SCRAPS are useful. Make some STOCK. 

Freeze your carrots ends, herb stems, onion + garlic skins, celery bottoms, woody mushroom stems, corn cobs, squash ends, and anything else you want to drain flavor from.  *Today we used beet skins.  It made our water a punchy pink!*

Put your scraps into a pot and fill with water.  (You CAN cook your scraps for about ten minutes with a bit of olive oil to draw out some extra flavor, if you wish.)  Add a few peppercorns + some fresh herbs.  Let it come to a boil and then turn down the heat to a simmer and let it roll for two hours.

Try adding your savory juicer scraps!  Tomato/pepper/carrot/beet etc.

I don’t add salt to stock, I add salt to whatever I’m cooking with the stock.

Use your stock to cook rice, beans, add to tomato sauce or just DRINK it!! 

Try pairing a cup of fresh stock (with or without salt added) with a salad + baguette.

It’s a great way to spend a Saturday afternoon.