Vivian – farmer extraordinair, hostess with the mostess, master hair stylist, and seasoned chef – shared this idea with me and I had one of those, EUREKA, moments. Why didn’t I think of this?
Since I recently saw organic veggie broth for almost four dollars per carton this will save you tons; this method makes probably two cartons. Additionally, when vegetables are boiled, a lot of the nutrients end up in the water. When we discard that water we send all the good stuff down the drain! This is a great way to add some additional nutrients into your diet. Just be sure to keep the broth refrigerated for a few days and then freeze until ready to use.
Use the broth when you cook beans, make soup, cook rice and even pasta.
Any clean veggie scraps you have, enough to fill about a gallon “scrap container” – use the ribs of kale or collards, the stems of broccoli, ends of onions – whatever!
A few garlic cloves (optional)
Water to cover the veggie scraps in a large Dutch oven or stock pot
1. Put the veggie scraps in the Dutch oven, cover with water; bring to a boil, cover, reduce heat and simmer about an hour. Drain veggies from liquid, cool liquid and store in fridge or freeze in cubes.