Vegetable Stock

Today, I decided to try my hand at making vegetable stock. I received 5 ears of com this week and undertook to cut the kernelsfrom the cobs. Ihad read, somewhere, that the stripped cobs can be used to make vegetable stock. I also had some leftoveronion which I chunked up to add to the cobs. When I looked at the rest of my produce stock, I found carrots, radishes, and roasted garlic, as well as a blend of fresh herbs (thyme, sage & rosemary). I decided this blend would make a lovely stock.

 Slow-cooker Vegetable Stock

•  5 corn cobs*, stripped of kernels
•  1/3 large sweet onion*, cut in chunks
•  2 large late carrots*, cleaned and cut in chunks
•  6 radishes*, cut in half
•  6 cloves roasted garlic
•  1 bunch fresh herbs (thyme, sage, rosemary)
•  kosher salt
•  Water

 Place all vegetables and herbs into slow-cooker. Add water to cover. Cover and cook 3-4 hours on HIGH. Adjust seasoning. Cook 10-15 minutes longer to blend flavors. Drain stock into a bowl; draining through a sieve or colander. Cool and freeze for later use.

*CSA ingredients