Veggie Scraps + Turmeric Vegetable Broth Recipe

Veg Scrap Broth

Hello!

 

While I was looking for a way to use up my stockpile of fresh turmeric, I also realized my freezer was about to burst apart at the seams with all of the vegetable trimmings I have been stashing away. Do you save vegetable scraps? I keep a plastic bag in the freezer, making it easy to toss in roots, stems, leaves, and peels as I go. Once the bag is full, I simply dump it into a stockpot with a mix of herbs and spices, and let simmer for about 30 minutes (don’t overcook it!). Easy squeezy.

 

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Turmeric Honey Compound Butter

Turmeric Honey Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.

 

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Cherry Tomato Miso Sauce

Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato season is on it’s last leg here in southern Tennessee but there are still a few cherry tomatoes hanging around our community garden (that is, until my son walks by and won’t leave until he has eaten every ripe one in view!). This fact makes preserving that fresh tomato flavor for the winter all the more pressing.

 

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Bellamy Blue Cheese Dressing

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I am not a salad lover. I am usually left feeling unsatiated and hate when I am hungry 2 hours after eating a meal. Don’t get me wrong, I love eating fresh produce, but I need a good dose of fat in a meal, salad or otherwise. That is why I love this dressing – it is really flavorful and provides just enough richness to balance everything out.

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