As we head into the new year, like me, you may be wondering how to get more out of your produce. Damon recently clued me in to an old habit that gives life to that pile of veggie tops, peels, and onion skins you have left at the end of cooking a delicious dish full of fresh produce. Not only do you get a yummy vegetable stock to use in place of water in rice, beans, soups, or just heat and sip on a chilly day, you get to snap up those remaining vitamins and nutrients. And don't forget, you can still compost your cooked produce at the end!
Follow these Steps:
- Freeze your scraps. You may just want to let them accumulate in the freezer for a later day, or if you have enough you can also use them fresh.
- Place your scraps In a large pot with 3 quarts and bring to boil.
- Reduce heat and simmer for 45 min.
- Strain and compost the cooked vegetables
- Salt to taste( We recommend San Juan Island Salt!)
- Store in refrigerator for up to a week or freeze.
