On Sun, 06 May 2012 10:09:11 -0700, sf > wrote:
>On Sun, 6 May 2012 14:55:57 +0000 (UTC), (Steve
>Pope) wrote:
>
>> sf > wrote:
>>
>> >On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve
>>
>> >> We need to do this every two months or so. Sometimes, if there's a lot
>> >> of starting material we have two or even three pots going.
>>
>> >Two to three pots of *vegetable* stock? How much money do you spend
>> >on vegetables for this?
>>
>> Pretty much zero, because we use only the scraps from the vegetables.
>>
>If you have that many vegetables that would go bad without being used
>in stock, you're buying too many vegetables at any one time.
The number of pots is meaningless without knowing their size... my
stock pot is 18 quarts. And one can still get all the "soup greens"
one wants for free from where one regularly buys produce... larger
markets may not becaue they toss damaged veggies rihgt in the dumpster
but at the small market in town where I normally shop the produce
manager, and all the employees, know me so all I need do is ask for
soup greens and he says to help myself. He keeps a big bin of soup
greens... where he places all the veggies that are damaged, they are
not spoiled... it's very common to open a crate and find some bruised
veggies.