What did homesteaders eat?
Before supermarkets and convenience foods, the Canadian homesteaders’ diet was dictated by the seasons and their own labor. They primarily ate foods they could grow, hunt, or preserve. Many of their meals are just as good today.
Key points
- Grains, root vegetables, and cabbage were the basic building blocks of the homesteaders’ meals
- Meat from livestock or hunting was smoked, salted, or canned, and was used sparingly
- Milk, butter, and cheese were commonly produced on the homestead
- Fruit and vegetables were canned or dried for use throughout the winter
- Many classic homesteader meals cost very little to make even today
Canadian homesteader meals were simple but filling. Because of the short growing season and long winters in many parts of Canada, staples had to be shelf-stable by nature or preserve well.
Root vegetables such as potatoes, turnips, carrots, and parsnips were the backbone of the homesteader diet. They stored well through winter in a root cellar, they were filling, and they could be stretched into soups, stews, and hash. Cabbage was another staple, eaten fresh in autumn and fermented into sauerkraut for the colder months.
Meat was expensive and used sparingly. A small piece of salt pork or a ham hock would flavour a pot of beans or a vegetable soup, giving the dish richness without requiring much actual meat. Eggs and dried beans were the main sources of protein for most homesteading families on most days.
What is striking about the homesteaders' diet is how well it translates to modern budget cooking. Beans and lentils, root vegetables, cabbage, oats, and eggs are among the cheapest foods available today. Many of the old recipes are still worth making.
Here are some homesteader-inspired recipes to try:
- Salt pork and baked beans: Navy beans soaked overnight and slow-baked for up to eight hours with molasses, mustard, and a slab of cured salt pork
- Tourtière: A traditional French-Canadian spiced meat pie made with ground pork or wild game, often combined with grated or mashed potatoes in a flaky lard crust
- Bannock: : A quick, versatile flatbread made from flour, baking powder, and lard, served with wild berry jam
- Barley and root-vegetable soup: A frugal pot-meal utilizing cheap soup bones or shank simmered for hours with pearl barley, potatoes, carrots, parsnips, and turnips
Here are some sources for inspiration:
- Classic Canadian Dishes by Canadian Food Focus
- Heritage Gourmet, a treasure trove of old recipes compiled by Parks Canada
