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My grandma's trick with potato peels never made sense until now
I remember my grandma always saving potato peels and other veggie ends. She'd keep them in a bag in the freezer until she had enough to make soup stock. Back then, I thought it was just being careful with money, but now I see it was also about not wasting food. Making stock from scraps cuts down on grocery bills and reduces what goes in the trash. Last week, I used carrot tops, onion skins, and celery leaves to make a broth for lentil soup. It tastes better than store-bought and feels good to use everything up. More folks should try this old-school method to save money and help the planet.
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jade_park6mo ago
Man, that's smart. What weird scraps have you found actually work well? Like, I heard mushroom stems are good but I'm scared to try tomato tops. And have you ever had it turn bitter? My last batch with lots of bell pepper seeds tasted off.
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seth_carr6mo ago
Last summer I saved all my carrot peels and onion skins for stock. Mushroom stems are fine, but tomato tops made my broth taste metallic once. Bell pepper seeds can turn things bitter if you use too many, right? I stick to celery ends and herb stems now.
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