I am very passionate about keeping as much food waste from the landfills as possible. One thing that particularly bothers me is that people in my neighborhood still throw out perfectly useful vegetable scraps in the garbage. The scraps could be used as compost, or even better, as vegetable stock.
With that in mind, I decided to save most of my vegetable scraps until I had enough to make a stock with them. I then strained the vegetable scraps from the stock, put them in a bag and froze them until I got a chance to bring them to my local farmer’s market. The farmer’s market collects food scraps for composting.
So, here is my recipe for vegetable stock:
vegetable scraps (i.e. ends of carrots, beets, onions; wilted lettuce; apple cores, etc.)
1. Rinse vegetable scraps, then place them in a large stock pot.
2. Fill stock pot with enough water to cover the scraps.
3. Bring concoction to a boil.
4. Turn down the heat.
5. Simmer for approximately 45 minutes.
6. Turn off heat.
7. Cool for approximately 1 hour.
8. Store in containers.
9. Place containers in the freezer.
Use this stock as a base for soup, stews or other dishes that call for vegetable stock. It’s a very simple recipe, so why not try it! Don’t forget to compost your scraps when you’re done.
Have you tried this recipe? Please share your results in the Comments section below.
Check out my other recipes here.
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Spinster Simone 🙂