So the weather is getting colder and it is not really practical to try to compost anything at all outdoors in the winter (in New England anyways). Luckily we are not quite there yet, but for when we do get frosty here is a tip for your veggie scraps! Make a nice vegetable broth out of them! According to The Moosewood Cookbook, the skins and innards of fruits and veggies make a great soup when boiled and simmered for about an hour. You can put the scraps in the fridge or freezer (pictured above) until you are ready to make the broth. How wintery!
Here is a list of good fruits and veggies to include (or not include):
To Use:
- onions
- apples
- garlic
- potatoes
- carrots
- pears
- pineapples
- melons
- bell peppers
- zucchini tips
- parsley stems
- tomato tops and bottoms
- pea pods
- scallion tips
- spinach stems
- evacuated corn cobs
- lettuce
- green bean strings
- beet parts
NOT to use:
- cabbage and celery should be used sparingly due to strong flavor
- eggplants cause broth to be bitter
Tried this today and it made a yummy broth! I only had one cabbage leaf in the batch and you can definitely taste it, so beware of using cabbage unless you love it!.
ReplyDeleteThank you for your wonderful feedback!
DeleteWhat does "evacuated corn cobs" mean?
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