A couple weeks back I was processing some vegetables and cleaning the fridge. Typically I throw neglected vegetables away, ones that aren't rotten, but obviously not in serving condition and I have no plans for them or time. Let me add that this feels very wasteful all the time, so this time I threw in mustard, spinach and collared green stems, some old celery, bellpepper, onion, aging jalapenos and a few other things into a pot and boiled away. The stock came out really spicy, so I knew later I'd have to tone it down in halfsies portion. This week is my first use of that veggie stock that cut my food waste down quite a bit. Pictured is a homemade cream of asparagus, with garlic and lemon juice puree, rare rib-eye, basmati rice pilaf with my jalapeno veggie stock and a parmesan cracker. Normally I don't make cream of asparagus and do just a puree of asparagus juice, which I wanted to try alginating, but I don't have all my tools yet. Here's to hoping you see that next time I post.
Back to cutting food waste... I have since started a repository bag for each week where I put
scraps that aren't edible. These then get collected into the freezer and in another week or two they'll be pulled out and made into a stock. Typically I freeze the stock in ice-trays and then bag it up, makes it easy to portion out what you need for specific meals. Here's an example picture
where I preserved some beer brat stock.
Now I just need a deep freeze.
Enjoy
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