Several months ago, I started a veggie stock “compost” bag in the freezer. Instead of throwing the ends of an onion or carrot into the compost bin, I put them into the bag in the freezer. This weekend, I made the most delicious stock from the bits and ends that might have otherwise gone to waste. It was super simple to throw together and is the most delicious way to put veggie waste to use.
You can add a lot of veggie bits to your freezer compost bag – just know that strong-tasting vegetables like those in the brassica family (broccoli, kale, cauliflower, etc.) may end up being an overpowering flavor in your stock. So, you may want to leave those out.
Compost Vegetable Stock
A gallon-size ziplock bag of frozen vegetable bits
1-2 cloves of fresh garlic, peeled and slightly smashed
a sprig or two of thyme
½ teaspoon salt
~ 8 cups of water
Combine all the ingredients into a large stockpot. Bring to a boil, then lower the heat. Simmer for at least an hour. Remove from the heat and cool completely before straining and transferring to clean jars or containers for storage in the freezer.
Makes about 2 quarts of stock (with head room for expansion when they freeze – about 7 cups)
Coincidentally, I discovered that King County recently launched a campaign to educate people on ways to reduce their food waste. They teamed up with PCC and made a couple of videos with simple food waste reduction tips and tricks. I am totally making an “Eat Now” box for my fridge!