Do not throw away all those peels and stems. Wash and freeze them until you have at least 8 cups (2 liters) of vegetable trimmings:
- onion and zucchini tops and skins
- potato peels (should cook with the skin on, because the nutrients are between the potato and skin)
- turnip greens and stems
- celery ends and tops
- carrot and Jerusalem artichokes (aka sunchokes) peels
- broccoli, spinach, cauliflower, and kale stems
- herb stems
- garlic and beet skins
- etc.
1. Combine all the trimmings in a large pot with twice as much water.
2. Bring to a boil.
3. Reduce heat and simmer for about 20 minutes.
4. Cool the mixture to room temperature.
5. Strain and press down on the solids to extract as much liquid as possible.
6. Discard the solids (but save as liquified compose for your garden and house plants).
7. If you want concentrated flavor, boil stock to half its original volume.
8. Measure 4 cups (1 liter) cooled stock into freezer bags.
9. Squeeze out any air, label with date and amount, lay flat on a baking sheet, freeze, then stored upright in the freezer.
10. Ready for any vegetable stock for a great dish or even soup with some green onions or chives on top.
