even though we’re just apartment homesteaders, i still practice zero waste and self provisioning as much as possible. one of my favorite easy things to make is veggie stock. i keep a tupperware or a bag in my freezer, and throw in food scraps every day. once the bag fills up, i dump all the frozen scraps into a stockpot and make stock.
i usually supplement the scraps with a few quartered onions and some celery from my garden. not all scraps are good for stock. as a rule, anything in the brassica family should be avoided. that means – brussels sprouts, cabbage, cauliflower, broccoli, and kale. i also don’t use radishes or garlic trimmings. examples of good stock veggie scraps:
- carrot ends
- potato (sweet and regular) peels
- any stems or stalks of any herbs
- tomato ends
- spinach stems
- onion ends
- fennel tops
- cheese rinds (obviously not vegan)
anything unsuitable goes into the compost bin, and anything usable goes into the freezer. throw all your veggies in a pot and cover with 2″ of water. boil for about an hour with the lid cracked – today i accidentally let mine go almost two, no worries. try to keep it somewhere between a simmer and a boil.
strain the scraps out and put up your stock in jars. throw your stained scraps into the compost. you could go through the process of pressure canning the jars, but i just throw mine all in the fridge. we go through stock fast enough that i never worry about getting sick. obviously, smell your stock before you use it.
i put stock in everything. it’s great to add some as cooking water for rice, pasta, or quinoa; steaming liquid for veggies, roasting liquid, etc.
seeing as organic veggie stock is $3/ quart, this saves us a heck of a lot of money.