We grow, make and store, but that’s not near the whole story. 
In order to really make the most of our resources, and reduce food waste, we need to be sure every single edible part of the plants we grow can be used.

To this end, we are very grateful for Grandma’s ‘stock cycle’ routine, and have taken the concept a step further with our stock and herb blocks.
Read on..

  1. KEEP a container marked ‘STOCK’ in the fridge for no more than a week, being sure to use one just the right size to put into one stock pot or your Thermomix. Use it to make your stock on a regular day of the week so it doesn’t sit there too long.
  2. FILL with all manner of fresh veg goodies:
    veggie ends,
    citrus rinds,
    herb stalks,
    onion roots,
    beet and celery leaves,
    left over veg that is near it’s end of fresh life…

    Important to say NOT to include anything cooked or mouldy – only fresh edible bits – and of course leave out any parts that are not safe to eat, like Rhubarb leaves or greened potato 🙂
  3. COOK in a pot using a basic stock recipe, and strain to freeze or use right away for a brilliant soup (leftover cooked bits into the trenching box), or if you have a Thermomix, use the basic book stock recipe and make your own stock paste – we freeze our paste in these silicone block trays, stack and freeze then decant into a container.

THE SLOW ROAD: If you are unlikely to save enough stock-fodder in a week or run out of time, keep the Stock Cycle container in the freezer instead and collect there. You can also do this for chicken or beef stock, freezing carcass or other meaty bits in the freezer to turn into stock another time.

So, keep your veggie bits, make stock, and reduce waste. x