The Garden Gate Recipe Collection

Starting Line-up...

 

Vegetable Stock is a fabulous "cleaning out the crisper drawer day" use-up!

You can use almost anything...we'll discuss the exceptions in a minute.

 

Start with four stalks of celery and celery green tops. four carrots, 2 parsnips, a yellow onion (the skin makes for a nicely colored stock), a leek, a turnip (if available), a cup of mushrooms (wilted and sad is fine), garlic and parsley. 

 

Scallions would be good here, too, shallots, and spring onions. 

 

Don't use strongly flavored veggies, like broccoli or brussel sprouts though...and I don't suggest beets be used, either.  Unless you're making those kind of soups, that is.  They tend to overpower what is supposed to be a delicate flavor.

 

 

And, then...

 

Herbs like dill impart a very particular flavor, so be aware of the flavorings you're bringing to the party, when you add in other more strongly flavored herbs.  Keep in mind what yuo'll be using the stock for, and let that be your guide.

 

Example: Basil is lovely for a stock being used for a Mediterranean rice pilaf or an Italian Tortellini Soup

 

Set the veggies on a foil lined sheet pan, drizzle generously with olive oil, liberally sprinkle with Kosher salt & pepper, and some dry mixed herb blend (Italian, Mediterranean, Greek are all good).  Roast for 45 minutes at 425. Add to pot.  

 

Just cover the vegetables with 10 cups of water, a couple of bay leaves (they come to ALL the parties!), a generous amount of Kosher or sea salt, a palmful of peppercorns. 

And, when it's all done...

 

Just strain out the veggies...they've done their job, and given their all.  To the compost!  Or the chickens would adore them, if you have chickens! Some folks mix it in with their dog's kibble or fit it into their homemade pup meals, along with the protein and brown rice.

 

This will store for 5 days refrigerated, or 6 months frozen.  Enjoy!