This summer, Phil and I will be spending time on the Farm in a temporary living arrangement with a tiny kitchen, forcing me to make some decisions about what foods to store. So when I heard about this homemade condensed vegetable stock base on the Splendid Table podcast, I immediately wanted to test it myself. The little jar sits in the freezer and you scoop out a tablespoon to add to boiling water as needed. If I had to make a list of the most vile processed foods, canned stock of any kind would be right up there. Seriously, you might as well scoop out a cup of dirty dishwater and use that instead. Convenience foods that you make yourself when you have the time are not only healthier, they taste like food. Here's some of what you'll find in my regular home freezer:
1. Chicken stock, frozen in 1-cup, 2-cup and 4-cup portions
2. Pie crust
3. Fruit Crisp Topping (for making an apple or berry dessert at a moment's notice)
4. Pizza dough (Also raw biscuits/scones, cut and ready to bake)
5. Cherry tomatoes from last summer that I halved and slow-roasted
The pie crust and the pizza dough are especially handy in the summer when you have various CSA items staring at you from the produce bin making you feel guilty; roll out some dough, top with roasted vegetables and whatever bits of cheese you have around...dinner in less than half and hour.