Taking Stock
As the Organic Chef, organic beef farmer, nutritionist and organic consultant, one of the comments that I hear most often is that organics are too expensive. How can anyone afford to feed their family organically? My response is always “You’re not thinking pragmatically”.
There is a solution - the 80% solution. There are ways to feed your family organic, healthy and safer foods then what you are consuming right now and not blow that family budget. Being “Pragmatic Organic” begins with eliminating the “big three,” high fructose corn syrup, trans fats (hydrogenated oils), hormones and antibiotics.
When most families make the jump to an organic lifestyle, it is a leap that is too far for them to make and land safely. Many land hard and get hurt and consequently get angry at organics and vow not to get hurt again, fool me once ….
If you are contemplating an organic lifestyle or if you are already enjoying one, some simple steps can help you to reap even more rewards by taking stock in your food. Getting the most out of the food you buy is value and a much better value than any super size serving. Why would you throw out the organic bones of any type? Why throw out organic vegetables?We’ve stopped placing value on food in this country; cheap food isn’t great, it’s just cheap. Learning to invest in food, to value it and use it to its fullest- taking stock while making stock is simple and provides some of the best food and nutrition available anywhere. Stock can be used to cure a sore throat, make envious holiday gravy, a quick soup and super sauce.When you go out to purchase your meats, never purchase them boneless. Boneless is too expensive. Always try and I mean really try to purchase them from your local farmer (he will bargain with you) and if at all possible, ask him to throw you a bone, literally. Bones from grass fed or organically raised animals are little pieces of gold and if you can negotiate them into the deal, well, that would make Bob Barker proud.
If you are unable to get them for free, buy cuts of meat that have bones in them and, therefore, cost less - or just buy stock and soup bones. Some farmers may have big bone sirloins you can purchase at a great discount; these cuts have a very large bone with a good amount of meat on them. Buy whole chickens, legs of lamb with bone in, ham shank bone in, whole turkeys, whole fish - get the idea?
When dealing with produce, ask for organic vegetables that are on the edge, ready to turn and get that discount! This can also be done at your local grocery. Return to your home with your bones and bounty in hand and get ready to make stock. This is where value comes in. When you are done with your meals and those bones are sitting on the plate or in the pot and you look at them you will hear them say… roast me for a job well done. Bathe me for a job well done and finally simmer me long and slow and I will reward you with STOCK in the form of beneficial beef stock. Stock for tomorrow’s soups, for poaching, rice, polenta, roasting, basting and countless recipes. Worried about some of those expensive vegetables going bad? Cash in some of your frozen stock and make beef minestrone or barley, maybe chicken noodle. The last line of culinary defense is soup and when you have stock available, nothing goes to waste.
Stock Recipe
6-8 pounds of bones and trimmings
2 gallons tap cold water
1 -2 pound vegetables
Sachet d’Épices (sachet of herbs) usually a few parsley stems, sprig of thyme, bay leaf
a teaspoon of peppercorns and a garlic clove
Roasted bones yield a brown stock and raw bones yield a white or clear stock.
Combine the bones with enough cool water to cover the bones by a couple of inches. Slowly bring to a slight simmer; the bubbles should barley break the surface. This allows for a slow complete extraction of all flavors.
Skim constantly for a cleaner and more stable stock (longer shelf life).
Continue to simmer until the liquid is reduced by 1/3 (use a ruler, skewer or wooden spoon). Add in your vegetables and continue to simmer for 1 1/2 hours. Do not forget to skim. After 1½ hours, add your sachet and continue to simmer for an additional 45 minutes.
After the time has elapsed, taste your stock; if you are pleased with the taste, you are done. Strain your stock if you are fortunate enough to have a chinois. If not, strain it the best you can.
Use any small freezer safe container you have to store your liquid gold, the smaller the better. Remember ,it’s easier to use two small containers than to try to break a big one in half. Silicone muffin trays work well for freezing; pop out when frozen and transfer to a zip lock baggie.
