homemade veggie stock

[Guest guest]

After reading so many of you save compost scraps for soup stock I

started doing that and I now have about 5 cups of frozen veggies. What

do I do now? Are there certain veggies I need or should not make a

stock out of? Right now I have squash, zucchini, potatos, carrots,

onions, leeks. Thanks for the great tips.

I hope everyone had a special thanksgiving. I know I enjoyed mine.

Thankfully the scale battery is dead so I don't know the damage I did

[Guest guest]

Another good resource for veggie stocks, sauces and gravies is to use fresh

ground bean or lentil flour. Wonderfully cheap and easy if you have a small home

grain mill.

 

Slim

[Guest guest]

, kristina archibeque

<krismfrederick wrote:

>

> Hi Everyone,

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> This may sound extremely frugal, but I have figured out a very easy way to

save on stock by making my own. I save all my veggie trimmings in a large

zip-lock bag in the fridge as the week goes on. I mean everything that is

normally thrown away (carrot tops / peels, tomato tops, hearts of cabbage

&  other lettuces, onion tops, bell pepper insides, etc.) Then just boil them

up on high at the end of the week for a couple of hours and add any spices you

like. Strain and voila! Homemade veggie stock from what you would normally throw

away every week, and it does taste much better than the canned stuff. I know it

is an unusual tip, but I just try to be resourceful with what I have to work

with. If you want to, you can reduce your stock even further until it is thick,

then freeze in an ice cube tray so you can add a little " bouillon cubes " to

whatever you make later on.

>  

> This also works with fruit as well, strawberry tops, apple & pear cores,

etc., I do the same as above but a couple times a week since fruit doesn't last

as long. Boil in a small pot and add a couple of black tea bags and add some

cinnamon, nutmeg, orange zest, or whatever you like to make a yummy beverage and

your kitchen will smell great too!

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