Thank you, Friday.
Thank you for existing and for being here because this week has been a DOOZY.
If you follow me on Instagram, you know that little Luke had his first minor accident this week. He cut his finger quite badly while playing and we were in the ER all afternoon on Tuesday. He’s okay and it’s nothing too serious, just really hard to keep a bandage on such a little finger. It’s driving him crazy! Driving us all crazy. Couple that with terrible naps, teething and a husband who has been out of town…so yes – happy Friday, indeed! We made it. Cheers.
Lately I have been really into the idea of making something from nothing. I’ve started baking again – and I’m talking real baking – the type of baking that involves nothing but flour, water and salt and with some time, love and patience those three things turn into something beautiful. I just love that. The idea that we can bake this incredible loaf of bread with just those three ingredients will always baffle me. The best moment is right when it comes out of the oven and you just inhale that intoxicating just baked bread smell – the smell that is so amazing that it makes you want to cry – and you think to yourself: wow. I just created something out of nothing. Amazing.
This veggie broth is sort of like that. It might not be as cool as bread, but it’s awesome to know you can turn ordinary kitchen scraps, compost if you will, into something incredibly sustaining.
I have a deep freezer full of broths and stocks of all different kinds. I like to have at least a few chicken bone broths and veggie broths in there at all times. It just makes me feel more assured — sort of like having at least two boxes of both unsalted and salted butter in my fridge. I mean, you never know. It’s best to be prepared.
All you need to make this stock is just simply veggie shavings from the week before. Whenever you chop an onion, peel a carrot or dice some celery, throw the extra bits and peels into a gallon sized ziploc and place in your freezer. When your bag is full, it’s time to make your stock. That’s really all there is to it.
Just cover all your frozen veggie scraps with water, bring to a boil then simmer for about half an hour. Strain and freeze or use right away as a base for basically any soup under the sun. It’s really that easy and it’s a great way to make use out of all your veggie compost. Make the most out of those veggies, friends! You’ll be happy you did.
- a full bag of whatever veggie and herb scraps and shavings you have on hand, frozen or fresh
Empty bag of veggie scraps into a large pot. Cover with cold water and bring to a boil.
Reduce heat to low and partially cover pot. Simmer for 30 minutes before straining either through a fine mesh sieve or cheesecloth. Use stock immediately, refrigerate or freeze.
Stock will stay good refrigerated for a week. It will stay good frozen for up to 6 months.