Even though I feel like I should be considered for sainthood Saturday mornings, when I lug my bag of frozen compost to the farmers market, composting is admittedly not hard. It's actually very easy. You know this.
What isn't easy is not composting, by which I mean really using the scrappy bits: the stalks and stems and peels and bones that would otherwise get tossed into the compost with the eggshells.
But you've been making it look like child's play, finding so many ways to scrimp around over on the (Not)Recipes app:
Salsa verde! Pesto!
Hummus! Soffritto! Pickles!
Peelings and trimmings become stock, bones become broth, chickpea water becomes meringues, a vanilla bean pod becomes flavored sugar!
What are the best scraps, in your opinion? (Fennel scraps! They make the best vegetable stock.) Tell us in the comments, or show us on (Not)Recipes.