Why is buying organic worthwhile? Not only do you pay for the respect towards soil and people, BUT YOU CAN ALSO USE THE WHOLE VEGETABLE! Stems, peels, roots and skins of plants actually have a lot of flavor and nutrients but they may be too tough (and not too pleasant) to chew. The BEST thing to do is turn it into freezable vegetable stock. And this is something you’d only really want to do with pesticide-free produce since these parts tend to absorb whatever nutrients or chemicals that surround the plant in growth. Clean air, water, rich soils and a lot of love create nutritious vegetables. That’s what builds flavor.
- Vegetable scraps – in this case we used stems/peels of carrot, leek, radish, broccoli (tough parts) and parsley that has seen better days
- Place all vegetable scraps in a large pot and cover with water.
- Bring to a boil then reduce to a simmer for 1 hour.
- Strain and reserve the scraps for your compost pile!
- Store in batches. Freeze if not using right away.
4 thoughts on “Organic Vegetable Stock”