As bleak as it is to think about, the world economy it will not be the same for a while and maintaining a healthy diet, while being very budget conscious, will be what most of us are doing.
I have been reading books about, and studying the food history of this era to see what we can learn for today.
Those who had land and could grow food and keep chickens had it best during this tragic time. Recipes were eagerly shared among family members and even in the cities certain foods were cheap and became dietary staples.
I have been trying some of the recipes from that era and to be honest bad and bland tend to be the norm. Sweets were prized and everything from vinegar pie to crazy cake made the list. Both are really awful. Proof that hunger is the best sauce.
I am working with these ingredients, most of which are still cheap today to try to find more palatable ways to prepare them more in accord with our modern tastes.
The depression was seen as a US problem by many but the worldwide repercussions of the stock market failures impacted the world, in Germany it led to the rise of Hitler and WWII. Eintopf was the name of the one pot meals that characterized this period. As I go on with this series we will explore budgetary foods from all over. We have a lot to learn.
The chief ingredient of the times, in the US were potatoes. If you live in the US avoid any potatoes from Simplot, they are GMO and so dangerous to eat, most of the world has banned them. They are still cheap, versatile and filling.
Stews and soups also were common as the warm broth was filling. I am going to deconstruct a depression era soup because we all need a change of texture now and then. oven or toaster oven will make this come out crisp and delicious.
1/2 small cabbage
2 medium potatoes (any kind)
1 yellow onion sliced
1 red onion sliced
Optional add ins: Peeled and chopped celery root, carrots, Sweet potato or yam, leeks, whole garlic cloves, peeled broccoli stems, cauliflower or mushrooms.
If you want to add meat
1/4 pound bacon or sausage thinly sliced
Shred the cabbage and cube the potatoes, toss in a bowl with the sliced onions, a bit of olive oil, salt and pepper. Lay out in a large skillet, cast iron works best. Oven at 190 C 375F, after 30 minutes stir then walk away again.
It should all be beginning to be brown and crisp after an hour, if you are adding meat, then you add at this point, stir in and leave for 30 minutes. If not adding meat, just stir and cook for another 30 minutes.
When done, top with a soft egg.
If you do want the soup version then add all ingredients and one gallon of water, bring to a boil and then simmer for two hours. I found the soup to be grey and unappealing but quite filling. You would then put a slice of toast in a bowl, top with the soup and the egg.