veggie scrap broth instructions

Veggie Broth

While you are doing your day-to-day cooking every week, you accumulate a LOT of food waste. From cutting off any bad bits to the excess pieces you aren’t eating in that meal (like carrot tops, onion skins, and potato skins), we end up with all those extra scraps. Most people in America throw those scraps in the trash and they end up in a landfill. Hopefully you are already compost those scraps, but if not we’ll be posting about easy backyard composting soon! But, before you compost those scraps, we would like to suggest making your own veggie broth with it! This is a super simple process and helps you save money and add nutrients and flavor to your dishes. Here’s how our Director of Operations & Development, Christine, uses her veggie scraps to make broth once or twice a month!


zip-loc bag full of veggie scraps such as onion ends, carrot skins, celery leaves, and more for making stockStep 1: Collect Veggie Scraps in the Freezer

While I am cooking meals throughout the week, I re-direct some of my scraps from the compost pile and instead store them in a zip-loc bag in the freezer. These are things like the skins or ends of veggies I’ve prepped or veggies that are about to go bad (like if I sliced up bell peppers to snack on and didn’t finish them all but don’t have enough for some other dish). Once that bag is full, it is time to make broth!

There’s no real right or wrong veggies to keep for stock, so long as you aren’t using something that is moldy. You can add pretty much anything to it, but it will create different flavor profiles. I always make sure that the bulk of my scraps consists of carrots, onions, and celery. I also like to have sweet potato skins, bell pepper pieces, and mushrooms. Some people like to add tomatoes, but I’m not a fan of the flavor it adds. I also try to avoid adding too much of things like carrot tops, broccoli stems, cabbage leaves, and brussel sprouts as they can make the broth bitter if used in excess. Lastly, if I don’t have any scraps I like to add some ginger root, turmeric root, and garlic cloves. These add so much flavor and amazing nutrients for immunity and overall health. I cook with them a lot, so I usually have scraps, but if I don’t I find it is worth it to chop up some fresh ones for the stock!



stock pot full of veggie scraps and water for making homemade stockStep 2: Cover Veggies with Water and Bring to a Boil

It’s really that simple. I find that a full zip-loc bag almost fills up my stock pot and then I just fill it with water up to the top of the veggies. Done. I often add a little salt for flavor, but if you have a lot of herbs in there or you are trying to cut back on salt, it is definitely not necessary. When I went to take pics for this blog I actually had no fresh turmeric so I also added some turmeric powder. I just can’t make broth without it! You could also add some sage or other fresh garden herbs if you have them on hand! When you pot is full of the veggies and water just put it on the stove and bring to a boil.






stockpot simmering on the stove with a 30 minute timer setStep 3: Simmer Veggies for at Least 30 Minutes

Once the mixture is boiling you are going to want to turn the heat down so it doesn’t boil over. Cover it and then let it simmer for at least 30 minutes. The longer you simmer it the better though as it will draw out more of the nutrients and flavor from the veggies. I generally set my timer for 30 min and come back in when it goes off and start getting everything else ready that I’m working on, therefore it cooks for about 40-45min.






straining finished veggie stock into a strainer with a bowl to catch the stockStep 4: Strain the Scraps and Collect the Broth

Set a bowl in your sink with a strainer in it and then dump the contents in to separate the broth from the veggie scraps. Don’t. Forget. The. Bowl. You would think that is obvious, but I once put the strainer in the sink without a bowl and poured an entire stock pot of broth down the drain right before a dinner party. You do it once and you’ll never do it again! At this point, you can transfer the veggie scraps to the compost bin.






pouring finished stock into ice cube trays to freeze for use laterStep 5: Storing the Broth

If you aren’t using the broth right away for a dish, you’re going to need to store it. I usually keep a little out in the fridge for use that week and the rest I freeze. In the fridge, broth is only considered safe for 5-7 days. I’ve definitely used it later than that with no problems….but do what I say and not what I do! Usually, I freeze my broth and my preferred method is to do it in ice cubes! These silicone trays in my pic were purchased at Target several years ago from the canning section, intended for freezing oils and butters. I’ve seen these cube trays in several versions at popular stores and online and I like them because they are a bit bigger and very easy to pop the cubes out. And, 3 cubes = 1 cup exactly! So I can easily just toss the cubes into my pot still frozen and keep the ratio right for cooking my rice or quinoa.

I don’t like to keep the broth cubes in the silicone too long though as it stains the trays and the lid does’t fit well so they fall out if shuffled. So I just toss them in another zip-loc (you can use any storage container you like, really. I know need to phase out my zip-loc use eventually to curb the single use plastic, but I use these bags till they are DEAD at least and just keep washing and re-using for cubes or scraps!)


Do you have other ways you like to make your veggie broth or interesting ways you cook with the finished product? Comment below or tag us on social media and let us know! We love hearing from you and trying new recipes!

summer programs at the farm for a local food system

Summer Programs & Building a Local Food System in Harambee!

After a whole year of keeping our programs small and reserved, we’re excited to be announcing a robust line-up of programs this summer at our Urban Farm Campus! We will of course still be maintaining social distancing, practicing masking, and keeping group sizes small in order to keep our staff and community safe. But with the warm weather upon us and an increase in vaccination rate, we know we can offer safe outdoor activities again! So, we hope you will join us at the farm as we work alongside our Harambee residents to create a nutritious and socially just local food system. Here’s a quick overview of all the programs we will be offering as we work to create a local food system here in Harambee! Click the links for more information!

Harambee residents lining up to get dinner at the Cultivate Harambee eventCultivate Harambee

Once a month we will be offering our dinner series that was borne out of the pandemic. Stop by our farm to pick up a delicious meal prepared in our community kitchen using produce from the farm! Head across the street to sit and eat (socially distanced, of course!) with community and enjoy some free entertainment and kids activities!

Second Saturdays from 4-7pm
249 E Concordia Avenue


EarthSeed: Nourishing Your Roots

This is our new twist on our Food Leader Certificate program! In partnership with Loveland Acres Farm and Diverse & Resilient we will be offering a food justice & leadership training program for marginalized young people in our community.



Friday Farmstand & Tool Library

Every Friday during the growing season we offer a Free Farmstand! Yep, FREE! If you choose to leave a donation, we will put that money right back into our farm so we can grow more nutritious food for the community! This year, we are also offering a tool library where you can either donate you lightly used tools so they don’t end up in a landfill or you can pick up a garden tool you may need.


Farmstand: June 18 – October 29th
Tool Library: same dates, but with extra events on June 4th & 11th


chef demonstrating in the gardenMove Grass Classes

Throughout the year we will be offering culinary and gardening workshops that explore the framework of living farm-to-table, sustainably. Most classes will be taught by our own staff with guest educators appearing for special programs. Exact class dates are still pending.




In partnership with Village Group, Westcare, and Feeding America we have been offering a free pantry on Tuesdays with delivery to Harambee residents. This is a free program, but registration is required! Reach out to Joya directly if you are interested in signing up or volunteering at the pantry.

Summer AgriCorps

The Summer Agricorp program offers youth in the Harambee/Riverwest neighborhoods and beyond an extended summer experience on the farm. This program is open to Harambee/Riverwest youth ages 8-14. The program begins in June and is free for families! Registration is required and enrollment is limited, prioritizing Harambee youth.


U-Pick & Farm Volunteering

Join us at the Victory Garden Urban Farm daily from Mon-Saturday during regular business hours to pick your own fresh produce for free! All we ask is that you give something back to help nourish the farm by doing a little volunteer work (weeding, harvesting, watering, etc — as in-depth or easy as you are able!) or picking up trash around the streets/alleys of the farm campus!