tAp Mommy Hacks!

I have been making vegetable broth from vegetable scraps for years. Wash and save roots, stalks, leaves, ends, and peelings from vegetables prep in a bag in the freezer. Whenever I need vegetable stock, just put them in water and boil... Leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus, corn cobs, winter squash skins, beet greens, and herbs like parsley and cilantro... [yep, you can name anything]... Broth not only has depth and flavor, but also pack many nutritions from variety vegetables. Less food waste, save time, and money.