— Kathleen Ciolek

Absolutely, Kathleen. I use, uh, this method all the time. I just keep a large kind of five gallon, you know, baggy, uh, freezer bag so I can zip it up and I'll put all kinds of things in there. I'm typically gonna take the trimmings from my mushrooms, either the stems from shiitake or the stems of different kinds of mushrooms that I'm not going to use in there. I'm going to use the peelings of carrots, the outside layer of an onion. Um, the stems and even the ins inside core of peppers are typically the, the things I'm going to use the bottom base of celery as well too. Um, and the leaves of celery. Now those are just the standard things that I'm always going to put into that bag. Now, things you might wanna avoid or things that are really, or, um, aromatic or things that might change the, um, the look of it. So like beet skins, you definitely wouldn't wanna put into it garlic skins or garlic at all. Um, herbs I probably would keep out of it. Um, you know, and that we can season it as you want to later. So that way it gives you a simple mere POIs to be able to start out your broth and really be able to add your flavor to it later. So you can start out with a vegetable base, um, and then add up from there as well. So you wanna keep it. So, uh, the vegetables are typically going to be skins, peels, stuff like that as well. Something that's not a big flavor and also something that won't thicken it or discolor it at all. Um, and I hope that helps out.