reminder that the following are awful scraps from which to make vegetable stock as they’re too bitter:

• lettuce, cabbage, other leafy greens
• broccoli
• brussels sprouts
• any kind of pepper

A few extra tips: don’t put any cruciferous veg into your stock bag, like broccoli, cauliflower, brussels, etc. They will make your stock smell sulfurous. Bread pudding is another great use for stale bread and dairy.

My newest scrap discovery is using the liquid from canned fruit and leftover yogurt to make homemade popsicles.