Making stock

One benefit of joining a CSA is that I am awash in vegetables, fresh from the farm. Lately I've been inundated with carrots and celery, which make a fabulous mirepoix along with onions. This combination also happens to be the soul of a great vegetable stock.

My basic stock recipe stems from the one in Deborah Madison's cooking bible Vegetarian Cooking for Everyone, which teaches you everything you could want to know about vegetables.

1 T olive oil
4-6 carrots, coarsely chopped
1-3 celery stalks, coarsely chopped
1 large or 2 small onions, coarsely chopped
6 cups water (at least enough to cover vegetables)
seasonings to taste (herbs, garlic, etc.)
strainer
stock pot

In a large stock pot, heat 1 T olive oil over medium-high heat. Add onions and saute until nearly transparent. Add carrots and celery, and saute until a brown crust forms on most of the pieces. The brown crust imparts flavor to the stock. Add enough water to cover the vegetables. Cover the pot and bring to a boil. Season lightly (the prolonged cooking time will concentrate the flavors), then lower to a simmer and cook for 45 minutes to an hour. Strain and season. To concentrate the flavor, reduce stock after straining.

This recipe lends itself to several variations. I've added mushrooms for mushroom stock, tomatoes for tomato stock, and beet trimmings to the simmering stock for borscht. I've even added lettuce, which adds a fresh, lightly earthy flavor. I don't recommend adding cruciferous vegetables (e.g. kale, broccoli stalks) as they become bitter when boiled too long.