The Reincarnation of Veggies, Shrimp Shells and Bones

I tend to be a thrify person, re-using/recycling as much as possible.  It's important to me to leave as small a footprint in my life-time as possible.  I recycle windows, doors, wool, paper, plastics...........just about everything.  I even feed apples gone bad to my sheep, diced up small, thrown in a bucket with beet pulp to give them a treat during cold weather.  I've been this way for a very long time. I was always the one child growing up who saved her allowance, it's in my nature to save.

I make my own cleaning supplies because they are not harmful to the ground water, my lungs, my skin or the critters that drink from our gray water ditch (that feeds the fruit trees).  I like the idea that one action begets another in a positive way.

I also make my own stocks for cooking.  During the week, I have a produce bag I keep in the fridge, as I use veggies throughout the week, I save bits and pieces of them.  Stems from fresh herbs (which I always grow indoors in  the winter), lettuce with a small brown spot, potato, mushroom and carrot peels, onion tops and bottoms, just about any lil' stem, spine or leaf I can save, I do.  Once a week, I take out a large stock pot, add a tablespoon of olive oil, dump the bag of veggie bits in, saute' to weep and add water.  It's that simple.  It usually makes about four quarts of wonderful, salt-free, rich stock.......nothing esoteric, just simple, superior stock.

Sometimes I add wine, always I add a bouquet of whole peppercorns and Herbs de Provence, whatever strikes my fancy at the moment.  To me, it's common sense to reincarnate these veggie "throw-aways" to make a superior stock.  When I'm done with the stock, I take the used, cooked scraps out to my chickens who devour it in minutes, another process in recycling. 

I also compost for our garden.  I keep a bucket under the sink with a lid, add hair, lint from the dryer, coffee grounds, egg shells (cleaned and crumbled).  You'd be amazed at how much garbage one person can save in a household, just reincarnating our "trash." Using our garbage to better our gardens, our bodies, our animals.  Dogs love left-over rice, pumpkin, cottage cheese, bananas..........it's good for them and it doesn't go into the trash can.

I also save all my shrimp and crab shells for homemade seafood stock, chicken pieces for chicken stock, lamb bones for lamb stock, veal bones for veal stock..............these are stocks that cost a whole lot of money if you had to purchase them for a particular dish.  Seafood stock is a bit trickier than the others, but a good seafood stock can make or break a good chowder, seafood fondue or Etouffee.  Sometimes I spend a day making different stocks, I also pressure can them for the cellar.  I have quite an assortment of yummy stocks made from kitchen scraps most people would throw away.  Not this girl, not ever. Stocks are the basis of cooking, a good stock produces good food.  You stop by my lil' ranch one day for a chowder, soup, or sauce, and I can bet ya' that your lil' ol' palate will be in heaven.

Sister Kat's Cafe Vegetable Stock

1 large bag of veggie scraps (celery, onion, carrot, potato, leek, parsnip, turnip, zucchini, mushroom.........whatever you're cooking with that week)

1 Tablespoon extra virgin olive oil

Bouquet Garni (definitely add peppercorns)

Large, heavy bottomed stock pot

15 cups of water

1 1/2 hours of your time

Heat the stock pot over med-high heat for a few seconds, add olive oil, swirl and add veggies scraps. Saute' the veggie scraps for about 7-10 minutes stirring often to prevent burning.  Add water and bouquet garni. Lower heat and cover pan.  Simmer for 1 1/2 hours.  Once done, remove from burner, take the lid off and cool.  Once cooled, strain broth and pour into quart jars.  Refrigerate, use within one week.