And many more en route this week and next.
What do you do with all the leftover parts of your pumpkins and squashes? The goeey guts, seeds and skin are loaded with flavor and nutrients. Simple way to access both of these is to make a stock.
1 gallon water
guts, seeds and skins of various pumpkins and squashes
leek greens
carrot tops
celery tops
a potato
an onion
several cloves of garlic
1 tsp black peppercorns
1 parsnip
parsley stems
Basically, this stock is made from the leftovers of a handful of vegetables.
Simply bring everything to boil, lower heat and let simmer for several hours and strain.
Depending on what you are going to use the stock for you can add more spices to the simmering liquid such as star anise, cinnamon stick, allspice berries, coriander seeds and chili peppers
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