We have been jumping on the Konmari train and cleaning out a lot of stuff. One step in the process is specifically designated for books. I cleared out the bulk of my academic books before moving to New York, apt so most of these are archaeology textbooks from Jeff that I listed in my eBay store. There are also some comic books listed. You can click here to check them out!
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:
- Vegetable 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.
This year is my first on the east coast and what better way to celebrate the start of the Fall season than apple picking?! This month, we took a trip to Indian Ladder Farms in Upstate New York to grab a few bushels of apples (and of course, apple cider donuts!)
The original plan was to grab a stash of apples and do some group baking, but of course things came up and schedules shifted and now we’ve got a fridge full of apples (I’m not exaggerating, our only produce drawer is just apples right now!) With all of this bounty, I am bubbling with excitement to try, and possibly fail spectacularly on apple treats!
Greetings, and welcome to my blog!
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!