Also: Stock School Q & A from last week
This Thursday’s workshop has two special hosts: Mira, the owner of The Re.Place and Erin from Dirty Girl Gardening. They will be showing you how to reduce your household waste and how to plan for your urban garden. Register here!
Who knew compost could be so delicious? Lisa Dickie did, and she showed us how in last Thursday night’s vegetable stock workshop! We don’t have a recording of the workshop, but we will have Lisa’s recipe up on our site soon, and in the meantime, here are the highlights of the Q&A portion of the workshop
Q. Can you even use potato peels? And ginger peels?
A. Yes! Just give things a scrub before you peel them. You can keep your food scraps in a ziplock bag in the freezer until you are ready to use them.
Q. If you’re working with frozen scraps, do you have to separate the different veg?
Q. What are some examples of neutral oils you like for stock?
A. Olive oil, coconut oil – could really use anything
Q. Do you just boil the scraps? or sauté?
A. Saute the onions, carrots
Q. Should we peel the carrots before cutting them?
A. No (just scrub)
Q. What are the health benefits of adding egg shells?
Q. Can you use dried egg shells? Like keeping in a container until making stock?
Q.Are there any vegetables that you wouldn’t put in?
A. Corn – it’s too starchy
Q. Do dried mushrooms need to be pre-soaked?
Q. How long would stock last in the fridge?
A. One week – otherwise freeze it.
Q. Can you cook the stock straight from frozen?
Q. After you strain the liquid stock can you put the leftovers in the compost or do you use it in some other way?
A. Into the compost!