We eat a lot of vegetables. Raw, cooked, steamed, in soups, stews, sauces…and, we compost the non-edible parts. Mostly.
But sometimes, I think there’s too much waste going into the compost bin. Right?
Some of you know I spend half my life living away from home, for a variety of reasons. I make the effort to leave a fully stocked fridge for the teens and their dad, but sometimes (often) I come home to find much of it still there. They do prep and eat some of the veg but when it comes to certain items, like chard or kale for instance, they tend to just leave it.
Well I don’t want to chuck that stuff out every time I come home. So I came up with a creative idea of how to make use of those odds and ends. And now, you can too, because I’m going to show you how.
There are 2 methods, and I’ve done both with success: Raw and Cooked.
Of all the things to cook on a hot day, I decided today I needed to make bone broth.
I like a good quality stock. It is so versatile and goes beyond soups. When I run out I sorely miss it.
I ran out a few weeks ago.
The flavour, the healthful properties, everything is improved in homemade stocks and broths. Right? I can also control the amount of salt. Most store-bought broths are way too heavily salted for my taste.