Homemade Vegetable Stock

Making your own stock is not only incredibly nutritious and yummy, it is also a great way to make use of vegetable scraps. It doesn’t have to be a carefully measured process, it's a 'throw your odds & ends in and see how it turns out.’ That's what I love about it! 

I like to save all the ends and peels and skins and stems I use in my day-to-day cooking by freezing them until I'm ready to make a batch of stock. It's actually quite convenient to keep a large bin in the freezer, take it out as you're chopping and just throw the scraps right in!

Scraps I freeze for stock -

Photo by leonori/iStock / Getty Images
  • onion and garlic skins

  • stems of herbs

  • stalks from kale and other cooking greens

  • ends of carrots, celery, beans, etc

  • mushroom stems

  • potato peels

note: I generally compost tomatoes, peppers and squash rather than using them in stock, though there is certainly nothing bad or wrong about including them in your stock! The wonderful thing about making stock is that no matter what you throw in, it's going to be full of incredible nutrients.

What I add to stock when I have it on hand -

  • fresh onions, skin on, quartered

  • lots of garlic!! (with the skin)

  • culinary herbs + spices like rosemary, thyme, sage, oregano, basil, parsley, dill, black peppercorns, bay leaf, etc

  • kombu, kelp, wakame, dulse, or other sea vegetables

  • medicinal mushrooms like shiitake, chaga, reishi, turkey tail, etc.

  • carrots

  • celery

  • a splash of cider vinegar or wine

  • herbs (burdock, dandelion, echinacea, astragalus, etc!)


  1. Once your freezer bin is full (or if you are just in the mood to make stock, freezer bin or not!), dump all your chosen scraps and ingredients into a large soup pot.

  2. Cover with water, add salt if desired, and bring to a boil. Give it a good stir, and push all the floating skins to the bottom.

  3. Cover and simmer until you're ready to strain it. Depending on how much time I have, I let mine simmer anywhere from 1-8 hours! When you’re ready, strain with a fine mesh strainer or cheese cloth if you want a clearer broth.

  4. Use immediately, or let cool before refrigerating or freezing. Use up the stock in the fridge within about a week. Mine lasts for many months in the freezer!

Uses for your homemade vegetable stock:

  • in homemade soups, of course!

  • as liquid for cooking grains or legumes (replace water amount with stock)

  • to sip on when you're sick, feel like you're getting sick, or if you just want a boost of nutrients!

  • add a spoonful of miso paste to a cup/bowl of warm broth for a rich, yummy healing potion

  • to braise greens with

How do you use your homemade stock? As always, please don't hesitate to get in touch with any questions! Happy cooking!

Simple Mead

This mead is fermenting productively + actively.

This mead is fermenting productively + actively.

ingredients -

  • 1 part raw, ideally local honey (the raw part is necessary since no starter or yeast is used)

  • 4-6 parts filtered water

  • jar large enough to hold the amount of water

{I generally use 1 C honey to 6 C water}

directions -

  1. Combine room-temperature water and honey. Shake or stir vigorously until well combined.

  2. Leave uncovered on countertop for approx. 1 week, stirring vigorously (until frothy) several times a day. I usually stir mine every time I walk by.

  3. After about a week, the mead wants to either be refrigerated or transferred to a bottle with an airlock & fermented for another week or so. Mead can be enjoyed at any point of its fermenting process, depending on how long you want to wait. After the week with an airlock, you can seal it and let it ferment in the bottle on the shelf for years. Before I owned an airlock, I would transfer the mead to the fridge after a week & drink. I often still do this if I don't want to wait!

upgrades -

  • add fresh herbs or spices to the first stage of fermentation; so far, I’ve made delicious strawberry-elderflower mead, dandelion flower mead, lilac mead, and elderberry mead