About this Hack…
Until a few months ago, I used to throw all my veggie scraps and cuttings straight into the compost – but, no more! There is a new crucial step between cutting and composting that I now cherish. Here’s how it goes:
- Veggie Cuttings
- Veggie Scraps
- Bag or Container to store them in the freezer
So don’t toss those cuttings out everyday! Save them in the freezer and add them to your next pot of soup stock for an extra nutritional punch and rich flavor!
Step by Step Instructions
Step 1 – Wash ‘Em Up!
Wash up your daily veggies.
Step 2 – Trim
Trim and peel your veggies as required.
Step 3 – Don’t!!!
This is a none step! Hold up little buddy – don’t throw those cuttings in the compost just yet!
Step 4 – Trim
Some veggie scraps are not great candidates for the stock pot, such as Brussels Sprouts, Cabbage, Broccoli, and the like. The flavors here are quite strong and can overpower your stock, so, omit them, or use them very sparingly!
Step 5 – In the Bag!
Rather than tossing those cuttings, peels, and scraps out – keep a “veggie scrap” bag in your freeze and add to it daily. You’ll fill it up in no time – and the next time you make a pot of stock, toss all your veggie scraps into the stock pot!
These awesome scraps will increase the nutritional content of your stock and add great flavor. After you strain your stock – then toss those soggy veggie scraps into the compost! They have given all they have to give.