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Vegetable Stock

Recipe courtesy of Katie Bingham

Save your vegetable scraps in a Ziploc in the refrigerator including:

Celery hearts

Carrot peelings

Garlic skin

Onion skins and scraps

Apple cores

Mushroom stems

Tomato scraps

Herb stems

Fennel scraps

Corn cobs

Add to large stock pot. Fill with water to cover vegetables by two inches. Add 2 bay leaves and 7-10 black peppercorns. Cook 30 minutes on medium heat. Strain. Freeze if necessary.

OR

Rough chop:

3 celery stalks

3 carrots

3 onions

1 tomato

3 cloves garlic, smashed

2 bay leaves

7-10 black peppercorns

Follow above directions.

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