I value my organic produce. I know my farmers well and I’d venture to say they have one of the hardest jobs I can think of. Providing humans with one of life’s basic necessities would be an immense physical and mental responsibility. So at the end of preparing a meal, I look with guilt upon my bowl of scraps — head of an onion, tops of carrots, core of cabbage, colorful stalks of chard, ribs of kale. I sort what I can for our horse and place the rest in a storage container in the freezer. When the lid no longer fits, the stock pot comes out and I make stock. It’s the base of many soups and sauces, as well as, a kitchen staple that freezes well for up to six months.
Place ingredients in a large stockpot or Dutch oven.
Add water, bringing to a boil over high heat.
Cover and reduce heat to low, simmering for two hours.
Strain through a fine-mesh strainer, discarding solids.
Transfer to a tight-lidded jar.
Soak in an ice-bath to chill, before transferring to the refrigerator.
Chilled stock lasts refrigerated up to five days, but six months frozen.
Naturally low-carb & gluten-free
