Make your own vegetable stock from all the veggie tidbits you usually dump. I keep a freezer bag labeled Veg. Stock in the freezer and whenever I finish prepping veggies for a meal I take the unloved parts and toss them in the freezer bag until it's full. I make sure the tidbits are well washed and in decent shape beforehand. You can use mushroom stems, carrot peels and stem ends, leafy tops of celery, onion skins, garlic skins, woody asparagus ends, herb stems, wilted lettuce or greens, coarse stalks from kale and chard, and so on.
When the bag is full I separate the once unloved goods into three large pots and fill them with filtered water. Bring it to a boil and let it simmer for 20 minutes without stirring. Once it has cooled, we strain it in a colander and then a fine mesh sieve. Then we bag 4 cups in quart freezer bags and lie them flat in the freezer or use our pressure canner and put them in our pantry.
It's free vegetable stock, people, and we use it nearly every time a recipe calls for chicken stock. Yeah us!
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