Guest post by wyzyrdap
Perhaps, not a really-appetizing name, but appropriate and amusing. This may not be overly-practical for a post-disaster scenario (no freezer), but it can save a boatload of cash in the meantime.
When you cut up an onion, what do you do? Usually, slice off the root and stem ends, cut it in half, then peel off the papery skin (and usually one layer of onion), and toss those in the trash before making something yummy. Right?
How about carrot peelings, broccoli and asparagus stems? Tater peels? Stringy bits peeled off celery? They all go into the trash (or compost heap) right away.
Instead of that, here is a trick that will save you some money (to use for other preparations) and provide you with a delicious addition to your meals. Take all that ‘veggie waste’ and stick it in a zip-bag in your freezer. (Go light on pepper-scraps and dark greens – they can get a bit overpowering. Don’t ignore the papery onion skins. They make for a great color. When the bag is full, pour it into a stockpot, cover with water, bring to boil, reduce to simmer, and in about an hour, you have a very good vegetable stock that can be used right away, or frozen, and fast-breakdown compost material with the cooked veggie remains.
If you also toss your chicken bones, skin and fat (or other meat bones, or shrimp-shells, etc) into another freezer bag, thaw, brown in a pan and add to the broth for another hour or 2 for chicken stock. This isn’t the ‘Classical Technique’, but you don’t really want to add fat/meat products to your compost pile.)
I hope that this is of some assistance.