i woke up to frost this morning. i think that the weather has officially turned to chilly....no more surprise 80 degree days.
our dutch oven has been making a daily appearance with all of our soups, stews, and other comfort meals on our menu. this year i have been making my own stocks with all of the discarded vegetables. it is so simple and really enhances your home cooked meals. they also freeze well so you can use them when needed.
-save all of the ends and pieces of vegetables that you use throughout the week. broccoli stalks, tough pieces of your greens, radish tops, carrot ends, etc.
-in a large dutch oven or large pan, sauté 1 large diced yellow onion, 2 stalks of celery, and 1 diced carrot
-add your vegetables
-cover with water and bring to a boil
-add 1 TBSP salt (adjust to your preference), fresh herbs, and 2 bay leaves
-simmer for 2 hours
-cool and put in freezer bags if you want to freeze or store in fridge for a week.
photo and recipe by kristen bach