It was time to clear out the freezer drawer to make room for our lamb CSA share from Willow Hill Farm. This meant that the little bits and bobs I've saved were placed in a pot with some chicken stock and simmered until everything reduced and the vegetables fell apart.
There were: asparagus butts, the skin from smoked duck breasts, bones from smoked pork chops, Parmesan cheese rinds, shiitake mushroom stems, peppers, onions, tomatoes.
I strained out four cups of stock that I refroze; it will be used soon, since the weather has become hot soup-making friendly.
