On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
wrote:

>On 5/17/2021 12:35 AM, US Janet wrote:
>> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
>> > wrote:
>>
>>> On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>>> wrote:
>>>
>>>>
>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>> of green onions and toss the rest away.
>>>>
>>>> Janet US
>>>
>>> Nothing vegetative really gets tossed here. Depending on what it is,
>>> it goes into a stock pot or into the compost.
>>
>> I've always had a large plastic zip bag in the freezer. That's where
>> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>> When my daughter was young she knew when she came home from school to
>> start soup for supper with the veggie bag. I also have a zip bag of
>> trimmings from chicken in the freezer. The two bags make excellent
>> broth for chicken soup.
>> I later learned that she still makes soup that way and that she taught
>> her two boys to make soup that way.
>> Janet US
>>
>Cool! My mother hated to cook, so that's a nice thing to pass along and
>a tradition kept up.
>
>That being said, I rarely have enough celery stumps or leaves, carrots
>ends, wrinkled mushrooms or oldish onions to go into a bag in the
>freezer these days. When I want to make chicken soup/stock (or any,
>really) soup I have to buy fresh veggies and only enough for the amount
>of stock/soup I want to make. I'm not likely to save a bunch of trimmings.
>
>When I make broccoli soup I include the stems (peeled and sliced). The
>tough ends and peels go into the garbage disposal. Ditto the green
>cauliflower stems and the stem and tough outer leaves of cabbage.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."