Hate throwing things out? Me too!
(I am trying to work through a tendency to clutter in all areas of my life, but right now I am referring to the kitchen exclusively).
We are just starting to compost over here – actually, my dad is doing it with lawn clippings and autumn leaves so I can’t claim any credit — and haven’t sorted out how to approach the whole food waste thing. In the meantime, with a freezer bag you can make good use of vegetable trimmings by making a very nice, low sodium stock for soups. No two ever taste the same (and I admit to taking out some of the celery and adding extra carrots or onions for sweetness), but since this is not a professional kitchen – who cares? I like to think of home-cooking more as live theater than a DVD of a movie – full of surprise flavors, new interpretations, flubbed lines and quick recoveries, and the occasional revelatory performance by an understudy. The fact that I don’t have to make it exactly the same every time takes a lot of the pressure right off!
So, here’s an easy and cheap way to reduce your waste stream and have a terrific stock on hand for spontaneous outburst of homemade soup!
Found Vegetable Stock (makes about a quart)
8 to 10 cups of vegetable trimmings (about a gallon* freezer bag full – just keep adding to a freezer bag or other container in your freezer till you have enough!): carrot tops, onion peels, garlic peels, pea pods, celery bits, stems ends of squash, tomato cores. DO NOT include cruciferous vegetables like broccoli, Brussels sprouts, cabbage, cauliflower.
½ – 1 whole head garlic, broken in half, unpeeled
1 onion, quartered and unpeeled
Enough water to cover
1-1.5 tsp salt per quart of water
Bring all ingredients to a boil in a generous pot. Reduce heat to medium low and simmer gently for about an hour. Cool to lukewarm, then strain (I used a colander lined with paper towel) into a fridge or freezer-friendly container and store in fridge or freezer.
*This post has been corrected! The original suggested a quart freezer bag and has been corrected to a GALLON freezer bag. Thanks to my sharp-eyed, keen-witted reader Kendra for catching the error!
Hot, Cheap & Easy 
hehehe i like the theatre vs DVD comparison 🙂 great post!
Thanks for the visit! Hope you’ll be back!
You know what a big fan of homemade stock I am! This is a beauty. 🙂
Had to make a correction! You need a GALLON freezer bag of stuff!
I have a stock bag in my freezer and was wondering if I could make a veggie-only broth with it–I’ve made a few chicken stocks but they’re always so fatty regardless of how well I skim.
Thanks for this recipe!
Thanks for the visit! Definitely use the bag for veggie stock! So great to have on hand!
That looks very good and clear! I try to use up any old vegetables on Sundays, when I normally cook a roast – I cook up the veggies as stock to go in the gravy 😉
Ooooh, that’s clever. Do you use potato peels and other starchy veggies in your stock?
No I tried that but the potato makes the liquid cloudy and slightly sticky from the starch – so I just compost them. It makes me wish I kept a pig!
But I do hang on to leak tops and even slightly soggy onions do very well in stock. I always seem to have leftover carrots, but they all get used in some kind of stock. Carrot tops are fantastic too 😉