Home made vegetable stock, it's easy.
2 large leeks, white and light green parts only, rinsed and cut into large pieces 2 White onions, quartered 2 Yellow onions, quartered 6 carrots, scrubbed, chopped into large pieces 8 ribs celery (with leaves) rinsed and cut into large pieces 2 large cloves garlic, peeled and cut in half 4 tomatoes, quartered 1 herb bundle (aka bouquet garni) see note below 1 handfull of parsley stems 4 quarts water NOTE* bouquet garni = small bundle of woody herbs. Mine includes 2 sprigs thyme, 2 sprigs fresh oregano, 2 bay leaves, 2 sage leaves. This idea has lots of variations and what you have at hand will probably work with the exception of rosemary which can get overpowering.
Place all ingredients into a large stockpot and bring to a boil, then lower to a simmer and cook partially covered about 1 hour, until vegetables are limp. Remove from heat and let sit for an additional hour. Pour contents of stock pot through a fine mesh sieve or cheesecloth lined colander pressing vegetable solids with spoon to extract as much liquid as possible. Discard or compost solids. Allow to cool completely then refrigerate or freeze. Yields about 4 quarts
KGI is a nonprofit community of over 30,000 people who are growing some of our own food and helping others to do the same.
Join our mailing list:
Connect with us:
Kitchen Gardeners International
3 Powderhorn Drive,
Scarborough, ME, 04074, USA