For one that frequents farmers' markets and shares a vegetable plot in the city, I often take home more veggies than I can use. Efficiency is very important to me, so its imperative that I make the most of the bounty. When I don't compost the stuff I can't use, I simply make broth. When I say simply, I mean put some water and any wilting, bruised or plain ol' unwanted vegetable matter in a pot and boil. I found that salt really makes the broth, so I add that to taste. Try and make sure you add the salt after the water boils, as salt sometimes affects how much juice is released from the vegetables you put in. In my latest stock (see above), the contents included kale, carrots, radishes, cilantro, some sauteed stuff I found in the fridge from last week, and a little chicken fat left over from the skillet. The broth is surprisingly tatsy after a bit of reduction and with salt keeps for about a good while. I'm thinking about using the broth as a soup base for bok choy and potato tonight. bon apetite.
P.s. Try not to add starchy root vegetable like potatoes, or grains like rice as it will yield a less than ideal stock.
