Real Food Kitchen Tour: The Paleo Mama

by Ann Marie Michaels on December 17, 2013

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Real Food Kitchen Tour: House.Barn.Farm.

Welcome to another edition of the Real Food Kitchen Tour. This week we travel to Western North Carolina to tour the kitchen of Jacqueline Ritz, author of the blog The Paleo Mama.

What’s a Real Foodie?

A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.

We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.

We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.

This Week’s Real Food Kitchen Tour: The Paleo Mama

Jackie Ritz

Name: Jackie Ritz
Blog: The Paleo Mama
Location: Western North Carolina
Size of Kitchen: Very small.

Things You Love About Your Kitchen: I love my view from the sink. I can see our back pasture and love watching the goats and chickens outside.

backyard chickens

Our backyard chickens. We have 15 of them.

Things You Would Change: It’s very small. The oven is tiny, and so is the stove. However, I can’t complain. I’m very blessed to have it.

Kitchen

View of my very tiny farm kitchen…it works though!

Favorite Tools & Gadgets: I love my crockpot. I cook bone stock in it all week long because we buy whole chickens and I use the bones to make stock. I also love my spice corner with all the yummy organic spices that I gradually bought as I converted over to organic.

Crockpot

My crockpot always is simmering chicken stock away! Our dogs get the mushy bones!

Biggest Challenges Cooking Real Food: The preparation is what is the most difficult for me. Nothing happens fast–there is a lot of thought and prep involved. We also buy mostly local produce so we plan our meals around what’s in season.

Fridge

The inside of my fridge. There’s bacon fat in the little mason jar, a big tub of butter, a gallon of our raw goats milk, lots of veggies and fruit, some meat, but most of that we keep in our deep freezer.

Current Family Favorite Meal: Anything seafood! My family, including my 4 and 2 year old can gobble down seafood. We only have it in our budget to eat seafood twice a week but it’s always a treat! My kids love pink fish (salmon), shrimp, and calamari. We steamed mussels last week and I wasn’t sure how they would like them, but they inhaled them! They have a real taste for seafood and I’m so proud of that. I’ve always had it on our menu and they started eating it as babies so they have developed quite a taste for it.

Son

My son feeding one of our milk goats. We get about a half gallon of milk a day from our 2 goats.

Favorite Cookbooks: I’m really loving Well Fed 2: More Paleo Recipes for People Who Love to Eat. It’s my favorite at the moment. Some other favorites are: Make it Paleo: Over 200 Grain Free Recipes For Any Occasion, Beyond Bacon: Paleo Recipes that Respect the Whole Hog, and Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen.

Cookbook

My cookbook area and food compost bucket, along with any food scraps I am regrowing.

Check Out the Previous Real Food Kitchen Tour Posts

Let Us Tour Your Kitchen

Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?

Please email me at Questions AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.

Oh, and please send the answers to the above questions (at the very top of this post).

As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.

Some ideas for photos:

  • Show us what’s in your fridge or what’s fermenting on your counter
  • Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
  • Got backyard chickens? Send some pics!
  • How about a lovely herb garden?
  • Kids or pets are always cute!
  • Try to include at least one photo of yourself, ideally in your kitchen

And no, you don’t have to have a blog to be included in the tour.

Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr
Disclosure: cmp.ly/4 and cmp.ly/5

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{ 4 comments… read them below or add one }

Ima December 17, 2013 at 7:02 PM

I think we have twin Alpines!!! One of our dairy goats looks almost identical to yours… We call ours Patches :-) loving it.

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Tiffany December 19, 2013 at 10:03 PM

No offense, but I wish my kitchen was that big!
Great article though! :)

Reply

Jodie December 24, 2013 at 2:33 PM

Love you kitchen, it reminds me of my last kitchen in Eugene, OR. It was situated the opposite is all and the area where your blue bucket sits is where my pantry was located. Now when I had that kitchen I hated it. Now that I have what I call a kitchen for people who just eat out, I wish I had it back. That pantry was not designed right, but you could store a lot of food in it. I have no storage now. I like your fridge too, it is so clean and you don’t have it filled to overflowing. I am known in my family as the condiment queen and I could and sometimes do fill an entire fridge with mostly condiments. When I go to the city, I have to clean my fridge out first, so the produce will fit in the fridge when I get back. I have a large side by side and there is never enough room in just this one fridge. I like the fact that you can see what you have in there at a glance. Do you also morn the lack of counter space for baking bread & pies etc? Your house is arranged a lot like ours was, on the eating side of the bar, was the family room and on back side of where your stove is was our dining room and that door on the very back wall lead to the garage. We raised Toggenburg goats when we had our farm, just before we lived in Eugene, we had rabbits, chickens and Morgan horses too. Do you make goat cheese? I had two freezers and two refrigerators when we had the farm, but no room for two when we moved to the city. I would ask you a favor though, you say you eat shrimp. Would you read a book called The Perfect Protein please. If you do, I don’t think you would continue to eat shrimp if you love seafood and care about our oceans. The current way shrimp are harvested kills thousands of other sea creatures in the process and damages the ocean floor very badly. Keep up the good posts I love reading them, and thanks for sharing your kitchen.

Reply

Liz December 26, 2013 at 7:30 AM

Always fun to see other people’s kitchens. Though I must say we must all have different definitions of “very small” because my kitchen is about 1/3 the size of yours! Our fridge doesn’t even fit in it! But, we still manage to cook from scratch for our family of 5. Good luck to you on your kitchen endeavors!

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