Ingredients:

  • Scraps from spring and early summer vegetables, such as:
    • Asparagus ends
    • Pea pods
    • Radish tops and scraps
    • Zucchini and squash ends
    • Carrot peels and tops
    • Onion skins and ends
    • Celery stalks and leaves
    • Garlic skins and ends
    • Herb stems (parsley, thyme, basil, dill)
    • Leek tops or roots
    • Mushroom stems (optional)
  • 1-2 bay leaves
  • 1 teaspoon black peppercorns
  • 8-10 cups water (or more, depending on desired broth strength)
  • Salt (to taste)

Instructions:

  1. Collect Scraps:
    As you prepare your seasonal vegetables in May and June, collect the scraps: asparagus ends, pea pods, zucchini ends, radish tops, and other vegetable peels and stems. Store them in the fridge or freezer until you have enough for your broth.
  2. Prepare the Broth Base:
    Place all your vegetable scraps in a large pot. Add the bay leaves, peppercorns, and any herb stems you want to include, such as parsley, thyme, basil, or dill.
  3. Add Water:
    Pour 8-10 cups of water into the pot, ensuring that the vegetable scraps are fully covered. If you want a stronger broth, you can always add more water as it simmers.
  4. Simmer and Infuse:
    Bring the water to a boil over medium-high heat. Once it boils, reduce the heat and let it simmer uncovered for 45 minutes to an hour. Stir occasionally and taste to see if the broth has the desired flavor. Add salt to taste during the last 10 minutes of simmering.
  5. Strain the Broth:
    Once the broth has developed a rich flavor, remove it from the heat and strain the liquid through a fine mesh sieve or cheesecloth into a clean pot or bowl. Compost the vegetable scraps or use them for other purposes.
  6. Store and Use:
    The broth is now ready for use! Store it in airtight containers in the fridge for up to a week or freeze for up to three months. Use it as a base for soups, risottos, or cooking grains.

This Zero-Waste Vegetable Broth takes full advantage of the fresh, in-season produce available in the spring and early summer months. Asparagus, peas, radishes, and zucchini are at their peak, and their scraps bring fresh, vibrant flavors to the broth. By using these seasonal leftovers, you’re reducing food waste while creating a flavorful, eco-friendly base for a variety of dishes.

Note:
This broth recipe can be tailored throughout the year depending on the availability of seasonal produce. As different vegetables come into season, adjust the scraps you collect. In the fall, you can use pumpkin seeds, squash skins, and leftover root vegetable peels. In the winter, you can incorporate hearty greens, leek trimmings, and winter herbs. Tailoring your broth to the seasons helps maximize flavor while minimizing waste year-round!