taking and making stock

Slow Girl Foods started the new year with a bang by reducing our prices and offering a gift certificate to those who attended our demos (which pssst, there’s only a week or so left to take advantage of that opportunity, so get on it!).  2013 is going to be a big year for us!

While we believe in providing excellence year-round, this time of year is always wonderful for evaluating what’s working, and embarking on new endeavors.

Molly wanted to share some of her thoughts for the new year:

For me, regrouping, realigning my goals and generally taking stock often involves making stock.  I love winter and the cold because it’s the perfect time to hunker down, get contemplative, and create something meaningful. For me this means soup, and soup means stock. Making stock is so elemental, and provides a foundation on which you can build.

 As I layer in the flavors first the olive oil and the onion, then the celery, carrots, parsley and peppercorns, I can relate to the simplicity of each separate ingredient and marvel how they come together to build a sound and vital structure. This helps to see our ever-complicated world in a new light: what is actually vital in this world can be found in your pot of soup.  

I love cutting the deep green kale leaves and the bright orange carrots and sauteing the onions (even though I have to cut them first!).

Cutting the onions is always the worst; I loathe the cutting and the subsequent crying!  When I worked in a restaurant as a pastry, salad, and prep cook, I would persuade the dishwasher, Victor, to trade jobs.  I would gladly cut up 20 pounds of chicken over dicing onions.

 Sadly, onion is integral to stocks and most soups, and I have not found a way to combat it so I cry my way through it. We found this trick over at Lifehacker on how to keep from crying through that onion cutting, but haven’t tried it yet. Do you have any tips you like to use to prevent this problem?  


I recently found a white bean kale soup that I love. I’ve tried many riffs on this theme and have settled on this recipe as my favorite. Leave it to gourmet by way of Epicurious to nail it!  It’s quick to make, fairly easy and you can use store bought stock if you don’t want to suffer through those onions.

Want to know where Molly got her yummy stock recipe from?  We will be sharing a step by step recipe in the next few weeks.  In the mean time, what are your goals for the new year?  What are your favorite soup recipes?  Give us a shout in the comments!


One thought on “taking and making stock

  1. Pingback: healing from the inside out | slow girl foods

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