A number of months ago Ayliffe and Mitzi introduced the group to a new way of making soup stock using vegetable scraps. The process is actually quite simple: Every time you find yourself with parts of your vegetables that you don't use, like broccoli stems or potato peelings, instead of putting them into your compost, stick them in a freezer bag (gallon size), and keep it in the freezer. When the bag is full, put it into a stock pot, and fill the pot with enough water to cover the vegetables (about 18 cups for us). Put the pot on the smallest burner you have, on low. It will take a long time for the water to heat up, but keep it below a simmer for about 2 hours (you don't want foam to develop). Check it at the 2 hour mark, stir it a bit, and then check it about every 1/2 hour after that, for a total of about 4 hours. Pour it into a strainer that is over a large bowl. Compost the vegetables now. Then, you can make your favorite soup from this stock. You can also do this with chicken carcasses.
Anyway, Tom and I have been experimenting with this, and the results have been superb. I don't think I have ever eaten soup this good before, and the stock makes all the difference. And it's a great way to use your (clean) vegetable scraps.
Happy Thanksgiving, everyone!
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