Stock. It’s the stuff we use to flavour up a dish we’re creating in the kitchen, to nourish ourselves and loved ones. You can buy it in small bottles as a paste, or in unsustainable, non-recyclable Tetra Pak packaging. Or you can make your own. I was planning a meal that needed some stock, when I decided to make my own, so off into the pantry in the garden I went, to take stock of what’s on hand after a long, cold winter.
I returned with an armload of edibles goodies, way more than I needed for just one meal! Well actually, it’s more sustainable to make heaps, then freeze the leftovers for another meal requiring veggie stock, so I got to washing and chopping up all the “leftovers” from our winter veggie beds. There’s still heaps more in the garden!
- Wash and chop herbs, leaves and veggies.
- Throw all stock offerings into large pot.
- Add salt and pepper to taste.
- Add enough water to cover.
- Bring to boil, then allow to simmer gently for 30-40 minutes.
- When cooled, use pasta spoon to remove all solid matter, till only liquid stock is left.
- Use as required and pour remaining liquid into plastic jars to freeze for later use.
This is going to differ each and every time and depends on what you have growing in the garden or in your freezer, but this is a rough account of what went into my pot this time round:
- Herbs: Rosemary sprig, 4-5 fresh bay leaves, handful parsley and one chopped chilli
- Green leaves: silverbeet bright lights (stems and leaves) kale, daikon green tops, celery, small stunted broccoli
- Roots: Jerusalem artichokes, onion, daikon radish, beetroot (leaves and root)
- Frozen Produce: Roma tomatoes
So, so easy! Just remember to take stock out of the freezer in the morning if planning to use it for a meal. That’s the hardest part! So, take stock of what excess you have in your garden and turn it into the best tasting stock ever!