I make a vegetable broth roughly every 2 weeks. Nothing astounding. I
like to have it handy all the time and it comes from my desire to
reduce the food wastage in my home that so many North Americans are
known for.

Today's blend was exceptional.

*Nothing* used in this is actually gone 'bad'. It's just roots or
peels of things and that which has gone a bit wrinkly or rubbery.

Normally a lot of cabbage ends and such, this time it was turnip ends
and peels, onion ends and peels, carrot ends and peels, some corn that
got a bit too dry, and of all things, a fair amount of asparagus ends!
Oh and a fair amount of Broccoli where Don was trying to find room and
tucked in the freezer (unaware it has to be blanched first).

I add a little salt and nothing else but the veggies and water. The
Asparagus and Broccoli mix was exceptional. Those who eat just the
flower parts and toss the stems, may want to save them up and try
making a broth with them. If you get fresh asparagus often and chop
the ends off that may be woody, save those.

This time I had so many veggies in there, I got only about 2 quarts
after straining out all the veggies, but it's one of the better mixes.