Looking after ourselves
OMG @Former-Member @greenpea you may just have inspired me to do another cook book!
I actually do have one in the wild!
I can't say what it's subject is 'cos that would lead to potential identification.
Oh, you've made my day! 
OH, @Former-Member - awesome you have an Elderflower Tree!
Tip - gather the flower umbrels - pick the flowers from the stalks and freeze - keep gathering the flowers and freezing 'til you have enough to work with. Discard the stems because of the toxicity of them.
You may already do that - they flower often but not many at a time until they're a bit more established.
I miss my Elderflower and Mulberry trees now.
Minestrone style soup sounds simply wonderful!
I'm a bit lazy with the stock for Chinese style soups and tend to use a particular brand of Asian Stock the name of which I cannot put here - how to say - Lee 'second word prohibited' Kee Chicken Stock when I'm in a hurry. It's far superior to Continental. (tested and if you type Lee Kee Asian chicken stock in to search engine, it will work)
@greenpea You are very sweet. I expect you and others often do a great deal more than I do, hon, I just talk about it here is all. 
It's nice to have somewhere to share that's for sure.
edited for spelling mistake.
@Former-Member, wow. I wish you could tell us what the cookbook is, but agree it could compromise your secret identity. 
I've got a few quinces sitting in our pantry at the moment. I'm hoping to bottle them using my Fowlers' kit.
The Master Stock recipe I use is based on this one, but over time I've tweaked it in various ways. Sometimes I'll add extra pepper and chilli, sometimes I'll make it sweeter, sometimes more lemony, sometimes more herbal. I've even added a canful of apricot nectar once to do apricot chicken. That was nice. 🙂
It's a perpetual stock, so I keep it in the fridge and re-use it every 3-4 days, or if I'm not going to use it for a while it goes in the freezer. You have to make sure that you bring it properly to the boil when it's re-used, to prevent any bacteria from breeding up. The boiling plus the preservative properties of the spices/salt/sugar/alcohol stop it from going off, and instead it just gets richer and yummier all the time. As I commented earlier, it's a poaching stock rather than a soup base, but sometimes I'll add a tablespoonful or two to a soup, stirfy or casserole to give it extra flavour.
https://www.goodfood.com.au/recipes/master-stock--chinese-20111018-29uz5
Thank you so much for that link @Smc! I have bookmarked it and will get things sorted to make one as soon as I can.
It's many years since I have had a perpetual stock 'on the boil' as it were. The idea conjures up many new thoughts about food creation for me, which is a good thing.
Quince jam sounds lovely! I've not every made that one.
@Former-Member wondering how your minestrone is going ... there was no cooking done here today at all, but tomorrow is another day and who knows what might happen!
(Just adding cos I'm liable to forget) I'll see if I can find some of the Elderflower recipe links I used for information on how to be sure to avoid the toxicity of every thing other than the berries and the flowers themselves.
The pollen is where most of the flavour is apparently, so shaking htem to remove the resident ants and spiders is a bit counter productive. I used to rest the umbrells on trays and let the crawlies run away.
I always had to use some lemon juice and some Jamsetta to get it to set though. Not too much lemon or you end up with stronger lemon flavour than elderflower.
