Recyle your scraps before you compost them
To make sure I get the most out of our leftovers, I save bones, stems, and ends of carrots and onions in a freezer bag. When I’m ready to make a delicous, mineral rich broth, I throw everything in the scarp bag into a large stock pot with water, bay leaves and a splash of apple cider vinegar. Twenty-four hours later, we have nutritious broth for soup (also good for rice).
Because we participate in our county’s commercial compost program, I am able to compost everything—even the bones!
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