Vegetable Stock Recipe

How to make it

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• Over the course of several weeks (or months depending on your cooking style), save your vegetable scraps in a 1 gallon sized plastic bag and store in your freezer.
• Items to save: Onion peels (the brown skin), the bottoms of the onion where the roots are, any part of a green onion, garlic ,green end of leeks, any part of Celery stalks (bottoms and the leafy tops), any part of a mushroom, tops (stem end) of sweet/bell peppers, carrot peels and tops, zucchini skin or ends, broccoli stems or flower-ettes, squash, tomato peels (eg. left over from making sauce), asparagus, spinach, brussle sprouts etc.
• Items NOT to use: Starchy vegetables like potato, moldy vegetables, any vegetable parts that has started to rot or are bad, lettuce.
• After your 1 gallon freezer bag has been filled with scraps, put into a stock pot and fill with water to cover the tops of the vegetables.
• Add Salt
• Add dried herbs and spices to your taste preferences (in this batch I used bay leaf, rosemary and peppercorn). See Photo
• Bring to a boil and cook for 30-40 minutes until all vegetables are soft.
• Strain out vegetables. At this point you can discard them to your compost heap :-) See Photo
• After vegetables are strained out, return the liquid back to the stock pot. At this point, this is when you would use fresh herbs like Basil, Parsley, Sage, Oregano etc.
• Reduce stock until you have 4 cups. See Photo
• We typically will line small Tupperware's with plastic wrap and pour in 1 cup measures of stock and then freeze. When theyre frozen, the plastic wrap makes it easy to pull out of the Tupperware.
• We will use this stock for making rice or as a base for certain soups (like Onion Soup, Ministrone or Moroccan Chick Pea) and stews

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