Philosophy

This is not a precise recipe—it is a system for turning vegetable scraps and partial ingredients into something useful and flavorful. The goal is to eliminate waste while building a reliable base for soups, sauces, and cooking.

You are not measuring—you are accumulating and then extracting.

What to Save

Keep a container (or freezer bag) for vegetable scraps. Add to it over time.

Good candidates: - Onion ends, halves, skins (clean) - Carrot peels, ends, and pieces - Celery leaves and tops - Mushroom stems - Leek greens - Garlic cloves or skins - Herb stems (parsley, thyme)

Use in moderation: - Bell pepper (can dominate) - Tomato (adds acidity—use intentionally)

Avoid: - Cruciferous vegetables (broccoli, cabbage, cauliflower) — can turn bitter - Potatoes — cloudiness and starch - Anything spoiled or moldy

When to Make Stock

Make stock when: - Your scrap container is full
- You have a cooking project that benefits from it
- You want to consolidate freezer items

This should feel like a natural reset, not a scheduled task.

Ingredients

• A large handful to several cups of mixed vegetable scraps
• Water (enough to comfortably cover)
• Optional: a few peppercorns, a bay leaf, or herb stems

Salt is not added here—season later when using the stock.

Method

1. Load the pot
   Add your vegetable scraps to a pot without packing them tightly. You want space for water circulation.

2. Add water
   Cover with water by about an inch.

3. Bring up gently
   Heat until just below a simmer. Avoid aggressive boiling.

4. Simmer lightly
   Maintain a gentle simmer:

5. 30–45 minutes for a clean, fresh stock
6. Up to 1 hour if you want slightly more extraction

Taste occasionally—stop when it tastes like something you’d want to use.

1. Strain
   Remove solids and discard.

2. Optional reduction
   Reduce further if you want a more concentrated stock that takes up less space.

Storage

• Refrigerate for short-term use (a few days)
• Freeze in a single designated container per stock type
• If the container fills up:
• Reduce it
• Use it
• Or incorporate it into a dish

System Notes

• This is a waste conversion tool, not a precision recipe
• Stock improves when used, not stored indefinitely
• Combine only like-with-like (vegetable stock stays vegetable stock)
• A real meal is the best opportunity to use and reset your stock

Practical Use

Use vegetable stock: - As a base for soups - To enrich sauces - To cook grains or vegetables - Anywhere water would benefit from flavor

Guiding Principle

If you find yourself throwing away vegetables, you should be making stock.

If you find yourself storing stock indefinitely, you should be using it.