Root to Stalk Broth

Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free!

In our broth we made this time, we used leek greens, carrot ends, celery ends, mushroom stems, onion bottoms and leftover halves, thyme and parsley. We also threw in a few chopped up pieces of carrots, zucchini and celery that were starting to go and some garlic cloves for flavor. You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out. Here are some other ideas for vegetable scraps you could use depending on the season:

asparagus ends
green bean ends
carrot peels
fennel stalks and bottoms
pea pods
chard and kale stalks
cucumber peels
zucchini peels and ends
dried mushrooms
herb stems such as parsley, oregano, thyme and cilantro

Stay away from using scraps from broccoli, Brussel sprouts, cabbage and cauliflower -- that will make the stock taste overwhelmingly cabbage-y.

Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. This recipe makes approximately one gallon of broth.

INGREDIENTS:
(makes approximately one gallon of broth)

3-4 leeks, green parts and ends
1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green)
1 zucchini, roughly chopped
1 bunch of celery, tops and bottoms
1 large onion, quartered or 3 onions tops and bottoms
1 handful parsley
1 handful thyme
2 cloves garlic, peeled

DIRECTIONS:
Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months.

How To Add Vegetables For Homemade Broth To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.