TO THE UNSUNG HERO OF TSH FOOD BANK EFFORTS — THE INFAMOUS BROTH

An overlooked but intrinsic aspect of our food bank adventures remains our discovery that we could and should use all the veggie and meat scraps from our food prep to make our own broth! That doesn’t sound like much of a deal until and unless our ‘broth fodder,’ commonly referred to by our Deborah as ‘stock options’ (chuckle chuckle and she gets the award for clever wordsmithing) piles up on us then out come the cauldrons.

The process is simple – fill the kettle of stock options with water, wine, and seasonings, bring to a boil, then simmer the snickers out of it to leach all the goodness. Ideally for safety reasons, we cool it, then strain, package, and freeze – voila! The character of the broth varies according to whatever we have and we like to keep our freezer larder stocked so that when we cook pasta, noodles, rice, you-name-it, we do so in the broth rather than water for added nutrients and flavour. It is typically so full-bodied that even our veggie broth passes itself off as beef for French onion soup. Thanks to Joshua for man-handling this recent batch outside the backdoor while the rest of us were finishing the maple bacon bourbon jam.