Compost Vegetable Stock

Ingredients:

• Carrot peels
• Celery tops & ends
• Outer layers & skins of onions
• scallion parings
  
• "Rinsings" from canned tomatoes
• outer layers of garlic
• 1-2 Tbs dried herbs: parsley thyme, rosemary, bay leaves...
• 2 qt water

Optional Ingredients:

• mushrooms
• eggplant
• asparagus (butt ends)
• corn cobs
• fennel (stalks and trimmings)
• bell peppers
• pea pods
• chard (stems and leaves)
• celery root parings
• marjoram (stems and leaves)
• basil
• potato parings
• broccoli stems
  
• salt
• 2-3 whole peppercorns
  

Note, Vegetables to avoid: cabbage, brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes & beet roots

Directions:

1. Wash & Store all the pieces you would normally throw into your compost in an airtight container in the refrigerator for up to 1 week or freeze them if you plan on keeping them for longer than 1 week.
2. When you have 4 c of "compost vegetables" roast them in the oven for about 30 minutes.
3. Add roasted vegetables, herbs and 2 qts of water to a pot and boil until water reaches the color of weak tea.
4. Add salt to taste.
5. To store vegetable stock freeze in an ice cube tray and store in a freezer ziplock storage bag or a square freezer container.