I've been on a kick to reduce food waste recently. A big part of that is trying to purchase food more strategically, so we don't have more than we'll need, but I've also noticed that I throw away so many veggies, parts of veggies, and other greenery that I could be using in soups and stews.
So I've started keeping ziploc bags of carrot shavings, broccoli stems, celery tops, onion heels and peels, herb stems, etc. in the freezer until I'm ready to make stock. I also bag up the few extra veggies each night -- the amount that's too small to save for left-overs, but when gathered over the course of a few weeks, fills a stock pot nicely.
I've always saved poultry carcasses and seafood shells for stock -- now, I've got all the veggies ready to go as well.
I've also been making flavored oils -- instead of throwing out all the basil stems from my last batch of pesto, I chopped them up, soaked them in EVOO overnight, and presto, I have basil flavored oil now! Works perfectly on a good caprese salad!
What are some of your favorite ways to make sure you get all the goodness out of your food that you possibly can?
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