I live in a one-bedroom apartment, so if I want to produce my own food homestead-style, I need to be creative. One thing I love having fresh is microgreens. Usually, when I have bought microgreens at the grocery store or market, I cannot get through them fast enough and end up with a portion of spoiled greens.
I can’t tell you how excited I was to find Hamama Greens. They specialize in grow-kits and seed subscriptions that make it simple and easy to grow microgreens in any space! I have been subscribing to Hamama Microgreens, which sends me three seed quilts per month to grow.
My favorite part of this subscription is that, the greens are alive! With barely any space, I have been able to grow a personal supply of greens for our meals and more. I have used them for garnishing just about everything, and they are great for making nutritious salads. And the best part is, they are grown fresh in our kitchen! They last much longer this way, and we’ve never thrown any greens out. In fact, I’ll even throw the parts we don’t use into my vegetable scrap bin to add to broth.
We are on a journey to less waste, and always looking for ways to minimize and sustain our lives. One thing we have started to really get into id making homemade vegetable broth from cooking scraps.
My favorite part of making this broth is that the ratio of flavor is always different. Sometimes we end up with a savory broth from the onion and garlic, or a sweeter broth if we’d had beets. I’ll also make homemade sriracha style sauces and throw pepper scraps in for a delightfully spicy broth.
One thing I also love is adding the stems from Hamama micro-greens into the mix. I love having the extra boost of green goodness and gives me something fun to do after each harvest of micro-greens.
The process is very simple and time friendly. All we do is keep a sealable bin in our fridge specifically for saving scraps. We just throw in ant scraps that are leftover from cooking throughout the week. Once your scrap bin is starting to overflow, it’s time to make the broth!
Making Vegetable Broth from Soup Scraps:
4 Cups water (or enough to cover all of the scraps completely)
Step 1- Boil the scraps for at least an hour. You can add in some additional spices now if you wish, but I like to wait until I’ve got the broth cooking into a soup so I have a better plan of how to spice it up.
Step 2- Once the broth is boiled, remove it from the heat and strain into a mason jar.
Step 3- Allow the broth to cool before closing the jar, then store in your fridge until it’s soup-making time!
Use your vegetable broth as a base for soup recipes, or as a savory marinade. If you prefer, you can even add miso or bouillon to the mix for additional flavor.
Fall is upon us here in Albany! My first east coast fall has been full of cold days and finding things to make with all the apples we’ve picked! One of my favorites is a basic apple butter. It’s great for spreading on toast (or more apples!) and makes the apartment smell amazing.
Apple Butter Recipe:
5 Apples (cored, loosely peeled, and diced)
¼ tsp salt
1 ½ tsp ground cinnamon
¼ Cup maple syrup or brown sugar (to taste)
Fresh Ginger to taste
¼ tsp cloves (optional)
Step 1- mix all of these luscious ingredients together and cook it all in a covered pot until it has reduced (this will take about 1 to 2 hours).
Step 2- Allow the mixture to cool for about 15 minutes, or until the mixture stops steaming.
My name is Nikki Martensen. I am a former archaeologist who chose to transition out of academic life and into freelance blogging. I recently made the move from Southern California to a one-bedroom with my boyfriend in Albany, New York. I enjoy cooking, reading, and wandering around local historic spots. I have an eBay shop and a Depop where I resell some awesome finds. I also just started on Poshmark. I live with a Canadian Sphynx named Domino the Destitute.
This blog here is a glimpse into my small-scale homesteading experiments, reselling, and travels. I hope you enjoy!