I've been neglecting my veggie bin. We just keep adding to it and ignoring the plenty good produce towards the bottom. An unidentified funky smell started to strike me in the kitchen, so I've attacked the veg on the verge with gusto.
A fridge cleaning is usually part of our weekly routine (and by our, I mean chef Flaco). In the past anything that looked a little wilty or droopy usually hit the trash. This summer we've taken the step of composting. Not sure what compost should hit the bin? Check out this link to learn more.
Instead of wasting the veggies that have lost their snap but that haven't yet hit funky town, I'm making veggie stock that I'll use in a risotto prep for tomorrow.
Stock is so simple and requires little hands on time.
Heat olive oil in a soup pot.
Add garlic and sautee for a minute
Add veg - my list includes asparagus, pea pods, red onion, carrots, celery, radish microgreens, green onions, and cherry tomatoes. No need to peel or prep!
Add more flavor - thyme, rosemary, summer savory and two dried bay leaves made the grade
Sautee this mix for about five minutes
Cover with water, add salt to taste and some peppercorns.
Bring to a boil, reduce heat and simmer for as long as you've got.
Strain, let cool and use for your favorite veggie recipe.
The longer this simmers, the better it gets! You save on buying stock, don't waste questionable produce and if you're like me, you've got a project to keep you out of mischief!
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