Homemade Vegetable Stock
I’m the type of person who seems to fill up the compost twice as fast as any other receptacle in the kitchen. Even with all the wine and, cough…cough, beer bottles, I am running down the compost 37 steps (and then back up!) to the garage 3-5 times a week. Ehh, it’s good exercise I guess.
So I was reading through the Thug Kitchen’s cookbook, and came across a simple recipe that makes great use of those scraps that keep over flowing in my small compost bin.
This is such a great idea. I usually just buy a few quart size boxes of veggie stock because it’s cheaper than buying vegetables that you don’t even eat, but boil and throwing away. And for what? Flvored water! It’s expensive and wasteful. I mean, I was doing it with chicken and beef bones. Why wouldn’t I do it with veggie scraps?
It also puts some nice variety in your stock. Each batch is going to be different and extremely flavorful. It is a much richer version of the store bought kind. The recipe is so simple.
Your soups and stews for the cold foggy San Francisco nights will be far more endurable!
Keep and gallon size zip lock bag full of your scraps in the freezer. As you cook through out the week, keep filling the bag up. Be sure to wash ALL of the parts of the vegetables. Try to avoid anything bitter like broccoli or brussel sprouts. Don’t use anything moldy or veggies that are just completely gone. Try to be honest with yourself. Did you buy a bunch of cilantro for your homemade salsa, and now the rest is just wilting in your fridge? Just add it while its still good!!!