What do you do with all of your vegetable scraps when preparing dinner?
Hopefully you have vegetable scraps…
If dinner were left up to Oldest Son, vegetables would be illegal in all 50 states.
Unfortunately for him, in this house the you get what you get and don’t throw a fit rule is strictly enforced.
So we eat vegetables. Combine that truth with the fact that I happen to be
cheap resourceful.. the result is home-made vegetable stock.
First things first, you must have a storage container to hold vegetable scraps in the freezer. I personally recommend reusing plastic ice cream containers. If you don’t have any, I guess you will have to break down and buy one. Don’t forget to eat all the ice cream first.
It’s for a good cause *wink, wink*.
Every time you trim or peel a veggie, toss the pieces into the bucket. The containers pictured below have red bell peppers, sweet potatoes, carrots, russet potatoes, kale, green onions, white onions, red onions, asparagus, broccoli, and mushroom stems.
When you can’t stuff any more stuff in the buckets, grab a stockpot and dump the frozen scraps inside. Add a couple garlic cloves and a tablespoon of whole peppercorns before covering everything with water.
Flip the burner on high and bring to a boil, then simmer for 1 hour. After your hour is up and the kitchen is filled with fantasic smells, turn the burner off, put a lid on the pot and let the vegetable bubble bath cool for a few hours.
After you have done some laundry, endured homework and finally beat the beach volley level of Angry Birds Rio during soccer practice, pour the mixture through a strainer into a very large bowl. Grab some Ball Freezer Jars and ladle the amber goodness up to the freeze line. This will give you about 2 cups per jar and the recipe usually yields about 6 jars.
Slap some labels on, pop the jars in the freezer and the next time a recipe calls for chicken or beef broth, use your wholesome veggie stock instead!