Jon Crispin's Notebook

Another Vegetable Stock

Posted in Food by joncrispin on 01/03/2015

We 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 the smell wafting throughout the house was appealing.  I had been saving rinds from Parmesan cheese so those were added to the veg scraps.  It cooked for about 5 hours and is amazing.  Should help to make a lovely risotto.

Lemon, Cuke, Pepper

Posted in Food, Willard Suitcases by joncrispin on 13/09/2013

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.

I am about to make a modification to this site, but it shouldn’t have any bearing on regular followers.  I will be changing the url from joncrispin.wordpress.com to joncrispinposts.com.  As far as I can understand it, the old url should still work, but if any of you have problems, shoot me an email.  Also, for the followers of my Willard Suitcase project, the willardsuitcases.com site should be up and running by the end of next week at the latest.  Steve Fox from Born Digital Web Design in the UK has done an amazing job putting it all together, and I am so excited to finally have it done.  I will post here when it is online.

Wishing you all a great weekend.  Thanks for following.

Mountain Laurel and Vegetable Stock #3

Posted in Food, Jon Crispin, Nature, Plants by joncrispin on 16/06/2013

The mountain laurels are really wild this year.  (Do I say this every year?  I know there are previous posts about this plant, but really, this year is amazing.)  One of the locals told me that this part of Pelham used to be called Mount Laurel and I can see why.  When we look out the window it is almost like there is snow on the leaves of the plants.

I had a great dad’s day today.  Peter is home from DC for a bit (the Nationals are on the road) and I got the chance to chill out and cook.  I made another vegetable stock.  As you can 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 great.

Vegetable Stock #2

Posted in Food by joncrispin on 20/07/2012

I 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 in the house and because our inside stove is electric.  I still prefer gas.  Lots of different veg remainders in this one; lemons,red peppers, ends of haricots vert, and who knows what else.  It smelled really good while cooking and in the end produced about 3 full quarts of stock.  I have been using the last batch to make risotto and the flavors are really subtle.  Give it a try sometime.  So much better than composting if like us you don’t have a vegetable garden.

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.

%d bloggers like this: