Save onion skins, potato peelings, carrot trimmings and everything else from your vegetables when you prepare them. Wash the vegetables first, then trim and put the trimmings in a bag in the freezer until you have a gallon or so. Plop them into a pot of boiling water and boil a half hour to an hour, until everything is tender, then strain the broth and freeze it, drink it hot or use it to make soup. The taste is excellent and it's loaded with vitamins and minerals.
2 comments:
I've been doing this lately, it's a great way to eke out even more goodness from the veggies. As a general rule, though, I don't make stock from store bought cucumber peels. (There's something about that waxy coating they put on the cukes that doesn't seem appetizing to me.)
After I make my veggie stock, the peelings go into my compost pile.
I don't use cucumber peelings for stock, but if I did, I'd be sure they were organic.
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