Monday: from scratch: Vegetable Stock

Oh hello Monday! Last week was eventful with a huge wind storm, loss of power, vacationing, and fun times all mixed up together...

But I digress, as soon as we got power back I hit the stove with to make this lovely broth or stock from some great vegetables. Make this up to drink when you are feeling like you need a boost, or as a base for lovely soups of all sorts!

Get out a big pot and put in to it 3 quarts of filtered water. Add to this water:

4 carrots cut in half

1 cut up rutabaga

1 head of chopped kale

2 peeled and quartered onions

4 cloves whole garlic

2 inches of peeled ginger

4 inches of rosemary twig

2 quartered potatoes medium sized

2 cups of butternut squash chopped up

2 teaspoons of sea salt

Boil the entire contents for 10 minutes then set to simmer for 3 hours. Keep the lid on the pot tightly and add more filtered water if there is too much evaporation. Taste it and adjust salt if necessary. At the end of the three hours, pour it through a colander into a heatproof container. Discard the vegetables and store in the refrigerator or proceed with a soup recipe. I love this broth as it is - heated up for a mid afternoon snack or lunch.