Reduce kitchen waste and get the most out of your veggies by making broth at home!
Collect veggie scraps as you cook throughout the week and store them in a plastic bag or container in the freezer. Once the bag is full, toss scraps in a pot and cover with water. Bring to a boil, then reduce to a simmer for an hour. Strain through a colander and store in a large pitcher in the fridge or pour into freezer jars to stock up. Since no meats or fats have been added you can toss the remaining veggie scraps in the compost.
Veggies that are great for broth include: onions ends, carrot, garlic (peels too!), celery, leek, mushrooms, fresh herbs and stems, and tomatoes.
Some veggies can overpower or become bitter when simmered. Use things like broccoli, green beans and leafy greens sparingly.
