Thanks for reviving this with a mention in the daily-ish
, Anne Miller!
I took a couple simple photos last fall. The first one shows half gallon mason jars that I keep in the freezer for scraps. In the photo, I have filled them with cold water to thaw the scraps so I can get them out and in to the crock pot. It takes a bit of shaking.
The second is a very full crock pot of scraps. I love using crock pots, and this batch was humming along in November when the extra heat in the house was a good thing, but I need to kick that habit and get better about using the haybox cooker
in the summer or on hot days.
We do vegan broth a lot (just veg and mushroom scraps), or a combined meat bone and veg broth from bones we save after a meal. Some folks like to put a splash of vinegar in to help get the calcium out of the bones (or veggies?). Some folks even add egg shells to theirs. I once saw a cook add coffee grounds to his broth to dark and flavor it, but I don't like the idea of caffeine in my broth, so I don't do that!
If there are days we anticipate a lot of veg cooking, we start a crock pot about half full, and add veggie scraps as we go, until it's full.