I’m learning a lot about how to reduce waste and be more sustainable in the kitchen. We recently switched over to washcloths and rags instead of sponges and paper towels. We’re also utilizing our glass and produce-preserving tupperware instead of plastic wrap, Ziplock bags, and foil. Something else I noticed was how often I was throwing away vegetable scraps. I wish I could go back and save all the scraps I’ve thrown away throughout the years…it makes me sad to think how much I could’ve saved by making my own stock.
Anyway, it’s good to start somewhere. I’ve been saving all of my veggie scraps and peels and tossing them into a tupperware that I keep in the freezer. Once it’s full, I dump it all into a pot with some seasonings, garlic, and water. Let it simmer for an hour or so and voila! I have vegetable stock. I store them in mason jars in the freezer.
The first time I made this stock, I made the very stupid move of straining almost all of it into the sink. I’m so used to straining pasta that I didn’t even realize that all of the precious stock I had painstakingly made was all going down the drain…until the pot was almost empty. Sigh. Needless to say, I never forget a big bowl to catch the strained stock now. Don’t be like me!!
- 3 cups vegetable scraps (carrots, celery, mushrooms, tomatoes, kale stalks, onions, garlic)
- 1 onion, chopped
- 2 cloves garlic, smashed
- Additional chopped carrots and celery, if you have them
- Bunch of fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- In a big pot over medium-high heat, add some olive oil. Dump in all the vegetables and garlic and saute until everything is fragrant and onions are translucent.
- Add enough water to cover vegetables and easily stir them (my pot holds about 3 quarts).
- Add in thyme and bay leaf. Bring to boil then simmer for about an hour, covered.
- Strain the stock into a large container and pour into jars or containers. Let cool then store in refrigerator or freezer, fridge up to 5 days and freezer up to 3 months.