When the CSA started, I began keeping a bag in my freezer for trimmings and leftover items that were about to go bad. My plan was to use the bag as the base for a homemade vegetable stock. I finally felt I had enough so I made my stock this Saturday. Ultimately, I ended up with some fennel stalks and fronds, two celery stalks, a few random halves and thirds of onion, leftover matchstick cut carrots and two whole bell peppers. I supplemented the stockpile (get it?) with some fresh items I had on hand but knew I wouldn’t need right away – another onion and some fresh parsley – added water to cover and let it cook away. I let it go for about two hours, after which it had reduced slightly and had some flavor. Many of the recipes I looked at called for 30-60 minutes which I did not feel was enough, it still tasted too watery. I salted it well, maybe about 2 tablespoons, but it didn’t end up being enough when I used the stock for a soup but it’s definitely better to salt to taste later than have an over salty stock. Straining the stock was made easier by a long handled spider and a fine mesh strainer. I poured the stock through the strainer and into a 2 gallon pitcher for easy fridge storage. I used some stock to make a simple dinner the next night. I brought it to a boil, added some frozen peas and corn, a package of udon noodles, some soy sauce and some chili garlic sauce. It was simple but tasty and a good way to use up CSA scraps that would have gone to waste otherwise.