One Pot Versatility
by Anonymous
Pot of Soup Over the Fire
One pot versatility is using whatever you have that is edible to create a delicious and nutritious meal. Keep in mind what you have on hand and how many you want to serve.
Do not plan on 3 course or more meals but aim for one well-rounded dish that all can eat.
I plan to keep a kettle going on the back of the wood stove in which all the left overs and odds and ends of foods are simmering. When someone comes in hungry from working in the field on fence or hoeing in the garden, they can use a handy ladle and take a clean bowl from the stack and serve themselves.
Items to go in this pot: bits of meat, usually browned, like sirloin tips or the little chunks off a leg bone from the deer which has mostly been served up as roast, steak, and ground meats. Onions, other veggies from the garden or forage, like green beans, tomato chunks (a good way to use those which are not perfect but still taste fresh. If the chickens got to them,cut out the bite marks and dice the rest for the pot. Corn, various other beans, potatoes, and other vegetables can be added as available. Salt, pepper, parsley, dill, and other herbs will change this into a delicious main course.
I would also hope to have a batch of biscuits in a basket keeping warm nearby or a fresh-baked loaf of bread with home churned butter and maybe a jelly or fruit preserves from foraged fruit. Cornbread is another possibility. Use herbs to flavor bread and/or butter.
