Vegetable Stock
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.
Jon Crispin's Notebook 
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.
Good point. I am a first-timer with this. Thanks. Jon
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.
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
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