Sunday, November 22, 2009

Recipe: Vegetable Stock

Remember that to do list that I brazenly posted yesterday? Yeah, I only got 1.2 items checked off of that puppy. 1 - the veggie stock. The .2 goes to the single wheelbarrow full of leaves that I raked up before wimping out and retreating to my warm living room and its comfy couches. Never one to dwell on the negative, I will therefore celebrate the completion of the vegetable stock by posting my "recipe" for it here.

Step one - Remove all vegetable matter from your fridge's crisper drawer.
Step two - Wash & chop (or not) said vegetable manner to the size of your liking.
Step three - Throw all veggies into the biggest stockpot you have, top with fresh or dried herbs and seasonings of your liking.

Step four - Fill stockpot with water enough to just cover the veggies, set heat to medium-low, cover stockpot and forget about it for a few hours.
Step five - (Not recommended) Take an impromptu nap on the couch, only to wake up in a panic, wondering if you've started the house on fire with your neglected stock.
Step six - After insuring that the house is indeed still intact, stir and taste stock for seasoning. If done, take off of heat and allow to cool.
Step seven - Strain cooled stock through a fine sieve (I also set a paper coffee filter in mine, so I don't get the spice sludge at the bottom of my broth.) and ladle or pour into freezer containers or ice cube trays. DONE!
Step eight - Optional - After I strained off my first pot full of stock I refilled the pot with water and fresh spices and set it back to cook for round two. The second batch of broth was slightly less intensely flavored, but still very good.

As you can see by my photo, I used quite a melange of veggies - leek tops, mushroom stems, greenish-red tomatoes, delicata squash, kale, garlic, celery, carrots, fresh herbs (rosemary, lemon thyme & oregano) plus the obligatory sea salt and pepper. I might use a little less kale next time, as its flavor overpowered the others somewhat. I used a few cups of the stock to make potato soup for the fam last night and I am really pleased with how it came out. After dealing with all the broth, I chopped/smooshed the cooked down veggies (minus the onions and garlic) and fed them to my chickens, composting the remainder.

Now the veggie drawer is empty and the freezer is full. Not bad for "throw away" food!

1 comment:

  1. Great idea, chelle! I bet your chickens loved it, (as well as you guys) :)