From Tricia:


  • Celery leaves (all leaves from a bunch)
  • 3-4 stalks (or branches) of celery
  • 1 onion, quartered or several green onions (whole, I try to use as many as will fit in the pot) or several onion tops (greens that sometimes go to the rabbits)
  • 2 or 3 small beets, cut in half (or 1/2 of the mega beet from today’s basket)


Put all veggies in a stock pot, cover with water. Bring to a boil, reduce heat and simmer for 1-3 hours, until all veggies are soft and well spent. Time will depend on size of veggie pieces. Strain, saving the stock and removing the spent vegetables. Discard veggies and use stock in your favorite soup or sauce recipe, seasoning to taste.

My family likes this and similar stocks as a base for potato soup, lentil soup, and as we’re having tonight, chicken tortilla soup. I’ve also used it to thin my stroganoff sauce in place of beef bouillon.