top of page
Harvesting Vegetables

Vegetable Stock

Anchor 1

Shopping List
- 1 Onion
- 1 Carrot
- 3 Stalks of Celery
- 3-5 Garlic Cloves
- 1 Tomatoe
- Springs of Thmye
-Sprigs of Rosemary
- Bunch of Parsley
- 5 Quarts of Water



  1. Prepare your vegetables first by roughly chopping onion, carrot, and celery. Lightly smash garlic with palm( don't be afraid of leaving the skins!). Lightly cut an " X", on the bottom of your tomato and place all ingredients into a stock pot.

  2. With spices and herbs: Open up a piece of cheesecloth and place your spices and herbs in the center. Once placed, fold or roll over cheesecloth to secure and tie with twine. Or... SKIP all this and place herbs and spices into a pot. Everything will be strained at the end.

  3. Place all your vegetables, herbs, and spices in a stock pot and cover with about 3 quarts of COLD water.

  4. Bring stock to a boil, then turn down to a simmer for about an hour. More time = rich, dark, and more reduced stock.

  5. Strain through a fine mesh strainer with a piece of cheesecloth placed inside strainer basket. Cool and store in preferred container. Can also freeze and used in the future!

bottom of page