americans waste about 40% of all food. If we want to trim our grocery spending, it starts with being realistic about what we’re actually going to eat instead of aspirational shopping that results in huge amounts of waste. I’m not at all a fan of the warehouse stores like Costco, with their massive plastic clamshells of spinach or grapes or asparagus; unless you’re feeding the Brady Bunch, it’s pretty likely that produce will spoil before you finish it. Those stores entice shoppers with their “bulk discounts,” but that’s not a discount if most of it ends up in the trash; also, their excessive and unnecessary packaging is infuriating. Unsurprisingly, most food waste is perishables like greens and fruit, so be ruthlessly honest with yourself about what your household will actually consume.

On the same topic, please please please do not ever pay attention to expiration or ‘best-by’ dates on packages. They’re not regulated and they’re designed expressly to keep you throwing things away and buying more. Use your eyes, your nose and your common sense – if something smells strongly of alcohol (fermentation) or is actively moving, probably compost it. Otherwise, trim off the mucky bits and eat it – transformed in a soup or a smoothie, if need be. Expiration dates are a large-scale corporate racket designed to keep us spending. Ignore them entirely.

What do you have on hand that you can use up?

Pantry challenge / use what you have

We’re quickly moving towards the season of abundance here, and that – coupled with inflated prices – means I’m challenging myself to use up everything we have right now, both in the pantry and the freezer. The typical American household has a lot of food on hand, but like our overstuffed closets, much of it gets ignored in favor of “new.” For a week, or a month, or whatever timeframe you can manage, challenge yourself to eat what you have. Use up that little bag of red lentils, the frozen container of chili, the rest of that pasta, last summer’s canned tomatoes. Make a frittata or a stir-fry or a soup out of the odds and ends of vegetables and herbs in the crisper. Create flavorful meals by working with what you have, rather than buying more. Also! Eat your leftovers. Plan your weekly meals thoughtfully so that leftovers (or ‘favorites,’ in our house) can be either frozen, incorporated into packed lunches or used for future meals.

Frozen summer sweet corn: the secret ingredient in delicious soups.

Use your freezer

Never forget about your amazing freezer, the greatest food-saving appliance ever invented. Brown, too-soft, overly ripe bananas and other past-its-prime fruit: frozen on sheet trays and used for smoothies and muffins. Vegetable scraps: stored in zip-top bags for stock and soup. Sliced bread: saved for toast and bread crumbs, rather than going stale and hard on the counter. Incredible sale price on organic blueberries: frozen for baking when fresh fruit is too expensive. Fresh summer sweet corn: sliced from the cob and turned into spicy corn chowder in winter. The list goes on and on – your freezer can help you save money and eat better. Use it.

Hummus is so expensive to buy but so quick and easy to make at home.

Cook from scratch

Big Food has made billions convincing us that not only do we not have time to make things, but that we probably can’t. This is completely false! Yogurt, granola, salad dressing, hummus, bread…all of these (and many more) are far cheaper and healthier to make at home, plus you can control the ingredients and you avoid wasteful packaging and shipping. Five minutes of effort yields a jar of delicious salad dressing that will last for weeks; yogurt takes a few hours but that time is mostly devoted to the slow culturing and requires no real supervision; granola can be baked in huge batches and with far less sugar than packaged varieties; homemade bread, of course, produces results that can never be replicated with storebought. Keep in mind, too, that even cooking dried beans rather than using canned means substantial savings. Avoid, if at all possible, food products where someone has done most of the work for you.

A small portion of the food we harvest each year.

Grow your own

The best way you can fight inflation, of course, is to turn your back on Big Ag entirely and grow your own food. A $3 packet of tomato or lettuce seeds and a bit of water will yield hundreds of dollars of organic food. Plastic clamshells of ‘fresh herbs’ that turn into brown sludge after two days can be instead harvested fresh from window boxes as needed with about $20 of supplies. Even the smallest backyard or sundeck can produce a staggering amount of homegrown food if managed correctly, and the satisfaction of producing your own food is unmatched. Find out what grows locally where you live, and buy seconds for freezing or canning. Join a community garden, or partner with neighbors to grow collaboratively. Plant a vacant lot. Ask who might offer gleaning in your area. There are myriad ways to obtain fresh, nutritious food that don’t involve the supermarket; it takes a bit more work, but the payoff is worth it.

Are you making changes to the way you cook and eat because of higher prices? We’d love to hear what your household is doing to adjust!

Farm update: July 12

How are you? How is your July thus far? It’s high summer here at Quiet Farm and we spend more time outdoors than in – always, always wearing long sleeves, long pants, wide-brimmed hats and plenty of SPF 50 (only reef-safe zinc, though we’re nowhere near a reef!) on any exposed skin. Skin cancer is not to be taken lightly, especially since we’re more than a mile closer to the sun. Here are a few things we’ve been up to, if you’d like to see:

Sunchokes along the eastern edge of our game fence.

Each growing season, I aim to plant at least one new fruit, vegetable, herb or flower. Last year it was fennel (and unintentionally this year, too, since it self-seeded) but this year’s choice was sunchokes (Helianthus tuberosus). Sunchokes (also called Jerusalem artichokes, though they’re native to North America, not Israel) are in the sunflower family (Asteraceae), and the plants produce showy yellow flowers and an edible tuber. They’re not well known in the U.S.; even in France they’re grown primarily for animal feed. But! The crisp, white-fleshed tubers are rich in inulin (a dietary fiber) and are absolutely delicious when roasted and salted like potatoes. I might even try some sunchoke chips in the dehydrator! I’m excited to harvest these later this season, especially because once established, they’ll likely need no water and no maintenance, and will hopefully continue to produce a nutritious winter storage crop all on their own.

Nice buns.

Anyone who has read this blog for more than one minute knows that I am constantly trying to convince the entire world to bake their own bread. Really, you should! So easy! So satisfying! So much healthier and tastier than store-bought! But perhaps you find large burnished sourdough loaves to be somewhat intimidating? No problem. Start simple, like hamburger buns. I know that I’ve just missed the Fourth of July, a classic burger holiday if ever there was one. But if you start practicing now, you’ll have mastered homemade burger buns by Labor Day! (Only joking, because you don’t need any practice at all; buns are really easy.) Use this reliable recipe – I did not make any alterations for altitude – and bake a batch to tuck in your freezer for future grilling opportunities. The recipe yields eight large; I make sixteen if I want to serve sliders. Please, try this and let me know if you have troubles – I’ll help you sort them out!

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Broad-tailed hummingbirds at the feeder.

Our migratory hummingbird population is thriving; if we remain still, we’re able to see them up close on our feeders. We observe two species most commonly here – the broad-tailed (Selasphorus platycercus) and the black-chinned (Archilochus alexandri), and only very rarely a rufous (Selasphorus rufus). The hummingbirds are so much fun to listen to as they dive and swoop like miniature fighter jets. We’ve even discovered a tiny nest precariously perched on the twinkle light strands on our front porch; we’ve left it alone for the moment in the hopes that there might be viable eggs in it. Although we have dozens of incredible bird species here at Quiet Farm, the fast and spirited hummingbirds are definitely one of our favorites.

Fresh, crisp, satisfying and most of all – cold.

Despite the slider rolls above, supper is entirely abandoned more evenings than not here at Quiet Farm. When it’s pushing 100 degrees at 5:30PM and we’ve been out irrigating all day, the very last thing I want to do is turn on the oven or the stove. Enter the cold noodle salad, remarkably simple and infinitely variable. I cook the noodles in well-salted water first thing in the morning, when it’s (relatively) cool. Drain and toss the still-warm noodles in sesame oil, soy sauce, rice vinegar, and chile sauce if you like things spicy. Shred a whole mess of vegetables, whatever you have on hand – carrots, cabbage, snap peas, broccoli, bell peppers, cauliflower – and toss with a bit more soy and vinegar. Chill everything. When it’s time to eat, make yourself a beautiful, colorful plate and garnish with lots and lots of fresh herbs – I like a mixture of Thai basil, cilantro, scallions and mint. Add more soy or sesame oil as desired. Chopped salted peanuts are great, too! You could serve this on a bed of fresh greens, you could top this with crispy tofu or strips of a simple scallion omelette, or you could just eat it as is. One of my very favorite low-effort/high-flavor summer meals. (P.S. When you’re making something that will later be eaten cold, remember to have a generous hand with the seasoning. Cold dulls flavor, therefore it doesn’t taste as intense. Be lavish with salt and herbs!)

Adelaide apologizes for not tidying up all the hay on her face before this photo was snapped.

And finally, our animals are thrilled with their new haircuts. Although they have access to shade, they still spend their time happily grazing away in the pasture. Even on the hottest days, when we’re melting and seeking out any cool spot we can find, they’re happy to be out in the sun. Last summer was a different story, and we’re so pleased that we were able to get them sheared so they can be more comfortable during this brutal season.

Wishing you a pleasant week ahead, friends.

Farm update: March 1

Hello there, and welcome to March. (March?!? Really? We are completely not prepared for all of our spring tasks yet.) Also, welcome to the nearly one-year anniversary of the pandemic lockdowns. A year of this madness. How is everyone doing out there? The “pandemic wall” is a real thing, make no mistake, and I think a lot of us have hit it. Hard.

The images in this post might convince you that we’re buried in snow over here at Quiet Farm; sadly, that is not at all true. We have gotten a bit of snow both here and up on the mesa, and of course we’re grateful for every last flake, but it’s still looking as though it’s going to be a painfully dry year. As always, the only thing within our control is how we use the water we do have, so we’ll be focusing our efforts on making sure that not a drop goes to waste.

Paris secured in our makeshift crush before the vet’s arrival.

One great accomplishment that we’ve had recently is to successfully geld one of our male alpacas, Paris. His behavior had become increasingly aggressive and since we are not running a breeding program, there is no reason to keep an intact male on the farm. We were able to safely secure him in a “crush,” and our terrific local vet took care of the rest. It takes about sixty days for all the testosterone to leave his system, but his aggressive behavior has definitely lessened since the fateful day. We’re also pleased to announce that we’re on the mobile shearing schedule for the spring, so the alpacas will be getting a tidy cut in late May or early June, which will make them much more comfortable this summer. We are working on halter-training all the animals so that we can handle them in a safe and calm manner – this is much easier said than done, and frequently both humans and alpacas stomp off in frustration and tears. (Okay, maybe not the alpacas. Definitely the humans.)

Our game fence is good for more than just keeping out deer!

I’m also proud to announce that I’ve finished a patchwork quilt I started late last year. I won’t lie: I made approximately ten million mistakes on this quilt and learned so much about what not to do in quilting. I also unknowingly caused a lot of my own problems by designing a somewhat complicated pattern that required an excessive amount of piecework and stop/start stitching. (It’s only my fourth full-size quilt, however, so perhaps I should cut myself a bit of slack. I am very much a novice.) I read an article recently about different crafting hobbies people had taken up during the pandemic; one woman tackled a complicated shawl using fairly advanced knitting techniques. She wrote, “I almost quit a lot of times. But I kept at it, and I was both miserable and joyful at times – it was a good emotional process for me. The challenge was a great distraction from the chaos and stress of the unknown.” That accurately sums up my feelings about making this quilt – and I’m already excited about starting my next one.

Snowshoeing is a surprisingly challenging workout!

We’ve mentioned on more than one occasion how much we adore our local library system; to make us love them even more, they’ve started loaning snowshoeing equipment! We’re about twenty minutes’ away from some of the best snowshoe/cross-country trails in the West, and borrowing equipment and just running up the mountain for a couple of hours has been a terrific break. (Even better: many of the trails ban loud, obnoxious snowmobiles.) We’re hopeful that we’ll be able to go a few more times before the demands of spring on the farm limit our time away.

This is an ideal afternoon snack with a strong cup of PG Tips.

There’s been more comfort baking than usual ’round these parts lately. One favorite is a long-ago classic that I’ve resurrected because for once I have a massive bag of spelt flour and plenty of fresh rosemary on hand: this rosemary-chocolate olive oil cake, originally from Kim Boyce’s Good to the Grain. This may not be to everyone’s liking – rosemary isn’t frequently used in desserts – but I love it and don’t find the piney herb flavor overwhelming at all. The cake is tender, delicate and not too sweet, and is a perfect afternoon pick-me-up. I highly recommend a good-quality 70% dark chocolate bar here, cut into rough chunks, plus a generous sprinkling of turbinado sugar on top for extra crunch and texture. (For high-altitude bakers: I reduced the baking powder to 1 tsp. but didn’t make any other changes.) As with most things I bake, more than half of this cake promptly went straight into the freezer as a gift to my future self.

Stay calm and stay sane out there, dear friends. The best thing we can do is just to keep going.

Farm update: January 25

Hello there, and how are things in your world? We’re still in the slower season here at Quiet Farm, but we’re starting to think about spring planting and other farm tasks on our to-do list. The biggest issue on our minds right now is definitely water, or lack thereof – it’s been far too warm and dry this winter, with very little snow. We need about twenty feet of snowpack on the Grand Mesa in order to have decent irrigation run-off in spring and summer, and right now we have two feet – or ten percent of what we need. We are hoping for an exceptionally wet spring, but to be honest it’s looking as though our “extraordinary drought conditions” will persist, which likely means more wildfires, too. With that concern front and center, we’re always thinking of ways we can use the water we do have more efficiently.

We love our local library’s seed bank!

We are huge fans of the Delta County Library system, which does yeoman’s work on a painfully limited budget. In years past we’ve attended “seed-sorting parties” in late winter to help the library prepare its extensive seed bank for the spring growing season. Obviously we cannot gather in person at the moment, so the library managed a perfect pivot and created take-home kits for volunteers. Each kit contained donated seeds (we received bolita beans, marigolds and pink hollyhock) and we sorted and packaged the seeds into individual labeled envelopes. Local gardeners are encouraged to “check out” seeds in spring, grow out the crop, then collect and return seeds to the library in autumn to share with other gardeners. The seed library has been going strong in Delta County since 2013; this program not only encourages seed-saving, but also provides an incredible wealth of locally-adapted seeds and helps build our foodshed’s sovereignty. A task like this is well worth our time.

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Farm update: October 26

Our first snowstorm arrived late last night, and with that, the 2020 growing season at Quiet Farm has officially concluded. Much of the past week has been spent preparing for this introduction to winter; though our skies will clear and temperatures will rise again later in the week, none of our annual crops will survive this cold snap. We’ve been threatened with hard freezes prior to this and have been lucky enough not to lose any plants; our season lasted far longer than expected. We’re hopeful that this early, wet storm will help the firefighters battling the numerous destructive wildfires currently raging across Colorado.

Flooding our pasture with snowmelt from the Grand Mesa.

We ran our final irrigation last week, then broke down most of our gated pipe so that we can repair any damaged gates and valves during the off-season. We have stellar water shares here at Quiet Farm, and thanks to N’s careful planning, we made our water last all season. This year was definitely a rebuilding year for our pasture, and we’re optimistic that our plans for next year’s irrigation run, which include reseeding, marking and thoughtful grazing by our herd, will yield even better results. Small farms are key to fighting climate change – if managed well, land like ours can absorb far more carbon than it emits. Establishing these “carbon sinks” across the country should be of highest priority; if this season’s devastating wildfires are any indication, the Rocky Mountain West has a tough road ahead.

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Preserving season

Fresh, local fruit is one of the great joys of living where we do.

There is much to be done outdoors – plant garlic, collect seeds, tidy irrigation – but there is much to be done indoors, too. We are in the height of harvest season, and every available surface in our house is littered with canning jars, dehydrator trays and other preservation projects in various stages of completion. Our goal is to eat locally as much as possible, and in the dark months of winter and early spring, that means we eat from the pantry and freezer – but only if we’ve done the hard work in advance.

Homemade fruit leather makes a perfect healthy and portable snack.

Obviously, no one has to preserve and store the harvest any longer, and many would think the extra work we do this time of year is preposterous. Preservation is a dying art, because we live in a magical world where any food we might want, in season or not, is available with a single click. Also, most of us don’t grow our own food, so there’s even less incentive to preserve. Where our great-grandmothers might have been obligated to can their summer vegetables in order to have anything to eat in winter, we most definitely are not. And preserving can be tedious, time-consuming work. Why, then, go through all this extra effort?

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Farm update: August 3

“This pandemic feels like a relay race and if that means that every once in a while, you need to break down and freak out, that’s fine. We can carry the baton for each other while we lose it, gather strength, and then carry on. The world seems out of control, but we can control our kitchens and the good things that come out of them. That’s something.”

-Steve Sando, Rancho Gordo

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A daily harvest last week.

It’s reaching that point in the season when all of our hard work starts to pay off in abundance. Harvests now happen daily, rather than weekly or every few days, and a small bucket is required. Although the stars of summer – tomatoes and peppers – haven’t really come on yet, we’re swimming in greens, carrots, beets, onions, zucchini, fennel, kale and fresh herbs. It’s not going to be a great year for either winter squash or sweet peppers, much to our disappointment, and we fear that the squirrels have pre-harvested many of our potatoes. But we’re looking forward to cucumbers and fresh beans along with a (hopefully strong) tomato crop.

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Farm update: May 11

It’s hot, dry and windy out here, and feels more like late July than early May. We seem to have skipped straight from a parched winter into an equally arid summer, missing the soft green lushness of spring entirely; the peas and radishes survived frost damage only to turn bitter and pithy from sun scald. Last year we had rain almost every single day in May, and this year it’s unlikely we’ll see any. Early reports indicate that the mountain snowpack is melting far too quickly, thanks to this premature summer, and our primary focus these days is on keeping all of our plants irrigated. Here are a few more things we’ve been up to recently.

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Our gated irrigation pipe at work. 

All of our irrigation water comes from snow on the Grand Mesa. When the snow thaws each spring, the snowmelt makes its way down the mountain through an intricate series of ditches, headgates, creeks and pipes. We’re focused this year on regenerating our pasture, so have started flood-irrigating our land to see what grows. Later this season we’ll remark our pasture (cut channels that direct the water) and hopefully seed it with perennial grasses, too. Eventually we’ll use the land for rotational grazing, likely a grass-fed steer or two. Flood irrigation requires a lot of work – the water has to be “moved” by opening and closing valves and gates along the pipes – but it’s the system we have, so we’re learning how to use it to the land’s advantage.

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Gardening for beginners

The aftermath of both September 11 and the 2008 economic collapse brought a renewed interest in home gardening, and our current catastrophe looks to be no different. Garden centers have started operating online, seed companies are back-ordered for the foreseeable future and lots of people are reviewing their HOA regulations and eyeing available space in their suburban backyards. While it might not be practical to expect a backyard garden to provide all necessary food for a standard American family (how do you grow dinosaur-shaped chicken nuggets, anyway?), gardening offers an active yet meditative experience, an immense sense of satisfaction and self-sufficiency, and a deeper appreciation for how much work it takes to grow food. With that in mind, we offer a few basic tips for people looking to start their own garden.

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The current seed-starting set-up in our sunroom, expanding by the day.

Start small, and plant what you’ll actually eat. In moments of stress or panic (or when we suddenly have an unexpected amount of free time on our hands) we might be tempted to dig up our entire backyard and start an urban farm. This is great in theory, but if you’ve never grown a single basil plant before, we highly recommend that you start small – maybe just a couple of herb pots or a tidy little container garden on a sunny patio. It’s easy to think big and abundant, but when things return (somewhat) to normal, whenever that may be, you may not have the necessary time to devote to your garden. You can always expand if it turns out you love growing food.

Also in the interest of keeping things manageable, plant what you’ll actually eat. I’ve decided this year that I’m no longer going to devote precious garden space to eggplant, because although we don’t hate it, we don’t love it, either. And our vegetable real estate is exceedingly valuable – more so every year – and I want to plant things we adore, like tomatoes and peppers and interesting culinary herbs. When you’re choosing what you’ll grow, make sure you have a selection of vegetables and herbs that are relevant to your household, and if possible, try one new variety that you’ve never eaten before.

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How to make hummus

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It’s no secret that we here at Quiet Farm are big fans of the humble bean. We’ve discussed this before, of course; beans are high in protein and fiber, both of which help keep you full longer and keep your digestive tract functioning properly. If you’re looking to eat less meat, beans make a terrific whole-food alternative (unlike many of the processed soy patties now masquerading as meat). They’re cheap, easily available, store forever in the pantry, simple to cook and often local; it’s no wonder I make a pot of beans every three or four days.

Today, though, let’s talk hummus. There are a few foods that I firmly believe will always be better when you make them yourself – for me, that’s granola, yogurt and hummus. Of course you can easily buy all of these things at the grocery store, but hummus is surprisingly expensive for what it contains, and it will take you all of ten minutes to make a batch. You might find yourself making a batch once a week. And it’s so simple that hopefully you’ll read this entire post before realizing that I managed to avoid giving you a recipe…because hummus is more of a concept than a true recipe.

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