Humble Beginnings

Homestead Challenge - Day 1

All righty ... here goes, 5 days of straight homesteading ideas (as suggested by maa).

Money saving tip:

I make our own vegetable, beef and chicken stocks.

Vegetable Stock Recipe

I use the leftover vegetables that I peel during the week (adding onions and celery or other pieces I have left over - by the way, if you use the onion skins, it turns the broth a beautiful amber color).  For example, if I use carrots or potatoes, I wash and peel them.  Then, I put the peelings in a covered bowl in the fridge.  Then, during the week as I use more vegetables, I add the little pieces to the bowl.  At the end of the week, I have a collection of peelings.  I put them in a pot with enough water to cover (depending on the size of the peelings, I sometimes add more water).  Then, I let them gently simmer for about an hour.  At that point, I put a colander/strainer in a big bowl (again, depending on the size of the stock I'm working with), layer with cheesecloth if available (or a paper towel as my colander has larger holes).  I strain the stock into the bowl, let it cool off, cover it and put it in the fridge for the day.  I let it cool completely before dividing it in Ziploc / Tupperware-type containers and putting in the freezer.  This has really saved us money and I know exactly what's going into my stock.  I don't use salt or pepper for my stock since I don't know what recipe I'll end up using the broth in.

Untitled Comment

{ 08:42 , Monday, January 8, 2007 } { Posted by morningsunshine }

i have never used potato peelings... i thought they did funny things to the flavor?