How to make a refrigerator compost and vegetable stock (The Fridge Pig)

A simple, nutritious and delicious way to make the most of your produce! (Before it goes to the compost/garden or trash or "insinkerator".) Maximize nutrient yield from your vegetables, before they become waste!

Difficulty: Easy

Instructions

Things You'll Need:

• wide-mouth resealable container
• vegetable scraps
• large stock pot
• water
• salt

1. Each time you prepare vegetables, toss the cleaned and/or rinsed leaves, peelings, scraps and stems in your wide-mouth container (keep it next to your cutting board)and return it to the refrigerator.

2. After about a week (or more--it lasts a while), or if the container starts to overflow, throw all the collected refuse into the stock pot and cover with water to an inch or two from the rim. Add a generous amount of salt, upwards of two tablespoons. Bring to a boil, then reduce to simmer for at least an hour--or more.

3. Allow to slightly cool, then strain through a fine sieve or colander into measured portions to freeze...or use right away. Two cup measures in Tupperware or resealable plastic bags are useful. Thaw when necessary.

Tips & Warnings

• some typical ingredients: potato, turnip, parsnip, rutabaga, eggplant, beet, carrot, radish peels; spinach, kale, parsley, broccoli, cauliflower stems; cabbage, celery, lettuce heels; onion, ginger and garlic skins; avocado and squash hulls and seeds; pepper ribs and seeds; carrot and beet greens
• some typical uses: soup stock; broth for rice or pasta; flavoring pasta sauces; braising liquid; a warm drink
• named for the my father's colloquialism for the "insinkerator"--the "pig"
• use fruit cores/peels at your discretion!
• Be prepared for everyone to ask what's cooking! The aroma is unbelievable! Sip a mug-full at this point!