I was really excited by this week’s box, mostly because we got shallots. I hate, hate, HATE buying two pathetic shallots at the grocery store in those little plastic net bags and paying over $3 for the privilege. And that is on a good day, IF they even have shallots.
These are dirty, but they are big and beautiful (to me at least – but I am a dork…).
We also got gorgeous swiss chard, a very regal purple kale, mixed salad greens, cooking greens, onions, white radishes, more ugly apples and a butternut squash.
The squash may go into roasted butternut squash soup and the ugly apples are tasty, so a pie is in our future. With two weeks of mixed greens, we are eating salad every night. All these “cooking greens” have also got me chopping greens and adding them to everything. The kids did actually grant me permission to add greens to smoothies this time, if they can’t see them.
My sister sent me home with the wings off our 26lb. Thanksgiving turkey, therefore it was time for stock (No one eats these, right?!)
- 1 T. olive oil
- 1/2 med. onion, chopped
- 2 turkey wings, previously roasted
In a deep stock pot, I heated the olive oil, then added the onion and cooked over medium heat until translucent.
Since they has already been roasted (and refrigerated since Thanksgiving) I didn’t need to cook the turkey wings. I lowered the temperature and covered the pot, letting it simmer until the turkey wings had given up their moisture – I have a cookbook that describes it this way. I suppose they do “give up” something and there is some liquid in the bottom of the pot when I look. But mostly I am looking for the brown crust of cooked bits of stuff all over the bottom of the pot, because THAT is where the big flavor is. Anyhow, that took about 20 minutes.
Now, I removed the turkey wings and added to the pot:
- 1/2 c. coarsely chopped celery hearts (with leaves)
- 2 bay leaves
- 8 c. water
Increasing the heat, I brought this to a boil, added the turkey wings back, and reduced the heat to let this simmer until the broth was richly flavored. This is why I love making my own stock, the longer you forget about it, the better it gets. 🙂
I let it simmer for about 1/2 hour. Then strained the solids and let the broth cool for a while, skimming off the fat after it separated (there wasn’t much).
I plan on using this stock in squash soup within the next day or so. Otherwise, I like to freeze stock in ice cube trays for easy to measure future use. I usually figure about 1 T. per cube.