Vegetable Stock and Victory Gardens

The ends of zucchinis are cut off, sealed in the bag and put in the freezer. Onion skins are washed, cleaned, and dumped in the bag. The parsnip that lay forgotten in the fridge for two weeks transitions smoothly to the bag in the freezer. A roommate’s broccoli stalks are saved and added to the growing collection. Finally, the cabbage which is past its prime it thrown into the mix.

When the time is right, the whole bag is emptied into a pot. The pot is filled with water and set to boil for 30 minutes; once the vegetable debris is strained out, there remains a pot full of rich vegetable stock. This versatile liquid can be used for anything from the beginnings of flavorful rice to soup. With vegetable stock as a starter, the possibilities are limitless.

A generation ago, it would have been laughable to have explained this. Then again, a generation ago everyone made vegetable stock. Today, in the modern age of year-round produce and flavorless vegetables, the idea of saving unsavory produce is repugnant. Back in the days of Victory Gardens, unsavory produce was abundant and vegetable stock was always simmering.

Victory Gardens, the term for vegetable patches grown as part of the war effort during WWII, are a staple of depression-era times. Though the gardens did not contribute to victory on any front, they were a way of thriftily enlarging the food supply at home. Many of the vegetables came up misshapen, and the amateur gardeners would harvest them when the produce was under- or over- ripe; perfect fodder for vegetable stock. Today, when supermarkets are filled with picture-perfect produce year-round, spending the due diligence to plant, weed, and water ungainly vegetables is not an attractive option.

The knowledge that there is better produce in the store induces people to throw away those softening potatoes, the zucchinis a few days past their prime, and the handful of scallions which will never be used. Yet the time will come again when people are short on cash and long on ambition. They will return to their back lots, clear out the weeds, and with renewed energy plant their own gardens. When their crops come in all at once, and the uglier specimens begin to rot, then they will pull out this recipe for vegetable stock.

Advertisements

3 Comments

  1. I totally want a garden. Growing up we grew a bunch of stuff, but the best was definitely the grape vines and the raspberry bush. When we were out playing in our backyard (which was probably every day, I never did my homework in elementary school, but I always got my run around in the sunshine time) we would eat the grapes and raspberries right off of the vines and branches. We were not going to waste our time bringing them inside to wash them, so instead we just inspected them for visible dirt and looked inside the raspberries for spiders and if we didnt see anything we just popped them in our mouths and convinced ourselves that if they look clean they must be clean.

    Sadly, I do not have a patch of dirt on which to plant a garden. The next best thing is obviously to go to farmer’s markets. I love farmers. But if its not farmer’s market day, then the best produce is from a cart on 14th street and Union Square West; the produce there tastes like produce grown in the right season without chemicals and its always super fresh and cheap. And the sellers are a woman and her two sons and they are the most adorable veg-vending family unit.

  2. Pingback: Reuse, Recycle and Make Lentil Soup | there is on whom to rely

commentary

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s