Home & Garden

FROM THE GROUND UP | LINN COUNTY MASTER GARDENERS

2 easy recipes to take advantage of veggies

It’s that time of year when we know it is time to lay off the candy and cookies and get back to a healthier diet. Whether you’re a gardener enjoying veggies from the freezer or grabbing your goodies at the grocery store, here are two super easy recipes that maximize health and flavor.

This broth is perhaps my favorite vegetable recipe. I prepare it several times a year and use it as a complete substitute for chicken broth, adding nutrients and flavor while saving lots of money over the course of the year. Who knew all those scraps and peels we’ve been discarding can have new life as delicious broth?

Homemade Veggie Broth

• Keep a gallon zipper bag in your freezer labeled “Broth Scraps <DATE>”

• Save and add ANY clean non-starchy, non-spoiled veggie scraps including things we would not eat. i.e. carrot tops, onion skins, celery bottoms, garlic skins, pepper pieces, herb remnants – save it ALL

• When the bag is full you have enough to make broth

• In a big stock pot add the contents of your bag and fill three-fourths full or more with water — recommend using an insert strainer in your pot so you can pull out when done or simply pour over colander into bowl

• Bring to a boil. Reduce heat and simmer for 1 hour or all day – your choice!

• Strain or pull out strainer insert – compost the veggies

• Pour broth into freezer safe containers (recycled containers are perfect) leave 1/2 inch minimum head space

• Cool, cover, label, and freeze

• You won’t believe marinara sauce can be so easy or flavorful. No peeling and no toiling over a hot stove required.

Crockpot Marinara Sauce

• Fill a big crockpot with any kind of tomatoes (even cherry) that have been washed, cored, and halved/quartered if needed to fit.

• Leave the skins ON – better nutrition, easier, more flavor

• Add a handful of fresh basil and the same for oregano – herbs and garlic are completely to taste

• Add peeled garlic cloves – I use 3 to 4 large heads of garlic separated into cloves

• Cover and cook on low all day (6 to 8 hours minimum)

• Insert immersion blender and blend until smooth – cool

ARTICLE CONTINUES BELOW ADVERTISEMENT

• Pour broth into freezer safe containers (recycled containers are perfect) leave ½ inch min head space

• Cool, cover, label, and freeze

• Optional: for a thicker sauce, add tomato paste after thawing

While you can enjoy these great recipes all year round, there’s nothing like fresh from the garden produce. In summer 2019, I invite you to give these a go with homegrown vegetables from your garden or local farmer’s market. Enjoy!

• For gardening questions, call the Linn County Extension Master Gardener Hortline at (319) 447-0647.

Give us feedback

We value your trust and work hard to provide fair, accurate coverage. If you have found an error or omission in our reporting, tell us here.

Or if you have a story idea we should look into? Tell us here.

CONTINUE READING

Give us feedback

We value your trust and work hard to provide fair, accurate coverage. If you have found an error or omission in our reporting, tell us here.

Or if you have a story idea we should look into? Tell us here.