Just put up a gallon of my homemade broth! I simmer whatever bones and veggie scraps I’ve accumulated in the freezer for a few days and end up with a rich broth I use to cook all kinds of stuff. Sometimes, I’ve made broth as black as coffee by simmering for nearly a week! And many times, a layer of fat accumulates at the top that is pretty decent to sauté things in. Waste not!

Veggies that are delicious themselves but detract from the flavor of the broth: brassicas and asparagus

Things that would make the broth pretty tasty but also a bit of a specialized flavor: cilantro and ginger

pretty much all the other veggie and herb scraps go in.

Looking forward to having land and a compost pile (hopefully black soldier flies as well) so those veggie scraps and the “pomace” still left over after extracting all the brothy goodness have somewhere productive to go!