The very best summer use for stock - I feel - is in Vichyssoise, the cold potato and leek soup. It works perfectly with the stick from the Christmas ham bone. We had two hams this year, so there's plenty of stock.
I made some Vichyssoise just then - it's still great value at about $5 for ten serves but I hate paying around $2 for a leek.
I have some seeds just sprouted. I'll keep you abreast of the progress.
- Posted using BlogPress from my iPhone