Tag Archives: nutrition

Don’t Let End of Season Veggies Go to Waste! Making Nutritive and Healing Soup Stocks/Broths

What the heck, broccoli? Why did you never produce broccoli?  Into the pot you go!

What the heck, massive broccoli? Why did you never produce broccoli? Into the pot you go!

So its the end of the season, a very hard frost is on the horizon for the week and several lighter frosts have already occurred. You look out across your garden with its overflowing abundance. There are still beans, swiss chard, tons of herbs, celery, kale, cukes, tomatoes, onions, carrots, and more. And while some of these veggies can make it through a few hard frosts and will last well into the late fall (like kale) and some will last in the ground over the winter (like onions or carrots), for others, their time is very limited without a hoop house for cover. Even with a hoop house, some won’t survive another week outside.  And then there’s that pesky broccoli.  This year, my broccoli grew to 3 and 4′ tall, leafed out, got woody, and never produced a single flower head.  My friend and garden mentor says its likely because my soil is too rich; it never was forced into its reproductive stage.  Regardless, I have all this broccoli biomass and nutrients locked up in something not really all that edible. So, given the excess of veggies and the darn broccoli, what’s a homesteader to do?

Its simple: this is the perfect time of year to make a few huge pots of broth for the soups in the winter months. Take all of those extra veggies, even the ones that maybe had some frost damage or lots of imperfections, and toss them in a big pot of water. Take that pesky broccoli that never produced anything, chop it up, and get its nutrients into your stockpot and eventually into your belly!


Applying a bit of herbal knowledge, any kind of stock is better with a little nutritive and tonic herbs and veggies as well, so in addition to the typical garden vegetables, I also will add several kinds of nutritive and tonic foods to make the stocks more nutrient dense and healing–nettle, hen of the woods mushroom, turkey tail mushroom, burdock.  These are wild foods that are fairly abundant this time of year, if you know where to look.  And I think this step is important–if we work to make our foods as healing and nutritive as possible, we are better equipped to fight off disease and illness.  I always take the extra step to add nutritive plants and mushrooms to my stocks and gain their benefits each time I open up a jar of the stock :).

Kelsey (WOOFer) preparing chard for veggie stock

Kelsey (WOOFer) preparing chard for veggie stock


Vegetable Stock Recipe:

The idea is to fill a large pot at least 2/3 of the way full of veggies before you add water.  I don’t work with a specific recipe, but throw in what I have.  My last batch had this:

  • Whatever is left in my garden (this year, primarily broccoli stalk, beans, swiss chard).  Anything pretty much works here, different veggies will give different flavors, e.g. pumpkin will be much different than cabbage.  All turn out just fine though :).
    • With this, however, do be aware that the brassicas (broccoli, cabbage) should only be in the stock for about 45 min total.  Otherwise, my friend who is a chef tells me, they release sulfur compounds that give your stock an “off” taste. So consider adding these towards the end of your soup stock.
  • At least a few tomatoes (more for a more tomatoey broth) or a jar of stewed tomatoes if you are out of fresh ones.  This helps give the broth color and richness. Again, this is great for the end of the season.
  • Several large onions
  • Several large carrots
  • A bunch of celery stalks (I cut three whole plants from my garden for my huge soup pot)
  • Fresh herbs (thyme and sage)
  • Salt and pepper to taste
  • At least a foot-long piece of burdock root, peeled and chopped up (I dug this fresh from my yard for this purpose; more is always good)
  • A handful or two of fresh or dried stinging nettle (I had dried this earlier in the year)
  • A few handfuls of dried or fresh hen of the woods (miatake) mushroom or turkey tail mushroom (threw in some of each that I had fresh and dried)


The last three ingredients are the nutritive and tonic plants that provide amazing amounts of nutrition, making this super awesome healing veggie stock.  Burdock is a plant I recently discussed on my blog in my last post. Burdock has antioxidants, inulin (a prebiotic that helps reduce blood sugar, body weight, cholesterol), potassium, vitamin C, vitamin E, magnesium, iron,  and lower amounts of many other vitamins and minerals. Nettle, likewise, has extraordinary amounts of vitamin K, along with vitamin E, calcium, and manganese and again lots of smaller amounts of other things.  Finally, hen of the woods has Naicin, Riboflavin, and Omega 6 fatty acids.  By adding these last three “wild” ingredients, I am supplementing the already powerful nutrition that the more standard garden vegetables provide.


If you don’t know where to get a large pot, believe it or not, you can sometimes find stock pots in a well stocked hardware store near the canning isle.  You want a stainless steel one or an enamel one.

Stock pot with awesome ingredients

Stock pot with awesome ingredients

I cook my veggie stock on low for at least 12 hours before pressure canning or freezing it.  You know its done once the veggies look drab, like the photo below (then you can strain the veggies, compost the veggies, and pressure can the broth).

Drab, spent vegetables going to the compost

Drab, spent vegetables going to the compost


Chicken Stock

The other stock I’m doing this year is a chicken stock.  This is a simpler stock, and consists of the following:


  • 2-3 pounds of chicken feet (procured from a local farmer at an extremely good price); you can substitute a chicken carcass or other meat bones
  • Three large onions
  • A pound or two of carrots
  • A pound or two of celery
  • Rosemary and sage
  • Salt and pepper to taste


And for this, I try to fill a stock pot up at least halfway with ingredients and the rest with water for the stock.  For this, I find that the ideal flavor hits somewhere around 12-24 hours.   For other kinds of bone broth (like chicken bones) I might go up to 48 hours.  But for the feet, a shorter cooking time seems better for ideal flavor.


This chicken stock recipe again uses up the material from the garden (especially the celery, which does not like getting too zapped by the frost) and in the case of my chicken feet, also uses a meat product that a lot of people don’t want.  Most of the organic, free range, local chicken I can purchase around here runs $3.50 or $4/lb.  For a whole chicken, it can be anywhere from $20-$30.  This kind of seems like a waste if I’m just making broth from it.  I can get the chicken feet for about $2 a pound, and since its only for soup stock, the chicken feet work much better.  And they really do make a great stock.  The deal is, of course, you have to look at chicken feet while you are making them and deal with the fact that there are feet in your stock.

Chicken feet in soup...for real.

Chicken feet in soup srock…for real.

The alternative would be to roast the chicken, enjoy it, save the bones, and use the bones for making your stock. The idea here is that by making a “bone broth,” you are extracting a lot of minerals and vitamins not found in the meat of the animals. This includes high amounts of calcium, potassium, magnesium, phosphorous, certain amino acids, and collagen.  By, again, cooking this broth over low heat over a period of days, you extract maximum nutrients and maximum flavors.

You can add the nettle, hen of the woods, turkey tail, or burdock (or mix and match) to your chicken stock as well, of course.  These recipes are very flexible and fluid.


Stock that has been strained, ready to go into the pressure canner!

Stock that has been strained, ready to go into the pressure canner!


After your stock cools, you can strain it and compost the veggie bits.  The meat bits I put out into the woods for some happy rodent or raccoon to come across.  At this point, I pressure can it (85 minute pressure can for quarts; 75 minute for pints).  You could also freeze it (again, if you’ll remember from my earlier posts, I don’t freeze much because the power grid is poor around here and we go days and days without power).


All winter long, I will be able to enjoy the richness of the veggie and chicken broths and stay healthy and warm.

My Path Into Lifelong Study of Herbalism: Healing my Chronic Asthma with Diet and Herbs

In my post last week on herbalism, I discussed intersections of herbalism to druidic spiritual practice and sustainable thinking. In this week’s post, I’ll share my own story about my path into herbalism.  This series of posts on herbalism will continue in the upcoming weeks with resources on how to begin to study herbalism and mindsets/ways of seeing the world from an herbalist’s perspective.  But for now…my story on why I am now a lifelong student of herbalism!


I was a chronic asthmatic for nearly my entire life, since my original diagnosis at the age of six or seven. I struggled with it throughout my childhood and adolescence; it was always the thing that kept me from doing so much and limited me in many ways. I took four different asthma medications, including two kinds of inhalers, a nebulizer, and then various long-term daily medications….for 25 years. They cost me about $75 a month with decent insurance when I had it, and the insurance company was shelling out about $500/month for them above what I paid (and while I was in college, at points with no insurance, I couldn’t afford all of the medications and then had very bad attacks). When I took the medications each day, they made me ill–first my body sped up and my heart would race and I would get terrible shakes and jitters. These shakes were visible to others, the shakes in the hands and so forth. I was asked at various times if I was “on drugs” because people my age aren’t supposed to shake like that (and I was, prescription drugs). Then an hour or so later the jitters would die down, and I would crash and be exhausted; of course, I still had to work and function in my life after all this. I couldn’t paint for several hours after the medications kicked in; even typing was hard the first hour after taking them. We tried different kinds of medication but all ended up with the same bad side effects. And what was worse was that I still had asthma attacks, fairly bad ones at least once a week.  I was, what my doctors called me, a lifelong chronic patient, because I had been hospitalized multiple times for it, been taken in an ambulance, lost consciousness, and almost died during one of the attacks.  I was super sensitive toward everything–cigarette smoke, chemicals, air fresheners, high humidity, chlorine pools, etc.  All, especially combined with exercise, would set me off for an attack.


New England Aster

New England Aster

Then, I saw an herbalist and a nutritionist a year and a half ago.  This visit was not about asthma, but about serious gastrointestinal issues, another area that my doctor did her best to prescribe away, never speaking to me once about food. Between the herbalist and the nutritionist’s suggestions, I changed my diet to address the gastrointestinal issues and ending up eliminating gluten.  In addition to my already healthy localvore diet, I started taking probiotics, magnesium, d3, and bitters; this combination made me feel awesome. Turns out that eliminating gluten had an added benefit that both the herbalist and nutritionist pointed out might happen: the gluten was giving me allergic reactions all along my bronchial passageway.  Eliminating gluten substantially lessened all of my asthmatic problems. To help strengthen my lungs, my herbalist suggested that I regularly take New England Aster (a native wildflower growing in the Great Lakes Region and Northeast) in tincture form to support my lung health.  This worked beautifully, and my lungs are stronger and healthier than they have been for most of my life. (See Jim’s awesome write up on New England Aster on his website).


In a period of only a few months, I found myself eliminating the asthma medications one by one and testing how I felt…I breathed much better, and, perhaps the most shocking, I stopped having asthma attacks almost entirely. Now I get only a few attacks a year, usually because of chemical exposure, and I haven’t even needed the fast-acting inhaler. It was so empowering last fall to go to the field behind my house, find the beautiful purple New England Aster plants, and gather up and tincture enough of them for a full year of medicine.  I felt liberated, both from the symptoms of my asthma, and from the detrimental effects of all of those awful medications that made my life more difficult to live.  Last winter, I spoke to my doctor during my yearly checkup, and I asked her about the gluten/asthma connection, and she said that the research did exist but it was “inconclusive.” She didn’t really want to hear what I had to say and instead insisted I keep taking the asthma medications.  Of course, I feel better and have less problems, so I gently declined her suggestion.  She responded that not doing so was seriously endangering my health.  I told her I was taking New England Aster, and she asked “Is that in pill form?” I responded, “No, its in gathered in my backyard form.” I’m sad to say that she refused to listen to me….and rewrote the prescriptions (although I did not fill them).  Its now been almost a year and a half and my lungs are healthier than ever–I can do physical activity without problem and that is a very exciting thing!


All of this transpired because of two things: 1) a wise nutritionist and herbalist who saw the body as a whole system and sought underlying causes rather than treating surface symptoms and 2) the incredible healing power of foods and herbs. This experience prompted me to begin to study the herbs in a very serious way, because I realized how critically important it was for me to know more, to take care of myself, and to learn more about the plant allies that have been with humanity such a very long time.   Thank you to Debbie and Jim for their wisdom and knowledge of the body as a system, of foods, and plants :). 


One more thing I’ll mention–since I started sharing this story, I’ve heard of so many other stories that are similar to mine. Stories of how herbs cured long-term illnesses, herbs have empowered people, how they have helped people gain more quality of life, and brought them back to the land.  Here’s one my friend Sarah posted on her blog last week.  Herbs have their magic and their lessons to teach, all we need to do is listen.