فكر في عقلك الواعي كالشجرة، التي ترشدك خلال القرارات اليومية والتفكير العقلاني

enormous pile of green goods scraps and unused components

 So, you've just completed preparing the world's most amazing chili. While it slowly simmers on the cooktop, you're taking pride in your achievements. But, now you're left with a massive pile of produce scraps and unused ingredients. You wince at the very thought of how dearly-won those vegetables were, especially if you chose to invest in the organic variety.

Whatever you do, do not TOSS THEM!

Seriously, most vegetables are not funded by massive government subsidies, thus their costs are not artificially low (Yeah, that is right, I'm giving you the side-eye meat, dairy, wheat, soy, and corn...you should hang your heads in shame! 

I promise to not digress any further.

If you're concerned that you simply spent your entire paycheck on fresh vegetables, then ensure you're utilizing them for all they're worth. So, here's what you can do...

Gather up all of your scraps (you can store them in the refrigerator until you have about five cups) and turn them into a DIY stock. (Please, don't cringe at the term "homemade"- it isn't nearly as hard as you're thinking, I promise! 

What can you use? pretty much anything!

- Garlic, shallots, onion tops, and peels 

- Broccoli and cauliflower stems 

- Potato peels 

- Herb stems 

- Celery greens 

- Carrot and parsnip peels 

- Pea pods 

- Chard and kale stems 

- Leek greens 

- Bell pepper remnants 

- the possibilities are endless!

1. Place the vegetable scraps in a 5- quart stock pot. Fill it to the top with cold water and oceans with sea salt and pepper.(This is a big plus in my book, you're in complete control over whether you want it to taste like produce stock or a salt-lick!) you'll add extra herbs, such as parsley, sage, rosemary, or thyme. the flavor of this vegetable stock is entirely dependent on your favorite flavors!

2. Bring the water to a boil, turn the heat down, and let it simmer, uncovered, for about an hour. (Periodically check for floating "ick" and skim off. what is floating "ick"? Trust me, you will find it once you see it!) 

3. carefully strain scraps out of the stock

4. after stock has cooled completely, store it in the refrigerator for a couple of days or freeze.

See? Quick, painless, AND you just got a whole lot more bang for your produce buck!