Keep plenty of this Festival Hill Vegetable Stock on hand. It can be the base of any soup or stew recipe. MAKES 1 GALLON
• 4 cups cubed potatoes
• 4 cups chopped onions
• 3 cups chopped carrots
• 1 to 1 1/2 cups chopped celery
• 1 cup cored and chopped unpeeled apple (sweet type preferred)
• 2 cups chopped turnips
• 2 to 3 cups sliced green leek tops (optional)
• 3 to 4 cups cubed winter or summer squash.
1. Place the vegetables in a large, heavy pan, cover with cold water, and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours, adding water to keep the vegetables covered by at least 2 inches, until the vegetables are very soft.
2. Strain and discard the solids. This can be refrigerated for two to three days or frozen for several months.
Note: Vegetable peelings may be used if they’re not too dark or shriveled. Onion skins will discolor stock, as will red cabbage or an overabundance of carrots. Avoid large amounts of strong vegetables such as cabbage and turnips. Do not salt or add any seasonings unless you are preparing the broth for a specific recipe. In that case, add whatever herbs, seeds, or spices called for in the recipe as you’re making the broth; then refresh with more seasonings when the soup is prepared.
Click here for the original article, Seasonal Soups and Stews.
Madalene Hill and Gwen Barclay are a mother/daughter team living, gardening, and cooking at the Festival Institute in Round Top, Texas. Madalene serves as the curator of the gardens and Gwen is the director of Food Service.