Ah, the final cottage weekend of the season. The sun feels just a little lower in the sky, the mornings start crisp, and suddenly everyone’s asking, “Do we have to leave today?” It’s bittersweet, right? One last lake swim, one last marshmallow roast, and then—it’s time to shut it all down.
But while you’re soaking up those final moments, future-you is silently begging you to think ahead. What’s going to make opening next spring a breeze… and what’s going to make it a total drag?
Here’s how to pack up smart, clean with purpose, and leave just enough behind to make next year feel like a warm welcome—not a chore.
Start with What You Don’t Want to Find Next Spring
Trust me on this: springtime-you does not want to open the fridge to a jar of expired Dijon or a suspicious bag of frozen chicken breasts. If it’s perishable, half-used, or likely to freeze into a science experiment—toss it or take it home.
This includes:
- Condiments that have been open for months
- Anything dairy or egg-based
- Meats, even frozen ones (if they’ve been hanging out too long, it’s time to let them go)
- Fresh produce—yup, even the onions and potatoes. They will sprout. Or worse.
The rule is simple: if you wouldn’t be excited to cook with it next year, don’t leave it behind. It’s better to return to a clean slate than a crusty cupboard.
Think About What’s Helpful to Keep On Hand
Not everything has to go. Some pantry staples are just fine to stay put—if they’re sealed and stored well.
Here’s what’s usually safe to leave:
- Salt, sugar, vinegar
- Dried herbs and spices (sealed tightly)
- Baking soda and baking powder (check expiry dates in the spring)
- Foil, parchment paper, zip-top bags
- Dish soap, paper towel, basic cleaning supplies
You don’t need to strip the place bare. A few thoughtfully chosen items can save you a ton of time when you open up next year. Just make sure everything’s clean, dry, and mouse-proofed. You don’t want to feed the local wildlife while you’re gone.
What Will Make Reopening Easier?
Okay, this is the part you’ll thank yourself for later.
Take five extra minutes and label stuff. Mark the bins (“kitchen tools,” “linens,” “pantry keepers”) and make a quick note of what’s inside. Write down anything you’re low on (“need olive oil next year”) and stick the list somewhere obvious—like inside a cupboard or on the fridge.
Wipe down the fridge, clean out the coffee maker, and wash whatever linens you’re storing. It might feel like a lot after a long weekend, but it’s the kind of thing that turns next year’s opening into a smooth, joyful reunion instead of a dusty disaster.
Bonus points: leave a treat or a nice note for future-you. Trust me, you’ve earned it.
Let’s Wrap This Up
Closing the cottage isn’t just about cleaning up—it’s about setting the tone for next season. The more intention you bring now, the easier it’ll be to hit the ground running in the spring.
And that’s the heart of The Essential Cottage Cookbook. Yes, it’s packed with delicious, flexible recipes—but it’s also a guide to the rhythm of cottage life. From opening weekend to that final goodbye, it helps you plan, prep, and savour every season the cottage gives you.
Because closing the cottage doesn’t have to mean letting go of the magic—it just means pressing pause with a plan.
Wrap Up the Season Right
The Essential Cottage Cookbook isn’t just about what to eat—it’s about how to live well at the cottage, all season long. With tips on planning, packing, prepping, and winding down, this book makes every part of cottage life smoother and more satisfying. Start your next season ahead of the game.
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