Scrap Stock IV – Mega-edition

Another consequence of being too tired to cook or blog or generally do anything was that my veggie scraps really started piling up. By early this week most of my fridge’s top shelf seemed to be devoted to scraps, waiting like pining lovers for the transformative kiss of the stock pot. So when I finally started to have a bit more energy, it was time to brew up some stock and get that shelf cleared.

I ended up having enough material to make two pots of stock, ending up with 13 cups of rich, savory broth, tinged a beautiful pink from the beet scraps. My freezer is truly well stocked now, which saves me from treating the stock like it is a scarce commodity.

Two pots of scrap stock

In this mega-edition of scrap stock:

Spinach crowns
Garlic peels and trim
Carrot trim and tops
Chard stem
Kale stem
Asparagus trim
Red cabbage trim
Fennel stalks
Apple cores
Radish trim
Leek trim
Green garlic trim
Arugula trim
Sugar snap pea trim
Thyme stalks
Red onion peels and trim
Shallot peels and trim
Mustard green trim
Beet trim
Bay leaves

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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

Spinach for breakfast, the sequel

I’m totally enjoying the feature on wordpress that lets me see what google search phrases have led people here, to my box. I get a lot of visitors on “aphid” related searches, and surprisingly few on “community supported agriculture” related ones. (Although I get a lot of CSA-specific visitors clicking over from the Eatwell list of member blogs and from the post on Chowhound about choosing a CSA.)

Frittata with spinach and Humboldt Fog cheese with salad

Super Easy Pan-Cooked Spinach Fritatta with Humboldt Fog cheese, green garlic, spring onion, and thyme (medium-pan sized, cut in half) with a salad of lettuce, red cabbage, cauliflower, carrot, and sugar snap peas

One surprising search phrase that shows up almost every day, sometimes in multiple versions, is some variation of “spinach for breakfast.” Which is, of course, the title of a post I made back in February extolling the pleasures of spinach as a breakfast food. My first thought of course is, “Wow, there sure are a lot of people who want to know about eating spinach for breakfast. Huh.” My next thought every time I see that someone’s search for breakfast-spinach information led them here is a bit of guilt. Because my first Spinach for Breakfast post is more about my personal, heartwarming journey to spinach acceptance than it is a helpful guide on how to use spinach in one’s morning meal. Which I assume is what all these googlers are googling for.

So I decided to revisit the topic of spinach for breakfast. It gives me an excuse to share a recipe I’ve been wanting to share. The other morning I was cooking breakfast (it involved spinach, of course) and thinking about how much this one recipe, which isn’t even a recipe but more of a technique, completely changed my breakfast life. I used to think I was “not a breakfast person” and “not an egg cooker” because fried eggs bored me, scrambled eggs eluded me, and frittatas were special occasion food involving all kinds of fancy cooking and flipping using plates or pans with heat-proof handles so you could finish them in the oven.

Frittata with thyme and Carmody cheese, tempeh bacon, pomelo fruit salad

Super Easy Pan-Cooked Frittata with Carmody cheese and thyme (small-pan sized, whole), tempeh bacon, and fruit salad with pomelo, kiwi, apple, and mint

This technique is usually how spinach ends up in my breakfast, but it’s also a great, simple way to incorporate most any kind of leftover into a hot, pleasing morning meal. It’s so obvious that I feel a little silly even writing it down, but I so distinctly remember the change in breakfast, from before I practiced this to after, that it seems worth taking the time to share it.

Recipe below… Continue reading

Scrap Stock

Some kind of revolution took place before I was born, or at least before the chef side of me was born into consciousness. By the time I made my first forays into vegetarian cooking, there was a kind of stock backlash happening in the pages of all the cookbooks I read. According to all these veg-empowerment cookbooks, people used to make their stock from scraps and trimmings, but now, especially for a vegetarian cook without simmering bones and flavorful marrow to add to the pot, this was highly discouraged. We are worth it!, these books proclaimed. Worth a delicious, savory stock made from whole vegetables and bundles of aromatic herbs. I made vegetable stock from one of these recipes once. I almost cried to see pounds and pounds of beautiful vegetables reduced to a heap of mush and a pot of broth.

All the scraps, ready to go into the stock

And so the scrap stock experiment was born. For a bit more than a week I saved all the trimmings from every vegetable I ate. Brown or yellow bits went straight into the compost, but everything else was washed and put into a tightly sealed plastic tub in the fridge. At the end of the week, I made an experimental stock. I had no idea how it might turn out. Really bitter, I suspected, because the majority of the heap consisted of the green, almost leathery tops of leeks, green garlic, and spring onions. But I figured, what do I have to lose? All I’m really wasting is the water I’m adding – everything else was compost-bound. At the last minute I almost chickened out and added a whole onion, a whole carrot, just a few things to boost the flavor, but I decided to really go for it this first time and just see what happened.

Here’s what ended up going into my scrap stock pot:

Leek greens and ends
Green garlic greens and ends
Spring onion greens and ends
Swiss chard stalks
Onion ends and peels from red and white onions
Red cabbage leaves from the outside of the cabbage
Spinach crowns
Garlic ends and peels
Thyme stalks
Carrot leaves and trimmings
Cauliflower leaves
Kale stalks
Radish trimmings
Sugar snap pea tops and strings

All the scraps in a pot, turning into stock

I cut everything into pieces and then first sauteed the allium trimmings (leeks, garlic, onions) for a bit in 2 teaspoons olive oil, then threw everything into the pot and stirred it over pretty high heat for about ten minutes. Then I added 3 quarts of water, 2 1/2 teaspoons of salt, 3 bay leaves and a few peppercorns, brought it to a boil, turned it down to a simmer, and simmered it, uncovered, for about half an hour. I let it settle for a few minutes and then strained it right way (I’ve heard stock can get bitter if you let the bits sit in the broth too long after cooking). And I have to say, it is quite, quite tasty. Certainly head and shoulders above the bitter brews that pass for vegetable broth in those vacuum-boxes. I can’t wait to freeze it and have it on hand the next time I need veggie broth for something. Best of all I am so tickled to have created something really valuable from something I’ve been throwing away. There may have been a broth revolution, but I guess I’m just an old-fashioned girl.

The stock, rich and flavorful, made totally from scraps!

Leeks and Chard and Lentils and Rice

I’ve been leaning a lot on lentils lately. I’m really trying to cut down on my intake of soy, especially non-fermented soy like tofu and soymilk (as opposed to miso and tempeh) and this has left me without a staple source of protein. Unlike beans, which I fear for their pre-soaking needs, their long cooking times, their gassy powers, lentils are quick and still packed with protein, a potential answer to “What’s for dinner?” when I didn’t have the foresight to ask the question a day ahead (which is basically every night).

So I was intrigued to come across a recipe for Risotto with Swiss Chard and French Lentils (how international!). Rice plus legumes equals happy, happy complete proteins, chock full of all the amino acids I need for a healthy vegetarian existence. In addition to trying to avoid soy and still get enough protein (while being vegetarian and trying to eat local and getting all my produce just from my box) I am also embarking on a low-key but concerted effort to get my freezer stocked with some meal options. There are nights when even my old stand-by of tofu, greens, and quinoa wouldn’t be a fast enough answer to the dinner question, so it would be great to have some options tucked away and waiting for such desperate times. Risotto is one of those dishes I’ve seen mentioned as freezing and reheating well, so I thought I would combine all my new pursuits and give this one a try.

Risotto with Lentils, Swiss Chard, and Leeks

I made the recipe exactly as written, except for my actual risotto-cooking technique, which is a quick ‘n’ dirty way from an old Sunset Magazine cookbook that we always use in my family and the risotto comes out just fine, thank you very much. I just don’t have the patience to do the whole gently-simmering-broth added one cup at a time thing. I would just never make risotto.

I made the risotto for my mom and myself the other day for lunch when she was visiting (I had already cooked both the lentils and the chard the day before, as they need to be cooked separately first). It has a bit of an odd texture, as even French lentils have a graininess to them that feels a little strange when your mouth is expecting only the creaminess of the risotto. But it has a hearty, chewy quality that my mom and I both enjoyed, and it made terrific leftovers for breakfast over the next few days. I also did manage to freeze one serving of it, so I will have to report later on how it does with reheating.

When I opened my freezer to take the above photograph, I got a small glimpse of why my freezer can be so packed but whenever I look in there for something to eat it registers as “empty.” In addition to the risotto in this shot, you can see the almond meal I use for gluten-free baking and a container of plain lentils and a bag of pesto cubes. But everything else – the butternut squash dumplings, the ribollita, the massive hunks of potato-rosemary bread – are in there as a result of their wheatiness. Whenever I give in to culinary temptation and make something that contains wheat, I eat a little bit, my body reminds me that wheat and I do not mix, and then I stuff the rest in my freezer. It was good to take a hard look at what’s in my freezer – I think there may be some frozen-food trading in my future!

Experimental Quiche: Pea Shoots, Stir-fry Mix, Spinach

I had all this stuff for stir-frying: pea shoots and the aptly named stir-fry mix. But even though I’ll order pea shoots every time I see them on the menu, I haven’t been too successful with them at home in the past and I basically just didn’t want stir-fry. No Asian flavors, no lovely bright vegetables that have to be individually chewed. No, I wanted a soft, dense pile of comfort food.

So I thought I would try another variation on the Spinach, Chard, and Onion Torta that was one of my first box meals, using eggs, leeks, green garlic, pea shoots, the chard-heavy stir-fry mix, and a bag of spinach for the filling. I had a cup of cooked black rice and a cup of cooked quinoa in the fridge, both a day or so from going bad. And with no plans to eat stir-fry any time Rice and Quinoa Crust for Quichesoon, the likelihood of those grains being eaten was slim to none. That’s when I came across a terrific-sounding recipe for quiche crust made from cooked rice and an egg – a perfect solution to my leftover rice problem that would also allow me to avoid the gluten-heavy breadcrumb crust of the original torta. The crust came out of the oven looking so beautiful – all purple and golden from the grains – that I know this will become a staple solution for the piles of grains that I make ahead for convenience but sadly sometimes end up throwing away. It tasted merely neutral, providing good texture but not contributing anything to the flavor of the quiche, but I feel confident that some doctoring ahead of time with herbs and garlic and salt and pepper will turn it into something magnificent.

Little bits of yum: Chard and tangelos

Last week a series of unfortunate circumstances came together and culminated in my having to shop at Whole Foods. With the exception of late-night vegan dessert runs, I haven’t tried to buy food there in a few years. Duck and I, having almost maxed out on kale (I know, I didn’t think it was possible either!) were craving this yummy chard and walnut dish his mom made for us a few weeks ago, so my assignment was to run into Whole Foods and pick up some chard and some walnuts. But when I got to the produce section, everything arrayed before me in the rustic wooden bins under the special full-spectrum lights, all the fruits and veggies shining and winking like a treasure box of jewels, I saw that the chard was $1.99 a bunch, and that a bunch consisted of a measly five small stalks.

Chard and Walnuts, Sweet Potato Fries, Chard-Onion Balsamic Relish, Forbidden Rice with Tangelo Ginger Sauce

Now five stalks of chard is an extremely conservative single serving for such leafy-green lovers as Duck and myself. So I was looking at $4 of chard, minimum, just for one dinner. I perused the greens section and found that the mustard greens had been bundled a bit more generously, so I decided we’d have mustard greens with lime and garlic, and the chard-walnut experience would just have to wait for a friendlier shopping opportunity.

When a huge, lovely bunch of swiss chard arrived in this week’s box, I jumped for joy and ran out to the corner health-food store to get walnuts. Washing and drying the leaves, I couldn’t help counting them and musing that this was about $6 worth of produce by Whole Foods standards. Dinner ended up being a little series of yummy bites – some of Duck’s mom’s chard and walnut dish, a simple relish made with the chard stalks and a red onion, sauteed with some of the balsamic dressing from the chard, non-box sweet potato fries (orange and white – the white were new to me and so good!), and a Tangelo-Ginger-Green Garlic sauce from a box newsletter, dressing up some Forbidden black rice.

Duck’s Mom’s Chard and Walnut Yum
This recipe is direct from the duck’s mom’s mouth!

I recommend making the dressing in a larger quantity and having it on hand for salads too, so you will have to gauge how much you dress the chard.

Chop and then steam the chard. Put the walnuts in the oven at 350 and try not to burn them, that is it the trick. One minute they are cooking….

Dressing:
2/3 cup good oil
1/3 balsamic vinegar
1 clove of garlic pressed
1 tsp salt
TBS of liquid mustard if you want (I didn’t use it)

Toss the chard walnuts and a couple spoonfuls of dressing and then see if you need more.