Joining the "no waste" movement proved to be a personal memory challenge in the early stages. It was an uphill battle putting scraps in the make shift compost bin I keep under the kitchen sink rather than just grinding them down the disposal. Eventually habit formed and I now have a utilized, successful compost system in my daily routine.
Having gone plant based about 10 months ago, the first plant based cook book suggested to me by EVERYONE, was Thug Kitchen. About ten recipes completed, and repeat recipes weekly, I can't boast and share enough about their home made veggie broth. What I love about this is it creates one more use of your veggie scraps that truly delve out the most intense flavors before it's final compost time.
SAVE VEGGIE SCRAPS such as carrot, onion, mushroom, pepper butts, garlic and shallot skins, veggie shavings, etc...
PUT VEGGIE SCRAPS IN GALLON ZIP LOCK IN FREEZER
COLLECT SCRAPS UNTIL ZIP LOCK IS FULL
WHEN ZIP LOCK IS FULL, FILL A LARGE POT WITH 9 CUPS OF WATER
ADD VEGGIE SCRAPS
ADD SALT (I used the delicious and herbie Butcher Salt) AND PEPPER AND BAY LEAVES IF YOU HAVE THEM
LET SIMMER FOR 1-3 HOURS
PLACE BROTH CATCHER SUCH AS A LARGER POT UNDER A STRAINER
STRAIN VEGGIES AND LET LARGE POT CATCH BROTH
COMPOST SOGGY SCRAPS
PLACE ZIP LOCK BACK IN FREEZER FOR ROUND DEUX OF VEGGIE BROTH