How to Stock a Pantry & How to Make Stock

Hmm, interesting! We didn't actually have any carrot tops - what I think you're seeing is actually cilantro stems and carrot shavings. But thanks!

Totally! Thank you for the lovely comments. It really is satisfying to use every last bit of organic matter in the kitchen.

What about trying fresh sugar snap peas from the farmer's market instead of the canned green beans? I like green beans (fresh ones especially) sauteed with lemon juice and zest, a sweated shallot or clove of garlic, and some toasted, crumbled pecans; but they're also good with sour cream and dill.

When we are forced to eat canned green beans, I like to add in some red pepper flakes.  It's super tasty and it makes you forget that you're eating canned veggies!

Thank you so much for the great suggestions! I can't wait to try them out!

Try tossing the (very well drained) beans in a warm skillet with a few drops of olive oil (or melted butter) and some shaved ginger. Cook only until the beans are warm and the ginger is fragrant.

Yay for sunchokes and yay for your CSA! Last weekend I peeled and steamed a large handful of sunchokes until they were fork-tender, then cleaned and boiled about twice as many potatoes until they were also fork-tender. Then I combined the chokes and potatoes in a large bowl with olive oil, salt, and fresh chives and roughly mashed them into 'rustic' mashed potatoes and chokes.

It's okay, I used to boil my stock, too, and then always wondered why it was opaque and greasy-looking. Lucky you, in southern CA!

Lodge makes some wonderful dutch ovens (enamel cast iron)  that are every bit as good as Le Creuset for a fraction of the cost.  I have one and LOVE it.  You can see them here:  http://www.lodgemfg.com/lodge-enamel.asp

I second the recommendation for the Lodge Color enameled cast iron and also recommend the ones by Tramontina. I have both and love them!

If you can get a second hand Le Creuset or Staub at a good price, they can definitely be worthwhile kitchen tools, but I agree with laurabellini and NC: Lodge Logic's cast iron is fantastic and cheap, and you might be able to find it even cheaper at a yard sale or thrift store.

are you blind she did use her hand. lol. i think the salt looked fine i mean its stock. lol.

Nooooooooo! 

 You NEVER, NEVER, EVER salt your stock.  EVER!  If you do anything with that stock, like slow cooking a soup, or making a pan sauce, that causes it to reduce, you can very quickly wind up with a dish that is waaaaay too salty.  You salt and pepper the stock when you are cooking a dish with it and not before.  It takes very little more more to do it this way, the dish can wind up being better seasoned, and most importantly, you can avert disaster.

@Foop Sage advice. I always have salted my stock, though. I avoid oversalting by tasting the stock before I add it to any dish, and then being extremely frugal with whatever salt I do add to the dish - usually waiting until the dish is ready to be served (i.e., once it's done cooking) to adjust the seasoning.

i think it's okay to freeze your veggies/chicken parts for 6-8 weeks. keep them towards the back of your fridge, rather than in the front or on the door - the back is the coldest part.


we're working on getting enough magnets made to start giving them out. glad you like the prototype! thanks!