My Yummy Local Life

{June 1, 2014}   Bread and Wine 20

Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

Crab Cake Bites Salad (based on a random recipe I found online without a good link)


1 pound fresh crab meat

3 corn tortillas and 1/2 cup cooked rice

1 egg beaten

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon Old Bay Seasoning

1 tablespoon parsley

Salad greens

Other salad toppings, as desired

How to:
Put tortillas and rice in food processor so they are chopped up fine(to save time). In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into small patties and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve on a mixed greens salad with the simplest vinaigrette you can make. For extra points, top with a few flakes of Black Lava sea salt from Cypress.


Tasting Notes:

Lisa: SO delicious. Crab cakes hit the spot. Yay for gluten free crab cakes! And it was super fun to dress up and take “Bond girls” pictures with our martinis. Speaking of martinis, this was the first one that I ever wanted a second glass of.  I think gin is growing on me, ever so slowly.

Gary: Perfection. The guests thought so too.

Vesper Martini:

“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”- James Bond, Casino Royale


1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)


{July 3, 2012}   Mint Oreo Ice Cream!

So last week I got the ingredients to make this 4 ingredient chocolate oreo ice cream that I had been drooling over from Two Peas and Their Pod. I have tried many non-dairy or less dairy versions of ice cream and they usually turn out too ice-y. So when I saw this about using the full fat coconut milk to make ice cream I thought I’d give it a try. Let me tell you it was perfect and it is GONE!

So now that I know that coconut milk will make a great ice cream base (with no dairy OR eggs!) I decided to invent my own ice cream.  I set out to make mint chocolate chip, but since I still had oreos around, I decided to use them instead of the chocolate chips. Here’s what I came up with:

1 can full fat unsweetened coconut milk (I used the whole foods brand)

1/3 c sugar (fair trade)

1 1/2 tsp peppermint flavoring (I use simply organic)

3 drops green food coloring, 1 drop yellow food coloring (optional, but my husband says its not mint if its not green…)

10 crumbled oreos (ok, not really they are Whole Foods chocolate and cream cookies, but whatever)


1. blend everything except the oreos up in your blender to make sure they are well combined.

2. Pour into your ice cream maker and let church for  10-15 minutes.

Mint base churning in ice cream maker

3. When it is nearly frozen, crush the oreos in and let them combine with the base.

“oreos” on stand by

4. Put into an airtight container and free over night to let it get nice and firm.

Mint oreo ice cream!

5. Enjoy for the next few days then repeat when you run out!


I’m thinking the base of coconut milk and the 1/3 cup of sugar will be great for adding many different flavors to. What flavor would you try?

{September 29, 2010}   Saving the Summer

The way I see it, there is exactly one way to keep the yummy freshness of summertime around for the rest of the year: Canning and Freezing!

Jacked this from cyber-space; so appropriate!

Last year, we did some canning, but did not have much freezer space.  Some things just don’t can well, so freezing is better.  So this year, the goal is to freeze, can and otherwise preserve as many fruits and veggies as possible.

Things we have frozen:

2 gallons of local, organic strawberries (from Volmer Farms & Cane Creek Farms)

2 gallons (plus some used already) of local, organic blueberries (from Cane Creek Farms)

1 gallon of peach juice (cubes) local peaches (mostly from a NC research station)

1 gallon sliced local, organic raw okra (Cane Creek Farms)

1 gallon peeled, cubed local sweet potato (from an NC research station)

1 quart local tomatillos (Lyon Farms)

1 gallon (minus some used) of local, organic roasted sweet corn (Cane Creek Farms and Earth Fare)

10 cups (1 cup portions frozen in individual bags) shredded squash & zucchini, local, organic (Cane Creek Farms)

Freezer fruits and veggies, awaiting the perfect time to devour!

Things we have canned:

2 quarts + 2 pints (plus more already gone) Kosher dill pickles from local, organic cucumbers (Cane Creek Farms)

6 quarts pickles okra, local, organic: Garlic (4) and Hot (2) (Cane Creek Farms)

1/2 pint pickled jalapenos (from the Love Chapel Hill Community Garden)

Pickles, Okra, Pickled Jalapenos... oh my...

2 half pints strawberry jam, local, organic (Volmer Farms)

5 pints (plus 3 that went to other homes) peach preserves, local (NC research station/Earth Fare)

Strawberry Jam, Peach Preserves, ect...

4 half pints muscadine grape jelly,  local (Lyon Farms)

2 half pints plain apple sauce; 9 half pints + 2 pints of cinnamon apple sauce, local (Random NC research facilities)

Muscadine Jelly, Test batch of Apple Sauce

Cinnamon Applesauce!

13+ quarts Crushed Tomatoes, local, organic (Cane Creek Farms)

5 half pints tomato juice, local, organic (Cane Creek Farms)

Crushed Tomatoes, Tomato Juice

Other Things we have saved:

3 quarts, local, organic cherry tomatoes (Cane Creek Farms, plus some from Lyon Farms- not organic) “Oven-dried” dehydrated- became about a pint and a half once dried; put some in oil and other in the freezer.

Cherry Tomatoes!

Starting to Dry

"oven-dried" tomatoes

Today I broke out the first of the frozen strawberries for my smoothies over the fall/winter.  Over the fall,  I will also get some pumpkin to roast, puree and preserve and use into the winter, but from here on out, we’ll see how far all of this saved produce gets us.  Hoping and praying that there will be tomato product to last us into the spring of next year!

Good-bye summer, hello fall- let the yummy local life continue!

{July 19, 2010}   Veg*n Chili

One of the awesome parts of having a hubby who works with plants is that during field season, he often comes home with A LOT of whatever crop they were examining that day.  They came home with a 5 gallon bucket of blueberries one week; a paper grocery sack full of peaches another week, and last week…

…approximately 30 pounds of sweet potatoes…

So yes, I know it is the middle of summer and over the winter I was quite bored of sweet potatoes, but currently it is a game of figuring out which  summer veggies can be paired with the never-ending sweet potatoes.

I had some shelled purple spotted peas that I got from Bobby this week, and I wanted to make chili.  I figured with a little over a quart of these peas, there was no reason to add meat to the chili, so I set out for a vegetarian chili recipe.

The recipe I found was Mark Bittman’s “Espresso Black Bean Chili” which I used as a loose guide for the recipe that follows.  I cooked this in the crock pot for about 6 hours on high (which produced a chili veggie soup consistency) so I then allowed the crockpot to cook on low overnight and into the next afternoon (when I got home from work there were no more worries about it being thin). Bittman’s recipe was a stove top recipe, but quite frankly I didn’t have 2-to-god-knows-how-many hours to stand around the kitchen.  So here’s what I did:

Espresso-Chocolate Vegan Chili with Sweet Potatoes


Extra Virgin Olive Oil (to coat bottom of crock pot)

2 onions, chopped (from farmer’s Fred and Bobby)

2 Tbsp garlic, minced

3 cups tomatoes, fresh, chopped (from my friend Leah’s garden)

1 bell pepper, chopped (from Bobby at Cane Creek Farm)

1 Anaheim pepper, chopped (from Lyon Farms)

1 jalapeno, minced (from the Love Chapel Hill community garden)

1 quart spotted purple peas, shelled (thankfully by Bobby’s shelling machine and not by hand, which is a royal pain…)

2 medium sweet potatoes, peeled and chopped (from the NC research station)

1 cup brewed coffee (from Muddy Dog Roasting Company)

2 tablespoons of chili powder (homemade)

1/4 sucanat (organic, fair trade)

1 oz chocolate (unsweetened)

kudzu root, corn chips or in this case both (as needed for thickening agent)

salt and pepper, to taste


  1. Turn on crockpot to the setting you will use, if you can let it go all day, this is ideal.
  2. Coat the bottom of the pot with EVOO.
  3. Chop and add all of the vegetables.
  4. Add the sucanat, coffee and chocolate (if you don’t have unsweetened chocolate you can cut out the sucanat; obviously please don’t use chocolate if you are allergic to that).
  5. Add water until everything is just covered.
  6. Cover. Wait all day. Enjoy.
  7. If it is not thick enough add either some kudzu root or corn chips (or just do like we did and let it keep cooking overnight and into the next day). You can’t over cook this.

Personally I like to add a huge dollop of sour cream and some cheddar cheese to the top of my chili, which I am highly aware negates it’s vegan-ness, but in all honesty it was an accident to discover that this was indeed a vegan recipe: I didn’t actually notice until I went to type this up… But I am sure the vegans out that can use their fake-y cheeses and it will be just as yummy 😉

I am excited that this recipe would be good for nearly anyone to eat.  Save from the rare odd-ball allergy this recipe is a safe bet being dairy, soy and gluten-free! So try it, or tweak it and let me know what you think!  Keepin’ it local and yummy this summer, sweet potatoes and all…

{February 16, 2010}   Sweet Potato Fries

My husband went out to the N. Raleigh Farmer’s Market on Saturday to meet up with Karl and collect or beef CSA box for the month.  Bobby from Cane Creek Farms was also there, and had a lot of meat and potatoes, so he came home with a large assortment of potatoes: sweet, russets and reds.

I made Kaiser Rolls on Saturday/Sunday so that we could have something to eat hamburgers on, and on the side we made sweet potato fries.  This is the easiest and most fabulous way to have sweet potatoes and when I realized that I hadn’t shared this with you yet, I just had to post it!

Sweet Potato Fries


1 large sweet potato (per two people) (from Cane Creek Farms)

Extra Virgin Olive Oil

Kosher Salt


  1. Cut sweet potato into strips about ½ inch thick. (Peel first if desired, but I usually leave the skin on)
  2. In a large bowl, toss in EVOO to coat.
  3. Spread on a large sheet pan, then sprinkle with salt.
  4. Bake at 475F for 30-60 minutes, until they are crisp to your liking. Flip about half-way through the cooking time.

Chipotle Mayo Dipping Sauce


2 chipotles in adobe sauce

1 cup mayonnaise

lemon juice, to taste

salt and pepper, to taste


  1. Dice up the chipotles as small as possible.
  2. Mix together mayonnaise and chipotles. (You can also use half mayo and half sour cream.)
  3. Add a squeeze of lemon juice and salt and pepper to taste.

So our “all-American” homemade meal included: hamburgers (meat from Rare Earth Farms) topped with Pepper Jack Cheese (from Homeland creamery), sliced avocado, and chipotle mayo on homemade Kaiser rolls; sweet potato fries and chipotle mayo for dipping; and a half a can each of “Throwback” Pepsi (made with real sugar).  YUMMY!

{January 30, 2010}   Man Chili

It’s snowing for the first time all winter here in Raleigh.  I thought this recipe would be appropriate to share today, as it is simple, warm and comforting.

This recipe is for all the guys out there who think they can’t cook.  It is so incredibly easy and also yummy and fresh. I am calling it “Man chili” because it contains beer, an entire jar of salsa and corn chips.

Man Chili in the Crock Pot

Man Chili (kinda sorta adapted from Alton Brown)


~2 cups Beans, cooked (or 1 can of beans)

1 lb beef; stewing beef works best, but ground beef will do (from our CSA from Rare Earth Farms)

1 jar salsa, mild, spicy, hot really doesn’t matter (I got a local brand from Earth Fare, made in Winston-Salem, NC)

1 bottle of beer (this time we used Sam Adams Winter Lager)

1 chipotle pepper, whole

1-2 Tbsp chili powder, to taste (we use homemade, made from my daddy’s dried chilis)

1 Tbsp cocoa powder (fair trade, organic from Equal Exchange)

1 Tbsp instant coffee (crap we try to use/get rid of when it doesn’t need to taste like coffee)

1-2 handfuls tortilla chips, organic


  1. Cook the beans if they are dry- about 1 1/2 cups will make 2-3 cups of beans cooked. Basically boil in water until they are tender. About 20 minutes gives them a good head start, they will continue to cook in the chili.
  2. Get crock pot ready to dump ingredients into.
  3. If you are using stew beef, use a food processor to grind it up into slightly smaller chunks. This prevents the need for a knife with your finished chili.  Ground beef will work just as well.
  4. In a hot pan, brown the beef. This will take about 5 minutes.
  5. Put the browned beef, jar of salsa, bottle of beer (the husband usually leaves about an ounce to drink left in the bottle), chipotle, chili powder, cocoa and coffee all into the crock pot.
  6. Add in the beans, and their liquid.  If needed add more water so that everything starts out covered.
  7. Crumble 1-2 large handfuls of corn chips into the chili. This helps to thicken the chili, you can always add more if you want it thicker later.
  8. Set the crock pot for the length of time you want it to cook.  We usually do 4-6 hours on high.  If you prep it in the morning, you can do 8-12 hours on low.
  9. Serve over cornbread, or rice.  This time I made corn bread muffins using corn bread recipe found in The Bread Baker’s Apprentice.

    Corn bread muffins from Bread Baker's Apprentice (Bacon on top)

  10. If desired, garnish with cheese and sour cream.
  11. Warning: Unless you are nuts, don’t eat the whole chipotle.

So guys, make this for you wife, fiancé, girlfriend, mother, sister… whoever.  It is so easy and will earn you mega brownie points. Even if you never cook, you can use this recipe to jump-start your yummy local life!

{January 21, 2010}   Egg Salad

“Eggs, Eggs, E-double-G-S- eggs!” – Dr Seuss.

I have actually purchased eggs maybe twice in the past 6 months, but nonetheless I have a seemingly endless supply of eggs.  I get two dozen eggs a month as part of my beef CSA from Rare Earth Farms. (I know, cows don’t lay eggs, but they do have chickens as friends).  I also have friends who have more eggs than they can handle, so I obligingly take the eggs off their hands.  If I have less than a dozen eggs in my refrigerator at any given time, I probably am about due for my CSA box again.

Of course eggs are quite versatile, useful in baking and cooking alike, but sometimes, I feel the need to just let them be eggs.  Today I made some egg salad.  My egg salad is all about the eggs, no vegetables and very little of much else.  I think I learned this from my daddy, but it is ingrained in my brain. I had to think very hard while preparing it today to figure out how much of what goes into it!

Egg Salad (2 servings)

*I always make enough for 2 lunches because my husband doesn’t like the smell of boiling eggs*


3 chicken eggs, local (These are from my CSA from Rare Earth Farms)

Salt and pepper, to taste

~ 2 tsp sugar, raw

~1 tsp vinegar (I usually use rice or apple cider)

1 Tbsp mayonnaise (my off-brand non-hydrogenated stuff in from VA)

1 tsp mustard (I use the coarse grind, but you could use the yellow stuff too)


  1. Place eggs in a pot of water so that they are just covered; add a pinch of salt and about 1 tsp of vinegar. Bring to a boil.
  2. Keep the water at a slow boil for 10-12 minutes (longer if your eggs have large yolks).
  3. Remove from heat and let cool (I run mine under cold tap water to speed this process).
  4. Crack the eggs and remove their shells.

    Good for compost, not good for tummy.

  5. Place eggs into a bowl and crush with a fork.

    Very good for the tummy!

  6. Add in the rest of the ingredients; stir with a fork and break up any large pieces of egg.
  7. Taste and adjust salt, vinegar and sugar as desired.
  8. Enjoy on toast or english muffins, open-faced or closed!

If you eat eggs at all, this is a great place to start with going local.  Most farmers that have anything at all will also have eggs.  They usually sell for between $3.50-$4.50 a dozen, which is $0.29- $0.37 per egg. I know this is probably more expensive that the eggs in your grocery store, but it is not breaking the bank. Cheaper than a dollar menu breakfast or lunch option! (Or you can find a friend with chickens and off to relieve them of their over-stock for free!).  The yolk in farm fresh eggs is a much darker yellow and more nutritious than the pale yellow of conventional eggs.  Plus, the chickens probably actually know how to (and do) wander freely on their farms.  “Cage-free” eggs come from chickens that are not housed in individual cages, however they are still housed all cooped up, in the dark and may never see the sunshine.  “Pastured” eggs, which is what most small farmers will sell you, come from chickens that wander the green pastures, see sunlight, eat bugs from time to time and have an overall better quality of chicken life. Next time you need eggs, see if you can work some pastured, local eggs into your yummy local life!

{January 19, 2010}   Gnocchi and Battle Wounds
My husband made dinner last night.  He made gnocchi from scratch.  I helped with preparing the sauce that we were going to eat them in.  My job was simple really: make some crispy bacon, cook mushrooms in the fat and then get out of the way. Note to self: Do not toss mushrooms into hot bacon grease; it is still hot, even if the burner is turned off!

This was my kitchen flaw- and now I have grease-burn blisters all along my left forearm to prove it!

This is what the worst of my grease burns looks like!

Gnocchi is a potato based pasta that is very tasty, and a bit messy to make. This is the precise reason that my husband was making it instead of me.  If you feel so inclined sometime- try it out (we make a double batch and freeze some to not go through the hassle more than is necessary).  My husband thinks it is kind of fun; I think it is a hot mess; if you try it let me know what you think!

Gnocchi (double batch):

*vegetarian, if you want it to be vegan, leave out the eggs, but I like eggs and need protein*


2 lbs russet potatoes (2 large),  organic (from Earth Fare)

salt and pepper, to taste

2 eggs, beaten (from Cane Creek Farms)

~ 2 cups AP flour (King Arthur Flour)


  1. Boil potatoes whole  in salted water for about 45 minutes, until they are very tender. (I suppose you could cheat and use a microwave, but we don’t have one so I have no idea how long it would take.)
  2. Peel the skin off the potatoes. (my husband used a kitchen towel to do this- messy bit number one!)
  3. Place the potatoes in a bowl and mash with salt and pepper to taste.
  4. Add in 2 eggs (should be about 3 T of egg per potato)
  5. Begin to add flour about 1/2 a cup at a time, until you can work the dough with your hands (it will still be a bit sticky-messy bit number two!).
  6. Divide the dough into about 8 smaller pieces.
  7. Roll each piece into a rope about 1/2 inch thick, and then cut into 1 inch lengths. (Use as much flour as you need)
  8. If you want to freeze some, place them on a lined cookie sheet and put in the freezer overnight, then store in plastic bags or containers.
  9. To use immediately, boil some water with salt and a little oil and carefully place the gnocchi in- they are done when the float to the top of the water.

Gnocchi can be used in pretty much any sauce where you might use pasta.  The sauce that we made last night was a blue cheese sauce.

Blue Cheese sauce for gnocchi (adapted from Sam the Cooking Guy’s recipe)

*Not vegetarian, unless you are me and you think bacon is a vegetable*


3 strips of bacon (Earth Fare brand)

8 oz mushrooms (bought at Earth Fare, organic from PA)

1 T AP flour (King Arthur Flour)

1 cup whole milk (Earth Fare brand)

1/4 blue cheese, crumbled (from Earth Fare)


  1. Cook bacon on medium-high heat until crispy.
  2. Remove bacon and drain on paper towels.
  3. Slice mushrooms and gently place into the bacon grease.

    The mushrooms that splattered my arm with bacon grease!

    (Remove me and my burn wounds from the kitchen.)

  4. Saute until brown and then stir in the flour (this will soak up the rest of the grease)- cook for about 1 minute.
  5. Add the milk, and stir quickly to get rid of any lumps. The milk should boil and will thicken.
  6. Add the blue cheese and melt into the sauce.
  7. Crumble the bacon and add back to the sauce.

    This amount of bacon makes A LOT of grease!

  8. Add the cooked gnocchi as soon as they come out of the boiling water.

Even though I got a battle wound from this recipe, I am still not deterred from learning and cooking in my yummy local life!

{January 10, 2010}   Roasted Broccoli

So I had the afterthought that I didn’t tell you what I did with the broccoli heads (from Cane Creek Farm) when I used the stems in my Duck Stock.  Broccoli is in season now, so it shouldn’t cost too much even if you don’t have a farmer’s marker to go to. Roasted broccoli is one of my favorite snacks and also makes a great side dish, which is how we had it last night.Here’s what you do:


Broccoli heads (as many as you want, I usually make 1-2 lbs at a time and fill a cookie tray with them)

garlic, fresh, minced

kosher salt

fresh ground black pepper

lemon peel, dried (optional, I just happen to have a ton lying around from last years canning and try to use it; you could also use fresh)

Extra virgin olive oil


  1. Pre-heat oven to 400 F.
  2. Chop broccoli heads into bit-sized pieces and scatter on a cookie tray.
  3. Stream about 2 tablespoons of extra virgin olive oil over the broccoli.
  4. Sprinkle with garlic, salt, pepper and any other seasonings you want to use.
  5. Place in the middle of the oven, and cook for about 15 minutes, until the edges are starting to brown/crisp.
  6. Remove from oven and enjoy. They are also good cold in salads for a couple of days after you roast them.

Even if you think you don’t like broccoli,  I urge you to try them this way- it just may change your mind. Broccoli is definitely a part of my yummy local life!

{January 9, 2010}   Duck Stock

We are not too fond of turkey, so for Christmas dinner we brought a duck to Florida from Jan Campbell at Homestead Harvest Farm.  My husband prepared the duck deliciously, and then we froze the carcass and toted it back to North Carolina with us to make stock.  We use stock in many recipes, so I thought it would be the right recipe to post to begin with.  You can make stock out of any bones you have available (duck, chicken, beef) or without bones at all for vegetable stock.  Unless you are going for a purely vegetarian meal, you can use any stock interchangeably in recipes that call for stock.

So here is how we made the duck stock:


1 Duck carcass  (Homestead Harvest Farm)

Vegetables (Use any non-starchy vegetables you have on hand in addition to onion, celery and carrot)

1 onion, quartered (from Cane Creek Farm)

2 carrots, quartered

2 celery stalks, quartered

broccoli stems (from Cane Creek Farm)

Seasonings: (Keep it simple)

smoked sea salt, to taste (we usually don’t use too much and add salt to recipes later)

whole black pepper corns (about a tablespoon)

red chili flakes, to taste


  1. Place bones into a large stock pot.
  2. Roughly chop vegetables and add to the pot. Add seasoning as well.
  3. Fill with enough water to just cover all ingredients.
  4. Bring to a boil, and then reduce heat to a simmer.
  5. After about 5-10 minutes, you will see a foam on the top of the stock.  This is the impurities, and you want to use a spoon to remove as much of the foam as possible.
  6. Continue to let the stock simmer for 4-8 hours.  You will want it to go longer for bones from darker meat, and shorter if it is just vegetables. You want to make sure it continues to simmer, but does not boil.  If it boils, your stock will become cloudy. You know it’s done when the bones break easily.
  7. At this point, turn off the heat, get a large bowl and a colander to strain the stock.
  8. Strain the sock and then place into the refrigerator over night.
  9. The next day, take the stock out of the refrigerator and carefully remove any fat that has solidified on the top.  You can simply discard this, or save it to use for cooking with later.
  10. Now your stock is ready to store.  We save wine bottles that have a screw-cap instead of a cork and keep our stock in there.  It will last in the refrigerator for several weeks.

This time we had 3 bottles of stock plus about 6 cups.  We used the stock that was left to make Mushroom and Barley Soup, a recipe I found on Two Peas and Their Pod’s Blog.  As you will see in her recipe she used vegetable stock, but I simply replaced it with the duck stock since that is what I had this time.

Making your own stock is a great way to prevent waste in your kitchen.  You can use up bones and vegetables that may have otherwise just get thrown away.  Homemade stock is a simple way to move one step closer to a yummy local life!

et cetera