It feels bad when you know you probably could do something with your food scraps.

Yet, especially if you live in a neighborhood or if you have raccoons, you may just not want to keep a compost pile–it’s not for everyone. I can’t for various reasons.

I want to challenge you to try keeping a “Homemade Broth” ziplock baggie for the freezer.

Fill it with these (as long as they’re fresh & in good condition):

• carrot tops and ends & peels (wash before peeling)
• celery hearts (tiny leaves or ends of stalk)
• the onion peels—papery outside and ends
• washed potato peels
• any bones from roasts, steaks leftover from cooking
• leftover bones from dinner
• (optional: my freezer has a bunch of chicken feet and parts for making stock, there’s really a lot of possibilities out there)

Any of it’s optional, really–if you don’t want bones–you’ll just be making vegetable broth. Go organic and now you have organic broth–practically for free.

However, when the baggie is filled, put those rich extras (previously destined for the garbage) in a crockpot and cover with water and a splash of apple cider vinegar (optional for better mineral extraction), cook on low for 8-12 hours, and you have your own base for a mineral rich soup–once strained of course!

Short on time–cook faster in a pot on the stove, simmering the water + extras with a lid on for 1-2 hours.

Less waste and more use for more nutrition.  

I like to toss those leftovers in the woods then, but you can put yours in the trash and know you cut down on waste a little more than your neighbors probably did this year.

Let me know if you try it. (And don’t feel guilty if you don’t!!)