Frugal freelancer Maria Rainier drops by DG with a bit of kitchen inspiration that’s creative, eco-friendly, and kind to your grocery budget, all at the same time –
Read on!
Lately, I’ve been faced with the following 2 problems:
- Vegetable broth is expensive, especially if it’s organic, and what with horror stories of pesticides and artificial fertilizers going into my mouth and/or Mother Earth, I insist on organic.
- You know that composting is good for the earth (vegetable scraps take next to forever to biodegrade in a landfill since they’re sitting up against plastics, metals, and other trash instead of dirt). Still, your town doesn’t do it and you don’t have your own yard.
The solution is pretty apparent here: make your own vegetable broth out of vegetable scraps you normally throw in the trash bin (or at your dog hungrily waiting outside the kitchen). Did you wait too long to have that spinach salad now wilting in the refrigerator? How about the ends of onions, carrots, or celery you don’t want in your stir-fry? For now, you can freeze them in a large yogurt container or even a plastic bag until you have enough to throw into a boiling pot of water.
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