Warning, night photos with very bad lighting!
Many years ago, a woman from Florida started commenting regularly on my blog. Of course, I began reciprocating on her blog (which was the point, I guess) and I discovered that the more blogs I commented on, the more comments my blog would garner. That can get old really fast. I nick-named the task ‘comment whoring’. These days, I only comment on a select few blogs, many of them I have actually met the author in person and have a non-blog relationship. It’s not that I don’t like lots of comments (it makes me feel very popular, unlike real life), but I’d rather have a few of real value than a bunch of “yum!”. I’d love to hear what you think. I like to leave value comments too, you may have noticed that they can be a bit wordy! 😉
That woman from Florida was a Military wife and she knew how to make a dollar stretch. One of her posts was about a vegetable stock made entirely from vegetable trimmings. At first, I thought it was strange (OK, and a bit gross) but a really good friend recently mentioned she does the same thing, so I decided to give it a try. I am proud to say that I am now totally a convert. The stocks are always richly flavoured and a beautiful colour due to the onion skins. Onion skin broth is supposed to be a natural blood pressure remedy, although I have no idea how much you need to have for it to work! I keep a ziplock bag in my freezer and not one Veggy trim goes in the bin, it all goes into the freezer bag and once I have filled the bag, I take out my broth pot and fill it with water and simmer with all the trimmings for 3 hours, give or take. At the end, I turn the gas off and allow it to cool off. I strain the liquid 2-3 times, having the final strain through a metal, fine coffee filter (not the paper kind, they bung up too quickly). The straining allows you to capture any bits of dirt and gunge that may have gotten in the stock. The stock is delicious on its own or used in recipes. No two broths are alike. I encourage you to give this a go, there are no rules other than washing your trimmings well or just buy organic (although, I’d still wash well). And as usual, I don’t salt until I use it because everything requires different seasonings.
[…] mL vegetable stock (preferably homemade like this easy, economical […]
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I love this and I do the same! Right now I have some very pale purple vegetable stock in the freezer because it had some red cabbage scraps in it! 🙂 Easily converted to a more palatable pale red or brown color by the simple addition of a bit of tomato paste when you get ready to use it. I’ve shied away from using the bulb and paper parts of onion because of being unable to properly clean them. I like your coffee filter idea and will try that. My freezer has a bunch of stuff ready for the next batch as I write. 😉
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It really is such a simple concept, I’m really disappointed that it’s taken me so long to do it. Now, I make a giant pot every week, mind you as the weather gets warmer we will probably want soup less and less so I’ll have to figure out ways to store it for the winter.
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I read a lot of posts,days when I give a quick skim and other days it all seems like too much. Don’t make time to leave a word but try to hit the a like when I truly do like the post . Your posts stand out in that your recipes are well researched and executed and always a pleasure to read. Also, the images stay with me from some of them, long after the computer screen is dark. Certainly influencing what I have a taste for. I appreciate your visits to my blog too.
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Thank you so much, Ruth; I am very flattered by your kind words, particularly since you are a photographer! I really do enjoy your random photos and creative perspective for composition.
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Eva you crack me up with “comment whoring”! Compared to you I have relatively few people who comment on my blog, probably because I am lazy to reciprocate. I don’t know how you do it, I can’t seem to keep up with a handful of people. Sometimes I don’t post a recipe because I am so behind with the comment work I am embarrassed to show my face. Mostly I feel bad when I don’t answer the questions in time.
As for the compost broth, haha I do it too, I just never thought of it as compost material. No part of the cauliflower, broccoli, asparagus, ends of celery etc goes to waste, but I do compost the peelings for our garden. I wash, drain and freeze the stuff and then put it in the pot when I make stock.
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Thank you Zsuzsa, I’m surprised that it took me so long to get on the bandwagon! It’s so economical and surprisingly flavourful.
Yes, I came up with that term when I first started garnering comments for the blog and like you, I like to call it what it is! Now, more than seven years later, I have my true blogging circle and I look forward to reading comments (particularly yours) each week, like the old fashioned penpals! Not that I’m adverse to new people coming on board, but like friends, it takes a while to get to know people and some you get on with better than others. I’ve been extremely fortunate and have actually met in person some of my inner circle which makes the relationship even richer and the world has become a much smaller place!
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This is a great idea! We keep a big bin of compost in the refrigerator (until we can make it up to the roof to put in the composter) and I’ve often thought to make my own veggie broth (I hate how much it costs!). With gardening season coming up, I’ll have lots of compost so I need to keep this in mind to start storing vegetable stock!
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Thank you Pamela, it is really a lovely broth and it’s practically free! It’s so great that you grow your own veg, like lucky you!
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What a great way to make sure that you don’t let anything go to waste! And hehe I sometimes get one word comments. They’re fine but I couldn’t just leave one word after reading a whole blog post!
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I do appreciate your comments Lorraine. We eat a lot of vegetables and since we don’t have a bunny anymore I always hated the amount going into the compost bin. The cook vegetables are about a quarter of the volume of the original so it’s a great space saver too!
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Well, you know I converted some time ago. My bag of trimmings is in the freezer right next to my bags of Parmigiano and Pecorino cheese rinds. I love the color that using onion skins brings to the stock pot and you’re right. No 2 stocks are alike.
I am so looking forward to spring and Daylight Savings Time. My home gets little enough natural light as it is. In the winter months, it’s virtually nonexistent. C’mon spring! 🙂
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I just love be my cheese rinds too (try microwaving on high for about 10-15 seconds, OH YUM!)
Longer daylight will make me so much happier, I can’t wait!
Thank you for your kind words.
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Hi Eva, I also have a similar experience… When I look at some of my older posts I see so many comments and I remember blog visiting wasn’t always a pleasure. Nowadays, just like you, I only comment regularly on blogs where I really have usually something to say and which I actually like visiting (like yours!). I guess, as long as I don’t earn money with ads, I can have the luxury of freedom.
I have been making and freezing chicken stock for years (don’t remember the last time I used instant cube) and now that I have a big freezer I also keep cut offs of “stock” vegetables. I also dry lots of them (I posted once my dry vegetable stock mixture) because I wouldn’t have space for all the cut offs in the freezer!
Your stock looks really nice! You know much more talented than me with artificial light photos.
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Thank you so much Sissi, I do love your blog too, you’ve introduced me to so many lovely Asian foods because of your love for them.
I have been using your radiator drying method for drying parsley and cilantro, they are SO MUCH MORE FLAVOURFUL than the commercially dried stuff. I even dried some ginger a month back because we were having a lot of ginger tea to smoothe a cold and an upset tummy. I wondered if your ears were itching because I was thinking of you while drying my herbs! (It’s a Hungarian thing!)
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I’ve heard of this, but have never made it (although of course I sometimes do make veggie stock). Should give it a try — particularly the onion skins. Hadn’t heard that they were potentially so healthy! Thanks for the heads up. Oh, and yum. 😀
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Hi John, I can guarantee that you’ll love it, it’s so flavourful plus its economical too!
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Hi Eva, a good homemade stock makes the world of difference to any dish. What would you use these stocks in precisely?
I tend to stick to chicken and fish stocks at home as they’re quick. I do boil all my veg in the same water one after the other when making the Sunday roast. I then use the veg water for the gravy.
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Hi David, I would use the stocks the same way you would use the ordinary kind, but taste them first as some flavours are better adapted in specific recipes (for example, if I added ginger and perhaps a lemon or lime, I’d be tempted to use in Asian recipes). I know you will be surprised at how richly flavoured the stock is. I’d love to hear about your experience if you try it.
I always save my raw shrimp skins and tails in the freezer too, it makes an incredible fish stock!
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What a wonderful, resourceful recipe, Eva x
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Thank you kindly Liz, it’s wonderfully flavourful too!
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I’ve heard of folks doing this, too. And I toss out so many wilted veggies (celery especially!) that I really need a designated ziploc bag in my freezer. Terrific idea!!!
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Hi Liz, thank you for your kind words. Celery makes an EXCELLENT addition to the stock, I even throw in the leaves! I know you’d be impressed with this economical stock. Apparently restaurants do it all the time!
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I’m definitely going to try this! We have yet to find broth or stock in the store, so this is a great alternative. I always forget about making our own broth. Now I have the perfect excuse not to. 🙂 And your photos look great!! Wouldn’t have guessed they were night shots at all.
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Thank you kindly Kristy, I literally make one every week. I love to sip on a warm cup all day, keeps the flu bug in check! European vegetables should be so much better in flavour, I’m sure you’ll love it.
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I’m glad you’re getting such a tasty and economical broth from vegetable trimmings but can’t really say that I care for the title. It’s on a level with ‘bone’ broth on the ‘appetizing’ scale.
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I tend to agree Maria, though I wasn’t trying to establish a mouth watering reaction with it, it was intended to shock you into reading the post, I felt very strongly that it should be communicated to everyone! I’ve always loved your straight to the point and honest comments, there is never any BS with you!
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I always read your posts, Eva, as I know I’ll get an interesting read even if there are some dishes I know I’ll never try and restaurants (in your occasional reviews) that I’ll never visit. 🙂
I find that some people are very self-deprecating about the dishes they make and post when they should be proud of them. So many people don’t bother cooking at all. A soup, basic sauce, bread, salad/salad dressing …. are all worth sharing. You never know what someone else will find to be a revelation.
Even if just hit the LIKE button, I try to give feedback on the blogs I follow.
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This makes so much sense! We could easily fill a large freezer bag every week and we make soup, A LOT, so we’re definitely going to try it! Thanks!
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Thank you Michela, I wondered why it took me so long! I know you will be surprised with how flavourful the stock is, particularly with the small discarded bits. I’ve even added lettuce (never rotten) and it’s given the stock a subtle fresh flavour.
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We’ve made the compost broth twice now and it’s been delicious both times. We love it! And it’s so satisfying to collect all the small bits of veg that would normally go to waste! We have another full bag in the freezer so will likely make another broth for a soup tonight. Thanks again, Eva! It’s brilliant!
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I’m so glad you’re enjoying the second life from these vegetables, we love it too. I make about 4 litres per week for soups that week. On these really cold days I love a brothy soup filled with freshly cooked chopped vegetables. Thanks for letting me know, I was just thinking about asking you if you’ve tried it yet.
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Love your title. Definitely going to copy your idea and since I grow my own veggies no need to worry about chemicals.
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Thank you Norma, I’m sure your stock will be exceptional! You can also add flavours that will enhance what you intend to use it in, for example, ginger, lemon leaves or even a lemon! I can see this working very well in many of your wonderful recipes.
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The photos are not at all bad, Eva. I should make my own stock more often. It tastes so much better.
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Hi Angie, thank you for your generous compliment. I have to admit that I do have my favourite organic stocks that I buy in a pinch, but a pot of this stock simmering away on a Sunday is an amazing aroma and it’s practically free!
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