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Something from Nothing

Something from Nothing

Instagram #4, “Garbage” Stock


Carrot tops, bottoms and  peels

Celery tops and bottoms

Onion tops, bottoms and peels

Green bean trimmings

Kale stems

Herb stems

Mushroom stems


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.

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