Note here: as always, not all of these tips will work for everyone. Take what resonates with you and leave the rest. Where you are in life (how old you are, your budget, and where you live) will influence which of these are available. That’s okay.
One of my biggest frustrations with Kitchen Witch spaces online is that they are (almost always) simply a list of recipes or general kitchen correspondences. Sure, these are parts of kitchen witchery, but there’s more to it than that. I’ve decided to compile a list of things you can do to up the practical side of your craft. You’ll notice that these are not magical tips, per se, but tips on how to deepen your connection to the food you eat and craft with.
Join a CSA (Community Supported Agriculture) Farmshare
I’m starting with the big guns here. A CSA is a way to buy a share of a local farm. You give the farmer money ahead of the season (often in the fall, but you can sometimes sign up year-round), and then you get weekly or monthly pickups of their produce all season long. There are so many ways this supports kitchen craft: you are supporting a local farm in your community, you are guaranteeing yourself local seasonal produce, and it’s a great way to save money.
CSAs tend to be a big investment up front, but the payoff is great – pound for pound, you don’t get those prices in a store.
With some CSAs, you can go directly to the farm and choose some or all of what you take home, while others give you a premade box. Some deliver or have pickup points in major cities all over the country. Some come with pick-your-own herbs, tomatoes, and flowers.
This is a better choice for an adventurous eater – you will encounter things you’ve never eaten! (If you’re a pickier eater, the next tip might be more your style)
Some places have CSAs that include more than just vegs, too. In my area, I could sign up for a meat share, a fruit share, an egg share, and even a flower share!
Visit Your Local Farmer’s Markets
If you like complete control over what you eat but also like the idea of supporting local agriculture, farmer’s markets are a great place to start. You will find anything from in-season fresh-picked produce to eggs, meat, local honey, and more! They are also a great place to find fruit seconds during canning season.
When you buy directly from a farm, the money goes into the farmer’s pockets, and the food is often cheaper without the grocer’s markup. Plus, you may get to talk to the people who grow your food, which is a big win in my book.
This option is great because it does not involve a big investment like a CSA, and you can buy only what you will use.
Grow Your Own
If the above two options aren’t available to you, or you want to try out your green thumb, why not grow your own herbs, fruit, or veggies this season? I’m not suggesting starting a whole-scale garden if that’s not something you have ever done before – start small and manageable. Pick one thing you KNOW you will eat and grow that.
This takes more planning because you must consider your space and time constraints. All plants need soil, light, and nutrients, but each has different needs. Most herbs, tomatoes, and peppers can be grown in containers in smaller spaces, while other plants need a lot of room to grow. A lack of outdoor space can be remedied with a few grow lights. If you’re starting for the first time, this is a list of herbs that are very easy to grow for beginners so long as you give them enough light to thrive: basil, cilantro/coriander, garden sage, lemon balm, mint, lavender, oregano, parsley, rosemary, and thyme.
This can be a really budget-friendly option, too! Many areas have active plant groups with friendly people who are very willing to donate an old grow pot and a start to a newbie gardener. Plus, if you’re growing it yourself, you don’t need to purchase it in a store.
Can, Freeze, Dry, Dehydrate, and Save
If you end up with a CSA or grow your own, there will likely be a point in the season when you have a bounty too large to consume. When we have enough, we share or save for later.
This isn’t a manual on the best ways to preserve your harvest, but you definitely can preserve it for a later date. And, I promise you, nothing is more rewarding in the dead of winter than pulling out something you preserved in the height of summer.
Your preservation methods will change depending on what you have an excess of. If you want to get into water bath canning, I suggest picking up any version of the Ball Blue Book, which gives you directions on safe canning methods. If you live in a dry climate, you can dry your herbs by hanging them, but if you’re like me and live in a humid zone, a dehydrator is a safe way to avoid pesky mold issues. Many fruits and vegetables can be frozen, cut up, or whole. Do some research here – you’ll be surprised by what you find.
Use Those Scraps
If you want to be frugal and more environmentally friendly, start keeping your kitchen scraps. Bones and leftover vegetable ends can be frozen and later turned into broth. Citrus peels can candied, dried, or infused into vinegar or vodka. Apple peels can be turned into pectin for jam or jelly making. The ends of tender herbs like cilantro, basil, and parsley can be pulsed into pestos and sauces. The rinds on parmesan cheese can be saved to add to soups or sauces for some extra umami.
I could go on, and I’m sure there are a million uses for kitchen scraps I’ve never heard of. If you are interested in this, there are many folk magic resources about using what you already have, and that would be a good place to start. Being frugal saves money and keeps unnecessary waste out of landfills.
Compost
Speaking of landfills, how about keeping your vegetable scraps out of them altogether? Many improvements in composting have allowed it to be done in much smaller spaces. I have a postage stamp-sized backyard, but I have two large compost bins that I rotate using yearly so that one is always curing while the other is being filled up with new produce. Plus, I have natural fertilizer for my garden that came from my kitchen!
If you don’t have outdoor space, devices on the market now can compost your kitchen scraps in a few hours. Some seem to be rated for bones, which is pretty cool. They still seem to be pricy, but it’s an option if you can afford it.
Make Your Own
Are you into baking? Did you know you can make your own vanilla extract by putting a vanilla bean into some vodka? It’s virtually eternally reusable because you simply refill the bottle every time you use it. (Sidenote: for a deeper flavor, sub in your favorite dark liquor for the vodka here)
Now, you have vanilla extract, which is also vanilla vodka.
This also works for other extracts (mint, coffee, and almonds come to mind), but you should research how long to infuse them.
Do you love pies? You can make and can your own pie filling while the fruit is in season. Do you love tacos? Make your own salsa.
This can really level up your witching because it gives you an extra chance to infuse your magic into your food – once while you prepare the base ingredients and again when you cook them into your meal.
Pick-Your-Own
There is nothing quite like making a strawberry shortcake from start to finish. For me, that starts in the strawberry fields. Picking the berries myself guarantees the best and freshest berries! And it creates a great link between me and the plant where it was growing.
In my area, I can pick herbs, flowers, salad, tomatoes, and beans at my local farm share, but depending on the season, I can also find you-pick strawberries, blueberries, raspberries, and apples. I try to take advantage of every one. This weekend, I’ll be staying near a you-pick lavender farm and will definitely be visiting there, too!
Since you do the work to pick your own, the produce prices tend to be lower, too. This is a great way to get outdoors and connect with what you are cooking with where it is growing.
Wild Harvesting
There is some nuance to this, but if you live in a rural area (and sometimes even if you don’t), there are likely wild edibles growing in the world around you. There’s an amazing world of cuisine to explore that isn’t sold in the big grocers! From edible mushrooms to ramps, chickweed and lamb’s quarters, and fiddleheads – in the spring especially, there is a wealth of food growing that isn’t suitable for mass production for various reasons.
This comes with several caveats: You ABSOLUTELY need to do your own research and be 100% sure of your plant identification before you eat anything you harvest from the wild. A mistake can literally kill you! If you have known food allergies, this is not the tip for you—trying any food you haven’t had before is a risk of an allergic reaction, so don’t risk it.
Additionally, some wild foods are protected or endangered. Know before you harvest. Take only what you’ll use and leave some for the animals. Practice safe wild harvesting, too – avoid taking from places near major roads, cemeteries, or known hazardous waste dumping grounds for your own safety. On the other hand – harvest invasives to your heart’s content!