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!
Method:
- 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.
Ingredients List:
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!
Enjoy!
Jizzy
