Above: ingredients for a winter vegetable stock on the stove. The recipe is from "The Greens Cookbook" which I bought recently (the parsnip soup was a winner except I think I mistakenly used turnips instead--oh well). Anyway, I realized after chopping vegetables for an hour and generating two gallons of parings for compost, that stock isn't supposed to be made this way. Ideally ingredients should be gathered over a week or two, frozen, till you are ready to assemble them into a stock. Maybe I'll recover by next week and use all that good stock in a soup. Or maybe not.
Wednesday, March 18, 2009
Stock first, soup next... maybe
Above: ingredients for a winter vegetable stock on the stove. The recipe is from "The Greens Cookbook" which I bought recently (the parsnip soup was a winner except I think I mistakenly used turnips instead--oh well). Anyway, I realized after chopping vegetables for an hour and generating two gallons of parings for compost, that stock isn't supposed to be made this way. Ideally ingredients should be gathered over a week or two, frozen, till you are ready to assemble them into a stock. Maybe I'll recover by next week and use all that good stock in a soup. Or maybe not.
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We have attempted at home veggie stock from over ripe vegetable received from our organic farm and it was quite good. Perhaps the suggested refrigeration is to arrive at sufficient volume of vegetables.
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