This recipe idea is taken from my sister, Zandria. She has blogged for years on zandria.us and recently started a cooking blog that features her new gluten free life style called Naturally Minimalist. She lives in Washington DC and her and her boyfriend Paul come down to stay with my family for the weekend every 2 months or so. On their last visit I was making a vegetable lasagna and she introduced me to the idea of saving parts of veggies that I would normally throw away to make stock. My initial reaction was, “No way!”. I had read recipes for stock before and they had all called for so many ingredients that it didn’t didn’t seem cost effective to make stock. Plus it’s so easy to buy stock-in-the-box right?! Her explanation was sounded too easy to pass up so I decided to give it a try.
(Adapted from Naturally Minimalist)
In a large gallon size plastic bag save vegetable peels, cores and roots. Place the bag in the freezer adding to it every time you cook. Once the bag is full add it to a 6-quart crock-pot then fill the crock-pot with filtered water. Cook on low for about 10 hours. I turned it off and let it sit to cool down just a bit. Use a fine mesh strainer and discard the solids and save the broth in your favorite containers.
Here is an example of what was in the bag of veggies I used to make stock yesterday: onion and shallot peels & root ends, garlic peels, swiss chard stems, the ends from zucchini and eggplant, celery, bell pepper cores, the tomato pulp and pieces that I did not want in the gazpacho that I made yesterday, pear cores and peels, the ends of asparagus. I can’t remember everything but that gives you a good idea!
My most favorite thing about this recipe is that it makes use of items that all used to go straight into the garage disposal or trash can and turns them into the most fabulous smelling broth. I live in a city and don’t have a yard so composting is not an option. I think this is a great alternative for those that can’t compost.