When prepping fresh veggies, it’s a great and economical idea to plan ahead and wash the outer skins of the veggies, so you can save the stalks, ends, and scrapings for your own D.I.Y. veggie stock. Good scrapings include carrot skins and stalks, celery, onion skins and ends, garlic skins, tomatoes, potato skins, leek roots and tough dark ends, kale spines, apples, parsnips, fennel, mushrooms, and bits of herbs. Bad stock veggies, which have too strong of a flavor and will overpower stock, include broccoli, cabbage, Brussel sprouts, asparagus, turnips, rutabaga, and beets. We put our scraps in a gallon-sized air-tight freezer bag that we keep in the freezer, adding to it until it’s full. Simmer all the veggie scraps in a large soup pan of water until they’ve rendered all of their veggie goodness – about an hour or two. Then use a cheesecloth lined colander (or just a fine-mesh colander if you don’t have any cheesecloth) to drain liquid into a large bowl or measuring cup, and let it cool. Once it cools, pour it into freezable storage containers, pop them into the freezer, and you’re good to go with yummy veggie stock that adds layers of flavor to all of your favorite soups, sauces, and rice dishes. Once frozen, veggie stock generally lasts several months.