Vegetable Scrap Stock

This recipe is designed to use the scraps from your produce to reduce waste. You can really use any of the vegetable scraps from your farm box, but we’ve outlined a few suggestions below.

• any veggies that may have wilted in the fridge

• carrot peels and small ends

• sweet potato peels and small ends

• celery ends and leaves

• onion and shallot skins

• green onion or leek ends

• mushroom stems

• broccoli stems or kale stems

• slightly wilted greens from fridge

• any other fun vegetable scrapes you have!

You can also throw in a few additional items you may have lying around for extra flavor or a vitamin boost:

• fresh herbs (parsley, thyme, rosemary, cilantro)- loaded with vitamins and minerals

• garlic – anti-inflammatory and antimicrobial

• ginger -anti-inflammatory and  immune boosting

• peppercorns

• bay leaf

• turmeric powder – anti-inflammatory

Add all of your veggies scraps into a large pot. Cover with cold water and put the burner on high. Once the water reaches a boil, turn it down and let simmer for about 45 minutes. Strain and cool. Use stock for soups, pastas or as a flavorful liquid to cook grains or vegetables in. You can use the stock immediately, or keep it in the fridge for up to a week or the freezer for 3 months.