Week 34 challenge | Kitchen challenge | Start a stock bag

It’s the final week of our kitchen challenge! Hooray for making it here!

This week, we’re getting scrappy . . . with our veggie and herb scraps.

Ever wonder if there’s another use for your veggie and herb scraps? Wonder no more.

This week, instead of throwing away leftover scraps, start a stock bag by putting them in a freezer bag. When you have enough, make some hearty veggie broth.

Freeze leftover bits of onion and garlic, carrot peel, ginger ends or even those almost expired veggies you were ready to throw out in last week’s fridge clean-out challenge.

Once you’ve got about eight cups of frozen veggies and herbs, make a veggie stock to sip on those chilly winter days or to feed your kids when they have the sniffles. Jillian Harris has a great recipe that takes minutes to prep. Once you’ve strained your broth, compost the leftover scraps.

Need some glass jars to store your broth in? You know the deal . . . your local MCC Thrift shop is a great source for jars.

Did you try this challenge? Let us know on social media by posting a photo of your veggie broth with the hashtag #thrifty50 and tag us with @MCCThrift. We'd love to see how you're doing!

P.S. The season of jingle bells and candy canes is knocking on our doors! Want to know how your local MCC Thrift shop can help make this Christmas season a little more peaceful? Sign-up to receive your FREE resource on how to do just that.

Until next Wednesday,
Lori Giesbrecht
MCC Thrift

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