Homemade Vegetable Broth

Broth makes almost any soup better, but you can’t make it fast.  By making a big batch and freezing it, you will have it available whenever you need it.  Celery leaves are a critical component of vegetable broth.

Trim the tops off 1 or more leek and 1 head of celery.  Reserve.

Chop 1 leek, 3 carrots and 3 celery stalks, then saute in 2 T. olive oil in a large soup pot until tender (you can skip the step of sauteing the vegetables, although the broth will be less rich).

Add 12 C. of water to the pot and add the leek and celery tops, along with 1 bay leaf, 12 whole peppercorns, 3 whole garlic cloves,

and 1 T. herbs de Provence or a mixture of basil, thyme, rosemary and sage.

For a non-vegetarian broth, you can of course also add poultry or meat bones, preferably cooked.  For a seafood broth, add crab or shrimp shells or fish bones.

Simmer the broth (don’t boil it) at least 3 hours but preferably all day (or night, in a slow-cooker).  Strain the broth to remove all of the solids, then freeze in 1 quart mason jars or plastic containers.  Make sure to leave the top quarter of the container empty as the broth will expand as it freezes.

 

 

 

CLICK HERE FOR MEMBER NEWS

“Your Cheatin’ (Apricot) Heart”

If more country tunes were written by farmers, there would be a song about Apricots: how they love you and leave you with a broken heart and an empty bank account. Then, just when you are getting over them and … Continue reading

Celebrating the Annual Garlic Harvest

We have been growing Garlic at Terra Firma since, well, since before it was Terra Firma. In fact, when our founder Paul Holmes starting farming up, garlic and tomatoes were his primary crops. The climate in Winters is very close … Continue reading

Summer Starts…NOW!

Imagine you come to work on a Monday morning to find your workstation has been moved to a room with no climate control. Your job description has been changed without any notification. The project you were working on on Friday … Continue reading