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Homemade Broth using Farm Veggies & Cheese Bits


Let's talk broth. Making it is time consuming. Do you need 8 hours and a chicken carcass to make a broth that is risotto worthy? Despite the fact that making broth yourself is the right thing to do, most cooks reach for the can, bury the guilt, then hide the can and hope no one notices. There are worse sins. This broth uses leftover hard cheese ends and pieces of natural rinds, that would otherwise become a science experiment in your fridge. Throw in some farm share veggies, a few herbs and simmer for a mere 45 minutes. It fills your house with a smell that is just magical and you get a rich broth that is economic, versatile and vegetarian.

6 cups Houston's finest tap water
5 green onions, roots trimmed and cut in half 
1 or 2 handfuls of baby rainbow carrots 
Ribs & stems from kale/chard/greens   
(I used veggies from this week's CSA, but you can use anything in your garden/fridge) 
3 gloves garlic 
3 Bay leaves
a few sprigs Fresh thyme 
1 tablespoon black peppercorns 
1/2 tablespoon coarse sea salt 
8 oz leftover cheese bits/rinds 
(I used Sarvecchio, Sand Creek Colby and Tarentaise rinds) 
In a large pot, melt butter. Add veggies, herbs and cheese bits, cook until fragrant, stirring constantly so cheese doesn't scorch. Add water and simmer for 45 minutes, stirring occasionally. Remove solids and strain broth with a fine mesh strainer. Transfer to a large container and allow to cool. Can be stored in the fridge for 3 days or in the freezer for 3 months.

*Makes 4 cups of broth

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