Editor’s Note: Doctoral Candidate. Nature lover. Newlywed. Borracho‘s sister-in-law. Procrastinator. Phish follower. Here’s EvoDiva and her discovery of simple stock-making.
I used to think that the garbage disposal was the best invention ever. For those of us city dwellers who desperately want a compost pile to feed our non-existent vegetable gardens, I thought this device could offer me less guilt. I realize that disposal of vegetables down the sink may not be any more eco-friendly than throwing food in the trash, but it just felt better.
That is, until I threw the feathery tops of fennel bulbs down there and catastrophically clogged our kitchen sink, thus rendering our dishwasher unusable as well. After a few stubborn weeks of plunging, using the baking soda/vinegar/boiling water method, and washing dishes in the bathtub (no, I’m not kidding), we finally called the plumber and never ate fennel again.
Then I heard the most brilliant idea from a fellow grad-student and friend: he saves the tops and bottoms of onions, carrots, and celery in freezer bags. He then combines with bird carcasses to make delicious stock.
You can make deliciousness out of trash!
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