veggie scraps

[Guest guest]

Daphne,

For straight veggie broth I used to do the same thing, following the

instructions in the Moosewood Cookbook:

Don't save cabbage, broccoli, or other strong tasting veggies (asparagus) they

will give TOO much flavor to your stock. Put those in the compost.

Do save onion skins, garlic skins, potato peels, green pepper innards, celery

and carrot tops and bottoms, parsley stems, lettuce leaves, etc.

I like spinach so I don't have a problem with the spinachy taste when I use the

stems from fresh spinach. Also, I save apple cores for the stock- I found with

the veggie broth that too many apples made it markedly sweet. Now, however, I

use my veggie scraps to supplement a chicken stock (once I've saved enough

scraps in the freezer) and I find this works very well for me no matter how many

apple cores end up in there. Increasing the ratio of onion also balances the

apple flavor.

HTH

Alison