The Clallam Canning Company

Clarks Farm Osso Bucco

Last week, the North Olympic Land Trust named Clark’s Farm as this year’s Farm of the Year.  In their honor, here is Holly Clark’s fantastic recipe for Osso Bucco.

Italian for Bone with a Hole referring to the cross cut thigh bone that appears in the center of the meat.  This cut of meat requires a long slow braising resulting in a luscious, fork-tender meal best served with risotto or even mashed potatoes.  Using the shank with the bone-in makes for a velvety broth that is packed with flavor and nutrients.  You can purchase Clarks’ on Saturdays at the PA Farmer’s Market or one of the many local markets that carry their meats.  Check out their website for locations. http://clarkfarms.weebly.com

CLARK FARMS OSSO BUCCO

  • 3 lbs. CLARK FARMS BEEF SHANK STEAKS
  • 1 c. onion, chopped
  • 2/3 c. carrots, chopped
  • 2/3 c. celery, with leaf, chopped
  • 1/2 tsp. or more garlic, chopped
  • 1 tbsp. of butter
  • 2 strips of lemon zest
  • 1/4 c. of coconut oil
  • 1 c. of dry white wine
  • 1 ½ c. beef broth as needed
  • 1 ½ c. canned Italian tomatoes, coarsely chopped with juice

 

 

 

  • ¼ tsp. thyme
  • 4 leaves of fresh basil
  • 2 bay leaves
  • 2-3 sprigs of fresh parsley
  • Freshly ground pepper
  • Extra sprigs of coarse chopped parsley

 

Gremolata Topping Ingredients:

  • 2 Tbsp. fresh chopped Italian parsley
  • 1 large clove of garlic, minced
  • ½ tsp. of grated lemon zest
  • 1 Tbsp. lemon juice

 

Preparation using a crockpot- Cook onion, carrot, celery and butter with a tsp. or two of the coconut oil in a skillet over medium heat.  Cook until the vegetables are soft and wilted.  Add the garlic and lemon zest.  And if you like garlic, feel free to add as much as 3-4 cloves! Remove from the heat and remove the vegetables.

In the same skillet heat the rest of the coconut oil over medium high heat and brown the shank steaks on all sides.  Do a couple at a time so shanks brown quickly and don’t lose much of the meat juices inside.

Once the meat has been browned, remove the meat from the skillet and add the wine and vegetables back and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck in the pan.

Add this mixture to your crockpot along with the browned meat. Add the chopped tomatoes with their juices, the thyme, basil, bay leaves, parsley and pepper.  The broth should come up to the top of the shank steaks.  Add more if needed.  Salt can be added but if you are using store bought beef broth take the salt content of the broth in to consideration before adding salt. Try making your own beef broth ahead of time and use Clark Farms beef bones.

Cook for 4-6 hours on medium heat until the shank steaks fall apart.  Serve meat on a platter and pour the sauce over the CLARK FARMS shank steaks. Top with the gremolata topping.  Any leftover chopped parsley just sprinkle it all over the dish and serve.

Dutch oven preparation-Preheat the oven to 325. Use the Dutch oven to cook vegetables and brown meat on the stove top and cover with tight lid and place in the 325 degree oven for 4-6 hours.  Adjustments for liquid amount can be made by adding up to 1/3 cup more liquid as needed or if sauce is too thin when the shank steaks are done you can remove the meat and place the Dutch oven on top of the stove, and over high heat briskly boil the sauce until it thickens.

 

Roasted Roots

Thinking back to the winter meals at my grandmother’s house, it seems like there was always a bowl of mashed turnips.  It was something like mashed potatoes but beige and watery – inevitably disappointing for any child. My grandmother was a practical farm cook who wasn’t prone to catching up with the latest trends in Good Housekeeping.   Roasting was for chickens, and vegetables were typically boiled.

Some traditions were meant to be improved; thank goodness!  These days when the arctic blast has taken out all but the hardiest of greens (although I still have hope for the resilient chard,) it’s a great time for experimenting with roasting roots and tubers.  Beets, rutabegas, carrots, turnips, sun chokes, celeriac, potatoes, onions and garlic are all available.  Unlike steamed or boiled vegetables where flavor and nutrition is lost in the cooking water, roasting concentrates flavors and brings out the sweetness that is naturally present in winter roots.

There are lots of recipes for roasting vegetables, and most are variations on a basic theme.   Prepare bite-sized chunks, toss in some kind of oil or fat, add seasonings and roast under high heat until tender.

Here is basic recipe for a medley of roots, with two different seasoning ideas.

  • 2.5 pounds of various root vegetables including carrots, turnips and beets.  Prep vegetables by washing, and removing the stem and root end.  Beets and turnips should be peeled, but carrots can usually be left unpeeled. Cut into ¾ inch chunks.   Cutting pieces into uniform sizes will ensure even cooking. Feel free to substitute other vegetables including brassicas like cauliflower or Brussels sprouts.
  • 1 large onion, or an equivalent amount of leeks or shallots, peeled and cut into ¾ inch wedges.
  • 4-10 cloves of garlic, cloves peeled.
  • 2 Tbsp. of olive oil, or a mixture of butter and olive oil if you prefer
  • Salt and pepper to taste.

Heat the oven to 400 degrees and place a rack in the center.    Toss the cut vegetables and oil together. Add salt and pepper to taste. Spread seasoned veggies evenly on a baking sheet.  Roast for 45 minutes or until done, tossing 2-3 times until veggies are fork tender.  Remove from oven and serve.

Seasoning ideas and vegetable variations are plentiful; here are just a few of our favorites:

  • Fresh Herbs: Include 2-3 sprigs of fresh rosemary and thyme during the roasting.  Remove the herbs prior to serving.
  • Toasted Cumin Vinaigrette: While veggies are roasting, toast 2 tsp. of whole cumin seed in a dry skillet. Chop or pound the seeds a bit to get them to crack.  Add cumin to 2 Tbsp. fresh lemon juice.  Add 1 tsp. fresh mint or cilantro leaves and toss with the vegetables after they are finished roasting.
  • Instead of olive oil use filtered bacon grease, tossing the veggies with 2 strips of chopped bacon after the roasting is complete.

Any of these combinations make a great side dish with meat, or as a vegetarian main dish with quinoa. Make extra and keep as an addition to salads for several days.

 

 

Summer Jammin’

It’s that time of year again. The local produce is coming on strong and if you are interested in getting in on the freshest food and while sustaining our local food economy then it’s time to preserve the harvest.

Thinking about recipes to share that include summer berries is tough because in truth, there is really no way to improve upon a perfectly ripe, glistening red strawberry.  It just doesn’t get any better than popping a luscious vine ripened berry directly into your mouth.   Aside from a really delicious Raspberry pie recipe I have and the occasional Strawberry Shortcake, I don’t do anything with berries expect eat them and preserve them for later.

Tomorrow I am having the ‘girls over’ for some jam making.  I know, I know it sounds like a throw-back.  Women, coming in from the picking field, with their hands stained red, slaving over a water bath canner on a hot summer’s day.  Didn’t Gloria Steinam and Smuckers liberate us from this drudgery back in the 70’s, breaking the chain between women and their kitchens?  I think about Ms. Steinam sometimes as I watch myself becoming an evangelist for the home-cooked meal.  What happened to equal work for equal pay?  I could buy a jar of ready-made Strawberry Jam for less than the cost of ingredients and have time left over to watch TV.  So why do I do this?  There are two reasons.

First of all, I do this because I CAN.  Over the course of my life, I have been lucky enough to learn the skills and accumulate enough cooking equipment.  And I CAN do this because we are lucky enough to live in a place where there are still a few small farms where I can get fresh off the field produce.

And secondly I do it, because it feels good.  It feels good to me, when I see a line glass jars on my pantry shelf, full and ready for winter. By September, there will be various jams, peaches, tomatoes, tuna and pickles. It feels good to know that what fills my pantry was grown close to home by people who care about sustaining the land. And finally it feels good to see a smile on someone’s face when they bite into a piece of homemade toast with a dab of strawberry jam that I made. And that I know is wholesome and free of most chemicals.

I know I was supposed to do more with my life … but really.  Making the effort to care for the land and nourish our bodies actually seems pretty important.

Rather than print a recipe today – here are some useful resources for preserving the harvest.

For well-tested food preserving information:

http://nchfp.uga.edu

Or for those who like books, The Ball Blue Book, available at most stores where canning supplies are sold.

Or call your county extension office to speak with a real live person.

In Clallam 360-417-2279, and in Jefferson 360-379-5610.

 

 

And for U-pick options in the area:

Blueberry Haven Farm

173 Lewallen Road, Joyce

360-928-0257

 

Cameron Berry Farm

Corner of Wheeler & Woodcock in Sequim

360-683-5483

 

Graysmarsh Farm

6187 Woodcock Road Sequim

360-683-5563

 

Dungeness Meadow Farm

135 Meadomeer Lane Sequim

360-582-1128

 

Quinoa Salad with Sugar Snap Peas

Last Friday I led a cooking demo at the 5th Street Community Garden in Port Angeles.  The audience was part of Growing Healthy, a project run by the Volunteers in Medicine clinic (VIMO) offering participants a chance to learn how to grow and prepare their own vegetables.  I help with a monthly cooking session that starts with a walk through the garden looking for what’s harvestable.  Last week we got: peas, broccoli, zucchini, beets kale, chives, basil and onion.  I set up a kitchen in the right in the garden and demonstrate a variety of ways to prepare the day’s harvest.  Every time I do a class, I am ecstatic.  To pluck food off the vine, prepare it and then share a meal among friends is a beautiful thing.

Following is one of the recipes we made last week. The recipe calls for Sugar Snap Peas and I realize that by the time you are reading this article, most of the sugar snap peas are going to be long-gone, victims of this fabulous summer. Never fear … just substitute another seasonal vegetable.  Something crunchy like cucumbers and carrots for example.  Other vegetables in season right now may be better lightly steamed before adding to the salad such as broccoli or green beans.  Just get out to your garden or the nearest farm market and see what looks good.

Quinoa Salad with Sugar Snap Peas               Marcia Kiesel’s recipe from Food &Wine online

Serves 6, active time 15 minutes, total time 40 minutes

1/2 pound sugar snap peas (or other crunchy seasonal vegetable of your choice)

1 1/2 cups uncooked quinoa, rinsed and drained

1/4 cup extra-virgin olive oil

3 tablespoons white wine vinegar

Salt and freshly ground pepper

1/2 cup salted roasted pumpkin seeds (or other roasted nut or seed if desired)

½ cup of minced chives

In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.

In another small saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.

In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

Quinoa (pronounced keen-wah) is a complete protein, so you can serve this salad as a complete meal, or use it as a hearty side dish with your favorite summer barbeque menu.  It is also great for potlucks and leftovers.

Pesto

There is nothing like burying your face in a garden fresh bouquet of basil and this has been a great summer with plenty of sunshine for this hot weather herb.  Local farms offer many varieties at the local markets or if you are growing your own and you can manage to keep it watered and the flowers pinched back it will be good for another several weeks. Of course, it is simple and delicious to throw a few basil leaves into a sauce or a salad, but when I find myself with a lot of basil all at one time, I make pesto.

From the Italian word ‘to pound’, pesto was traditionally (i.e. before food processors) made with a mortar and pestle.  The simplest form of this flavorful recipe was basil, garlic, salt and just enough olive oil to make a paste.  I usually use a food processor, but this morning as I worked on this column, I made a half batch with the mortar and pestle method and I can attest that it works well. It did take a little extra time to do all the pounding, it was like a mini arm work-out and the cleanup was easier than cleaning out my food processor.

There are many variations on this basic recipe depending on what you have available and what you like. You can substitute other fresh leafy herbs such as cilantro, parsley, mint or tarragon for some or all of the basil.  Other nuts can be used in place of pine nuts, which can be pricey.  My ‘go-to’ is walnuts, but cashews and almonds also work well.

An important word of advice when it comes to storing excess pesto is that fresh basil will turn a very dark color when exposed to air.  It’s not dangerous, just un-lovely. To prevent this from happening to my pesto, I store pesto in small ziplock bags.  That way whenever I want a scoop of pesto, I open up the bag, scoop out what I need then squeeze all the air out of the bag before sealing it.  In this form, pesto will keep in the fridge for a week or so, and in the freezer it can last all year until your next crop of basil is ready for picking.

Pesto

2 cups of packed basil leaves and small stems

½ cup nuts: pine nuts, walnuts , almonds, or cashews

1/3 cup parmesan, romano, pecorino or other hard cheese (optional)

3 cloves garlic (or more if you like)

salt and/or a few drops of lemon juice as needed

1-2 Tbs olive oil

*for a vegan option delete the cheese and add miso and or brewer’s yeast if desired.

If using a mortar and pestle, start with the garlic and nuts. When you have pounded those two ingredients into a creamy paste, add basil and cheese while continuing to pound.  When using a food processor, add the garlic, nuts, basil and cheese all at once to create a paste  Drizzle olive oil as needed to make a paste. Add salt and/or lemon as desired for taste.

Use Pesto as a topping for pasta or other grain, on pizza, potatoes or on grilled meats.  If you find yourself with a lot of basil, make several batches at a time and freeze the extra.

 

 

Thai Style Fried Noodles (or Rice!)

I grew up on the mid-Atlantic coast in the 70’s, where Memorial Day meant slathering yourself in baby oil to fry up your first sunburn of the year.  The default location was either your backyard or Hoopes Resevoir, but if you were lucky enough to catch a ride down Route 13, in an hour and a half you could be on Atlantic sand. The beach town of Rehoboth is one in a long string of boardwalk towns from Myrtle Beach to Coney Island and for my high school tribe, it was the place to be.   Back then it was the Ferris wheel, Pac Man, saltwater taffy, pizza, skeeter shoot and French fries.  Memorial Day cuisinet was junk food all the way as we baked our new summer skin salt crusted and sandy … we had never heard the words teenage obesity and spf.  It was heaven.

Since moving to Port Angeles, my family and I encountered a new kind of Memorial Day heaven at the Juan de Fuca festival. Four days of fabulous music, face painting, socializing, tumblers and jugglers, the craft fair … and yes, admittedly we especially  love the food trucks!  It’s like a no-host pot-luck where you can catch-up with old friends, sway to the belly dancing music, smile hard and eat on a paper plate in the street.  In particular, we always go for the Thai Fried Rice.

I didn’t grow up with Asian flavors … spaghetti was the most ethnic dish my daughter of the mayflower mother knew how to prepare.  I don’t have much intuition when it comes to lemon grass and galangal.  I have tried my hand at some authentic thai dishes, but honestly, it just never seems right.

All that changed a few years ago when an exchange student from Thailand came to live with us for a year.   Nutcha Nakyai loved brownies and we loved his after school rendition of Thai fried rice … remarkably similar to food truck fare at the JFFA.  I’ll tell you the secret ingredient direct from Nutcha’s home in Bangkok, the secret ingredient which he swears is essential to real thai teen cuisine is …. Ketchup!

Thai Fried Noodles (or Rice) .. teenager style

Prep vegetables ahead of time so everything is ready to go when you need it.

2 Tbs vegetable oil. (I like to use 1 of these tablespoons as sesame oil sesame oil)

Red pepper flakes as desired

2-3 cloves garlic minced or smashed

½ onion sliced into rings

2 cups sliced vegetables: locally available for Memorial Day: spinach, leeks, broccoli

2 cups cooked noodles or rice

2 Tbs. ketchup

1 Tbs. fish sauce

1-2 Tbs. soy sauce or oyster sauce

1 egg

Heat oil in a heavy wok or cast iron fry pan.  Add garlic and onion and sauté until translucent.  Add rest of vegetables and cook on high heat briefly.  Add ketchup, red pepper flakes, fish sauce, soy sauce or oyster sauce.  Toss until evenly coated.  Add cooked rice or noodles and continue to stir fry, tossing in the pan until everything is evenly mixed. Clear a space on the bottom of the pan, add a little oil into the cleared spot if needed. When oil is hot, crack the egg onto the pan and scramble quickly.  Immediately toss the egg around with the rest of the veggies and noodles.

Voila, there you have it!

Solstice Chicken with Apricot and Citrus

Solstice, the longest night of the year is now past and those of us in the northwest can look forward to increasing light as the winter proceeds.  Thank goodness!  I was talking to a friend at work last week that just moved up here from Texas. She is really tired of the gloom.  Everyone in the room came up with their own strategies for making it through the winter: use a full spectrum light. Take a trip .. Hawaii is nice, but Yakima will suffice! Or stick around but be sure to spend time outside preferably in a wide open place. My favorite place for a walk or a run is anywhere near the waterfront.   Rain or shine there is always a chance for a rainbow.  Of course I had to be the one to throw in some advice, wanted or not about foods to eat in winter and it’s really pretty simple:  go for the bright colors!

A few days ago I opened up the freezer drawer and saw a bag of frozen apricots winking at me like frozen suns, bright and round. I grabbed them out and let them defrost.  Since then I have added these bright reminders of summer to my breakfast cereal, and salads and here is a recipe for roasted chicken that combines both winter oranges and apricots making a sweet and savory finger licking delicious entrée.

Roasted Chicken Pieces with Apricots, Olives and Oranges

From Molly Stevens’ All About Roasting

Serves 4. Time required: 6-24 hours for marinating and 45 minutes for roasting

¼ cup red wine vinegar

2 Tbs olive oil

2 Tbs honey

1 ½ tsp dried oregano

1 ½  tsp paprika, sweet or hot

1 tsp salt

fresh ground black pepper

1 small naval orange

½ cup pitted olives, mixture of black and green

3 ½- 4 pound chicken cut into parts, or 3 pounds of thighs and drumsticks

1 ½ cup frozen apricots, or ½ cup dried.

Marinate the chicken: whisk together the vinegar, oil, honey, salt, pepper, oregano, pimento and 1 tsp. of orange zest.  Slice the orange into 1/3 inch half moon slices and mix into the marinade along with the apricots and olives.  Coat the chicken pieces with the marinade and refrigerate for 6-24 hours in a sealed container.  Turn once or twice during the time to make sure all the pieces are evenly coated.

An hour before you want to eat, remove the chicken from the fridge and allow to come to room temperature. Heat the oven to 375.  Line a baking dish with foil to make clean-up easier. Or better yet, if you have a large cast iron skillet or dutch oven, no need to use the foil and you will get a small dose of iron to go with the Vitamin C and A from the fruit.  Arrange the fruit and olives as a bottom layer on the foil, then place the chicken pieces in a single layer on top to protect the fruit from scorching.

Roast for a total of 45 minutes, turning the individual pieces once during the roast.  Roast until the meant is nicely browned on both sides and a knife can easily slice into the thickest part of the meat.  If you have a thermometer, it should read 170 when done.

Remove from the oven when done and transfer the chicken to a platter and scatter with oranges and olives.  If needed, you can de-fat the pan drippings and then simmer for a few minutes to thicken.  Adjust the seasonings, then drizzle the sauce over the chicken.  Serve with rice or couscous or some good crusty bread.  Add a salad with lots of dark greens like some chopped winter kale and you will be giving your body a much needed vitamin boost as well as a delicious meal!

 

Beet Borscht Russian Style

It’s a Saturday in January at the Port Angeles Farmers Market and I am looking for dinner.  Some might say there’s not much left at this time of year, but I say that the winter market has its own season with plenty of produce and other locally grown foods that are delicious and chock full of what’s good you.  Beets, cabbage, winter squash, carrots, Brussels sprouts, leeks, garlic, potatoes, celeriac, Jerusalem artichokes and new baby spinach and salad greens.  And of course all the grains, meat, fish and eggs that you need to round out your meals.  We are lucky to have access to this bounty year round.

So many options that I came home with ingredients for several meals.  My all time favorite for mid-winter stews is this recipe for Borscht.  I originally learned this recipe after I married into a Jewish family and it seemed like something I should know. But over the years it has become one of my winter favorites. In part because of the delicious rich flavor, but in addition this soup is the most beautiful color of purple you will ever see in a bowl.

Russian Borscht     adapted from the NY Times Cookbook 1961 Edition

Takes about an hour and a half counting the simmering time.

Serves 4.

 

1 pound stew meat with bones if available

1 ½ quarts water

1 Tbs salt

1 ½ cups shredded beets

¾ cups shredded carrots

¾ cup shredded turnip or rutabaga

½ head cabbage shredded

1 medium onion, or the equivalent in leeks, chopped

1 small can tomato paste

1 tsp sugar or honey if needed

2 Tbs butter

freshly ground black pepper

2 bay leaves

sour cream

 

1. Start by trimming the meat if necessary. In a heavy soup pot (my favorite is a cast iron dutch oven), heat vegetable oil and brown the meat. Add water and salt and simmer gently until tender, or about 1 hour.  Remove the bones at this point.

2. Meanwhile melt the butter in a separate pot.  Saute the onions or leeks, beets, carrots, turnips. Add the tomato paste, and vinegar and simmer with a cover for 15 minutes. Stir frequently. Add the cabbage and cook ten minutes longer.

3. Add vegetable mixture, pepper and bay leaves to the meat and broth. Adjust seasonings, and add sweetener if needed.  Cook until vegetables are tender. Add more water or vinegar, if desired.

4. Serve with a dollop of sour cream if desired.

Pan Seared Halibut with Rhubarb Chutney

A few months ago, I was in the grocery aisle looking for sesame oil. There was a fellow standing beside me, staring at the opposite shelf looking for wasabi. I try not to make generalizations but this fellow just didn’t strike me as the wasabi type.  Worn jeans, ball cap, crinkly face, suspenders and large calloused hands.  I asked him what he planned to do with the wasabi.  He instantly pulled a scratched-up photo of a prize-winning halibut from his shirt pocket and launched into a trotline of fishing stories from Sekiu to Baja and back to Neah Bay again. Completely animated, he continued on, describing his many recipes, as if taking a skillet out of the oven was every bit exciting as hooking the big one.  Needless to say, I was charmed.

Since that conversation in the aisle, I have been on the lookout for exciting halibut recipes that I could pair with some other seasonal ingredient.  Weeks passed and halibut season started, but I still hadn’t found the exact right recipe.  A few days ago, I was looking out my south window at the rain drenched garden and suddenly noticed that the rhubarb was clamoring for my attention. Thick juicy stalks, with their large fan-like leaves standing up in the cool wet breeze.  There was my recipe waving to me from the garden. Rhubarb and halibut – the perfect union of seasonal foods.

I have served this recipe twice now, once with halibut and once with rockfish (because let’s face it, halibut is pricey if you didn’t catch it yourself).   Either way, this is a super delicious pairing.  Even as I write about it this morning, my mouth is watering with the memory of last night’s dinner!  I should have taken a photo so I could carry it around in my pocket for when I get a chance to talk to strangers.

Pan Seared Halibut with Rhubarb Chutney        Recipe adapted from Edible Portland 2010 blog

Rhubarb Chutney       The recipe will make two pints, more than enough for the fish plus leftovers.

1 Tbsp vegetable oil

1 ½ cup thinly sliced onions

1 ½ tsp mustard seeds

1 tsp lightly crushed coriander seeds

pinch cayenne

½ cinnamon stick

2 ginger root coins with skin

1 cup cider vinegar

1 ½ – 1¾ cup brown sugar

1 ½ tsp.  salt

2 cups rhubarb chunks

½ cups raisins

Heat oil in a heavy sauté pan or cast iron skillet. Saute onions or shallots until softened, about 5 minutes. Meanwhile, in a separate saucepan, add spices to vinegar and sugar and simmer 5 minutes. Remove cinnamon stick and ginger pieces. Add onions and rhubarb and cook until rhubarb softens.  Season with more sugar, or pepper if desired.

Seared Halibut

4 6 oz pieces of halibut  (if you substitute with another white fish for a more affordable option, be careful not to overcook)

Salt and pepper to taste

2 Tbsp all purpose flour

2 tsp. curry powder

1 Tbsp vegetable oil

Generously salt and pepper the fish. Dust the fish with curry and flour mixture, shaking off the excess. Heat oil in a cast iron skillet until hot, sear the fish on high for about 1 minute on each side.  Turn down the heat and cover with a lid and continue cooking on medium until internal temperature reaches 135, flipping occasionally. Remove from cast iron immediately.  Serve with chutney.

 

 

Making a Vegetable Stock

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Making a stock is an improvisation depending on the season, and the way you ultimately plan to use the stock.  There are, however some basic steps to follow every time.

1 large onion

2 large carrots

2 celery ribs including leaves

1bunch scallions or leeks including the greens

1 Tbs. vegetable oil

1Tbs nutritional yeast (optional)

8 cloves of garlic, peeled and smashed

8 sprigs of parsley

6 thyme sprigs or ½ tsp. dried

2 bay leaves

Salt and pepper

Scrub the vegetables and chop into 1-2 inch chunks. Heat the oil in a soup pot. Add thr garlic, herbs and vegatables. Cook over high heat for 5-10 minutes, stirring frequently.  The more color they get, the richer the flavor of the stock.  Add 2 tsp. salt and 2 quarts of water and bring to a boil.  Lower the heat and simmer for 30 minutes.  Strain.

Additional sturdy vegetables such as turnip, rutabaga, parsnip, or cabbage can also be included for more flavor. Avoid using vegetables that will become extremely soft as they cook such as potatoes, broccoli or cauliflower as they will be difficult to strain.

Preserving the Harvest

Cucumber Field: Sunny Farms in Sequim

Choose a category;

Fresh from the Vine

Picked and Pickled on the Same Day

Handmade

Artisan Manufacturing of Fine Foods