Vegetable Stock Recipe

Ever thought of what to do with all of your vegetables once they go limp? Life happens and before you know it, you're receiving your next share and don't know what to do with your not quite compost ready vegetable. 

As everyone knows, food in the bin means money in the bin. No one wants to waste their share of food especially for someone as frugal as me.  Although it's always best to eat vegetables at their freshest, sometimes we simply forget or as I mentioned before, life just happens. But it doesn't mean we have to compost it away and promise to do better the next time around. 

Create your own vegetable stock next time you find yourself with limp, soft and rubbery vegetables. 

Vegetable Stock Recipe (from wellpreserved.com)

1. Heat a neutral cooking oil like grapeseed oil over medium-high heat. Start it hot and cool it off when needed. (please don't use olive oil as it smokes too much)
2. Dump your vegetables into the pot and brown them. Don’t worry about over browning but the more they fry the better they will be.
3. Pour enough cold water to JUST cover your vegetables.
4. Add seasoning (but no salt) and/or spices. You can also do this while frying.
5. Bring water to a simmer and reduce by half. This should take about 90 minutes.
6. Strain and cool as fast as possible.
7. Store in fridge or freezer, covered. 

Below are a few additional tips on how to keep your vegetables crisper in the fridge and more. Click HERE and HERE!