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Showing posts with label drying. Show all posts
Showing posts with label drying. Show all posts

Simple Dressing


Clothing serves a number of functions for humans. Clothes keep us warm, protect us from rain and sun, hide our bodies from embarrassment, help confirm our social status, attract a partner, may signify our job or even help us get a job, allow us to identify with others, but also give us the chance to demonstrate our individualism. Given all these reasons for wearing clothing, it is not surprising that most of us spend a considerable amount of time and money on deciding how to dress.


When discussing clothing I will be using three terms; “simple dressing”, which means applying the same principles of simplicity to our clothing as we might to decorating our houses or developing our gardens; and “plain dressing”, defined as dressing simply but avoiding certain forms of dress or patterns of material and generally dressing in a restricted form of design and colours. I also use the term “Plain dress” with an upper case ‘P’, this is used to describe the distinctive form of dress used mainly by religious groups such as Amish, conservative Mennonites, some conservative Quakers and Hassidic Jews. As well as relating to any simple lifestyle we might also like to consider that any of the above may be adopted to preserve ‘modesty’ as a religous obligation, such as for those in holy orders or many ordinary Muslims, Jews and Christians.



Practical Dressing


Before we look at more controversial ideas about simple dress, we need to remind ourselves of some basics about keeping warm and using clothing as sun protection. The best way to keep warm is not to invest in some very expensive polar expedition wear, but rather to use the old idea of wearing layers of clothing. In winter, just dress yourself in as many layers as you need to prepare yourself for what you have to do. In the spring and autumn, days often start cold yet soon warm up, so the outer layers of clothing can simply be removed to allow you to remain comfortable. The same is true of working outside in very cold weather; start off with many layers and then, as the work warms you up, take off the outer layers. In both cases, as you cool down, put back the outer layers and you will continue to stay comfortable.


Sunlight is a gift, especially to those of us in northern Europe and North America. However, the powerful ultraviolet component of sunlight is very damaging to skin; at best it will give you sunburn, or result in premature ageing of skin, and at worst it can cause skin cancer. Those of us with pale skins are most susceptible to damage, but all skin types can suffer harm. The simple solution to this is to stay covered and wear long sleeves and leg coverings when working in the sun. Likewise, the damaging effects of sun on the eyes becomes apparent as we get older, particularly for those with pale blue eyes, so wear a broad brimmed hat outside when the sun shines, whatever the time of year. Dark glasses also work, but a broad brimmed hat has the added advantage of keeping the back of the neck cool in hot weather, an important point to note.

Obviously if your work involves you in particular dangers then you dress accordingly; digging the garden whilst wearing sandals is not really very clever, neither is beekeeping in shorts!




Aiming for Simplicity of Style

How you decide to dress as a part of your simple life is very likely to result in your having a major overhaul of what you wear, or rather what you have in your wardrobe. To reduce the size of your wardrobe, you must consider the number of items of clothing that you never or hardly ever wear. If you also want to simplify the process of deciding what to wear, you need to make some important decisions. Firstly, what are you most comfortable wearing? Use this to decide upon the range of clothes that you are going to base your wardrobe around. Secondly, what colours do you like? These are very individual matters, but all the same, try to limit yourself to a handful of styles and colours that you are happy with. Thirdly, decide on which fabrics you favor and there you go! You don’t need to follow any designer nor any trend; warmth, comfort, and practicality will be the most important factors.

Next, look at your current clothing collection and see whether it matches up to the decisions you have just made. Chances are that you have enough items already that match your criteria, but don’t rush out and buy new things if they don’t. Simply give what you don’t need, like, or that doesn’t fit you properly, to a charity shop and replace other items as and when you need to. It may take you a year or so to develop a truly simple wardrobe that you are happy with, but it will have been worth the wait. Spend a little time considering any major changes to the way in which you want to dress. It is not a simple solution if you find yourself spending time and money on things with which you feel unhappy a few weeks later. Poor decisions will only result in more items sitting unworn in your wardrobe before they also make that trip to the charity shop. Try always to buy things that will fit your needs in years to come very fashionable items have a habit of looking a little out of place next ‘season’.

Don’t be led into thinking that you need to change if you don’t want to, or that anything is particularly wrong with how you dress at present. Neither should you feel pushed into anything that is outside of what you want; if simple, ethically produced jeans and a t-shirt are what you decide on, or a simple skirt and top, then that’s fine.

Dressing for the Day

Many of us do different tasks throughout the day and may fall into the trap of changing clothes two or three times. Changing takes time and produces more laundry than necessary, so dressing for the day is a good idea. Decide the night before what you need to do (and if working outside, consider the weather); then dress in a way that will see you through to bedtime! Obviously if you work for an employer then this may not be practical, but for those who work from home and for all of us on weekends, it should be a goal to work towards.

May I put in a good word here for the ‘bib and brace’ overall (sometimes called dungarees in the UK); available in cotton, polyester/cotton or cotton denim, these are perfect for lifestyles that have you working inside and outside the house throughout the day. You need wear very little underneath in hot weather but you can easily wear extra layers underneath when it is cold. Try to avoid zippers when purchasing (see below) and consider polyester/cotton for a fast laundry turn around.




If you are cooking or doing other messy household tasks, invest in some easily washable cotton aprons. Those PVC aprons are really not good to wear but a cotton apron does the job and you can dry your hands on them as well. Cotton aprons need to go in the wash at the end of a busy day in the kitchen, so you need a few of them. You will find them easy to wash, dry and repair, and unless anything unexpected happens, they have an active life of many years. Buy them with pockets on the front and an adjustable buckle on the neck strap to fit you perfectly.

Natural versus synthetic fibre

When deciding of the fabrics for your clothing you might assume that the answer is always ‘natural’… but give it a little more thought. Some natural fabrics like cotton are wonderful; soft, washable, durable, and still look good, even when faded. Others such as wool are expensive, difficult to wash without shrinkage, and may take days and days to dry after washing. Another consideration is environmental issues surrounding the manufacture and ultimate disposal of your fabric, and you might also like to consider the chemicals used on the animal or plant that provided the fabric. The table below shows a classification system whereby fabrics are graded as to their sustainability with ‘Class A’ being best and ‘Class E’ being worst. Some fabrics are unclassified because of lack of research. Without going too much into detail, the idea of ‘natural is good, synthetic is bad’ is obviously not sophisticated enough as a mantra for buying clothes. Mixed fibres are an even greater problems to assess in terms of environmental impact.



No matter the fabric or the reason for choosing it, remember that well-chosen items, easily repairable and designed to last for many years, are always more environmentally friendly than items that are beyond use after a year or so. To reduce the impact that your clothing has on the environment, choose carefully, and choose clothing to last. Obviously, those who follow a vegan diet (or some vegetarians) will have strong issues with wearing wool, leather, and silk, all of which are of animal origin.

Choosing environmentally friendly fabric is only worth doing if the garment is going to last you a long time; if mixed fibre fabric is going to last you ten times as long, then it could still have less overall impact on the environment than ethically sourced clothing discarded after a year of wear.

Zip Fasteners

Zip fasteners (zips or zippers) are best avoided for the reason of durability and ease of repair. A zip on an outside coat is a great idea, but if the zip gets broken or damaged it will prove impossible, or at least very expensive, to replace. Taking out a damaged zip and replacing it with a new one, always assuming you can find one of the right size, is very difficult and requires the labours of a skilled tailor or dressmaker; the cost of doing this may exceed the original cost of the item. However, replacing buttons is something we can all do. I can think of several items of clothing that I have had to discard for the want of zipper repair when, had they used buttons instead, would still be in active service. Careful shopping can just about eliminate zippers from your wardrobe as items get replaced, but completely zipper-free existence seems difficult. In Europe, trying to find zip-free, rainproof outer wear seems impossible, so some compromise is always needed. Nevertheless, consider choosing clothing without zip fasteners wherever possible.


Ethical Shopping

Few of us are wealthy enough to provide all our clothing needs from non mass-produced sources, and even fewer of us are talented enough to make all our own clothes. Given this, it is important to make sure that unnecessary burdens have not been placed on those who make our clothes and that we minimize the environmental problems caused by manufacture.

John Woolman, a seventeenth century Quaker, caused quite a stir when he started wearing Quaker Plain clothing, but in raw uncoloured fabric rather than the customary ‘Quaker grey’. His point was that slave labour had been used to produce the dyes usually used for clothing; he could not support slavery so decided that he could live without fabric dye.

We need to be more like John Woolman in our role as consumers; rejecting goods that we cannot be sure have been produced to the highest ethical standards. It would be impossible to find the source of every item of clothing you buy, so you need to do homework on the companies you buy them from. All reasonably sized retailers will have an ethical policy and you should satisfy yourself that anything bought from that retailer is suitable. Smaller and independent retailers might be harder to ‘pin down’, but ask - if you are not satisfied, then don’t buy! Labels can be helpful in making your choices.



It is one thing to expect someone with a good income to be ‘picky’ about what they buy, but many people on restricted incomes will find that in reality, they have to read up on the stores policies and hope that they are doing a good job!

It is easy to make snap judgements when looking at the pay of workers in developing countries. We can blame companies for poor working conditions and wages whilst benefitting from low clothes pricing in our shops but remember - the workers who made your garment may have no work at all if you don’t buy and, in many locations, the only alternatives to low paid or piece work may be prostitution and drug dealing. Local wages may seem low to us but may be of a good standard in the area; it needs careful analysis. As far as working conditions go, workers should never be expected to work excessive hours, begin working at too young an age, or work until they are too old. Workers should also have sufficient heat and light to do their work comfortably – we rely on the companies we use to insist upon good conditions for their workers. Always expect to pay ‘reasonable’ prices when you buy and demand that ‘reasonable’ fees are paid to those who made your clothes.

“I find that to be a fool as to worldly wisdom, and to commit my cause to God, not fearing to offend men, who take offence at the simplicity of truth, is the only way to remain unmoved at the sentiments of others.”

~John Woolman (Quaker)

If you have concerns about the working conditions of those who labour to make your clothes then do take every opportunity to raise them with retailers. Over the last decade many high street retailers have developed some very pleasing ethical standards, but these will always need close supervision and constant appraisal.

Charity Shops

Called ‘charity shops’ in the UK, and ‘thrift stores’ in the US, these outlets are one of the greatest assets for those of us who wish to live simply. Use them to buy the clothing you need and when you have no need for items of clothing, donate them! Given that these items have been owned and worn already, they will need a careful visual examination when purchasing, and you might just need to do a few repairs. These items have already been purchased once by the previous owner, so ‘ethical shopping’ is not a practical issue as long as you are happy with the charity that runs the shop. I think you are so far removed from the original manufacture of the garment that it is a fairly empty exercise in trying to find out whether it was produced ethically or not, but labels may provide some help. Donations to charity shops are not always resold; some are sent directly to developing countries to help clothe the population (children’s clothes are often dealt with in this way), for disaster relief, and items unsuitable for sale are often shredded to make other products. No matter what is done with them, these are all far better ways to dispose of your clothing than opting for landfill. Always take a tape measure with you when visiting charity shops, as sizing might not be too accurate.




Making your Own Clothes

Whether you have the skills or simply need to revive them, making your own clothes is a fine thing to do. No matter if it’s making a dress or knitting a scarf, nothing gives you so much control over fabric, style or colour. Ethically-sourced working materials are all you need to worry about. If you are skilled at making clothes, be sure to teach your children and any interested friends how to get going on this.

Many people go a little further; they even spin their own yarn and weave their own fabric. You may not have enough time to do this, but you may find someone with these skills who can supply you with yarn or fabric.



Dyeing at Home

Dyeing clothing is a good way to improve the appearance of items, or to get your wardrobe within the colour range you have decided upon. You can buy dyes that work in the washing machine, or you may prefer to make some natural dyes of your own. Either way, you need to consider a few points. Some fabrics do not take up dye; polyester is notable for this. If you use black dye on fabric that is white polyester/cotton, then the polyester will stay white and the cotton dye black, the result ~ grey fabric. Many items made of cotton have stitching of a synthetic material that does not dye; after dyeing you will be left with seam stitching seams of a different colour. A most important point is that you cannot dye clothing that has been stained with bleach, scorched, or spotted with grease or oil; the dye will not cover these things and they may look even worse after dyeing. That aside dyeing can be a very useful way of extending the life of clothing and house fabrics.


Bleaching


Ordinary diluted domestic bleach can be used to change the colour of garments to make them more acceptable plain, or to give them a more natural look. The results are a little unpredictable and often result in not a lighter shade, but a different colour altogether, for instance blues often bleach not to pale blue, but to pink. Patterns, stripes and the like may be removed by bleaching, but are more likely just become to  made more pale. As with dyeing, grease stains will show up on any bleached fabric, and metal buttons and fittings may corrode. Still, many find this an inexpensive way to make secondhand clothing more acceptable. If you manage to buy cloth before it has been sewn into garments, then bleaching (after testing on a small sample) may give excellent results. As an alternative to chlorine-based bleaches, which are often harsh on fabrics, you can use readily available oxygen-based bleaches which are just added to the wash, these are excellent for ‘toning down’ colours that are too bright or too deep.

Designer Labels

Once upon a time, a label in an item of clothing was discreetly sewn in the inside, more or less as a reminder to you of who made it when the time came for a replacement. Now however, times have changed and the name of the manufacturer is commonly displayed in large letters, or some other recognizable logo, for the all the world to see. Why? If you have purchased the product it belongs to you, do you want to become a walking advertising placard? Why does the manufacturer insist on proclaiming its name on a product which no longer belongs to them? Simple living, if it is anything, is a proclamation of independence from the corporations that run so many aspects of our life. When you walk down the street make sure it’s you others see and not the products you wear. If you do buy ‘designer clothes’, buy them because they are well made, simple, durable and ethically produced. Reject them if they are using your body to sell more products. If you don’t want your body to advertise clothing companies, consider strongly whether you also want to publicize soft drinks, rock groups, political causes or any other message. Simple clothing does the job; it does not have to sell anything!


Hair, Makeup and Jewelry

Hair is one of the most individualistic and personal things about us and I think we all have to make up our own minds about it. Obviously if your hair style costs you lots of time, and money involving regular trips to the hairdresser, then you might want to consider something more simple and manageable in the long-term. Two manageable styles of hair, for either sex, are either so short that you can wash it and dry it and it causes you no problems all day long… or so long that you can wash it, dry it and tie it back. If you opt for a hair style that needs constant visits to a hairdresser, then consider the time and expense this costs and decide whether something more manageable might work for you.

Make up is not worn by Plain people like the Amish, but you have the freedom to make up your own mind. In choosing cosmetics, stick to a simple regime that goes with your overall style and try to keep it so simple that applying it does not become a long daily chore. You will want to take every care that the cosmetics you buy are ethically produced and not tested on animals. If you have sensitive skin, only buy cosmetics and toiletries labeled as 'hypoallergenic'.

Again, jewelry is not worn by Plain people; even watches are very rarely seen. Nothing spoils so much as too much jewelry on an otherwise simply dressed person. An old Mennonite piece of advice passed on from mother to daughter is; always remove the last item of jewelry you put on before going out. Try it! Wedding rings are not worn by many Plain people, but this trend seems to be changing over the last few years.

Facial Hair

A matter of personal preference for men is whether to grow facial hair or not (in fact it grows anyway so the decision is really whether to shave it off or not). Razor blades and shaving foam are not cheap and modern razors seem to be made of so many different materials that recycling is impossible, so not shaving may be more environmentally responsible! Traditionally, Plain men have grown beards but not moustaches, as they were identified with the military. This can be seen in the traditional Quaker/Amish beard of Pennsylvania and Ohio, but historically, such beards were once commonplace as seen on any portrait of Abraham Lincoln.

In many Plain and Muslim communities, men are clean shaven until they marry and then they grow a beard. It is likely that facial hair also had a function in protecting the faces of men from intense sunshine, as they traditionally worked out in the open air all day long. They also helped keep out the cold ~ these functions might also prove useful today.




Laundry

Laundry can be one of the most time consuming of household jobs, but need not be the most tedious. Washing clothes the way it was done one hundred years ago is something none of us, thankfully, have to do. Even the Amish use powered washing machines (powered by their own small generators) and I personally nominate these wonderful laundry devices as one of the most important technological advancements of any age! Still, it is better to keep laundry to reasonable levels and ensure that the process is as environmentally friendly as you can make it. Firstly, don’t wash clothes unless they need it; outer clothes can take a good brush to remove dust and dried mud without going near the washing machine too often. Always wash on the lowest temperature possible and wait until you have a tubful to save money and energy. Experiment with using less washing powder and look at ‘eco-friendly’ alternatives; consider whether you need to use fabric softener at all (if you live in a soft water area you may not).

Clothes are best dried outside on a washing line, or if you prefer, a substantial rotary dryer. The joy of seeing a line full of washed clothes dancing in the wind on a bright sunny day is boundless! Whether you use plastic or wooden pegs (I find the wood can stain the fabric) keep them in an open basket so that you can happily, and accurately, throw them in if you have to hurry getting in the washing due to rain.




Ironing is best done as soon after drying the laundry as possible; cotton benefits from being still a little damp when it is ironed. Sort washing before ironing, so you do all the ‘hot iron’ items in one lot and then all the ‘cool iron’ items in another. If you own a television, why not record what you want to watch and look at it while ironing. On showery days I like to keep the ironing board up and ready; if it rains, I iron and when the rain stops, I unplug the iron and go back out into the garden!

Grow some of the herb sweet woodruff in your garden and put the odd dried sprig in between your ironed sheets; it smells fresh and laundry-like!


(C) Ray Lovegrove 2016 2022


See Also,


Simplicity when Cooking



"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life." 

~Georges Blanc 

Cooking is at the very centre of a simple life.  Whether you live alone, in a family or a larger community, cooking food is a major interaction with the environment around you; it gives you the chance to cook healthy, environmentally sustainable and ethically produced meals in your own home. Cooking uses many skills and effectively done, will save you money, and allow you to have a major input into the health, happiness and well-being of those you cook for. 

Not to cook food is not to be connected with what grows, and worse still, to lose a very strong point of connection with your loved ones. Cook well for them and they will carry those memories with them forever and you will define for them the very basic ideas of home, being part of a family and peace as a concept that starts at the meal table. 

Cooking at home should not be so different now as it was in the days of your grandparents, in fact it should be even better, given that we have a wider range of ingredients and better technology. Unfortunately, many have given up real cooking in favour of something that resembles science fiction home economics ~ the simple fact is that cooking real food takes time.  It does not save time to go for the ‘instant’ alternative because the end product is nothing like the real thing! 

The Kitchen 

Perhaps it is a matter of matching your aspirations to the facilities you find yourself with; it can be hard to cook meals in a kitchen that isn’t designed for serious cooking and radical self-sufficiency. If your kitchen is too small, then consider swapping its function with another larger room in your house, or less dramatically, try to get everything out of your kitchen which is not associated with the cooking, storing and consumption of food. . It is great to enjoy family meals in the kitchen, but if you really don’t have the room you will have to content yourself with a dining table in another room.  There is only one thing worse than eating around a table that is too small and too low ~ that is eating without any table at all! Simple living demands a table to eat at in comfort! 

Appliances, although helpful and possibly timesaving, also take up room, so limit yourself to what your basic needs are in terms of a cooking range and a refrigerator and, if you can banish washing machines and dishwasher to another room, so much the better. If you can’t do these things then you will cope, with careful planning.

“Good kitchens are not about size; they are about ergonomics and light.” 

- Nigel Slater 


Take a good look around your kitchen and see what you can do to make things better; the centre of any simple home is the kitchen, so spend time making it a place of light, a place of joy and a place of shalom. 

The ‘Kosher’ Kitchen 

Unless you are Jewish you might not see the significance of a Kosher kitchen, but the idea is a sound one for Jews and Gentiles alike. Have rules for your kitchen and be clear about what is allowed in it and what is not allowed.  This usually has to do with cleanliness but can also fit in with your own dietary rules. For instance, ours is a vegetarian house, so we have no meat or fish in the kitchen, neither would we want any utensils, pots, pans or crockery in the kitchen that has come into contact with meat or fish. Pet foods are not kept in the kitchen, nor are pets fed on meat products in the kitchen. You might want to run a similar routine if someone in your family has an allergy to nuts or strawberries; keep the kitchen absolutely free of these foods.  

Before you dismiss this idea out of hand, consider that it only relates to your kitchen, your family and your food; you make your own rules as they apply to you. 

"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration." 

-Charles Dudley Warner 


The Store Cupboard 

A store cupboard should be large enough to hold the ingredients for tasty meals between your normal visits to the shops. It may also contain extra provisions to see you over periods of very bad weather, or short periods of illness. Apart from this it may also contain larger amounts of food that you have preserved from your garden or from foraging. There is a tendency, which I willingly admit to being guilty of, of storing a little too much in the way of provisions in case of catastrophe.  This should be resisted; it probably won’t happen! Food that you preserve yourself will be dealt with later, but for now we will consider the main classes of provisions that you will want to keep. 

  • Flours for the making of pastries, cakes and bread. Consider using wholemeal flour as your default; wholemeal wheat flour is available widely as plain, self-raising and strong. You may also wish to stock rye, spelt and other flours for bread making, as well as oats and breakfast cereals. Of course, if you have problems with wheat/gluten, the items in your store cupboard will be very different from this. Avoid bleached flour at all costs. Why add a chemical that reduces the nutritional content of your food? 
  • Dried goods including various beans and lentils, rice, pasta, yeast.  You will also need noodles and the like, as well as tea, coffee and sugar if you use them. 
  • Canned goods; you should be able to eliminate many processed canned foods from your kitchen but canned plum tomatoes, chopped tomatoes, pasata, and baked beans are good. Canned chickpeas and one or two other varieties of legume are good for when you forget to put beans in to soak the night before. 
  • Jars and bottles of ketchup, soy sauce, mustard, peanut butter etc. (If you are British or Australian, you will probably want to add yeast extract to this list.) 
  • Salt, spices and herbs. Don’t use dried herbs unless you really have no option, grow your own. 
  • Cooking oils of your choice; I keep sunflower oil, extra virgin olive oil and extra virgin ape oil. Don’t buy oils that have been heat treated as the important fatty acids will be lost. 
  • If you live in an isolated area you may wish to keep a few items in case you are unable to shop for some time, such as dried milk. 


The Refrigerator 

Exactly how much refrigerator space you need depends on the size of your family and how far you are from the shops. To save on refrigerator space, avoid keeping things in there that don’t need to be kept cold, such as open jars of pickles and, for most of the year, fruit and vegetables. Some fresh vegetables keep much better in a refrigerator, but others definitely do not! Tomatoes are much better brought out of the cold to room temperature the day before you are going to eat them. Avocadoes soon develop a king of stringy brownness when kept too cold; it seems that the ripening process is upset in some way. Operate some kind of system in your fridge so you don’t have to be constantly rummaging and searching for things. If you eat meat, fish and dairy produce, this is the place to keep those things. 

Keep your refrigerator clean, but you don’t need to use chemical sprays.  You can just wipe down the insides and the shelves regularly with a damp cloth; you can use some washing soda (sodium carbonate) in the water if necessary. You also need to keep cooked foods at the top and raw foods at the bottom, especially if you keep meat, fish and dairy in your refrigerator.  This prevents any drips from the raw food contaminating the cooked food below. 

Freezers can be incorporated into the refrigerator or be “stand alone”. In my early days of self-sufficiency, I would have recommended the largest freezer you could accommodate, but I have changed my mind over time. Freezers are expensive to run and do encourage hoarding of items that would be better consumed soon after they are prepared. A good refrigerator and a careful planning of menus to use up leftovers is a better idea. To further reduce the need for freezer space, learn some more traditional methods of preserving foods. 

The Range 

The simple life requires of us that we do without unnecessary complexity in our lives.  If you are halfway serious about simplicity you will want to cook as much as you can from scratch and leave prepared foods at the supermarket! A good oven plus hob, or a good kitchen range is essential for this. You can select a range that uses wood, coal, gas, electricity or any combination of those and you need to make your decision carefully. A good range may well be the most expensive item in your house so look after what you buy, and you should never need to replace it! If you don’t have a piped-in gas supply, you may want to consider using bottled gas (LPG) as an alternative; many Amish families do this. The ‘dark green’ solution is to use gas produced from a methane digester using waste materials.  However, if you find yourself in a small kitchen and unable to buy new equipment, then you should find that the equipment on hand can still be used effectively to produce home cooked meals. 

Remember that whatever cooking facilities you have, they must be used effectively and with one eye on the environment. Don’t have the heat up higher than you need to; learn the gentle art of simmering. You can often turn off the heat for the last few minutes of cooking with the heat from the pan finishing the job. Use an oven just big enough for what you have to cook and, if you have empty space in the oven, cook something else for later in the week and then just reheat it.  For example, putting a cake in to bake after removing the roast from the oven is the sort of thing that you can do very easily – it just requires a little thinking ahead.  

Work Surfaces 

Whatever your work surfaces are made from, always aim to keep them as clear of clutter as possible.  Cooking takes space and the more clutter you have, the less working space is left. Modern kitchen work surfaces often get filled with toasters, microwave ovens, coffee makers, kettles etc.; consider which of these you can do without or consider keeping them in a cupboard when not in use. 

Work surfaces need to be kept clean, but again, powerful chemicals are not the way.  A clean damp cloth with some washing soda on hand is all you need. If you have wooden surfaces you will need to keep them regularly oiled. Wooden chopping boards or plastic chopping/preparing mats are a much better thing to use than preparing foodstuffs directly onto the work surface.

Who does the cooking? 

Real cooking from fresh ingredients needs planning and preparation time, so it does not matter who does the cooking as long as everyone knows in advance who has responsibility for getting a meal on the table. In some households one person can be in charge of cooking the majority of meals, either because of ability or availability, but if this is not the case then some kind of rota needs to be drawn up. The worst thing is for meals to be badly planned and rushed because of not being sure who should do the cooking on any particular day. 

In terms of who should be able to cook, the answer is very simple ~ everybody. Children need to be introduced to the process of food preparation as soon as they are able, and adults who claim not to be able to cook need to learn.  It’s not that difficult and nobody should abdicate responsibility by claiming they ‘can’t’. If you have a big family or live in a community then for every meal you can appoint someone to be a ‘cook’s aid’, so the uninitiated can eventually become the experienced. 

What to Cook 

In Britain, it seems, we buy more cookbooks and watch more cookery programs on television than any other nation on earth, and yet when it comes to cooking, we have a limited repertoire.  The average family seems to limit itself to between ten and fifteen different meals! Before you decide what to cook, consider the following points. 


  • A meal must be balanced; it should contain portions of protein-rich food, some oils and some complex carbohydrates. If the meal is of more than one course, these portions can be spread between the courses. 
  • At least two meals a day should contain fresh vegetables; try to go for differing colours to ensure a good mix of nutrients. The rule ‘something red with something green’ is a good one as long as you remember that orange is as good as red. Vegetables, for the main part, are essential in the diet to provide fibre, minerals, and vitamins; eat enough of them and you will reap the long-term health benefits. 
  • The meal should not contain too much salt, sugar or fat and wherever possible would contain wholemeal grains instead of white refined products (pasta being a good case in point). 
  • It should take account of various likes and dislikes around the table but should not go as far as any individual getting an entirely different meal unless for ethical or medical reasons. (The vegan at a vegetarian meal or the person who has a wheat or dairy allergy for instance, will need separate consideration.) 
  • The choice of food should be based around availability and seasonality. If it is summer and your garden is full of carrots and French beans, then it’s a dish with carrots and French beans for supper! 
  • Meals on the same day should not repeat what was had earlier, try to be different. 
  • Throughout the week try to vary meals as much as possible; use cookbooks to help you but don’t be intimidated by them, and don’t be afraid to experiment.  
  • Try to take into account how hungry everyone is going to be; a very cold day or everyone working outside will result in some pretty impressive appetites. 

How to Cook 

Know, at least roughly, what you are going to cook tomorrow.  Avoid having to shop for one or two missing ingredients; if you don’t have what you need for a meal, then cook something else! Some foods need longer planning times ~ if you want to cook beans from a dried state this normally involves some overnight soaking. (You can reduce this time by cooking the dried beans boiling, unsalted water for about five minutes, then leaving them to soak for about twelve hours). You may also need to bake bread in advance. Many meals benefit from a long slow cook and this may have the beneficial effect of heating up your kitchen in cold weather.  Whatever you cook, always aim to bring things to the table in a freshly cooked state.  In particular, vegetables need dishing up at the very last minute. When cooking, always keep a close eye on energy consumption.  Don’t boil things on the top heat setting, just bring them to the boil then gently simmer.  

Plan your week so that food cooked in the oven doesn’t waste energy.  If you can fill up the shelves with dishes for later in the week so much the better! 

Bread Making 

However busy you may be, always find a little time each week to bake bread. If you are busy being self-sufficient in the summer you may have to designate a weekend day for making bread, but in winter months try to bake bread regularly.  You’ll warm your house and give it that wonderful smell whenever you do so.  You need to experiment at first, but you can soon develop a range of recipes to keep you and those you live with happy; these can be everything from rustic sourdoughs and soda breads to everyday loaves for making sandwiches. While many prefer oven cooked bread, I think that a bread-maker, if you have the room, is an especially useful item of technology.  It saves you having to be involved at every stage and ‘frees up’ time for other things; perhaps most useful of all, the timer setting allows those who are out all day to come home to home baked bread. The choice of flour is important, the stronger the better for most purposes.  Natural flour improvers like soya and vitamin C can help you in producing excellent loaves. 

If you have problems with digesting conventional bread, do experiment with sourdoughs. A bubbling sourdough starter will soon become a important part of your kitchen and your routine. 

“I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it.” 

- Marion Cabell Tyree (Housekeeping in Old Virginia) 


Waste in the Kitchen 

This is a suitable time to remind ourselves that to aim for simplicity is good but if it does not match up to the highest standards of environmental sustainability, then attaining it will be a hollow victory. The job of all in the kitchen is to provide good, wholesome healthy food for all, without creating lots of waste. The following points should help you consider what you can do to avoid waste. 

Don’t buy more than you need; if the shops are selling fresh produce at a reduced rate, buy only as much as you can use and then preserve the rest. If you can’t see how to use it, or don’t have the time to process it, then don’t buy it. 

Don’t cook more than you need. Get so good at estimating amounts eaten at mealtime that there are few leftovers. If you get it wrong and people are still hungry, have bread and butter and some fruit at hand to fill them. 

If you do have leftovers, store them safely for use in a day or two. Remember that if you have leftovers at the end of the day, plan mealtimes so that they are used up. Don’t add leftovers to more leftovers!  

If you keep chickens or have friends in the neighborhood who keeps chickens, keep a small covered bucket of scraps to feed them.  Scraps for chickens cannot contain very salty foods, and very ‘stringy’ food may need cutting up, but apart from that, they are not too fussy. Don’t keep the scraps longer than a day before you use them as chicken food. 

If you have plants growing outside, you can collect waste for compost. Again, a small bucket with a lid on it to keep out flies should be always at hand in the kitchen. Any vegetable peelings (those not suitable for chickens), tea bags, coffee grounds, crushed eggshell, banana, and citrus peel etc. can go in. You can add a reasonable amount of used kitchen paper as long as you have not used it with cleaning chemicals. 

At table you should consider using serving dishes; this means that leftovers are in a fit state to use in other meals. This also stops ‘loading up plates ‘and prevents people from eating more that they want or need. 

Monitor carefully the energy you use in cooking; constantly try to arrange your cooking so that the best possible use is made of hot ovens. 

Make Notes 

If you have ideas and they work out well, then make a note to remind you next time. Also keep notes on recipes and the modifications you make to them. Don’t spend so much time doing this that it takes time away from the cooking itself; a small hardbound notebook that has a home in a drawer is enough. Also keep your annotated recipes clipped out of magazines and newspapers in a scrapbook. 

Preserving Food 

If you are growing your food or doing some foraging, then you should have excess food ready for preserving. The point of preserving is to make good use of excess crops and to provide food for the winter months when fresh food is scarcer. It is easy to get carried away and preserve more food that you need, so take care. 

“Preserving was almost a mania ….....When there was nothing to preserve, she began to pickle." 

-Willa Cather 



Bottling (Canning) 

Bottling fruit and vegetables was once an essential part of kitchen work and has always remained popular in rural areas of Europe and North America (where it is called ‘canning’). You probably need a good guide to do this and some are recommended at the end of this chapter. Above all, you must use fresh foods at the start of the process and take meticulous care during bottling, to make sure you are not contaminating your food or jars. The only way to start on this process is to use acidic foods only (most fruits and tomato based foods), and to use jars with ‘click’ indicators to show that you have a good seal. When you come to eating the food, please reject any that come from ‘blown’ jars on which the metal depression of the lid sticks out. The internet is full of people telling you how to bottle all sorts of foods, but you needed to be very experienced before you can feel confident enough to do this; stick to fruits and tomatoes, then no problems should occur. You can add citric acid to improve the acidity and therefore the safety of your produce. Avoid bottling food with very low acidity such as French beans, unless you have attended a class on how to do it safely. 

Pickles and Chutneys 

The high acidity of these foods makes them very safe indeed for home production. In fact, you can use pre-used jars with lids that have been very well cleaned to make pickles, but you need to watch metal lids for signs or corrosion. The basic idea is to remove as much water as possible from the fresh produce by soaking in brine for about twenty-four hours. Following this, you rinse the produce careful, but quickly, and then cover with vinegar which replaces the water. Don’t pickle too much at once; while they do keep for a long time the quality, taste and crispness start to fade after a few months in the jar. Chutneys are really just savoury jams, perhaps not quite as sweet, but watch out for over-consumption if you are trying to avoid sugar in your diet. 

It is easy to get carried away with pickling and chutney making following a good harvest; if you produce far more than you can eat, consider using excess jars as gifts while they’re at their best. 


Jams and Conserves (that’s Jellies in North America) 

It’s nice to think of jam making as a link with the past, but until the 19th century when sugar became mass produced and reasonably cheap, it probably was rarity in most households. The idea behind jam is simple; boil fresh fruit with sugar until enough pectin (a natural gelling agent in the fruit) is released and reacts with the sugar, causing the mixture to ‘set’. In theory this sounds easy, but in practice many fruits do not contain enough pectin for this to happen and the jam never sets properly. You can add pectin during the cooking process to improve the setting of the jam – either purchase it or use the juice of a high-pectin fruit such as crab-apples or redcurrants.  Conserves (sometimes called by the very silly name ‘extra jam’ in the UK) use less sugar than regular jams and the result is a fruitier and runnier product. You can also strain the fruit juice before boiling with sugar - even in Britain, the result is called a ‘jelly’.  

A few points to remember when jam/jelly/conserve making; 

  • If you add the sugar before you have heated the fruit then that fruit will remain firm and solid in a way that makes the final product difficult to spread. 
  • The whole process involves a fairly long ‘rolling boil’ of very hot fruit and sugar mixture. Keep young children well out of the way as you do this. Some people like to use a jam-making thermometer to help them decide whether the ‘setting point’ has been reached. 
  • Put your hot jam into jars that have been sterilized in a hot oven. You can use all kinds of paper and wax sealing for your jars, but I prefer the metal lid with a ‘safety button’. 
  • Jam will last a long time, and generally, the flavor improves over a year or two. If jam is ‘goes off’ it is usually just a mould growing on the surface.  Scrape it off and tuck in! 
  • The fruits with lowest pectin include strawberries, raspberries and blackberries. Those with good pectin levels include blackcurrant, gooseberry, redcurrant and anything using apple juice. 
  • You can make excellent jams by mixing low pectin fruits with higher pectin content fruits, or the juices thereof. For instance, raspberry jam made with redcurrant juice; helpfully, both fruits are in season at the same time. 
  • Jam is a very high sugar content food, even the ‘low sugar’ kinds. Eat it sparingly and if you want to avoid sugar, then cut it out of your diet altogether. 

Home Made Drinks 

Excess produce can be made into wine, ciders and beers by those who drink alcohol. Please note that the alcohol content of these drinks can be very high ~ so take care. In most countries it is illegal to distill the products of fermentation to make spirit. Home winemaking and brewing is very popular, and you should be able to source ingredients locally. 

Very low, or no alcohol drinks can also be made and, if they are acidic enough, will keep for a month or two. The best way to store these drinks is in bottles with a wired stopper; you can use soda bottles but take care when you open them.  

Try lemonade, ginger beer and other ideas, but remember, don’t make too much otherwise you will be wasting ingredients and time. Again, sugar is an ingredient of these drinks so avoid if you need to. 

Freezing 

Freezing was once considered the best way to preserve produce and it still has its uses, but the drawbacks are many.  The most important drawbacks are that freezers take up space and use up energy. Anyone who has defrosted the freezer and found uncomfortable looking bags of material that presumably used to be food, or those plastic tubs that have lost any labeling and result in some very unusual suppers will realize the limitations. As far as produce from the garden goes, freezers are best use for storing peas, beans and occasional asparagus spears. Be very tight on the management of your freezer and do not allow a buildup of forgotten meals. If you have cooked too much of a meal and want to freeze the rest that’s fine, but make a note on the calendar to eat it up in a week or so, a month at the longest, otherwise it will become a lost cause.  

Perhaps the best use of a freezer is for those who are at work, or otherwise away from home all week.  You can bake bread at the weekend and still enjoy it all week long. 

The Amish generally do not use fridges or freezers, but they are famed for canning all summer and enjoying all winter. The more you get into bottling food, the less attractive freezing seems;  the finding, defrosting and reheating process all take longer than taking a jar from the shelf and opening it! 

Drying 

Drying is an excellent way to store apples, pears and other fruits as well as mushrooms and some herbs. I say “some” herbs, because with the exception of bay, sage and thyme, very few others are worth the effort.  It’s better to try and grow them fresh through the winter. You can dry them in the sun if you are lucky enough to have sunshine in abundance, or you can use a drying oven or an ordinary oven at low heat. Fruits can also be turned into the ominously named ‘fruit leather’ which is very good. 

“The keynote to happiness within the four walls that make any home is plain, wholesome, well-cooked


food, attractively served.” 

-Louis P. De Gouy