Sometimes living a zero-waste lifestyle can cause us to feel a little guilty about wasting anything...especially when we look in the fridge and see the produce we've grown or bought with the best intentions of becoming a delicious meal, but sadly, life got in the way and the produce is getting a little tired. What better way to turn those good intentions into a broth that can be used in several recipes, especially this Thanksgiving season?
To make your own nutritious, easy broth, follow a few steps:
1. Gather 3 celery stalks and a couple of carrots, then cut them into thirds. (No need to peel the carrots, but do remove the ends please.)
2. Remove the bitter stems from your greens if incorporating them, then tear the leaves into thirds.
3. Lightly chop 2 cloves of garlic and add to the veggies, along with a tbsp of salt and a good grind of black pepper.
4. Chop any other items (leeks, butternut squash, or whatever else you've got) into small pieces.
5. Add about 5 cups of purified water and 1/4 tsp of turmeric for the anti-inflammatory benefits.
6. Bring to a boil, then reduce to a simmer. Cover and let it hang on the stove for at least 3 hours. Enjoy the beautiful scent in your home!
Now here comes the fun part! Use a big slotted spoon to scoop your wilted veggies into your compost bin, then strain the broth into a large bowl or measuring cup. Pour into ice cube molds and freeze once the broth has cooled to about room temperature. (No more than an hour.) Store in the fridge for up to 6 months, and add to your soups, pastas, and other fun recipes!
What do you like to incorporate into your homemade veggie broth, and what fun recipes do you use it for? I'd love to hear from you!
Bless your kitchen,
Dallas Farmer Gal