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Home Grown Recipes
Basic Vegetable Stock
Here is a basic recipe that you can vary according to the vegetables available in your garden or refrigerator. The only vegetables to avoid are tomatoes, eggplant, bell peppers, asparagus, and all of those in the cabbage family, such as broccoli, cauliflower, and brussels sprouts. If you scrub the vegetables, there is no need to peel them.
2 medium onions, peeled and quartered
2 medium sweet potatoes, thickly sliced
3 garlic cloves
2 large white potatoes, thickly sliced
2 celery stalks, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
6 peppercorns
4 allspice berries
10 cups water
Combine all of the ingredients in a large soup pot, bring to a boil, then lower the heat, cover, and simmer for 45 minutes to an hour. Strain the stock through a colander, pressing out as much liquid as possible; discard or compost the solids. Covered and refrigerated, this stock will keep for 3 or 4 days. It may also be frozen for longer storage.

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