I am so excited! I am fortunate to live in Florida where we have long growing seasons, and there is a terrific produce market less than three miles away, so my diet tends to be about 80% vegetarian. I filled my vegetable scrap bag (over a gallon) very quickly.
I made my stock today and it is so delicious! I have 5 containers (each about 2.5 cups) in the freezer. My scraps consisted of carrots, onions, asparagus, brussels sprouts, lettuce, tomato, celery, broccoli, cucumbers, green peppers, jalapenos, beets, potatoes, green beans. The only things that weren't scraps were 2 whole carrots and a Spanish onion, some fresh oregano, thyme and bay leaf.
When I first put it all in the stock pot and it started boiling, the water turned an amazing bright red from the beet peels. I thought - oh no, my navy bean soup is going to be pink! But after simmering for about an hour, the broth turned a deep rich brown that looks so appetizing.
With this batch, I plan to make vegetable gravy, a navy bean soup, and a vegetable chili. I could just cry thinking about all the peelings I've thrown away over the years.
So... Sparksals, Ms_Cellany, and everyone else here at EH - a very sincere thank you for all the fabulous ideas and suggestions.