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Zero Waste Scrap Vegetable Stock and Vegetable Salt

By Fredrica Syren:

Making your own stock is super easy, and a great way to reduce waste and save some money at the same time. Since I’m vegan, I make vegetable stock, but stock can bemade from fish bones and chicken carcasses as well. I make my stock from kitchen scraps so, basically, I save any peels and stems, and tops from onions, garlic, root vegetables, herbs and so on. I might even add any vegetables that are getting a bit soft. Whenever I cook, I save any scraps in a mason jar in the freezer. When it’s full or I’m out of stock, I then make my stock. This is a fantastic way to use what otherwise would become garbage. I tend not to use beet peels or greens because they will turn stock red. And I don’t use kale stems because they might make the stock bitter. The leftover vegetables after cooking the stock can be composted (or fed to chickens, in my case), but you can make a wonderfully flavorful vegetable salt, also. 

To make stock you need these ingredients:

  • 8 cups water
  • 2-3 cups worth of vegetable scraps 
  • 2 bay leaves
  • A few sprigs of parsley and thyme, optional 
  • 2 pinches of Salt 
  • 1 piece of kombu seaweed — optional but adds a nice flavor. 

In a large stockpot, add the water, frozen vegetable scraps, salt, bay leaves, parsley, thyme and kombu (if using). Bring to a boil, then reduce to a simmer for about 1 hour. 

Strain stock by pouring it through a fine mesh strainer into a large heat-proof bowl or pot. Put solids aside. Once it’s completely cool, transfer stock to mason jars or freeze it in smaller portions like thatof ice cube trays. If you are freezing stock in mason jars, remember that it will expand, so fill jarsonly ¾ full. 

Vegetable Salt

Mix leftover vegetables after straining stock until completely pureed. Spread on parchment paper and dry in a dehydrator on F115 or in an oven on very low heat until dry. Mix,along with salt to taste, to a powder. Voila!!!

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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