Are you sick of me talking about zero food waste and using up what you buy? Too bad. I’m not tired of talking about it, :). In fact, it’s got me all kinds of excited to use what we have, live leaner and not be so wasteful. It feels good and important and like I’ve finally awakened to a big problem this country is facing and attempting to do something about it, starting with this homemade vegetable broth from veggie scraps.
Because it turns out, being wasteful is all about curbing the laziness factor, something that unfortunately exists a lot in my daily life.
It’s easier to throw vegetable scraps in the garbage than in the compost.
It’s easier to throw vegetable scraps in the compost than it is to put them in a bag and tuck it into the fridge.
It’s easier to let the bag sit and allow the vegetables go bad than it is to throw them in a pot with some salt and pepper and make homemade vegetable broth from them.
But…I don’t want to be lazy anymore.
I like being awake.
I like being aware.
And I really like that we aren’t wasting our hard-earned money by literally throwing it in the trash.
With that, let’s get to it, let’s talk vegetable scraps, because if you’re reading this blog you’re probably in the same boat as me. You’re probably a pretty big veggie eater with a lot of vegetable scraps by the end of the week. We should use them to our advantage.
It really is so easy:
- As you chop your vegetables throughout the week, save the parts you’d usually throw out: asparagus ends, radish tops, celery roots, carrot heads, potato peels, kale ribs. (One thing to note: things like cabbage, Brussel sprouts, lettuce and avocado peels aren’t great for stock, forego those).
- Grab a plastic bag or airtight container.
- Keep scraps in the fridge until you have 4-6 cups worth. If you don’t think you’ll have the time to make stock this week or won’t have enough by the end of the week, keep your scraps in the freezer until you do.
- That’s it, you’re being less wasteful already!
I truly believe that reducing food waste is about embracing little everyday changes. Ones that don’t need to be hard or daunting or time consuming and yes, it’s also a little about being less lazy too.
Vegetable Broth from Veggie Scraps
- 4-6 cups of vegetable scraps from your week of cooking
- 8 cups of water
- 2 teaspoons of salt
- ½ teaspoon of pepper
- A few fresh herbs like sage leaves or rosemary or bay leaf, optional
- A ¼ teaspoon of whole peppercorns, whole mustard seeds, optional
- Place all vegetable scraps you've collected through out the week into a stockpot.
- Cover with water, add salt, pepper and fresh herbs.
- Bring mixture to a boil, reduce heat and let broth simmer on the stove for 1 hour, uncovered.
- After an hour, drain the vegetables and put stock in an airtight container.
- It will keep in the fridge for up a week or so. You can also freeze, maybe in ice cube trays for easy use in the future.