Soup Stock

Collect your clean vegetable peelings in a Ziploc bag and store in freezer for up to 3 months. Once you have a gallon baggie full you are ready to make some stock. Put the frozen veggie odds and ends in a pot and cover with water. Add celery, onions, carrots, beef bones or what other seasonings you desire. Simmer for 2 hours. Pour stock through a fine strainer into a large bowl and cool.* Once the stock is cool you can pour into containers to freeze or use immediately.

What do I use? Onion tops, carrot peels, beet peels, beet stems, celery ends, sweet potato peels, and squash peel. Basically any part of the vegetable that is clean and edible. The taste and color of your stock will vary depending on the ingredients for example, beets will make your stock red.

*Don't forget to feed the strained vegetable chunks to your worms.