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Vegetable Stock

January 26th, 2013 at 10:09 pm

Been reading up on making vegetable stock from veggie scraps and I'm kicking myself for wasting so much veggie all this time. I think it was back in October when I had to throw out several bags full of vegetables that had been sitting in the fridge for around 4 weeks because I didn't have time to cook. My veggie must have been non-mutant or really old mutants since they spoiled so unbelievably fast. They're not organic for goodness sake.

4 Responses to “Vegetable Stock”

  1. LuckyRobin Says:

    It is amazing how much food value there is in stuff that most people automatically discard without even thinking about it. I've made so many pots of broth just from using peels and skins and the bits cut off of veggies or veggies that are limp and meat bones in my case. I just freeze it all until I am ready to make stock. I save a great deal of money this way.

  2. Carolina Girl Says:

    I have never considered vegetable stock. Thank you so much for that idea. Smile

  3. patientsaver.com Says:

    I've been wanting to do this but haven't yet, partly becus my freezer is so jam-packed as it is with produce from the garden, at certain times of the year. I used to save the juice from a tin of tuna for making clam chowder.

  4. snafu Says:

    It's truly easy peasy to dump left-over veggies in a large zip lock bag stored in the freezer. Add any limp fresh veg, skin/scraping at hand and dump it all in crock pot or large saucepan to simmer on a back burner. The resultant stock makes incredible soup, chowder, stew, casserole, sauces vaulting ordinary to gourmet with almost no effort. It is the secret ingredient used by famous chefs.

    I pour resultant broth through a sieve into 1 cup zip [sandwich sz.] boxes and freeze, Once frozen, I pop them out into sandwich baggies to take minimal space but a specified amount healthy and incredibly cost efficient.

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