This Guide To A Well Stocked Fall Pantry offers tips and tricks to ensure your favorite seasonal recipes are within reach at all times!
Your Guide To A Well Stocked Fall Pantry
As the seasons shift, so do our tendencies in the kitchen. The weather moves from sweltering and steamy to crisp and cool, bringing with it a deep desire to enjoy the comforting flavors of Fall.
That untouched jar of pickle relish (reserved for the bratwurst cookout), or that box of rotini pasta (for the family’s favorite pasta salad) reminds us that our summer pantries may prove slightly unhelpful as we transition in to cooler weather. Meals that have been simple and spontaneous aren’t as such any more, nor are the fresh ingredients that allow for such improvisation.
It’s time to stock that pantry for the cooler weather ahead!
Stocking Your Seasonal Pantry
First things first, I’ll spend some time clearing house: removing any expired, stale, or unused items, donating what I can to a local food shelf. I’ll take stock of what I have, what I need to replace, and what items I want to have on hand in order to have my favorite go-to recipes within reach at all times.
Read on for the items I add to my Fall and Winter grocery list every year, resulting in a well stocked seasonal pantry!
Oils
Whether roasting Brussels sprouts, making a homemade vinaigrette, or baking a batch of scrumptious muffins, I always have a variety of oils on hand at all times. Olive oil, grapeseed oil, coconut oil, sesame oil, canola oil, and flavored olive oils are in my regular rotation at all times. I love visiting specialty olive oil stores and stocking up on seasonal flavors like Black Truffle, Rosemary, or my favorite: Mushroom & Sage!
Vinegars
Acid is a key component in cooking. A stew tasting flat? Add some balsamic. Sauteéd winter greens tasting bland? Add apple cider vinegar. I always have apple cider, balsamic, distilled white, red wine, rice, and flavored vinegars on hand at all times.
Spices
A well-stocked spice cabinet allows for the most flavorful meals – at any time. As a general rule, the spices I always have on hand for the cooler months include black peppercorns, flaky sea salt, oregano, cumin, garlic powder, basil, thyme, rosemary, cinnamon, nutmeg, ginger, cloves, chili powder, bay leaves, red pepper flakes, smoked paprika, turmeric, and Everything But The Bagel seasoning! If I’m craving something specific, and need a particular spice or herb to make it, I’ll do my best to be intentional about using it as soon as I can, as it can be very easy to allow said spice to end up and the back of your cabinet (and find it 3 years later).
Take a look at your favorite recipes to make in the beginning of the season, and make sure you have the spices on hand so you can get cooking when the craving strikes.
Broths
A warm soup or stew imparts warmth on a cool Autumn evening. Have comfort within reach by having a variety of broths and stocks on hand at all times. Opt for lower sodium versions, which allow you to control the amount of salt going in to your recipes. I always have vegetable, chicken, and beef broth on hand whether it’s for chili, French Onion Soup, or to thin out sauces. I also like having Asian-flavored broths on hand that serve as the perfect base for a comforting bowl of ramen.
Flours
Regardless of your dietary inclinations, there’s a flour for you. Flour is the building base for baked goods, the crunchy exterior for chicken, a delicious breading for tofu, or the thickening agent for a warm stew. While I personally don’t have an allergy or intolerance to grains, I like to have a variety of flours so I can make a a recipe gluten-free or paleo if needed. Whole wheat, unbleached all-purpose, almond, coconut, bread, and gluten free flours are in my pantry.
Sweeteners
Don’t limit your idea of sweeteners to regular white or brown sugars. More times than not, I use more natural sweeteners like honey or maple syrup to sweeten my recipes. Of course, at times there is no substitution if you’re making an heirloom recipe, so I like to have all options on hand (especially with as much baking that I do in the cooler months!). White sugar, brown sugar, honey, pure maple syrup, powdered sugar, agave nectar, and coconut sugar are some sweeteners that stock my pantry, with items like brown rice syrup, corn syrup, and molasses, standing in as needed.
Nuts & Seeds
Whether for snacking, whirred in to a thick sauce, or toasted to top a delicious salad, having a variety of your favorite nuts and seeds means endless possibilities. Almonds, walnuts, cashews, pine nuts, cashews, chia seeds, sunflower nuts, pecans, pepitas, and peanuts are all great options to line your shelves.
Additionally, nut and seed butters are a constant in my pantry year round. I always have unsweetened almond and cashew butters, along with natural peanut butter and tahini.
Dried Fruit
Dried fruit is incredibly versatile. I love having a variety on hand at all times so I can top a salad, make a batch of muffins, or give a savory appetizer the sweet kick it needs. Dried cranberries, cherries, strawberries, figs, and dates are my go-to’s. I also love having dried unsweetened mango on hand for a quick-fix if I’m craving something sweet.
Pickled & Preserved Items
This is a critical category for me. Having these items on hand allows me to whip up a sporadic appetizer or quick salad in no time. I love having an assortment of olives, artichokes, capers, roasted red peppers, green chiles, jarred salsa, and sundried tomatoes in my pantry.
Whole Grains
The building blocks for so many great meals, grains become a hearty base for a delicious meal, the heft that a soup demands, or a stunning side dish, . Quinoa, brown rice, farro, oats, wild rice, whole wheat pasta, chickpea pasta, and protein-rich pasta are always in my grain arsenal.
Beans & Legumes
As protein powerhouses, I love having a collection of beans and legumes on hand to add to vegetarian meals, make homemade hummus, fill enchiladas, or stir in to chopped salads. Black beans, garbanzos, kidney beans, white beans, and split peas are options I like to keep in stock.
Baking
Cool weather is synonymous with baking, so my ingredient stock always needs an overhaul this time of year. Baking powder, baking soda, semisweet chocolate chips, coconut milk, and extracts such as vanilla, almond, and peppermint are always on my list this time of year to gear up for baking season.
Cook & Bake On!
However you do it, take a minute to reassess your shelves and what you currently have in stock. As mentioned, it’s always a good idea to think through which recipes you know you will be making in the next few months, and shopping for them now. Chances are likely that by the time you’re making a recipe that requires ground cloves…everyone will be. Stock up now so you’re ready to make all of your seasonal favorites in no time.