Instagram #4, “Garbage” Stock

Ingredients:

Carrot tops, bottoms and  peels

Celery tops and bottoms

Onion tops, bottoms and peels

Green bean trimmings

Kale stems

Herb stems

Mushroom stems

Instructions:

All week long as we cook, we save the items above.  Some people compost these, and I’d like to suggest that before you compost, you make stock.  Into a large pot, add all ingredients and enough water to come within 2 inches of the top of the pot.  Slowly simmer on the lowest setting all day – ours was on for about 6 hours.  Strain and store.  This pot, after 6 hours of simmering yeilded just over a gallon of vegetable stock.  This will keep in the fridge for 5 days or you can freeze it for 6 months.