holiday hosting tips & trickscelebrate the holidays without the wasteMaking a Plan:Right-size your meal: Be sure to plan your cooking to scale! Nothing feels worse than tossing food that you spent hours making. Resources like SavetheFood provide portion estimation calculators (incorporating if you want leftovers), and also have useful guides on storing ingredients and leftovers effectively.Have a Leftover Plan: Invite guests … Read More
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Veggie Scrap Stock is an excellent way to use up lots of kitchen cutoffs. Simply save your veggie scraps in the freezer until you're ready to put them to use!
Ingredients
Skins, roots, or cuttings from:
As much as you like:
- Carrots
- Onions
- Celery
- Garlic
- Herbs
- Leeks
In non-majority amounts:
- Squash
- Carrot Greens
- Beets
- Mushrooms
- Parsnips
- Peas / Beans
- Tomatoes
Sparingly:
- Peppers
- Potatoes
- Lettuce
- Asparagus
- Beet Greens
Note: Exclude any damaged or spoiled scraps. You can also add meat/bones if you like.
Tips & Other Notes
- I save all my veggie scraps in the freezer in a couple of tupperware until I have enough material of different varieties to make a big batch.
- Jennifer’s Kitchen has a great guide for vegetables to save for stock if you're looking for answers about a less common ingredient!
Recipe
Take all of your vegetable scraps, and add them to a large stock pot.
Cover with water and bring to a boil. You can add salt, pepper, bay leaves, and other herbs to your preference.
Lower heat and simmer for a minimum of 45 minutes to several hours.
Strain through a fine mesh colander, or add some cheese cloth to a larger strainer.
Store in the fridge or freeze in smaller portions.