I love composting kitchen scraps, but sometimes I like to freeze them instead.
Why would I do this, you ask? I like to use leftover vegetable scraps in homemade soup stock when I am able to instead of buying new vegetables.
As a backyard gardener, I know all to well the effort that goes into growing food, and when I see the mound of scraps after preparing meals I can't help but feel that it is wasteful. I have learned to use more parts of vegetables, such as the leafy tops of celery and the delicious stems of broccoli, but there still seems to be too much left over.
Instead of tossing the unused parts of vegetables, like the top and bottom scraps of carrots, turnips or parsnips, I put them into the pot to make soup stock.
This summer I grew onions for the first time, and when I cut up and peel my onions it hurt me a bit to toss them in the compost bin. Apparently I don't need to do this anymore because onion skins can be used in soup stock as well.
But the problem with using vegetable scraps in soup stock is that it would take many meals to save enough to make stock. Enter freezing the scraps. When I have leftover celery, onions, carrots and other root vegetables that I like in my stock, I throw them into a bag in the freezer with other scraps until I have enough.
I also freeze apple cores and apples that my daughters don't finish for apple cider vinegar, and unfinished or overripe bananas for pancakes and smoothies.
Do you have any food freezing stories to share to expand my love of freezing?