A super simple and no waste recipe for making your own vegetable stock.
It’s sad really, how much is throw away or even offered to our hens, only to find that they didn’t eat it.
The more our family works hard to cultivate a homestead and moves towards an organic lifestyle, the more I learn about how much we waste. It’s sad really, how much is throw away or even offered to our hens, only to find that they didn’t eat it.
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My only excuse was that we eat chicken and beef stock. I hardly buy vegetable stock.
I’ve realized owning chickens is not like owning a pig, they don’t eat everything. Our old mini pig Ella would eat anything, including banana peels. A friend suggested instead of throwing out our vegetable scraps, simply freezing them in a paper bag for vegetable stock. My only excuse was that we eat chicken and beef stock. I hardly buy vegetable stock.
Pretty soon I was pulling it out of the freezer to add more and more scraps.
One day I noticed we hadn’t eaten a full bag of carrots or celery and I was bummed to throw them out. Knowing that the chickens wouldn’t eat them. So I threw them in the freezer and then started a vegetable scrap brown paper bag. Pretty soon I was pulling it out of the freezer to add more and more scraps.
Now I just have to find more ways to use vegetable stock in our home.
Onion tops, bell pepper heads and seeds, cauliflower and cabbage leaves. Broccoli stocks, carrots, celery, sweet pepper and jalapeño tops. It quickly turned into an obsession and a full freezer. Now I just have to find more ways to use vegetable stock in our home.
Once you have enough vegetable scraps, place them in a large soup pan and fill with water.
To make your own vegetable stock, start freezing all of your vegetable scraps or fresh veggies that will go bad before you have the chance to eat them. Once you have enough vegetable scraps, place them in a large soup or stock pan and fill with water.
Stir regularly and enjoy!
You may add salt and pepper, garlic, bay leaves, or other herbs and spices. Bring to a boil and then turn down to low heat for approximately 2 hours. I like the color and flavor of the stock the longer it simmers on the stove. For a more flavorful stock, try to use a variety of vegetables not all of one kind. Stir regularly and enjoy!
I absolutely love our large stainless steel set of pots and pans because of the large stock pot it came with! Making it so easy to remove all of the vegetable scraps without waiting for the stock to cool or worrying about burning myself as I strain the vegetables out.
PIN FOR LATER!!!
