CSA member Lauren Klimetz shared her recipe for a versatile and healthy bone broth—a basis for any great Fall soup, as the weather turns cooler (hopefully!). If you have a
recipe you’d like to share with your fellow CSA members email me, Sarah Ligon, at nativesonproduce [at] gmail [dot] com.
Brilliant Bone Broth
Place anything you don’t think you want to actually eat in a large crockpot with some bones. For me, that's the stems of the turnips, radishes, kale, beets, the base of the bok choy, etc. Then hunt through your fridge for anything else you might have: a stick or two of celery, an onion, a carrot or two, a garlic clove or two.
Add in your favorite (or most accessible) herb, for me that's rosemary, plus some pepper and a little salt. Last time, I also added the leaves and stem from a cauliflower, as well as a lime.
Cover with water, then add the bones. I mostly use beef bones, although I prefer poultry. Crawfish tails stink when they are simmering but they make the most incredibly complex soups. My bones are usually frozen when I start, and I set the crockpot on low for 2 days.
After two days of cooking the broth is ready. Pour the stock into quart jars, discarding all solids (fat). Be sure to remove the top layer of fat before using stock. Trust me, I made that mistake not once, but twice. Keeps in the fridge for a couple of weeks.