LOCALadk Magazine

Summer 2016 LOCALadk Magazine 54 LOCALadk Vegetable Stock- use some or all of the vegetable scraps mentioned below. The more you use, the richer the stock. Scraps can be accumulated in a freezer container, and stock can be made when enough veggie scraps are gathered. Ingredients: 2 T olive oil 2 cups carrot peels and tops 2 celery bottoms and leaves 4 onion ends: 2 tops and 2 bottoms 12 mushroom stems or 6 from portabellas mushroom peels 1 cup green bean and pea tips 1 bunch parsley stems and/or cilantro stems broccoli stalk skins 1 cup sweet potato peels 1 cup white potato peels 4 garlic cloves, crushed 1 cup summer squash ends 1 fennel bulb end 4 tomato cores, seeds removed 1 t thyme 1 t rosemary 1 bay leaf 6 peppercorns, whole 4-6 quarts filtered water Directions: In large saucepan, heat olive oil over medium heat. Add all veggies and sauté until they start to turn brown. Add spices and 4 quarts water. Bring to a boil, then reduce heat. Simmer, covered, for approx. 1 hour. Add up to 2 more quarts of water for a larg- er quantity of veggies. Remove from heat. Using a slotted spoon, remove as much of the vegetables as possible, then toss into compost. Pour liquid through a fine sieve or paper towel-lined strainer. Use stock when making rice, quinoa, beans or soup for a more flavorful and nutrient-filled dish. Store in glass jars in the fridge or freezer. If freez- ing, leave an inch or more at the top of the jar to prevent the glass from cracking. Recipe: Broccoli Slaw Ingredients: 2 cups peeled and shredded broccoli stems 2 cups red cabbage, thinly sliced 1 cup shredded carrots 1 red pepper, finely chopped ½ cup chopped scallions; save a bit for garnish ¼ cup chopped cilantro; save a bit for garnish ⅓ cup extra virgin olive oil ¼ cup apple cider vinegar 2 T maple syrup 1 t Celtic sea salt 1 t celery seed ¼ t ground black pepper 2 T black sesame seeds; save a bit for garnish Directions: Combine all vegetables in a large mixing bowl and toss until well combined. In a lidded glass jar, combine all liquids, spices, and sesame seeds and shake vigorously. Pour liquid over veggies and toss together. Serve fresh or chill in the fridge before serving. Garnish with cilantro, scallions and sesame seeds.

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