You may have seen my previous post about the dollars and sense of making vegetable stock. In that recipe I was instructed to buy all new, whole vegetables and NOT to clean out the fridge. I obliged. Although, I didn’t 100% agree.
Well, turns out two friends of mine have a trusted vegetable stock recipe, and it calls for vegetable scraps! Lucky for us, they agreed to share the recipe (along with some humor) here on Saucy Dipper.
I can picture the invention of stock. Some proto-human picked up a conch shell, filled it with some fragrant leaves and water and thought “Me hungy!”. Gosh darn it, that hairy Neanderthal was on to something.
Our method of veggie stock making is a lot like our prehistoric friend’s. We will never BUY anything to make a stock. No no no. Our stocks are how grandma used to make it if she didn’t own a yacht and a cottage on the Vineyard. It’s made of stuff laying around.
2. They preserve the majority of the underlying vitamins and minerals contained in the vegetables for use in other applications.
3. They make your house smell edible.
Being vegetarians, Wifey and I create a ton of vegetable “waste.” We just started composting last year and gazed with hubris at the achievement of not having to go to the dump as often, and being able to supply our garden with the nutrients it needs to give us more food. Seemed great. Well, upon further examination, we were composting stuff that really should have been saved for the stock pot (and subsequently composted).
1. Carrot shavings (Wash the carrots before peeling.)
2. Onion skins (Even that papery stuff is ok…seriously.)
3. Bell pepper tops (I steer clear of the ribs inside the pepper. I have no evidence to back this up, but I have a feeling that no good can come from those ribs.)
4. Celery root/leaves (Inedible part OK, just get all the dirt out.)
5. Egg shells and a teaspoon of vinegar (Sounds cRaZy, I know. It doesn’t impart flavor, but the shells contain calcium that’s soluble in water and vinegar. Your body will thank you.)
6. Garlic skins (We didn’t toss the outer onion layers, so we sure as hell aren’t going to discriminate against our friend garlic.)
7. Apple and pear cores (Bite marks are too sketchy for me, so I stick to “sliced” cores.)
8. Corn cobs (Again, the corn was removed with an instrument more sanitary than our teeth.)
9. Spices – Rosemary, sage, and 3-4 bay leaves
10. Tablespoon of olive oil
So at this point we’ve rescued all this “good stuff” from the Island of Misfit Veg (stored in gallon-sized Ziplock bags in the freezer), and into the pot it goes with enough water to cover. We usually toss in a small amount of fresh vegetables as well if we have some on hand, but it is not required. Bring to a boil, and then simmer on low for a long time (2 hours minimum). Don’t add salt. You can always add salt later, so procrastinate and freeze your stock now. Add the salt to taste in your final application.
Speaking of applications, they are numerous. We use it all the time in quinoa, rice, sauces, and soups. I really don’t like soup though. Wifey makes it all the time to try to convert me. I feel like apologizing to the soup. “It’s not you, it’s me.” ‘
Regardless of all that nonsense, I hope you find this post convinces you to boil your trash.