I had a very productive day in the kitchen today. I began this morning by putting a pot of veggie broth on to simmer. I had a gallon size bag of vegetable scraps in the freezer, plus a gallon size bag of zucchini pieces and another gallon size bag of beet greens, and a few carrots, these last three items were from last summer’s garden. I had frozen them just for this purpose. I put all these veggies in my 14 quart stock pot and added 3 gallons of water….
In the afternoon it was time to start doing a little baking and cooking. I made 2 dozen pumpkin muffins. My family loves these muffins and usually eats them up pretty quickly…
Dinner tonight was salmon patties and garlic roasted potatoes. This was supposed to be Wednesday night’s dinner but we ended up having leftover tacos on Wednesday instead so I moved it to Friday’s menu. I also made a big tossed green salad.
I ended letting my veggie stock simmer for about 7 hours. It is a beautiful dark color (most likely due to the beet greens)…
After I get this posted I will strain it and bag it up in quart size ziplock bags for the freezer.
You can find the recipes for all these dishes here:
Pumpkin Muffins: http://www.thefamilyhomestead.com/pumpkinmuffins.htm
Garlic Roasted Potatoes: http://www.thefamilyhomestead.com/garlicroastedpotatoes.htm
Salmon Patties: http://www.thefamilyhomestead.com/salmonpatties.htm
Veggie Stock: http://www.thefamilyhomestead.com/ttbveggiebroth.htm