|A little bit of this . . a little bit of that!|
When my husband first suggested we start collecting our veggie and fruit scraps in bags in the freezer, I thought he was nuts. Isn't that what a compost is for?! Living in Ontario, Canada, however, doesn't make composting through the winter months so easy. Thus spawned the idea for the tastiest Veggie Broth we've ever had.
The process is probably the easiest you'll ever read:
- Place plastic shopping bags/large freeze-able tupperwares in your freezer.
- Throw in ANY scraps from veggies and fruit. That includes seeds and onion skin. Just be careful with how many fruit cores you add. Too many apples and pears = a bitter broth. Egg shells work too, just not every time you have one.
- When your bags/tupperwares are pleasantly full, dump them in a large pot, cover them with water, add your preferred spices (we tried oregano, basil, and thyme) and a few garlic cloves (skin on), and boil it up!
- Boil it down for a good hour or more and then sieve out the veggie scraps.
I'm very proud to say that the only credit necessary in this post is my very own partner. His desire to make use of every part of the food we eat is inspiring. Not only that, but I can officially say that he's the best Veggie Broth maker I know.
So save those bits (no garbages required here!) and boil them down. The sodium detectors in your body will love you and the taste of your rice/soup/whatever you cook will ramp up your tastebuds.
** Storage Tip **
A great way to store your broth is in an ice cube tray. That way you have easy-to-pop-out morsels awaiting your next culinary creation :)
|Ready and Willing ;)|