I would have to thank Robin Robertson and her superb cookbook, Vegan on the Cheap (VOTC), for the idea of saving my veggie scraps to make vegetable stock. Seriously, genius idea.
I made my second batch ever (I had to try it out before posting anything on here. I'm a perfectionist who can't take constructive criticism. I'll admit it). I first made it several weeks ago. Saving vegetable scraps (ends, peels, inedible bits) has been pretty easy, so I've found. I have a large tupperware stowed away in my tiny freezer, and I just pop bits of carrot/onion/celery/cabbage/etc in there when my fiance and I prep them for meals. It takes us about a week to two weeks to get a sufficient amount for stock (I know it's time once I have to man-handle the tupperware lid to get it closed!).
Just throw the veggies in a large pot, fill with enough water to cover the veggies, add spices (salt/garlic/peppercorns), heat to boiling, then cover and reduce to simmer. Then, all you do it strain the liquids and store in containers of about 2 cups each. I usually freeze 3/4 of what I make. Phil's always complaining about how stuffed our freezer is, but it's FREE STOCK. The boxed and canned junk is super expensive, anyway.
YAY FOR FREE STUFF!!
Jes
That's awesome! We compost all of our veggie scraps. Perhaps we should save them to start making stock!
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