Another fun guest post for you.  This one is from Lauren at The Median Mommy!  She has a cute post to share about composting and vegetable stock.

Save veggie trimmings in a freezer bag

This is a no-brainer, I know, but I only recently began making my own stock.  I tried my hand at composting last year (and failed miserably), and have a garbage disposal, so all of my discarded vegetable bits were literally going down the drain (wasteful, I know).  I now keep a gallon ziploc bag in the freezer with all of these wonderful tidbits, adding veggie bits after I prep (root vegetables work wonderfully) and when the bag is full I make a batch of stock – super easy!

Fill 3/4 of the way with water

Make sure that you have some carrot, celery and onion pieces in there to give it great flavor (you can add garlic and shallots for a deeper flavor).  I dump my gallon bag of veggie bits in, add a couple of bay leaves and some fresh herbs (tarragon, thyme, etc.) if I have them, and at least a teaspoon of salt (depends on what size pot you’re using) and fill 3/4 of the pot with water.

Simmer for at least 1 hour

I have a large dutch oven, so I use more salt.  I typically let my pot come to a boil and cook for at least an hour (I like my stock to reduce a lot for more flavor).

When you’re done, strain out veggie bits and portion into freezer safe containers — super easy and super tasty!  I’m currently cooking a batch of brown rice in some of my homemade vegetable stock – yum!

Strain veggies from broth

Please feel free to comment with composting advice…I wouldn’t mind trying again sometime…

Enjoy your flavorful stock!


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