11 Frugal Ways to Use Kitchen Scraps


Save money and improve everything from your soil to your gut health with this list of 11 frugal ways to use kitchen scraps! #frugaltips #frugalfood #foodwasteSave money, reduce food waste and and improve everything from your soil to your gut health with this list of 11 frugal ways to use kitchen scraps in your home and garden.

***

We’re such a wasteful society, especially here in the west. The mounds of waste we create every day is staggering.

For the most part, we think nothing of throwing away items that are considered to be more valuable than gold in countries where people are less fortunate. Even here in North America, our grandparents and great grandparents who lived through the Great Depression would be appalled at how much we have and how little we value most of it. 

We’re spoiled for choice, quality, and the affordability and year-round availability of just about anything and everything we could possibly want. And quite frankly it’s made us -as a whole- ungrateful, entitled gluttons. 

We waste everything from bags and packaging to clothing and fabric to metals and electronics to wood and building materials… The list goes on and on. But in a world where one in nine people are starving, one of the most outrageous things that we waste a ton of is food. In fact, we waste more than just a ton.

Globally, we waste somewhere around 1.3 BILLION tonnes of food annually: roughly one third of all the food produced in the world.

Not only is wasting food irresponsible given the stats on worldwide hunger -not to mention damaging to the environment- it’s also very costly. In Canada alone, it’s estimated that the average household wastes upwards of $1,450 worth of food every year! That is crazy talk!

While one obvious way to cut down on our food waste is to simply use up what we buy before it spoils (or preserve it for later), we still have a tendency to waste insane amounts of nutritious and beneficial food scraps and by-products, simply because we don’t know how to use them. Well, that is about to change my friend!

Below is a list of 11 common kitchen scraps that won’t just save you money and reduce food waste for the sake of being a responsible citizen, they’ll also benefit you, your home and your garden by providing safe, natural alternatives to store-bought products of all kinds. 

 

1. Banana Peels

Bananas are full of potassium, which is one of the key ingredients in good, rich soil. While you can (and should) add banana peels to your compost, you can also dry them and grind them up into small pieces to fertilize your garden or brew a compost tea by adding banana peels to water and letting it sit for few days. You can then use the compost tea to water your garden with and those nutrients will seep into the soil. 

Banana peels can also be used as a natural home remedy for removing warts, whitening teeth, and soothing skin irritations. 

 

2. Eggshells

Eggshells are loaded with calcium, which is another key ingredient in good soil. Just like bananas, you could (and should) add your eggshells to your compost, but you can also use the eggshells alone to fertilize and protect your plants.

Crushed eggshells can be added or worked into the soil around plants to give them that extra boost of calcium. They’re especially beneficial for tomatoes, which are heavy calcium feeders. We started adding a handful or two of crushed eggshells to our soil right before transplanting our tomato seedlings a few years back and we’ve noticed a huge decline in the number of tomatoes with blossom end rot ever since.

Crushed eggshells can also be sprinkled on top of soil around the base of plants to protect them from pests like slugs, snails and beetles. 

To make your own eggshell fertilizer/pesticide, rinse your eggshells after using and then let dry completely, then grind into tiny pieces using a blender or coffee grinder. I put our eggshells in an open container on our counter until they’re completely dry, then I crush them and transfer them to a closed storage container until I have enough to grind up. I store the ground eggshells in a mason jar until I need to use them.

 

3. Coffee Grounds

Coffee grounds increase the acidity of your soil and are yet another amazing addition to your compost bin or for use directly on your soil. They’re a great natural fertilizer for plants that thrive in more acidic soil, like blueberries, peppers and potatoes.

You can also use the grounds as an exfoliant by mixing dried, used coffee grounds with an oil such as olive oil, coconut oil, sweet almond oil, or pretty much any type of cooking oil. Then rub the oil/coffee grounds mixture all over your body while showering to exfoliate. Alternatively, you can add them to homemade soap for a similar effect.

If saving for later use, dehydrate or allow coffee grounds to dry completely before storing as they will go moldy if stored wet. 

 

4. Tea (Bags and Looseleaf)

Tea is another good candidate for your compost pile due to the variety of natural herbs and ingredients found in organic teas. Looseleaf can be thrown directly into the compost while you should remove any staples from bagged tea first.

In the home, tea can be used in as a bath soak (think green tea and herbal teas like peppermint and chamomile), and can even be used as an odor eliminator and even a carpet/floor cleaner.

 

5. Citrus Peels

Lemons, limes, oranges and grapefruits have more nutrients in their peels than they do in the flesh and juice we’re used to consuming. And yet, so often, we throw the peels away! 

Instead, save the zest to add flavour and nutrients to your cooking and baking. And save peels to make infusions and extracts like infused oil, citrus extract using vodka or infused vinegar, which can be used as a natural cleaning solution. You can even use dried orange peels to make your own all-natural Vitamin C Powder for when you’re sick, or save them for Christmas and use them as decor!

Citrus peels are also a source of natural pectin, so you can use the zest to help your jams and jellies set without using store-bought pectin. For even more ideas on how to use citrus peels, check out this post.

 

6. Apple Peels

While there are many reasons to eat apple peels, including the high fibre and nutrient content and even fat-fighting compounds to help keep you svelte, there are an equal number of reasons to save them.

Apple peels, like citrus peels, are an excellent source of natural pectin. The greener the apple, the higher the pectin, so choose crisp, organic green apples and use the peels (and core) to make your own liquid pectin

Or you could use the peels and the core to make your own homemade apple cider vinegar. All you need to do is submerge the apple scraps in water and allow them to ferment for a few weeks, then strain out the solids and compost them or feed them to your chickens and reserve the apple cider vinegar to use in all sorts of different ways.

 

7. Veggie Peels and Scraps

Onions, carrots, potatoes, celery, garlic… These are all vegetables we typically peel and/or chop the root and stem ends off of before we eat them. And where do all the peels and ends end up? Well, hopefully not in the garbage!

Of course, all of these are good to compost. But aside from the compost bin, there are lots of ways to get more use out of your veggie scraps and make them (and your money) stretch.

One of my favourite ways to use veggie scraps is to flavour stocks and soups. I toss my onion and garlic ends and peels, carrot peels and celery ends in a ziplock bag and store them in the freezer along with any chicken carcasses and bones and when I have enough saved up I make a big batch of broth

With potato skins, I like to fry them up in a little bacon grease and then sprinkle them with a pinch of salt for an extra frugal version of homemade potato chips!

Tomato skins can be set aside when making tomato sauce and then dehydrated and ground to make tomato seasoning, and same with pepper skins.

Many fruits and veggies that are beginning to turn can also be juiced or turned into jam. And of course, if you’ve got chickens, pigs, rabbits or goats, they’ll eat much of what’s leftover!

 

8. Carcasses and Bones

If you can, buy whole or bone-in meats because you can use the bones to make stock and broth after you’ve eaten the meat. Chicken and other poultry carcasses can be boiled down with a few tasty veggie scraps (like those mentioned above) to make chicken stock or broth (the difference basically being the bone to meat ratio of the carcass).

Ham and beef bones are also great for making soup stocks. Ham bones are especially flavourful and yummy when used as a base for hearty soups like corn chowder or pea soup, and beef broth is fantastic as a base for beef stew and French onion soup.

Bone broth is also one of the latest health trends due to its healing minerals and compounds like collagen, which supports healthy muscles, bones, joints, skin, hair and even gut health.

 

9. Animal Fats

Back in the pioneer days, lard was THE CHOICE for cooking, baking and frying. Thanks in large part to smart (but shady) marketing on behalf of Crisco at the turn of the century, lard became a four-letter word and has only recently begun gaining in popularity again.

Lard is made out of pig fat, namely the fat around the liver and the fat around the backbone. If you raise and/or butcher your own pigs, you should definitely be rendering your own lard as well! But if not, you might be able to get your hands on some cheap (or even free!) pig fat from your local butcher, which you can then turn into lard for all of your cooking needs, (especially pie crust; Nothing compares to a perfect, flaky pie crust made with lard. Mmmmm…)

You can also render the fat from cows to make tallow, a key ingredient in traditional soap and candle-making. And poultry fat (especially fattier birds like duck and goose) is excellent for frying foods. And last but not least, bacon fat is a must-save kitchen scrap in any kitchen. (Seriously, is there anything more delicious than potatoes and onions fried in bacon fat? The answer is no.)

 

10. Stale Bread

Stale bread is perfect for making croutons, grinding up into breadcrumbs, baking into bread pudding, turning into french toast and for stuffing into a turkey or chicken at your next family dinner.

I store bread that’s more than a couple days old in the fridge to prevent it from going moldy. Once stale, I either dry it out and turn it into croutons or breadcrumbs, or keep it in the fridge until I can use it in a recipe like French toast or bread pudding.

 

11. Greywater

While this isn’t technically considered a kitchen or food scrap, it deserves mention since we probably waste more water than we do food. But aside from not leaving taps running and filling the sink to wash our food and dishes instead of washing them under a running faucet, we can reuse waste water from our kitchens too.

Greywater is wastewater from our sinks and bathtubs. Unlike blackwater (aka “sewage”) that comes from our toilets, grey water is considered fairly clean as it does not contain any of the potentially harmful microbes that are found in, well, everything we flush down toilet water.

Greywater can be used to water plants and lawns, although you should be cautious about not using any chemicals in your sink that could kill off or contaminate plants. Grey water from washing organic fruits and vegetables is the most beneficial and can be used on food plants as a fertilizer. Dishwashing water is better used on ornamental flowers and lawns. 

Not only is reusing greywater a frugal and environmentally-friendly way to water your garden, it’s also especially handy during summer droughts when water restrictions can otherwise prevent us from watering lawns and certain plants.

* You can also use rainwater to water plants. Learn how to make a rain barrel out of a garbage can.

 

Save Your Kitchen Scraps for Victory!

During the Second World War, housewives across the allied nations were implored to grow victory gardens and save all sorts of household and kitchen scraps to support the war effort. Having just come out of the Great Depression, this generation was already used to saving and stretching everything to get the most possible use out of each and every item. Nowadays, many of us have never faced the type of hardships or times of scarcity that our grandparents and great grandparents did before us, so we take for granted, we waste and we consume without thought or purpose.

Common kitchen scraps like eggshells, animal by-products and vegetable peels are among this list of kitchen scraps that can be used and reused to enhance everything from your soil to your gut health. Find out what you should be saving to reap the benefits over and over again.

A British propaganda poster from WW2 calling on citizens to save their kitchen waste to fee livestock that would, in turn, feed British citizens and hungry soldiers. Photo courtesy of James Vaughan.

Now, while saving and reusing your kitchen scraps won’t save the planet, solve world hunger or win the war, it will save you money, keep perfectly good, nutritious food out of the landfill and do wonders for your health, your home and your garden. And the more people who begin to recognize, appreciate and preserve the value of food that is so often discarded without second thought, the more hopeful our future will be over all. So do your part for victory! Save your scraps. Stretch your dollars. And be part of the change that the world needs right now.

WE CAN DO IT!

SaveSave

SaveSave


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

7 Comments

  1. Holly Whiteside

    Great list, and yes WE CAN DO IT!

    A few of my favorite scrappy saves…

    Sour milk is acidic, so with baking soda it gives an extra rise to pancakes, cakes, muffins, and such. Just like buttermilk! It makes lovely cakes, so don’t throw it out, just bake it!

    Save the seeds from pumpkins, acorn squash, butternut squash and such. Lightly clean it (not perfectly, so it has more flavor), salt it and bake in an oven to make a lovely snack food or to add into breads.

    Whey (a biproduct of making cheese) is high in protein and great for replacing the water in baking, or using in place of water to boil pasta, make oatmeal, or cook rice. It can even be used to make smoothies that are higher in protein.

    Reply
    • Anna Sakawsky

      Great tips! I definitely wouldn’t have thought about keeping sour milk but it makes total sense. And whey… Hopefully one day I’ll be lucky enough to make my own cheese!

      Reply
  2. Barbbette N.

    An even better use of banana peels is to EAT them – Yes, you read that right. Just make sure to buy organic. You can find a great recipe on Chef Jana Pinheiro’s YouTube channel at https://www.youtube.com/watch?v=oYPXkrWy7iY

    I have been making this recipe for several years & it is delicious.

    P.S. The brand & style of BBQ sauce makes a difference in the taste.

    Reply
    • Anna Sakawsky

      Oh wow! I had no idea! Actually, I have heard of people putting whole bananas (peels included) into their blender and making smoothies with them. But I’ve never heard of them being made into a sauce! So cool. Thanks for sharing!

      Reply
  3. Geetanjali Tung

    Great article ! I do believe in a self-sufficient life. Make use of everything in the best possible way. Thanks for sharing!

    Reply
    • Anna Sakawsky

      Thanks for reading!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
Homemade Laundry Detergent Recipe

Homemade Laundry Detergent Recipe

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   The safety and efficacy of homemade laundry detergent is a very hotly debated topic. In fact, it’s up there with things like canning safety, and possibly...

read more

How to Make Kombucha At Home

How to Make Kombucha At Home

  * This article contains affiliate links. For more information, please read my Affiliate Disclosure.   I’m not gonna lie: when I first decided to learn how to make kombucha at home, I was feeling pretty intimidated. I had never done any fermenting before...

read more

First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.

(See my last post from yesterday if you're not sure what I'm talking about).

Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.

(Just use code TAKE20 at checkout).

Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.

You'll learn about canning safety and equipment, how to operate a water bath canner and a pressure canner, and I'll show you in detail how to can everything from jams and pickles to stocks and vegetables.

You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.

Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.

I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/yesyoucan to learn more.

(Remember to use code TAKE20 at checkout to get your discount)

I hope you’ll join me in putting up the harvest this canning season.

While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
...

We lost a baby last week.

We’ve now lost 4 pregnancies in a row, and every loss is heart-wrenching.

I still don’t have the words to describe what we’re going through, nor the heart to share everything right now. It’s tough to be a content creator whose job revolves around sharing your life with the world when your own world comes crashing down, over and over again.

While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.

We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.

And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.

I’ll be back with more “regularly scheduled content” tomorrow as I’m opening the doors to my home canning course this week, but if I’m otherwise a bit scarce right now, you know why.

Thanks for being here and for your ongoing support through all of the ups and downs 🙏
...

I get a lot of questions about how to know if a canning recipe or method is safe.

Often times these messages come from people who have been handed down old canning recipes and cookbooks from their parents and grandparents, or have fond memories of old recipes but want to know if they’re safe to can according to today’s standards.

The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!

Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.

I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!

Plus I’ll be answering your canning questions live at the end of the training!

Click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/safecanning to save your seat!

In the meantime, leave your canning questions below👇 in the comments and I’ll do my best to answer them all on Saturday!

I hope to see you there 😊
...

Sometimes when I look at our pantry full of home-canned food, even I find it hard to believe that I started canning just six years ago.

But while I’m 100% confident when it comes to canning food nowadays, I definitely didn’t start out that way.

When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!

Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).

After A LOT of time spent researching, learning and honing my canning skills, I now can HUNDREDS of jars of food each year, and I do so with absolute confidence knowing that each and every jar is safe to eat.

Nowadays I cringe when I see bad and even downright DANGEROUS canning advice floating around on the Internet (and sadly there’s A LOT of it out there). Because the last thing you want when you’re canning homegrown and/or homemade food for your family is to make them sick… or worse!

Luckily, canning food is 100% safe so long as you know the few simple rules you need to follow.

If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.

Click the link in my bio @thehouseandhomestead to save your seat and bring any canning questions you have! I hope to see you there 🙂
...

You may know him from his popular YouTube channel, @thejustinrhodesshow or like me, you may have first discovered him from his 2018 feature-length documentary, The Great American Farm Tour. Or maybe you’ve been lucky enough to have met him in person at one of the Homesteaders Of America conferences. Either way, odds are if you’ve been part of the modern homesteading world for any length of time, you’ve probably come across Justin Rhodes and his family before. And if you haven’t, then I'm thrilled to be the one to introduce you to the man of the hour!

A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.

He sat down with me for the permaculture issue of Modern Homesteading Magazine to talk more about his own personal philosophy and approach to homesteading, work and life in general, and to help break down the principles of permaculture into practical steps and concrete examples that anybody can understand and use to lessen their own workload while increasing their yields, and to bring a little bit of permaculture to their own homesteads, no matter how big or small.

Check out the video version of my interview with Justin on YouTube (link in bio @thehouseandhomestead or go to https://youtu.be/Ip2ymf9q_J8 to watch), OR read the full print interview with Justin, plus get access to even more exclusive content by subscribing to Modern Homesteading Magazine! Link in bio or go to thehouseandhomestead.com/magazine to subscribe for free and get the latest issue delivered straight to your inbox!
...

Have you ever gleaned food before??⁠

If you're not familiar with gleaning, it's basically the act of harvesting and collecting excess or unwanted crops so that they don’t go to waste. Historically, gleaning was actually considered a human right in parts of Europe and the middle east. In fact, the right to glean was even written into the Old Testament!⁠

It was common practice to leave the excess crops in the field for the poor and peasant class to come glean, and in 18th century England it was the legal right of those without enough land of their own to grow food, to glean the fields of local farms after the majority of the crops were harvested. Similar laws existed in France too at the time.⁠

Nowadays an estimated 96 BILLION pounds of food is left in the fields and wasted before it even gets a chance to make it to market. And up to 50% of fruits and vegetables are discarded for being “ugly” or imperfect looking.⁠

Luckily gleaning is making a comeback in communities across North America and the world, and community food recovery programs are popping up all over to facilitate the process. ⁠

Every summer our family teams up with one of our local food organizations (@lushvalley) to glean unwanted food from around our community. Farmers and private owners will call to say they have crops that they need help harvesting, or a fruit tree or a grapevine that's dropping fruit that they don't want, and then a team will come out to glean it. In the end, the gleaners keep a portion of the food, the owner keeps a portion (if they want it) and the rest goes to local food banks and to those in the community who need it most. ⁠

This is just one of the ways we like to help our community and get a little free food for ourselves without having to grow it on our property. ⁠

To learn more about gleaning and about the other ways to get free organic food (without having to grow it yourself), click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-ways-to-get-free-organic-food/
...

I remember being so nervous when I canned my very first batch of applesauce...⁠

It was the first thing I ever canned at home, and I was sure I was going to get botulism and die if I ate it, or worse, that I would feed it to my 6-month old daughter and she would get botulism and die and my life would be over. ⁠

This might sound a little crazy for a seasoned canner who knows what they’re doing, but it’s a legitimate fear for new home canners who don’t yet understand the process. ⁠

In the end I did eat it myself, and lived to tell the tale! But I was too scared to feed it to Evelyn until about a year later when I was confident in what I was doing.⁠

Nowadays we can hundreds of jars of food every year, both with our water bath canner and our pressure canner. But if you're just starting out, water bath canning is the way to go. It's easy, it doesn't require a lot of special equipment, and there are sooo many foods that can be water bath canned and preserved for the winter!⁠

Jams, jellies, pickles, pie fillings, sauces and salsas, fruits and fruit butters... The possibilities aren't exactly endless, but there are enough recipes to keep you going for a long time without ever getting bored.⁠

Now is the time to learn how to can if you haven't yet! I'll be opening the doors to my canning course next week, but in the meantime, click the ink in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/water-bath-canning-beginners/ to get started!
...

🧺 I've heard some horror stories about homemade laundry detergent.

Many people claim that homemade laundry detergents are either bad for your clothes, bad for your washing machine, or both. I’ve read many articles that claim homemade laundry soaps and detergents either don’t work (ie. leave clothes looking and smelling dirty), have discoloured people’s clothes (leaving whites yellow and colours looking dull), or left soap residue in the fibres of clothes. Some say it even ruined their washing machines, specifically front loaders and HE washing machines.

Not to mention the many online sources that claim that if your washing machine goes on the fritz during your warranty period and you’ve been using homemade laundry detergent, your warranty will be void.

On top of all of that, borax -a common ingredient used in homemade laundry detergent- has been called into question for safety reasons, as it can be toxic and even deadly if ingested or used indicated on skin.

It's enough to scare you away from ever trying to make your own laundry detergent at home 😱

However, I’ve been making and using homemade laundry detergent for about 2½ years now, and not only have I never had a problem with the recipe that I use, our clothes are as clean as ever, and our brand new (as of three years ago) Electrolux-brand HE front loader washing machine still runs perfectly well and has no built up soap residue.

Since we started making our own, we’ve easily saved a few hundred dollars on store-bought laundry detergent, which is honestly the biggest reason why we make our own at home.

I've been getting requests from readers for a homemade laundry detergent recipe for years now, but I wanted to find one that I was happy with before sharing. I can say with full confidence that I am very happy with the recipe I'm sharing with you today, but I can only say what has worked for me and my family. I implore you to do some research on the pros and cons of homemade detergent before making your own.

That being said, if you do decide to make your own, this is a great recipe! Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-laundry-detergent-recipe/
...

I sent a pretty vulnerable email out to my readers last weekend…

(Post 1/2)

I admitted that I spent my Sunday morning “crying in my coffee” because I feel like I’m really struggling in the garden this year; Moreso than any other year.

Our beans have been decimated multiple times by pill bugs (they even outsmarted my Diatomaceous Earth AND peppermint oil applications by resorting to eating the bean sprouts underground before they even had a chance to sprout!). Our cucumbers and squash are growing at a snail’s pace, and I’m still troubleshooting to figure out why. We’ve just overcome blossom end rot on our zucchinis and have yet to even taste one (normally they’re big enough to beat someone over the head with already). And I suspect the heatwave put a stop to our broccoli production, because we’ve got big leafy plants with no offshoots, and heads that were smaller than my fist this year.

We’ve had more plants eaten and ravaged by soil problems, disease and extreme temperature fluctuations than we’ve ever had before. The weeds were worse than they’ve ever been this spring (we finally got those under control with a lot of cardboard and mulch), and we’ve yet to really see a decent harvest from any of our vegetable crops.

BUT, the challenges we’ve faced this year have forced me to grow as a gardener, try new and innovative ways of dealing with problems, learn more about soil health, how to fix the issues we’re dealing with now and how to hopefully prevent these issues from being a problem in the future.

They’ve also made me grateful for what is working and for the crops that have produced. Many nearby farmers and gardeners lost their berry crops in the heatwave this year, but miraculously our strawberries, raspberries and blueberries are doing better this year than even before. Our herbs have done great and will provide us with more than we need for the year. Our peas were slow to start but did well in the end, basil and greens are going strong and we’ve got the most beautiful echinacea flowers in bloom right now from seeds we planted last year.

We also have our own compost for the first time ever.

(Continued in comments).
...

*** CONTEST CLOSED ***

Congratulations to our winner @suzi.mayhem !!! Check your DMs for a message from me on how to claim your prize!

🍀Are you feeling lucky???

Because it’s time for a GIVEAWAY!!!

To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.

To enter:

✨Like this post
✨Make sure you’re following @thehouseandhomestead and @planttherapy
✨Tag as many friends as you like below who might also be interested in this giveaway (every person you tag = an entry to win!)
✨Share this post to your IG Stories for a bonus entry!

You know the drill 😉

Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.

In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)

And if you wanna get your hands on the 7&7 Set (or any other Plant Therapy set), now is the time because right now you can save 20% on all Plant Therapy sets for a very limited time. Just enter code SETS20 at checkout OR enter code HOMESTEAD to get 10% off everything else site wide!

Links in bio @thehouseandhomestead to check out all of the above ☺️

Good luck, and may the odds be ever in your favour!
...

🍒 July is synonymous with cherries, and that means CHERRY PIE!!!

But there’s only so much cherry pie one can eat on hot summer days. So instead, why not preserve some cherry pie filling to enjoy all year long!

This recipe for cherry pie filling includes full waterbath canning instructions so you can have your pie and eat it too, at any time of year!

Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/can-homemade-cherry-pie-filling/

Summer pie season (and canning season) has officially arrived 😉
...

🍔 It took me 33 years to try making my own hamburgers from scratch.

I know, I know… I preach about making everything from scratch, and burger patties are like, entry level.

But if I’m being really honest, I never liked homemade burgers patties growing up. They were always dry and flavourless. My mom would bulk hers up with breads crumbs and huge chunks of onion, hardly any seasoning and then she’d cook them until they were charred and very well done. So when I grew up I found a grocery store brand that I liked and we always just bought those, along with some store-bought buns and called it good.

But as I started making my own mayo and BBQ sauce and pickles and relish and started topping our burgers with homegrown tomatoes and lettuce, I just couldn’t come to terms with the fact that I was using store-bought buns and patties.

Now, don’t get me wrong: we use store-bought burgers as they’re good in a pinch, but we’ve also perfected our homemade burger game, from the patties to the buns to the condiments and everything else in between!

The secret to our homemade patties is using grass fed beef and BACON. And no extra filler, other than seasoning (salt, pepper, garlic powder, onion powder, paprika and Worcestershire sauce).

But what really makes these next level are freshly made homemade hamburger buns! There is nothing like homemade bread of any kind, and hamburger buns are no exception. Plus they’re quicker and easier than you might think to whip together!

Click the link in my bio to get the full recipes for both my homemade Beef & Bacon Burger Patties AND my Homemade Hamburger Buns. You’ll also find links to my Homemade Mayo and Homemade Rhubarbecue Sauce to top your burgers with:)

To BBQ season! And to replacing store-bought everything, one simple recipe at a time;)
...

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs