Jon Crispin's Notebook

Vegetable Stock

Posted in Food, Friends by joncrispin on 23/06/2012

My dear friend John Wilson makes stock out of any vegetable materials left over from his cooking preparations.  When Peter and I were with him in March he told me how he does it.  So for the past several months I have been collecting bits of carrot, onion, garlic, brussels sprouts, celery, tomato; well, you get the idea.  I have put them in a bag in the freezer while waiting for a good time to start the process. I have no idea how it will turn out, but I’ll know more in about 3 hours.  It is smelling pretty good so far.

9 Responses

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  1. sybaritica said, on 24/06/2012 at 6:13 pm

    Interesting mix. I usually try to avoid brussels sprouts or cabbage though. I love them both but they really dominate a stock. Okay for lots of different kinds of soups or stews though.

  2. Margaret Flynn said, on 17/07/2012 at 4:57 am

    This summer I’ve been canning. Lot’s of veggie peels and ends. So, I’ve been loading bags and plastic tubs of these things to make your stock. I’d forgotten you suggested this! Thanks for the tip. Love your blog and pictures.

    • joncrispin said, on 17/07/2012 at 6:17 pm

      Thanks Margaret, I am so glad to hear that you are using John’s technique. Let me know how it works. I made a risotto the other night with the stock and it was amazing. Best, Jon

  3. […] made stock again last night.  Same basic idea as before.  I usually cook stuff like this outside on the side burner of the grill to keep the smells down […]

  4. […] tell by the color, there were lots of beet peelings in it.  You can see my previous posts about it here and here.  I used some of it to make a wild rice thing for Cris and it was […]

  5. […] There has been a lot going on lately and I have been saddled with a bit of “karma congestion”,as my friend Alex would put it.  I haven’t posted for a bit, and haven’t been inspired to do so.  I know I am feeling a bit better when I start wanting to photograph goofy arrangements of yesterdays vegetables.  I can’t remember what I did with the other half of the lemon, but the rest of this cuke was in a peanut butter sandwich and most of the red pepper was in an amazing corn chowder.  I’ll eat the remainder of the cuke in a few hours, and the lemon and pepper will go in the freezer bag for stock. […]

  6. […] There has been a lot going on lately and I have been saddled with a bit of “karma congestion”,as my friend Alex would put it.  I haven’t posted for a bit, and haven’t been inspired to do so.  I know I am feeling a bit better when I start wanting to photograph goofy arrangements of yesterdays vegetables.  I can’t remember what I did with the other half of the lemon, but the rest of this cuke was in a peanut butter sandwich and most of the red pepper was in an amazing corn chowder.  I’ll eat the remainder of the cuke in a few hours, and the lemon and pepper will go in the freezer bag for stock. […]

  7. […] needed space in the freezer, so it seemed a good day to make another vegetable stock.  Here’s some history about when this got started.  I usually do it outside on the gas grill, but the idea of having […]


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