How to Make Vegetable Stock From Scratch
Even though my brother had been telling me for years that I needed to start making vegetable stock from scratch, it took me until last year to do the damn thing. And let me tell you: it was so easy and rewarding that I have no idea what took me so long!
I subscribed to a CSA (community-supported agriculture) box of vegetables that I picked up every other week in Boston. The farm I subscribed to was Brookfield Farm in Amherst, MA.
Throughout the week, as I would make meals with the vegetables in the box, I would save the unused ends and pieces and store them in the refrigerator. Then, every two weeks, I would use them to make vegetable stock.
Vegetable Stock Recipe
Ingredients:
Any vegetables or vegetable leftovers
Especially ones that are wilted or that you’re not going to eat fresh
That’s it!
Instructions:
Throw them all into a giant pot of boiling water and let simmer for 1+ hour
Scoop out the vegetable pieces
Pour the vegetable stock into jars and let cool on the counter
Store in the refrigerator and use within 1-2 weeks (could maybe push it to 3 weeks
So easy, right? And it feels great to not let anything go to waste. I always had more than I could use and gave some to my neighbors, friends, and relatives.
Uses:
Rice stock
Pasta stock
Soup base
Curries and stews
Any savory recipe where you would normally use water
Recommended products:
Cloth mesh vegetable bags - I use these to store the vegetable bits all week
Le Creuset Enameled Cast Iron Signature Oval Dutch Oven, 5 qt (pictured)
Wide Mouth Mason Jars 16 oz (pictured)
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