Between Cooking and Compost

Before composting all your cooking scraps, think about saving them for making a delicious broth! I keep mine in a plastic bag in the freezer.

Examples of things you can save:

– carrot ends
– onion and shallot scraps
– garlic skins
– stalks of greens
– potato skins (sweet potato skin makes a delicious broth!)
– mushroom stems
– ginger root skin
– cabbage and brussel sprout scraps
– squash skins

Really any vegetable scrap that you would like to flavor your broth!

[Just make sure to discard any undesirable scraps, like the dark sections of potatoes]

When you have acculated a decent amount of material,  simmer it in a large pot of water for a couple of hours, then strain out the scraps (squeeze with a cheesecloth if you can). Enjoy alone or use to make a soup! Can be stored in the fridge or frozen for later use.

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