tag:blogger.com,1999:blog-11944565.post113405803618113895..comments2024-03-29T05:28:05.976-05:00Comments on A Veggie Venture: Day 252: Canned Vegetable BrothAlanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-11944565.post-1155151747235070952006-08-09T14:29:00.000-05:002006-08-09T14:29:00.000-05:00making vegetable (or meat) stock doesn't feel like...making vegetable (or meat) stock doesn't feel like wasting good veggies if you use scraps: onion skins, peelings, other bits you would normally throw out. keep them in an old yogurt container until it's full, then whip up a batch!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1134395624786842092005-12-12T07:53:00.000-06:002005-12-12T07:53:00.000-06:00I do buy this sometimes, mostly when it's on sale ...I do buy this sometimes, mostly when it's on sale 3/$1.00 at my local market. Thanks for the tip on the Natural Goodness variety. I will look for it at Wild Oats. I think you are astute on how making vegetable stock feels like wasting veggies, whereas making chicken or beef stock feels like creating something from nothing. I think I'll try saving my veggie scraps in the freezer like I do my meat scraps so I can feel like I am being frugal (not in my nature normally!) when I make some veggie stock!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.com