Caption: Making vegetable stock from kitchen scraps today. Save and freeze your carrot, celery, beet and onion greens and scraps. Sauté a couple of chopped onions, celery and carrots, with a few cloves of crushed garlic, bay leaves, fresh sage leaves, thyme and parsley. Add 8 cups of water, your green tops and stems and simmer 45 minutes. Strain out the scraps and cool. Send the cooked scraps to your worm bin or compost. Freeze extra stock in 2 cup quantities for future soups. Click our profile link to get our free worm bin guide. #kitchenscraps #veggies #drinkyourveggies #soupstock #recipes * * *
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Photo taken at: Zumbido Vida Homestead and Resilience Guild