This simple scrap vegetable stock is not only incredibly easy to make, but it also reduces waste and makes use of otherwise discarded vegetable parts. Plus, having homemade organic stock on hand makes cooking even more satisfying!Whether you’re using it for soups, sauces, or any other recipe, this stock will enrich your meals with a deep, hearty flavor. And there’s nothing quite as comforting as cooking up something from scratch on a chilly day in the greenhouse! Enjoy!
A container or large Ziploc bag (I prefer Ziploc bags)
1 large stove top pot
Ingredients
Vegetable scrapsonion skins, carrot tops, celery leaves, etc.
Bay leaves (optional)
Peppercorns (optional)
Water
Notes
How to make: Start Saving Scraps• As you cook, save vegetable scraps like onion skins, carrot peels, celery leaves, and herb stems.• Store these scraps in a Ziploc bag or container and freeze them until you have enough for stock.Prepare for Stock Making
When your Ziploc bag is full, transfer the frozen vegetable scraps into a large pot.
Add bay leaves and peppercorns for added flavor (optional).
Add Water
Pour enough water into the pot to cover the vegetable scraps by 1-2 inches.
Ensure the vegetables are submerged for optimal flavor extraction.
Simmer and Flavour
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat and let it simmer for at least 45 minutes for a light stock or up to 2 hours for a richer flavor.
Stir occasionally and add more water if necessary to keep the vegetables submerged.
Strain and Store
After simmering, remove the pot from the heat.
Strain the stock into another container, discarding the vegetable scraps.
Allow the stock to cool, then store it in airtight containers. It will keep in the fridge for 3-4 days or can be frozen for up to 3 months.