Zero Waste Cooking: Vegetable Scrap Stock

Ingredients:
• Veggie Scraps
• Tops, bottoms, skins, and stems of onions, garlic, peppers, corn, etc. stay away from cauliflower as it can turn the stock bitter.
Directions:
• Full the large pot with scraps and water until the scraps start to float.
• Add in any herbs you didn’t have scraps of such as parsley, oregano, rosemary, sage, peppercorns , and a pinch of salt.
• Bring to a boil and then turn down to a simmer for 30 min.
• Broth should be fragrant and colorful when done.
• Strain scraps out and create compost with them
• Store in a jar with a tight seal for 4-6 days or in the freezer for up to 3 months.

[tonic]

That’s great that everything was used twice! Now it goes in the garden to grow more veggies!

[tonic]

I save my scraps in a compost bag in the freezer and give it to my daughter to process in her lomi then o get it back for my garden - but I need to make vegetable stock!!!