Getting Ready For My CSA

My CSA share starts arriving May 5th.  Last year I found there were lots of leafy greens early in the season.  I'm looking forward to baby spinach, kale, collards and chard.  But first, I have to get my kitchen ready.  My freezer gets down right scary.  It is time to clean it out.  There is a bag of vegetable trimmings that I've been planning to use for stock all winter long.  It looks like the bag may contain some kale, beat greens and potato.  I'll give it a go and hope it is taste yummy.  I've also saved a strange combination of breads.  I hate the thought of throwing away a leftover bun or roll, and so they just seem to accumulate in my freezer.  Never matching up nicely to go with any meal.  To use them up I'll be making my own bread crumbs.  


Vegetable Stock:
- leftover veggies
- 3 gloves of garlic (don't even bother to peel) 
- 2 tbs extra virgin olive oil
- about 6 cups of water
- salt & pepper
- if the leftovers don't include onion and celery I'd add it
Put it all in a pot, bring to a boil, let it simmer for about 60 minutes and strain.  


* If you have plenty of time to cook here are some ideas for getting super soup stock.  Cook it for longer than 60 minutes.  When it comes to stock the longer the better.  Roast the vegetables in olive oil before boiling. 


Bread Crumbs:
-leftover bread
Tear the bread into pieces and pulse it in the food processor until it's coarsely chopped.  Spread the bread crumbs on a baking sheet at bake at 350 degrees for 15 minutes.