My Autumn Kitchen To-Do List

Happy October dear readers! I thought it would be fun to share a few of my “autumn kitchen goals” this year! Now through December is one of my favorite times to be in the kitchen. After a busy summer of quick meals and a kitchen too hot to turn the oven on, I welcome this cool, cozy season and the inspiration it brings.

This is just a fun list of a few things that have been on my mind that I feel inspired to pursue this fall. It’s not really a meal plan, but if you’re looking for a list of seasonal meals I make each autumn and winter, you can see my “meal plan” in this post here.

My Autumn Kitchen To-Do list

Weekly bone broth

Now that it’s soup season we need lots of broth on hand! We try to always keep some on the shelf that we’ve pressure canned as well as some in the freezer. This makes it easy to whip up a hearty soup or add extra nutrients to rice. Bone broth is also great for sipping if you’re feeling under the weather. Any bones from meat are saved in a ziplock in the freezer and turned into broth once there’s enough saved to fill a pot. We will also buy chicken shells from our local farm that we roast and turn into broth in large batches when we have the time. I share how I make bone broth in my ebook Harvest and Home.

Can applesauce and pear sauce

This is something I have actually already accomplished, but I thought I would add it to the list anyways because it’s one of my favorite parts of the autumn kitchen. Apples and pears close out the canning season for us and that always feels like a relief. This year we processed about 1.5 bushels of pears and about 1.5 bushels of apples from local farms. Opening up a jar and serving as a supper side or even as dessert in the winter will feel like such a treat!

Cultivate a gingerbug

I will be following the instructions from The Nourished Kitchen by Jennifer McGruther to make this. I want to cultivate a gingerbug so I can make….

Traditionally fermented spiced ginger beer!

I will be using the recipe for this also from The Nourished Kitchen. I’ve been enjoying making water kefir over the summer, and a gingerbug is very similar, it’s just a different kind of “starter” for the fermentation. I wanted to cultivate one so I can make spiced ginger beer. It’s a fizzy drink served cold, but all the spices are cozy and warming, making it great for this time of year! Not to mention it is rich in probiotic benefits. I haven’t made it yet so I’m not sure of the taste, but I’m envisioning it served with pomegranates, cranberries, and sliced apple or oranges at Thanksgiving or at Christmastime!

Bulk pumpkin pierogi making day for the freezer

The past few winters I have enjoyed making pumpkin pierogi with sourdough noodles. Served with caramelized onions and sage, homemade sauerkraut, sour cream, and the applesauce we canned in the fall… it has got to be one of my favorite winter meals. The problem is it’s a labor of love. It takes hours just to make one meals worth of pierogi. This year I decided to take a cue from the Polish and have a dedicated pierogi-making day. I will make a huuuuge batch and then freeze them. That way I can enjoy one of my favorite winter meals without it feeling so daunting to make.

Clarify lard for pie crusts

Last year I learned to render lard and it has completely upped my pie crust game. Lard creates such a flaky and tender crust. When using lard for baking, you ideally want to use leaf lard. The leaf fat is the fat around the kidneys, and when rendered separately, it has almost no smell or flavor. That’s a good thing, because you don’t really want a porky after-taste in your apple pie (ask me how I know lol!) Unfortunately the farm I purchase fat from doesn’t keep the leaf fat separate, so the lard I render does have a subtle porky smell. Not at all an issue for savory things like frying eggs or chicken pot pie, but I need a pure flavorless lard for my fruit pies. My mom clarifies all the tallow we use in our soap and apothecary goods using salt and water and it works great. I’m going to have her teach me the method and give it a try with the lard.

Elderberry syrup

Elderberry syrup is great to keep on hand during the cooler months. Elderberry is naturally high in immune-boosting compounds such as antioxidants, vitamin A, B, and C. It is also known for its antiviral and antibacterial properties, and stimulates our immune system and makes it easier to fight colds and the flu naturally! I make a batch and put the syrup in half-pint jars. I keep one in the fridge and the rest in the freezer until needed. You can find my recipe here!

Sourdough pumpernickel bread

I have yet to decide on the recipe I’m going to use for this one, but I’ve been dreaming of a rich pumpernickel boule for a few years now and I’m just going to go for it this year! Does anyone have a sourdough pumpernickel recipe they love?

Pumpkin ice cream

Mmmmm…perfect for those warmer autumn days but you’re still craving the flavors of fall. I love making homemade ice cream with lots of heavy cream and raw eggs. I will most likely use the ice cream recipe from Nourishing Traditions by Sally Fallon, adding in 1/2 cup or so of pumpkin and maybe a few sprinkles of pumpkin pie spice. And while it’s in the machine, swirling in a little cream cheese! If it turns out, I’ll share the recipe here on the blog.

Maple candied bacon

I had to include this because it’s an autumn must-have. The smoky salty of the bacon paired with the sweet sticky maple…incredible! I use this recipe (and I omit the cayenne)

Okay, so how about you? Are you feeling inspired by autumn? Share your own “autumn kitchen” plans in the comments below. I can’t wait to hear from you!

Need more autumn kitchen inspiration?

Harvest and Home is a collection of recipes for autumn and winter. Warming, nourishing, and traditional— this ebook is like taking a look at Kaetlyn’s personal recipe box.

In 40+ pages, Kaetlyn shares recipes and food ideas that celebrate harvest and home. This ebook will equip you to eat seasonally in autumn and winter with various recipes such as: Craisin Sourdough Loaf, Butternut Sage Soup, Pumpkin French Toast, Harvest Salsa, Sourdough Sausage Stuffing, and more! Collected, created, tweaked, passed down— these are now yours to make and master. Let us return to real food and true nourishment together this season.