Veggie Stock from Scraps
Veggie Stock from Scraps
A long time ago… my friends mom, who was a great frugal cook showed me this trick of scrap saving and it was not for a compost pile! She kept all her vegetable scraps from various dishes she made like soups, stews, side dishes and tossed them in a Tupperware she kept in the freezer. When the tub was full she would make homemade veggie stock with it. How clever! I thought. Today I have taken that idea to a whole new level, from bones to veggies I have a few different types of gallon zip bags in my freezer. It is rare in our home to throw out food because it either gets put in the freezer, canned, made into a stock, made into healthy dog food, fed to the chickens or composted. I even have a tomato, garlic herb bag that becomes the most delicious pasta dishes.
I know some people who save the butts of their onions, skin and all but I find the skins and root ends can turn a broth bitter… so into the compost they go.
I sometimes have different veggie bags with recipes in mind and I would never put cruciferous vegetables like broccoli, brussels sprouts or cauliflower in the bags.
Some of my favorite mixes are:
• Peppers seeds and all, carrots, onions, garlic and celery (sweet and versatile broth)
• Tomatoes, peppers, onions, garlic, celery, mushroom stems, garlic (rich broth)
• Green beans, carrots, mushroom bits, peppers, sweet potato skins and bits, onions (super sweet broth)
• Carrots, onions, garlic, celery and herbs like thyme and parsley (basic broth)
I also love a root veggie bag for when I am making potato or squash type soups.
I personally do not save cruciferous veggie scraps, even though I make broccoli soup. We eat tons of these type vegetables because they are good source of vitamin C many have manganese and dark green leafy’s are loaded with K.
They have other nutrients as well as dietary fiber and a variety of phytochemical.
All broccoli types, cauliflower, cabbage, kale, collard, turnips, brussels, radishes, arugula, bok choi, daikon, horseradish, wasabi, kohlrabi, rutabaga, watercress, mustard (seeds n leaves) and rapini.
I’m sure there are more but this is the list we eat at home.
PLEASE Never save moldy or rotten bits, you can just compost those.
Take a heavy bottom stock pot, dump in frozen veggie scraps, add fresh filtered water and bring to a boil. After broth has come to a roaring boil, simmered for 1 hour.
Strain off the stock and compost the rest.
This stock refrigerated will keep 10 days in a mason jar or you can freeze. Sometimes I freeze in mason jars, stackable containers and even freezer safe bags.
Remember to freeze those scraps!