Some people look at this pile of vegetable scraps and think, "mmmm.... homemade vegetable stock," don't they? I don't, which surprises even me. It's very simple: I don't have much experience making stock. I've made it before but I'm not an expert. For example, can I use onion skins? Can I use the bruised or browned parts? What about the core? How about those woody, sprouting turnip tops?
Certainly Martha Stewart would know how to make stock (she says don't use the blemished parts). The folks at The Kitchn make stock too. I always trust Vegetarian Times to set me on the right path. I see that Eating Well has a recipe for roasted vegetable stock - and if I can get myself to plunge all those carefully diced and roasted vegetables into a pot of hot water without eating them first, I might just make it.
I just need to build up some confidence, find some patience, assemble my ingredients, and do it, right?
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