Updated: Jul 13
In the U.S., more than 70 billion pounds of food ends up in landfills each year. That’s enough food to feed the residents and visitors of New York City for three and a half years.
Food scraps are a major component of that waste. Items like vegetable scraps, apple cores, and banana peels are thrown away without a second thought. But what if these items had a second life?
Carrot tops, onion peels, tomato ends, and celery stems can be used to make a simple and tasty vegetable stock. Use the finished product to make a soup or to add to other dishes? Simply mix your scraps with some boiling water and freeze until you’re ready to use.
· Typical Vegetable Scraps
o Onion skins
o Carrot tops
o Celery stalks
o Tomato ends
· Unusual Vegetable Scraps
o Red Cabbage (will make your stock purple)
o Cucumber (makes a soft potato-like flavor)
o Red Peppers (adds a sweet flavor)
o Corn Cobs (adds a sweet flavor)
1.) Fill up a zipper bag or clear storage container in your freezer with vegetable scraps. (I use a 2-quart container).
2.) Once the container is full, dump the scraps into a pot.
3.) Add enough water so that the scraps are floating (I use about 12 cups of water).
4.) Bring to a boil and then simmer, covered for 1 hour.
5.) Strain out vegetables.
6.) Refrigerate the broth for one week or freeze for three months.
7.) Compost the boiled food scraps.
Check back next week to learn how to make Apple Cider Vinegar from apple cores and the following week to make banana peel tea!
 (The City of New York, 2020)