Have you ever considered saving your carrot peels/tops, onion skins, leek tops, and celery leaves? I have found that these work splendidly in making stock lately! I simply have been saving these small items in a ziploc bag in the freezer until I am ready to make a batch of stock, and then I just throw them in, along with the chicken bones, water & vinegar (or whatever method you choose). I always hated throwing out the chopped carrots, onion, and celery in making stock (as most of the time recipes simply discard these), so why not save the peelings for a wonderful nutritious stock and not be wasting anything in the process. Save yourself time and money!
Other Resources:
Tips for Making Great Stock
Homemade Stock recipe and tips - by Stephanie @ Keeper of the Home
Broth is Beautiful - health benefits & helpful info by Weston Price Foundation
It’s Kitchen Tip Tuesday & Tipster Tuesday!
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February 26th, 2008 at 4:30 am
What a fabulous idea!
I just recently found your site, and I just love it! Thanks for sharing all of your thoughts.
February 26th, 2008 at 5:51 am
That’s what I do! I have been reading your blog for a couple months now. It’s a great informative blog. And you can truly tell that you love the Lord. Keep up the good work!
February 26th, 2008 at 5:55 am
This is a great tip, I always throw that stuff away and it seems so wasteful.
Thanks for sharing.
February 26th, 2008 at 8:10 am
Good idea but make sure the veggies are organic - or really well washed - they use pesticides on celery tops.
February 26th, 2008 at 8:19 am
This is an excellent tip! Why haven’t I thought of it before? I already save our chicken carcasses until I have enough to make stock, so this is a great addition. Thanks!
February 26th, 2008 at 10:30 am
I do the same thing with left over veggies. You know when you have a spoonful of corn or green beans left over. I have a freezer bag and just add to it. Then when I go to make stew or veggie soup I pull out my bag.
February 26th, 2008 at 10:37 am
Great tip! I will have to start saving my peelings! How long will they last before I need to use them?
Lindsay replied on February 26th, 2008:
If you place them in the freezer, they will last a long time.
February 26th, 2008 at 11:14 am
We french people always eat leeks tops (the green part?) it is the best part of the vegetables vitamins…When I told you how I used 1kg leeks for two suppers on your blog I realised later that you might not eat the green part!!!
We also use celery leaves in soups or to give taste to vegetables! But we do not eat oignon skins and I would not keep carrots peelings: they have earth on them!
February 26th, 2008 at 12:10 pm
That’s a super idea! Thank you!
February 26th, 2008 at 12:34 pm
Hi. What a great website! When it comes to vegetable peelings, we really put them to use. We boil them for stock, and then we put those peelings onto the compost pile. They make a round trip from the garden to kitchen and back to the garden.
February 26th, 2008 at 6:46 pm
Thanks for leaving a comment on my blog today…it means a lot coming from you. I appreciate your blog, your attitude and your lifestyle.
February 26th, 2008 at 9:54 pm
Yep, that’s what I try to do to, although lately they’ve been going in my compost pile, which I’m trying to build up. I have a hard time parting with my organic veggies to make stock, when I’m only going to throw the veggies away in the end, you know?
February 29th, 2008 at 6:24 pm
I’ve been composting all of those peelings. But this is a great idea!
August 7th, 2008 at 6:56 pm
I always give the tops and peelings to my chickens!!
I love your website and have told many of my friends about it. God Bless