Vegetable Stock and Domestic Badassery
Ladies and gentlemen, I’d like you to meet Valerie from the awesomely-named blog, Sex, Food and Rock & Roll. Valerie was nice enough to friend me over on Tasty Kitchen and after checking out each other blogs and following each other on Twitter (follow her @sexfoodrock) we discovered that she lives in the same town as I work! Such a small world out there on the internets sometimes!
Valerie may or may not have coined the term domestic badassery but until someone proves me wrong, I’m attributing it to her. And, I’m totally co-opting it. I aspire to be a domestic badass – watch out Martha! One of Valerie’s favorite ways to be a domestic badass is to make her own stock from kitchen scraps. When I first read her post, I had one of those a-ha moments. Or maybe it was a d’oh moment. As in, d’oh! Why aren’t I doing this already? Well, now I am and currently in my freezer there are three separate zip bags – one with chicken bones and parts, one with king crab leg shells, and one with vegetable scraps. And whenever I have an appropriate scrap, I add more to the corresponding bag. Recently, the veggie scrap bag was about ready to burst so it was about time I made stock.
In that mess you can see celery chunks, a greenish cherry tomato, onion ends, parsley stems, potato peels, carrot bits and zucchini pieces. It’s a gallon size bag and it was very full.
I dumped it all into my biggest stock pot…
… covered the veggies with water and took this terrible picture with my cell phone. I brought it all to a boil, then reduced it to a simmer and after about two hours, I strained it and had this:
Rich, deeply colored, amazingly fragrant, all-natural vegetable stock! I used some in a quick pasta primavera recipe and froze the rest in one-cup portions, ready to use as much or as little as needed. All from scraps, so all for free, really. Thanks for the kick in the pants, Valerie. I’m now a scrap-saving, stock-making, domestic badassery machine!