Scrap stock, III

Getting bored of my surely less-than-engrossing detailed account of what I put in my stock each week? Well, I’d like to keep track of it for my own purposes and something tells me there’s a short life-expectancy for the soggy little scraps of scratch paper I use to record all the components as I toss them in the pot.

This week was not as successful, I think because of technical difficulties. I left the pot alone for its simmering time (I’m usually in the kitchen with it doing kitchen things, but I was in another room this time) and I think the fire may have actually gone out. So this round of stock is very mild. However it will serve to add a bit of flavor and nutrition to something that wants a mild broth, like risotto, so perhaps it is actually a blessing to have one batch with a decidedly non-aggressive character. I was a bit let down, though, since I felt like I was being wild and throwing caution to the winds, what with all the ginger peels and lemon balm stalks.

More scrap stock fixin\'s

I googled “scrap stock” and found an interesting recipe from the civil war. Inspired by this, I added an apple core to my pot (although I forgot to save most of them this week – I need to get in the habit of putting them in the stock box and not the compost). I quite flagrantly ignored the admonition to never use cabbage scraps, however. Take what you like and leave the rest, right?

Into this week’s pot:

Leek tops
Green garlic tops
Onion skin
Garlic skin
Asparagus trim
Red cabbage trim
Apple core
Lemon balm stalks
Ginger peel
Potato peel
Portobella stems
Chard stalks
Beet green stalks
Kale stalks
Sugar snap pea trim
Carrot trim
Bok choy trim
Fennel trim
Thyme stalks

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