Learn the skills that helped our ancestors to thrive in harsh times...
When the panic buying, empty shelves, and restrictive rations hit in March 2020, it was not a problem for Kate Downham and her family, because she knew these skills, and knew how to feed her family without the supermarket system. With the help of this book, you can learn these skills too.
Learn traditional methods of preserving pork without electricity. Make your own cheese, butter, and other dairy essentials. Learn sourdough bread recipes that take only 5 minutes of hands-on time to make. Preserve fruit and vegetables in many ways - from failproof fermenting through to jams, chutneys, pickles, and water bath canning.
Learn one skill at a time while also finding recipe inspiration in seasonal local recipes that are designed to be cooked in everyday homestead life. These recipes have been tested in many different kitchens, and will work on wood stoves as well as conventional electric and gas cookers. Many variations and ingredient substitutions are included to help you make the recipes with whatever ingredients are on hand at the time, along with useful indexes to help make use of seasonal abundance.
"I love the intuitive approach to real food and seasonal eating in Kate Downham's A Year in an Off-Grid Kitchen. Recipes are thoughtful, nutrient-dense and, above all else, approachable."
Jenny McGruther, Nourished Kitchen
"An excellent addition to every homestead library."
Leigh Tate, 5 Acres and a Dream
"Full of homestead wisdom, healthy recipes, and helpful tips, Kate's book is a great resource even if you aren't off-grid or just one day aspire to be. The seasonal organization coupled with discussing skills and methods at just the right time makes this a great guide to learning to live more in tune with nature and with less reliance on modern conveniences and contraptions."
John Moody, author of The Frugal Homesteader
Review :
"This beautiful and informative book is like a match made in heaven of Sally Fallon's Nourishing Traditions cookbook and Jessica Prentice's Full Moon Feast, with a twist of sur-vival handbook. Woven amid all the clear and practical recipes to nourish your body is homage to nature's beauty, which will nourish your soul.
Downham invites you into her simple existence in her simply beau-tiful world. Built on a foundation of permacul-ture principles, she has created an autonomous life that is fueled by grass-fed animal fat and dedicated to reliance on nutrient-dense foods. Her seasonally appropriate eating suggestions entice us into this way of living with her "re-silient recipes" that are simple to follow, use local and staple foods, nourish good health and energy, and delight the taste buds.
This beautiful cookbook and practical homesteading guide gets a big thumbs up!"
Weston A Price Foundation
"I love the intuitive approach to real food and seasonal eating in Kate Downham's A Year in an Off-Grid Kitchen. Recipes are thoughtful, nutrient-dense and, above all else, approachable."
Jenny McGruther, Nourished Kitchen
"An excellent addition to every homestead library."
Leigh Tate, 5 Acres and a Dream
"Full of homestead wisdom, healthy recipes, and helpful tips, Kate's book is a great resource even if you aren't off-grid or just one day aspire to be. The seasonal organization coupled with discussing skills and methods at just the right time makes this a great guide to learning to live more in tune with nature and with less reliance on modern conveniences and contraptions."
John Moody, author of The Frugal Homesteader
"Way more than a cookbook! An essential guide for making your own food from homestead to table. The book is full of straightforward, practical, doable recipes and techniques specific to the needs of a homestead kitchen.
Mouth-watering pictures capture the beauty and simplicity of the dishes. They look like something I can imagine on my own table, and give motivation to try the recipe myself. The organization of the book by season gives it a kind of follow along quality that makes it fun and gives a feeling of connectedness to the author and other homesteaders. I imagine others are probably cooking the same seasonal dishes or working hard to preserve the surplus of a seasonal harvest.
Definitely recommend to anyone who dreams of providing all their own food someday!"
Amy Arnett, Permies.com staff reviewer
"While there are plenty of sources out there-you can watch endless sourdough-making videos on YouTube, take fermentation classes, and Google 'elderberry recipes' 'til the cows come home-it's the rare source that cuts through all the noise and delivers practical, time-tested techniques based on a real, honest-to-goodness life of homesteading. A Year in an Off-Grid Kitchen is that rare source."
Brunette Gardens
