There’s Veggies still in the fridge, and it’s Thursday again? Juicing and Soup Stock

Did Thursday come too soon this week?  Are there still a multitude of veggies laying in the refrigerator?  What to do, now that a whole new bunch of fresh veggies are moving in?  I have two awesome ideas.

My Veggie Box

I have been lucky to find myself a Jack LaLanne’s Power Juicer Pro.  I have created a few great combinations of different veggie juices for lunch before the truck comes to visit with a whole new bunch of fresh local organic produce.  Play with the combination of veggies.  Cucumber, Spinach and Carrot is amazing, and with an added beet makes for a pretty lunch.  Any juice combination works well, especially if you add an apple or fruit juice, melon or something with a sweet flavour.  Adding a knuckle of ginger gives a certain healthy-kick.  I love to serve it with plenty of ice, because it tastes even better extremely cold, but must be drank immediately.  Last time, broccoli, cucumber and lettuce was rather refreshing.  I think next time I will try to use basil or cilantro for an added spark should I have any hanging around.  This is a great way to clean out the crisper.

Veggie Stock

Another great suggestion is to gather up and throw all those left-over veggies sitting there just crying out “use me” into a large pot.  Do not bother to peel your veggies,  just roughly chop them in quarters.  Top up the pot with fresh water.  Toss in a handful of pepper corns, a few bay leaves, any and all herbs from your garden like thyme, oregano, parsley and lovage for instance, bring to a boil and simmer for an hour or so.  Let cool and then strain into jars.  Put jars in the freezer for future use as Vegetable Stock or use right away.  Roasted Root Stock is amazing in the fall and winter.  Just throw what ever root vegetables you have, carrots, parsnip, turnip, beets, in a roasting pan with lots of onions and a bit of olive oil.  Roast for 1 hour.  Pour water over vegetables and bring to a boil on top of the stove and simmer again for perhaps an hour with some added herbs like rosemary and thyme.  This stock has a real depth to it.  Stock can go a long way when making soups, sauces, gravies, any where you need a liquid in a recipe.  I have even used it when making my bread instead of water.  Any veg will do.  Give it a try.

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