So I seem to come and go as life allows, haha, but I was just thinking that I have not updated you guys with any yumminess for a while so I thought I would pop in and show some foodie love!
As most of you probably know, I head up a little thing in my small town called Bountiful Baskets. This is an amazing Co-op that you can participate in that gives tons of yummy, fresh, delicious, variety of fruits and veggies every other week. I did this a few times when I lived in phoenix and when I moved out here a friend and I decided we needed to bring this to our small town too, and it has been busy since!
So, here is the deal, you get a basket of fruit and a basket of veggies every other week. You don’t know what you get each time you order, so that’s fun! But there is always a fun variety of food for you to plan your weekly menu or just toss into whatever you are making for dinner. One thing I really like is most times there is a what I like to call the “wild card”. That’s an item that you would not normally pick up when you go grocery shopping but its so fun to try different recipes and things out! Can some one say Daikon Fries?!?!?! AMAZING!
Anywhos….onto what I really wanted to tell you about, Broth. Lets be real for a minute,
most of the time Sometimes, I don’t get everything from the baskets used in the two weeks before the next one comes, they give you that much stuff! So what is a girl to do? Broth those babies! I just take any veggie that I have left, cut it into large chunks, throw in some bones (chicken or beef) if your wanting meat broth, or just leave the veggies for veggie broth. I add in some apple cider vinegar for a healthy perk, some fresh herbs if you have any, or dried bay leaves, fill your slow cooker up with water to the top, turn that bad boy on low and walk away…did you see that, walk away! What could be easier, going to the store and buying some, well of course, but I guarantee you its no where close as delish and healthy for you, PLUS knowing you made it, from scratch!, what could be a better feeling!!! I like to let mine simmer for at least 24 hours, but you can let it go as long as you want, just go for a good coloring in your broth.
When your happy with your broth color, just drain out the cooked goodness and take the liquid and either place it in a sealed jar in the fridge and use within the week or can it!
To can your broth, pour your skimmed stock back into a large, clean stockpot and bring to a boil. Get your pressure canner heating up as you prepare your jars and equipment. Once the stock has reached a full boil, ladle it into the hot jars. (You may use quarts or pints. I like to do a mixture of both, some recipes need a lot and some just a touch.) Leave 1″ headspace. Seal jars and place in the pressure canner. Process pints 20 minutes at 10 pounds pressure OR process quarts for 25 minutes at 10 pounds pressure.
So there it is! The answer to what to do with left over veggies! I hope you guys enjoyed this little talk on all things veggies and fruit!! I’ll try and do better with gardening season and canning season coming up to let you in on some yummies I have come up with!
Until next time,