I call this garden stock because I make this vegetable stock from cuttings from my garden as well as trimmings from carrots and peppers. The great thing about having a garden on the North Fork is that most of your herbs stay green until early December. I was cutting chives and parsely on Sunday morning. It was wonderful!
1/2 cup of carrot peels and trimmings
1/2 cup of celery trimmings including leaves
One whole small onion
Parsley stems
One tomato or pieces of assorted tomatoes (whatever is leftover)
A few peppercorns
One teaspoon of olive oil
One quart of water
Add teaspoon of olive oil into stock pot and heat. Quickly add all peels and trimmings and stir. This releases the aromas and will make a richer stock. You can add other herbs but be careful because stronger herbs like rosemary, basil or sage can take over the stock and make it less versatile.
Once the trimmings and peels begin to sauté, add your water and boil for 20 minutes.
Remove stock from heat and set aside. Allow to cool for at least 15 minutes. Strain through colander into a pitcher. This will make it easy to pour into ice cube tray or other containers.
This will reduce and give you about a half quart of vegetable stock which will keep between 2 to 4 days or up to a month if frozen in ice trays, then removed in cubes and stored in zip lock bags.
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1 Green Tomato and Tomatillo Bisque (Life-Goes-On-Lessons from the Garden) « Hot, Cheap & Easy // Sep 24, 2012 at 5:24 pm
[...] to 3 cups of vegetable stock ( Click for Chef Deborah’s garden stock or my Found Vegetable Stock. You will want it to be pale, so leave out onion [...]
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