Recipe: Vegetable Stock

I recently started making my own vegetable stock and cannot believe I went all these years without using the vegetable castoffs that usually get tossed in the garbage. This couldn’t be easier and more satisfying to make. Simply take all the ends, peels, skins, and other vegetable parts you would ordinarily throw out and save them in a securely covered bowl in the fridge. When you have at least a few cups of vegetable remains, put them in a large pot, cover with filtered water, and add a handful of peppercorns, a teaspoon of sea salt, and a bay leaf or two. Bring to a boil and simmer for 20 to 30 minutes. Let cool and drain, storing the vegetable stock in glass jars.