[Glench]

> What I don't like about stock is that you end up throwing out food.

I have the perfect solution for this. Keep a container in the freezer. Whenever you have an extra unusable vegetable bit from chopping, chuck it in the container. Once the container is full, simmer a big pot with all the bits for 30-45 minutes then strain all the solids.

Good veggie bits to use: onion skins and butts, garlic bits, broccoli stems, carrot greens or butts, celery leaves or those hard bottoms, kale stems, chard stems (although they can really color the stock), asparagus stems, fennel bits, the green leek leaves,

Bad veggie bits, don't use (adds weird/too much flavor): any nightshade bits (bell peppers, tomatoes, eggplant etc), green bean or peadpod tops, squashes, cucumber, zucchini.

Haven't tried other veggies.

[selimthegrim]

Also avoid turnip/sweet potato skins/unpeeled turnips or sweet potatoes, beets and beet skins, cabbage and Brussels sprouts like plants, dark leafy greens like collard and mustard. Zucchini should be fine tho

[shostack]

Celery leaves are actually delicious torn into salads or garnish on a stir fry. And broccoli stalks can be sliced and roasted or shaved into a salad.