Thursday, February 16, 2017

Everything But The Kitchen Sink

My refrigerator was beginning to stink...something was rotten.  As I dug to find it, I started to fill my stock pot with the not so fresh vegetables I found.  The rubbery mushrooms, the 1/2 of a red pepper, some bendable get the picture.  I found the was a piece of ginger I forgot about in the back of the crisper...not so crispy now.  

The pot wasn't full yet, so I added some wrinkly potatoes, 1/2 of a container of dried tomatoes, bay leaves and some spices and then filled the pot with water.  

Once it reached boil, I turned it way down to simmer for about an hour.  After the vegetables where nice and mushy, I strained them off (that I fed to the chickens).  The stock was a rich, dark color (was the mushroom and red onions).  

I took that beautiful stock and added some fresh veggies, a jar of my garden canned tomatoes and beans.  It was so good!

For me, one of the most rewarding things to do is take something that normally would be tossed or deemed "not worth the effort" and turn it into something great!   Trust me, cooking this way IS worth the effort.

Blessings from Ringle, Wisconsin.  

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