All that food prep has left you with an abundance of produce scraps and trimmings. Unless you have access to designated compost, you may have no option other than to throw them out.
Waste your leftovers no longer!
If you’re tossing out the odds and ends of your latest meal, you may as well throw out a few nickels and dimes while you’re at it. You can help both the environment and your wallet by learning some new ways to reuse excess vegetables and scraps.
First, start by making a veggie scrap collection. If you aren’t using them right away, you can keep your vegetable leftovers in the freezer to keep them fresh. If you’re using Double Up Food Bucks to bring home twice your typical amount of fresh veggies from the farmers market, you’ll have a bag full of scraps in no time. Onions, carrots, and celery form the backbone of many veggie stocks, but don't stop there! Tons of other veggies can help to add flavor and color to a stock. Leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, pea pods, zucchini and other squash, bell peppers, eggplant, mushroom stems, asparagus, corncobs, squash skins, and beet greens can be added to your mix. For spice, try tossing in some trimmings or stems from herbs like dill, thyme, parsley, cilantro and basil. When making your broth, watch out for strong scraps. Some vegetables tend to overpower your stock flavor-wise, so you may want to be careful when using Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, and artichokes. Be sure to skip anything rotten or moldy. Once you have your vegetables ready, place 4 to 6 cups of scraps in a 5-quart pot. Cover the vegetables with water, bring it to a boil, and simmer for one hour. After about an hour, strain the broth and voila, fresh vegetable stock!