By Erin Huffstetler | 08/06/2014 | 9 Comments
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Make better use of your kitchen scraps, and you’ll have less trash to take out and fewer groceries to buy. Here are four scraps that are worth hanging on to:
Bones – Beef bones, ham bones, chicken bones, turkey bones – they all make beautiful broth. Just throw them in your crockpot with some veggies, herbs and water, and come back later in the day to jar it up.
Vegggie Scraps – Drop onion, carrot and potato peels, broccoli stems, cabbage cores and carrot tops into a freezer bag, and pop it into the freezer. When the bag is full, use it to make a rich vegetable broth.
Citrus Peels – Keep orange and lemon peels for their zests, dry them to add to recipes or use them to create your own extracts.
Bread – Save bread heels, crusts and any stale bread that you may have, and use them to make your own bread crumbs. If you dry your breadcrumbs in the oven, they’ll keep for months.
Are there other kitchen scraps that you keep? I’d love to hear what they are and what you do with them.