One of our favorite zero waste recipes is making vegetable stock with our veggie scraps! Collect them in your freezer and use what you have on hand to loosely follow the recipe below. Some of our favorite veggies to use scraps from: Onions, carrots, celery, garlic, mushroom, and various greens like chard, kale, and beet greens!
Vegan Vegetable Stock
By Market Chef Maggie Perkins
1 ounce mixed mushrooms such as oyster, porcini, or morel (Hi-Fi Mycology or Growtopia Farms)
1 medium yellow onion, split in half
1 bunch large carrots, ends and greens roughly chopped (Fruitful Hill Farm or Emadi Acres Farm)
1 bunch greens of choice, stems & leaves (Bernhardt’s Farm or Emadi Acres Farm)
2 to 3 leeks, greens only (reserve whites for another use)
1 bunch scallions, sliced (Bernhardt’s Farm or f-stop farm)
3 cloves garlic, rough chopped (Fruitful Hill Farm or f-stop farm)
6 sprigs thyme (Bouldin Food Forest)
6 sprigs parsley (Bouldin Food Forest or Emadi Acres Farm)
Sea salt, to taste
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, covered, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about an hour. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week, or frozen, 3-6 months.