Oh hey, it’s April and I turned 30 in January, holler!
I’ve probably got at least eight unpublished posts sitting in my drafts folder, three of which probably start by acknowledging that little tidbit of information. The number really means nothing to me but the day was special and I have a couple of great photographs to remember it by. In true Jona fashion, I made a list of hopes and goals for my new year; those too were never published due to my lack of motivation to log on and share. So here we are today. Was that the most random start to a post or what?
Okay, one of my goals for the new year is to start making healthier life swaps. You know, do this and not buy that. Examples that fall into this category:
- learn to bake my own sourdough
- brew my own kombucha (I know how to do this and have done it in the past, I just need to teach myself to stick with it)
- make my own almond milk
- learn to pickle veggies
- make my own veggie stock
All seem simple enough, right? I think they are, they just require more time to learn and master (and become a habit) and then once that happens, they’ll all become something that I can pass on to my future kids. That’s scary – I turned 30 and I’m all of a sudden thinking about what life stuff I’m going to pass on one day. But I do want the majority of those things to be resourceful, healthy and based around the kitchen. Skipping to the bottom of the list and starting with the easiest: MAKE MY OWN VEGGIE STOCK.
I have to admit, I haven’t purchased a can/carton of stock or broth in probably a year. And that’s because my mom keeps our fridge stocked with… stock! So why may you ask did I want to learn how to do this/create the habit of making my own? Well, for a couple of reasons.
- It’s free! And stock is expensive if purchased at the market!
- To recycle some of my waste.
- It’s healthier! Not that I worry about my sodium and healthy fat intake but I don’t add salt to my stock AND more stock in the fridge = less oil I cook with. Steaming is my go-to when cooking veggies and requires no EVOO.
Here we go!
Step one: save your veggie scraps. I pop everything into a tupperware container (you could use a freezer bag) and store it in the freezer. My favorites: shiitake mushroom steps, broccoli stems, the butts of onions, carrots, squash… basically any leftover veggie gets incorporated.
Step two: once the container is full, plop the contents into a big soup pot. I always add two cloves of crushed garlic, 1-2 bay leaves, and some peppercorns. Herbs would be great too – I freeze any leftover stems with the rest of the goods, so I always skip the herb step.
Step three: Fill the pot with water and boil for at least an hour. My last batch got super dark (flavorful) quickly, so I actually made two batches from the same set of veggie scraps; I also have a small soup pot. Basically the darker the stock, the better!
It’s that easy and if you’re constantly eating your veggies and keeping any scraps in the freezer, you’ll always have a supply of stock on hand. Perfect for homemade soups, tofu/veggie scrambles and flavoring grains.