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A sneak peek at "A Year in an Off-Grid Kitchen"!

 
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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An early look at some of the pages:






A Year in an Off-Grid Kitchen can teach you the kitchen skills you need to learn to homestead successfully, complete with over a hundred delicious traditional foods recipes to make with your homegrown foods.

Not just for off-grid, these recipes can be made anywhere.

A Year in an Off-Grid Kitchen is divided into eight seasonal sections, plus a chapter on year-round baking. In each of these sections is an important skill to learn or seasonal ingredients to focus on, as well as seasonal and everyday recipes. The book can be used as a cooking course over a year, or it can be picked up, read, and cooked from whenever you want to learn a new skill or are looking for a healthy recipe.

It’s often overwhelming to face all the skills that need to be learned to thrive in a successful homestead kitchen. My aim is to break these skills down into simple steps, so that you can take on one thing at a time, while cooking from natural, local ingredients, using methods that allow you to have time for everything else on the homestead.

Woven throughout the book are focuses on seasonal ingredients, new ways of serving familiar and not-so-familiar vegetables, and tons of tips, meal suggestions, recipe variations, and more. Indexes are provided to find recipes by ingredient, as well as by cooking time, so even if you’re just looking for a quick recipe to make for dinner tonight, or something to slowly cook for tomorrow, you can easily find the right recipe for you.

Recipes include:
Beef and winter vegetable minestrone
Farmhouse vegetable and barley stew
Beef, beetroot, and caraway stew
Indian lentil and vegetable stew
Japanese beef curry
Mexican lentil soup
Classic pumpkin soup
Chickpea and chorizo stew
Turmeric braised vegetables
Braised red cabbage with apple and onions
Anyvegetable gratin
Parsnip and rutabaga mash
Green and egg slabs
Bacon and egg fried rice
Korean egg, green, and rice bowls
Lamb dolmade casserole
Créme fraiche (sour cream)
Butter
Ghee
Yoghurt
Yoghurt cheese
Kefir
Ricotta
Paneer
Chevré or soft cultured cheese
Mozzarella
Tomme hard cheese
Feta
Paneer Makhani or butter chicken
Roasted butternut squash and spinach salad with cheese
Sweet and mild potato curry
Carrot salad with toasted almonds and mint
Cumin-spiced broad beans
Zucchini babaganoush
Roasted beetroot dip
One pan Portuguese chicken and vegetables
Caramelised onion and ricotta tart
Nourishing vegetable patties
Jam from any fruit
Pickled zucchini slices with dill and mustard
Golden vegetable pickles
Apricot chutney
Fire cider
Elderberry syrup
Sauerkraut
Kimchi
Fermented turnips or daikon
Fermented vegetables in brine
Turnip and kale tartiflette
Mexican beef mince
Oven-baked potato wedges
Rustic tomato passata
Whole tomatoes in brine
Classic tomato relish
Ploughman’s pickle
Smoked fish, potato, and kale stew
Bacon
Ham
Saucisson or salami
Chorizo
Caramelised onion and liver paté
Sticky glazed pork ribs
Garlic-buttered pine mushrooms
Spiced quinces
Roast chicken
Roast beef with garlic and pepper
Roast lamb
Slow roasted venison with onions
Orange teriyaki venison
Roast pork with crispy crackling
Perfect pulled pork
Perfect burgers
Slow roasted shoulder of mutton with onions and thyme
Cornish pie
Cumin-spiced lamb or roo
Sweet and sour pork
Beef barbacoa
Leftover grain minestrone
Leftover grain patties
Indian turmeric rice
Sourdough starter from scratch
Wholegrain sourdough loaf
Crisp crust dutch oven boule
Sourdough naan or tortillas
Sourdough pizza bases or foccacia
Sourdough crackers
Cinnamon buns, fruit buns, and other sweet sourdough buns
Sourdough pie crust
Sourdough pancakes
Madiera cake
Chocolate cake for everyone
Muffin cake
Nourishing oat slice
Honey sweet cookies
Anyfruit crumble
Self-saucing chocolate pudding cake
Crispy buckwheat breakfast cereal
Crispy activated almonds
Mayonnaise
Kombucha
Ded’orse (tomato ketchup sauce or bbq sauce)

Sections include:
Cooking on a wood stove
Fridge-free living with minimal off-grid solar
Crafting your own beautiful soups, stews, pottage, and curry
How to make bone broth
Harvesting and drying seaweed for eating
Preserving fruit without cane sugar
Fermenting vegetables
Preserving tomatoes
Rendering lard and other fats
Cooking a perfect roast
Making real gravy
Cooking a perfect steak or chop
How to soak and cook grains
Using leftover cooked grains
Wholegrain and sourdough baking
Plus seasonal focuses on root cellar vegetables, eggs, greens, early potatoes, maincrop potatoes, preserved pork, meat, and more.
 
Kate Downham
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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Some recipe photos
bacon.jpg
Dry cured bacon, my recipe shows how to do this in a way that keeps it at room temperature - no electricity needed.
Dry cured bacon, my recipe shows how to do this in a way that keeps it at room temperature - no electricity needed.
barbacoa.jpg
Beef barbacoa... Tender delicious slow cooked beef with minimal kitchen time.
Beef barbacoa... Tender delicious slow cooked beef with minimal kitchen time.
borscht.jpg
Beef, beetroot, and caraway stew
Beef, beetroot, and caraway stew
boule.jpg
100% wholegrain sourdough boule with a lovely crisp crust, and pretty much no kneading required
100% wholegrain sourdough boule with a lovely crisp crust, and pretty much no kneading required
cheese.jpg
Homemade cheeses from natural ingredients
Homemade cheeses from natural ingredients
cornish-pie.jpg
Cornish pie with sourdough pie crust
Cornish pie with sourdough pie crust
egg-and-green-slabs.jpg
Egg and green slabs
Egg and green slabs
indian-lentil-stew.jpg
Indian lentil stew
Indian lentil stew
kimchi.jpg
Kimchi
Kimchi
korean-rice.jpg
Korean egg, green, and rice bowls
Korean egg, green, and rice bowls
 
Kate Downham
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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A few more recipe photos
leftover-grain-patties.jpg
Leftover grain patties
Leftover grain patties
make-your-own-butter.jpg
Make your own butter
Make your own butter
mexican-beef-mince.jpg
Mexican beef mince
Mexican beef mince
muffin-cake.jpg
Muffin cake
Muffin cake
paneer-makhani.jpg
Paneer makhani or butter chicken
Paneer makhani or butter chicken
perfect-oven-wedges.jpg
Perfect oven wedges with homemade seasoning blend
Perfect oven wedges with homemade seasoning blend
pizza.jpg
How to make everything on this pizza - The sourdough crust, the sauce, the salami, the mozzarella, and more
How to make everything on this pizza - The sourdough crust, the sauce, the salami, the mozzarella, and more
preserving-tomatoes.jpg
Preserving tomatoes as rustic passata
Preserving tomatoes as rustic passata
pumpkinsoup.jpg
Classic pumpkin soup
Classic pumpkin soup
sourdough-crackers.jpg
Sourdough crackers
Sourdough crackers
sourdough-naan.jpg
Sourdough naan
Sourdough naan
sticky-pork-ribs.jpg
Sticky glazed pork ribs
Sticky glazed pork ribs
tartiflette.jpg
Turnip and kale tartiflette
Turnip and kale tartiflette
 
Kate Downham
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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I'm planning a Kickstarter to fund the printing of this book. There's more information about this, and opportunities to have your say about what extra goodies you'd like with the book, and opportunities to get involved here:

https://permies.com/t/148293/Grid-Homesteading-Cookbook-Kickstarter-planning
 
pollinator
Posts: 659
Location: France, Burgundy, parc naturel Morvan
257
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Wow Kate , blown away, a super-relevant cookbook!!! Excellent work, super clever set-up as well with those seasonal sections. Brilliant, can't wait to get my hands on it!
 
Posts: 9
Location: USA N.FL
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As they say, "you snooze, you lose."  I have been piddling with a similar project directed towards my grandkids for several years now and your book, with pictures yet, shows me how I should have done it.  I think I'll give them a copy of yours instead or at least as an example of what I wanted to do in case I never finish mine.  Great job!
 
Posts: 22
Location: Mont Clare, PA
3
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WOW! Kate..your book is awesome!
I would totally buy it!
Keep my name for reference!
Love it!
Blessings to you for success with your book!
Margie
 
master steward
Posts: 3841
Location: USDA Zone 8a
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Kate, your pictures are beautiful and the book looks great.  Thanks for sharing!
 
Posts: 45
Location: Olympia, Washington
12
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Wow! This is going to be the first cookbook I’ve ever purchased. This will be a gem of a resource and in homes of most permies and preppers.
 
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Looking forward to putting it to use. Can't wait
 
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Very extensive cookbook, looks amazing!
 
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WOWSA! This looks great! Thanks for preview. Are y’all doing a giveaway? Just curious.

Kimberly H
 
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Love it! Why wait to print it? Why not sell it as an ebook? Or can I buy a downloadable version? I live out of the country and it's not easy to get books delivered here.
 
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I agree to the ebook idea for those of us who don't live in the same country! Overseas paperback postage costs put most books outside my budget!
 
Kate Downham
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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Thank you all for the kind words!

There will definitely be an e-book available. It won't be ready until a week or two after the physical book is done, because it takes time to make it into a scrollable and clickable ebook.

The physical copies will be printed and shipped from a printer as local as possible to the backer, so shipping costs will be very reasonable.
 
Posts: 84
Location: Near Libby, MT
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An amazing accumulation of knowledge, and what a lot of work. My aspiring chef grandson needs this book.
 
gardener
Posts: 2001
Location: Grand Valley of Colorado's Western Slope
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another idea: a page that has a pocket in it,like we put in binders... so we can tuck things in, and some blank pages so we can write new recipes into it, I hate little tiny pieces of paper!  Invariably lose them. I have lost SO MANY good recipes overthe yeawrs
 
Kate Downham
gardener & author
Posts: 1769
Location: Tasmania
918
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
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A few more photos edited and added to the book
golden-pickles.jpg
Golden vegetable pickles
Golden vegetable pickles
chickpea-chorizo-stew.jpg
Chickpea and chorizo stew
Chickpea and chorizo stew
currant-buns.jpg
Currant buns
Currant buns
anyfruit-crumble.jpg
Anyfruit crumble
Anyfruit crumble
leftover-grain-minestrone.jpg
Leftover grain minestrone
Leftover grain minestrone
 
pollinator
Posts: 151
Location: Melbourne, Australia
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I have gotten to help beta test these recipes and there are many great options. I particularly like all the basic food preservation skills which are great for homesteaders whether on or off the grid! Cooking with the seasons is extremely important because we often tend to get a glut of the same food all at once and keeping it fresh, interesting, or preserved is absolutely critical!
 
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