— Diane Dankert

So every time I cut an onion and I take the peel off, I put it into a gallon Ziploc bag, um, and save it for stock. I put it in the freezer actually, and then every time I'm peeling carrots, I'll put my peels in there as well too. Same with the, the bottoms of celery or the leafy tops of celery. I'll always put those into it as well. Things that I won't save for my stock are things like, uh, you know, I don't know, like garlic peels or beet peels, um, things that will kind of alter the flavor of the stock too dramatically. But I'll put mushroom stems and like I said the other ingredients before too. Um, you know, but I use a lot of those things just in a stock bag so that way you know about, um, once a month to, you know, during soup season, maybe a little bit more, I'll make a huge batch of stock, um, to be able to have in all kinds of different cooking. Um, everything else I use, uh, I put in the compost instead. So if you're looking to waste nothing, that's a great way to do that. Um, you know, if you have a house you can have a compost outside really easily if, uh, you know, you don't have a backyard or something like that, they do make home composting. Um, you know, kits that are, uh, work pretty well too and you can use it for houseplant or even growing a little window box full of herbs.