Use your GARDEN SCRAPS to make homemade VEGETABLE STOCK | Harvest and Cook | Auxhart Gardening

[@AuxhartGardening]

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[@patsternburg8737]

You are very thorough, great job. And, thank you for having Jennifer’s link below!

[@ScottHead]

Ahhh, living water! My favorite chef and author coined that term, Robert Farrar Capon. He said in most cases, if a recipe calls for water, stock is the better option. If you love cooking, his book "The Supper of the Lamb: A Culinary Reflection" is incredible and life changing. Of course, he's a bit religious being an Anglican minister as well, but if you as a reader are not, it is still the finest cooking book there ever has been. And if you appreciate well-written words and a good wordsmith, he's incredible on that level too. Glad to see you making stock, more people ought to discover how to make good food. Thanks for this video.

[@AuxhartGardening]

Wow, with such a glowing recommendation, how can I not check it out? Thanks!

[@Drawntotheoldpath]

Double duty kitchen scraps. I love it! Great idea 👍

[@AuxhartGardening]

Thank you! 😊

[@ltlbnsgarden]

Loved the color! Turned out great, and great way to use scraps 😊

[@AuxhartGardening]

Thanks so much! 😊

[@ArtandAudacity]

Low key blew my mind when you compared it to tea, I never thought of it like that but it's so true lol

[@AuxhartGardening]

Haha thanks! I learned the analogy from Happy Pear here on YT.

[@ArtandAudacity]

@@AuxhartGardening Cool! I love those guys

[@biblist5215]

Great and nutritious idea 🙂

[@AuxhartGardening]

Thank you 😊

[@ChangerDeVieAvecStefanEtMagali]

What was the reason not to use kale or cabbage in the stock?

[@AuxhartGardening]

Anything from the brassica family will give the stock a bitter flavor.