Between Cooking and Compost

Before composting all your cooking scraps, think about saving them for making a delicious broth! I keep mine in a plastic bag in the freezer.

Examples of things you can save:

- carrot ends
- onion and shallot scraps
- garlic skins
- stalks of greens
- potato skins (sweet potato skin makes a delicious broth!)
- mushroom stems
- ginger root skin
- cabbage and brussel sprout scraps
- squash skins

Really any vegetable scrap that you would like to flavor your broth!

[Just make sure to discard any undesirable scraps, like the dark sections of potatoes]

When you have acculated a decent amount of material,  simmer it in a large pot of water for a couple of hours, then strain out the scraps (squeeze with a cheesecloth if you can). Enjoy alone or use to make a soup! Can be stored in the fridge or frozen for later use.