— Janet Batchelder

Always leave in the onion skins because the onion skins will render a lovely color. So if you're using yellow onions, the yellow skin will give a beautiful color. If you're using Bermuda or red onions as we like to call them, it will deepen and give it a a rich, robust, robust red color. Uh, so always the skins, garlic skins, potato skins, any kind of skin. I'm trying to think of a skin that wouldn't work. And, uh, you know, eggplant skins, um, I think that they, that they all work. Carrot skins will also help to render the color. And one other interesting thing, um, about using scraps. So say that you have the end of the carrot. Um, if you put it in as the whole, let's say one inch chunk that it might be, of course it's going to give flavor, but you also wanna think about color. So the thinner or the smaller dice that you use on that piece will help deepen the color of the stock. Because one thing is you kind of wanna move away from that brown murky color. You wanna show that you've got a little life in this, uh, stock that you're making. So always with the peel and, uh, people in your house will start to wonder about what's in the freezer because, uh, in no time flat, uh, bags of, um, vegetable scraps, we have to think of a better name than scraps, maybe a residue or something. I don't know. Anyway, uh, great question.