Scrub the unpeeled vegetables
and cut into chunks. Place in a stockpot with bay leaves and peppercorns;
cover with water. Bring to a boil, then simmer for an hour or more.
Strain the stock through
a colander or cloth, pressing out the liquid from the vegetables. (The
remaining solid vegetables make good compost material or can be discarded.)
The stock will keep refrigerated
for 3 to 4 days, or may be frozen in 1 to 6 cup quantities.
Note: Vegetables should
be rinsed, but there is no need to peel them. Avoid such strongly flavored
vegetables as broccoli, cabbage, cauliflower, eggplant, peppers, and turnips.
Natural food stores and well-stocked supermarkets carry a good selection
of organic vegetable stocks in 1-quart boxes that can be used when time
Variation: For stock
with an Asian flavor, add 4 or 5 quarter-size slices of fresh gingerroot
and water from soaking dried shitake mushrooms.
Yield: 2 quarts
Reprinted with permission
from ©2005 David Hirsch The Moosewood Restaurant Kitchen Garden , published by Ten Speed Press
for book review