Our kitchen isn’t quite the heart of our home yet — but it’s slowly becoming one. As I dedicate more time and effort to learning the rhythms of homesteading, I can see it growing into that space. One day, when we’re able to extend the layout, I hope it will truly reflect the way we live and cook.
My husband is the chef in our family and cooks most of our meals from scratch, while I focus on food prep, baking, and finding ways to make our kitchen more self-sufficient. My goal is to eventually buy only basic ingredients and prepare all our meals from scratch — completely free from additives and preservatives.
At the same time, I’m exploring how to adapt a homesteading lifestyle to align with our vegan values. Traditional homesteads often revolve around raising animals for dairy, meat, and eggs, but for us, it’s about discovering a plant-based version of that — growing and cooking our own food, reducing waste, and embracing a simpler, more intentional way of living.
This page is where I share that journey — from batch cooking and baking to food storage, organisation, and vegan-friendly homestead experiments. It’s a work in progress, much like our kitchen itself, but one filled with curiosity, creativity, and the hope of living more sustainably and compassionately.
Food preparation
How I Keep Fruit and Vegetables Fresh
One of the simplest but most effective habits I’ve developed in our kitchen is taking a few extra minutes to properly wash and store our fruit and vegetables as soon as they come home — whether they’re from the shop, garden, or local market. This small step helps keep produce fresh for much longer and reduces food waste.
For washing, I use a natural vinegar solution I learned about from Amy at The Cross Legacy. It’s gentle, safe, and helps remove dirt, bacteria, and any residue. Here’s the method I use:
- Mix the wash: Combine 10 cups of water with ¼ cup of distilled white vinegar in a large bowl or basin.
- Soak: Add the fruit or vegetables and let them sit in the solution for about 2 minutes.
- Rinse: Drain and rinse thoroughly with fresh, clean water.
- Dry: Lay everything out on a clean towel and allow it to air dry completely before storing. I dry salad leaves with my salad spinner.
Once dry, I store most of our produce in glass containers with metal lids, placing a paper towel at the bottom to absorb any moisture. This helps prevent mold and keeps everything crisp for longer.
I don’t yet have a full set of glass containers — it’s something I’m slowly building up over time — so the foods we eat quickly are still stored in plastic containers for now. Even small changes make a difference, and I’ve noticed that this simple washing and storage routine has really extended the freshness of our fruit and vegetables.
🌿 Tips & Notes
- Mind the ethylene producers: Certain fruits like bananas, apples, and avocados release ethylene gas, which can cause nearby produce to ripen (and spoil) faster. Store them separately if possible.
- Use up what ripens first: Keep a small basket or tray in the fridge for items that need to be eaten soon — it’s a simple way to cut down on waste.
- Reuse the paper towels: If they stay dry, they can often be reused for another container or batch.
This method has made a noticeable difference in how long our fresh food lasts — and it fits perfectly with our goal of eating more mindfully, reducing waste, and moving toward a simpler, more sustainable way of living.