Your Larder

First of all, what is a larder? Well, it’s not a pantry. A pantry is, historically speaking, where bread was kept and where preparation of foods associated with bread was done. While we’re on a roll with vernacular, alcoholic beverages were stored in the buttery (“butts” of barrels) and cooking was done in the kitchen. A larder is a cool dark room (or if you don’t have a room, then simply your cupboards and refrigerator) situated as close to the cooking area as possible. It should be easy to keep clean, free of insects and rodents, and have shelves. Older larders would have hooks to hang meats and some had a thrawl or stone slab to keep food even cooler.

Here is my list of some larder basics. Please note that my veggie is always filled with lots of different kinds of veggies, the key to good health. My larder can change and be edited over time, but the below is my list of basics.

Beans and Legumes (You may stock dried and canned)

Split peas, various colors

Lentils

Garbanzo beans

Black beans

Kidney beans

Adzuki beans

Grains

Brown rice, short and long grain

Quinoa

Millet

Brown basmati rice

Buckwheat

Bulgur

Wild rice

Cereals/Pastas

Oatmeal

Polenta/Cornmeal

Rice cereal

Oat Bran, refrigerated or in freezer

Wheat germ, refrigerated or in freezer

9-grain cereals

Linguini, whole grain or vegetable

Rigatoni, whole grain or vegetable

Baking Supplies

Whole-wheat and whole-wheat pastry flour

Unbleached flour

Non-gluten flour mix

Quinoa flour

Garbanzo flour

Rye flour

Baking powder, non-aluminum

Baking soda

Sea salt

Yeast

Vanilla extract, and other flavors if you like

Note: It’s a good idea to refrigerate or freeze less-used flours.

Sweeteners

Sucanat or Rapadura

Molasses

Honey

Maple Syrup

Stevia

Coconut Sugar

Herbs/Spices (use fresh when you can)

Cinnamon

Ground ginger

Nutmeg, whole with a grinder

Curry

Basil (I often have fresh basil and parsley plants growing in my kitchen windowsill. )

Parsley

Tarragon

Sea salt

Black pepper

Cayenne pepper

Red pepper flakes

Turmeric

Garlic powder

Ground ginger

Cream of tartar

Cumin

Paprika

Saffron

Canned Goods

Diced tomatoes

Tomato sauce

Coconut milk

Tuna, salmon, sardines

Various beans; kidney, garbanzo, black, etc.

Chipotle peppers

Refried beans

Pumpkin

Condiments/Spreads

Ketchup

Mustard

Mayonnaise

Horseradish

Nut butters, almond, peanut, sesame

Rice-wine vinegar

Apple cider vinegar

Balsamic vinegar

Tamari/Soy sauce

Curry pastes

Applesauce

Teas/Beverages

Green tea and assorted other herbal types

Black tea and/or coffee if you have caffeine interests

Mineral water

Bottled water or a filter for your tap

Oils

Extra virgin olive oil, first cold-pressed

Flax oil, refrigerated

Sesame oil

Toasted sesame oil

Sunflower oil

Grapeseed oil (for high temperatures)

Unsalted butter, refrigerated

Ghee, refrigerated

Coconut oil

Frozen Food

Edamame (whole soy beans)

Peas

Corn

Spinach

Blueberries and other fruit (organic ideally)

Chicken and other meats and wild-caught fish, if desired

Refrigerated Food

Unsalted butter

Eggs, free-range

Milks, cow’s and other dairy

Rice milk, almond, oat, or soymilk (Refrigerate after opening)

Yogurt, plain

Flax oil

Vegetables, seasonal, your choice

Fruit, seasonal, your choice

Nuts and Seeds (Always buy raw and if possible, organic)

Almonds

Walnut

Pine nuts

Pumpkin seeds

Sesame seeds

Flax seeds

Sunflower seeds

Fresh Vegetables and Fruit

Onions

Garlic

Fresh seasonal herbs

Ginger

Lemons

Leafy Greens; kale, chard, spinach

Seasonal vegetables and fruits

 Miscellaneous

Sea vegetables or seaweed, such as Kombu, Arame, Hijiki, and Nori