FRUIT: 8 pounds beef bones
SOURCE: farmer’s market
RECIPE: Roast bones in 400′ oven for about an hour, put in a large pot and cover with water — I use filtered — and turn on the heat. In the meantime put chopped celery, carrots, and onion in the roasting pan with the fat and return to the oven for about 30 min. Add the roasted veggies to the pot and simmer uncovered for about 18 hours, adding water and skimming as necessary. Skim the fat and package for freezing.
YIELD: 6 two-cup containers, 2 two-and-a-half cup containers, and 1 four-cup container (21 cups in all)