Creamy Asparagus Soup
Kayla // Asparagus Acres
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
Utilizing your homegrown meats and veggies, to their full potential.
If you aren’t saving your bones and carcasses, you’re missing out on some of the best hidden nutrients on the planet.
Memè called it stock, but today’s hipster spin is bone broth. Bone broth is made by simmering the bones and connective tissue of animals. This highly nutritious stock is commonly used in soups, sauces and gravies. It has also recently gained popularity as a health drink.
Bone broth dates back to prehistoric times, when hunter-gatherers turned otherwise inedible animal parts like bones, hooves and knuckles into a broth they could drink. You can make bone broth using bones from just about any animal — pork, beef, veal, turkey, lamb, bison, buffalo, venison, chicken or fish.
If you’re like my family, stretching meals out is something we strive for, especially our seasonal pastured meats. I often have to explain the value of buying a whole rabbit for $9.99/lb or why we should be requesting our bones and offals back from the butcher. For example, if I roast a whole carcass, we eat it for that meal, the following day meat is pulled off the bone for sandwiches, pot pies or dumplings and gravy, and after that, the bones are used to make soup or broth. That’s a lot of value, when you compare costs of feeding a family 2-6 meals, on one animal.
At any given moment you can peek into our freezer and see an assortment of bones, veggie ends and peelings. I save them all until I have enough for a stock pot. I also love to roast my ingredients with herbs and oil before boiling.
If you’re using smaller boned animals, be prepared to pick bones. I try my best, but if you’re sitting at my table, it’s bound to occur. So also opt for straining their broth, but I enjoy the chunky version.
Be brave and give it a try, you’ll thank me later! Get creative, add canned or frozen veggies to the mix or thicken to make chowders or stews.
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
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