Try to reduce how much food we throw away – save all your veggie scraps and make homemade veggie stock.  Just keep a bag in the freezer and when it’s full add all to a big stock pot and cover with water.  Simmer for a couple hours to develop flavor – strain and either use immediately or freeze for later. 

Here are a few that I add to my freezer bag:

  • Tops and peels of carrots
  • Onion tops and skins
  • Garlic skins
  • Ends of celery
  • Stems of herbs
  • Mushroom stems

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