Tuesday, January 1, 2008
Sometimes I'm a little slow in the head. I use a lot of vegetable stock when i cook. It adds a richness to soups, beans, rice. I've been buying organic vegetable broth made by Pacifica Natural Foods. It is very tasty, not overly expensive and comes in a 4-pack of 1 cup containers. And that is the problem i have with this product. Over-packaging and packaging that cannot be recycled. Use a can!
Then it came to me. Ding-dong you grow your own vegetables. Make your own stock, put it in reusable containers and the problem is solved.
So that is what i'm doing now. I've put in the pot some of just about every vegetable and herb we are growing now or are storing. Each time i make a new batch the ingredients will change as we have different things available to put into it. As a general guide i use some root vegetables, some alliums (onions, leeks, garlic, shallots), some greens, and some herbs. Here's today's list.
tatsoi greens and flowers
purple cabbage that didn't head up
pea vines ( the frost was going to kill them tonight anyway)
lettuce (i don't like raw lettuce but like to cook with it)
Roughly chop everything. You don't need to peel the garlic or onions since you are not going to eat them, just extract the flavor. Put everything into a big pan. Fill it with water, bring to a boil, lower the heat and simmer for 3 hours. After it cools, empty the pot by pouring through a colander or sieve to remove the rough stuff. Use the some of liquid to make something and put the rest into convenient sized containers ( 1 or 2 cup is good). Keep a couple in the refrigerator (will last for a week or so) and freeze the rest.
Be sure to put the cooked vegetables in the compost or worm bin or let your pig eat it.