Make your own veggie stock—it’s easy, reduces food waste (perfect if you don’t have a compost), and is basically free. A month of veggie scraps gives me four litres of stock to use as the base for soups and stews for the next month. Just go easy on the greens like broccoli and kale, as they can make the stock bitter. Recipe below. Ingredients: 🌱8 cups assorted vegetable scraps (potato peels, onion skins, leek tops, carrot tops and peels, celery ends, parsley stems, capsicum scraps, zucchini end

Vegetable Waste Crushing