Veggie Scraps
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
