I know you all love to throw extra food stuffs into the compost bin, but on occasion consider making stock from leftover veggie parts. Didn’t eat your beet greens? Have a sack of carrot tops? Stray sweat pea or green bean? Extra herbs? Throw it all in a pot, add water to cover, and let it simmer for an hour or so.
Such concoctions invariably taste a bit different each time, but nevertheless help you extract every last nutrient from the luscious bounty of summer. Stocks freeze well, for example in sturdy plastic containers. Maximize your veggie bits and pieces now and you’ll have delicious nutritious stocks for the entire year.
Use stock when you cook grains, prepare a soup, make a sauce, etc.
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