Last year I discovered the magic of making my own stocks. It’s so easy and what you get is so much more delicious than what comes in cans and packets. It’s a great way to prolong any harvest from your garden or use up any vegetables you have on hand while filling your kitchen with an essential ingredient.
Roughly chop: 3 stalks of celery, 4 onions (it’s nice to use a variety), 2 leaks outer leaves removed, and a handful of radishes. Peal and crush 8 cloves of garlic.
Heat some olive oil in a large sauce pan and sauté veggies until soft.
While the veggies are sautéing fill a large stock pot with:
3 quarts of water
1 sprig rosemary
1 sprig thyme
1 whole clove
A few sprigs of parsley (stems and leaves)
Greens of your choice (I use carrot tops, swiss chard, and radish tops)
Add your softened vegetables to the stock pot and boil for a few minutes. Then turn down the heat and simmer for 1 hour.
Strain the stock through a fine sieve.
Use what you need and freeze the rest.