I don’t compost, although if I had a garden I would like to. So it pains me a little to toss out kitchen scraps. Chunks of onion ends, celery tips, stems from herbs, carrot skins, etc. Some of it I could juice but a moment of honesty here? I find juicing to be a hassle and don’t do it unless I’m treating something specific like fighting off a cold or trying to sneak nutrients into my kids. So I found this hack online and thought I’d give it a try.
When you’re cooking or making salads, keep a bowl or Ziploc bag nearby. I use a gallon Ziploc and label it “kitchen scraps” (If you wanted to be really eco-friendly you can use a glass container or reuse the same bag). Once you finish, seal it and put it in the freezer. Every time you cook or work with veggies, take the same bag or container back out and add to it. Over time the container will become full and when it is, it’s broth time.
Veggie Scraps that work best: Celery, onions, carrots, turnips, parsnips, potatoes, sweet potatoes, herb stems, fennel, lettuces, garlic, shallots, peppers, corn and pretty much anything green.
Avoid cruciferous veggie scraps as it may make your stock a little bitter. These include broccoli, cauliflower, brussels sprouts, kale, cabbages, and other winter root vegetables that aren’t potatoes.