CSA member Melissa Boatman shared her recipe for vegetable stock, which is highly adaptable to whatever happens to be in your weekly share. “I never make it the same way twice,” says Melissa. “You may substitute any vegetable in the pot. Additionally, use your favorite seasonings or none at all.” The only rule, she says, is to keep the vegetables covered with water.
This recipe is great to use any vegetable that is just about to expire or has seen better days. “I have even used various forms of lettuce, various greens, carrot tops, corn cobs (with and without corn), fruits (apples, peaches), and sweet potatoes to make a vegetable stock,” she says. “Pretty much if it is something that has come from Native Son Farm, I have used it to make vegetable stock rather than let it go bad and waste it. Furthermore, when I don't have time to make the stock right then, I simply freeze the vegetables in gallon-size bags to make stock at a later time.”
Melissa’s Homemade Vegetable Broth
- 6 cups water
- 2 eggplants, quartered
- 1 whole celery bunch
- 1 onion, quartered
- 1 peach, halved seed removed
- 1 bunch of spinach
- 2 bell peppers
- 2 bay leaves
Place everything in a stock pot or Dutch oven bring to boil over medium-high heat. Reduce heat to low and simmer on the stove top for 2 hours with lid on. After cooking allow the stock to cool and then drain the stock to remove all solid pieces. The vegetable stock is ready to use or to freeze. I freeze the stock in ice cube trays as well as 1 and 2 cup portions. This allows me to use stock when making rice, quinoa, soups or anything else that I may need it for.
This recipe can also be made in the crock pot which I have been known to do especially during the summer. To make the vegetable stock use in a crock pot, simply transfer all items to a crock pot and set on low for 8 hours and then resume as above.