Vegetable Stock

Contributed by Jocelyn Apicello and Krystal Ford from Tackling Food Waste in the Kitchen - Just Food Conference 2013

5 Tips for Tackling Food Waste

• Place your food in glass containers so you can easily see what you have in the fridge
• Use up leftovers (take leftovers from supper for lunch, or repurpose them into a new meal)
• Always check your fridge before making your shopping list to avoid purchasing duplicates
• Make a menu for the week and then a shopping list.  Don’t forget to bring the list with you!
• If you can’t use it, freeze it!

Don’t get hung up on having all the “right” ingredients to make stock.  Really, all that matters is you have vegetables, herbs and water, and the more variety you have the better.  I stick my odds and ends into a freezer bag and wait until the bag is close to full and then make a stock with it. 

Makes 6 cups; Cooking time: 30-40 min (total time: 45 min)

Variations
Add chicken bones to make chicken stock, and simmer for 2 to 2.5 hours.  Make sure bones or carcass is completely covered in water. You may have to add water a couple of times. Add shrimp shells, lobster shell, or crab shells to make a flavorful seafood stock.  Simmer 1-2 hours.

Ingredients
6 cups of water
2-3 cups mix of vegetables and herbs. Example: onions skins, leftover onion, celery leaves, celery stalks, parsley stems, rosemary, basil, leftover carrots, the ends of green onions, whole garlic cloves, scapes, etc.

Directions
Combine water and vegetables in a large sauce pan and bring to a boil.  Turn the heat down to medium and simmer for 30-40 minutes. 

The stock should have a nice deep hue to it.

Remove stock from heat and pour stock into a bowl or large enough container through a fine mesh strainer, or a regular strainer lined with cheese cloth. 

Use stock within 3 days (make a soup or risotto) or freeze for later use.