Struggling with carrot tops and onion skins in my prep station

I began saving vegetable scraps like carrot tops for making stock. It cuts down on waste, but storing them takes up too much space. What tips do you have for managing this in a busy kitchen?

4 comments

4 Comments

brianm661mo agoTop Commenter

Yeah, the freezer bag trick is a game changer for that. I keep a gallon bag right in the freezer and just toss scraps in there flat. Once it's full and frozen solid, you can stand it up like a book on its spine to save room. It keeps things tidy and you're not wasting container space.

drew_hart41mo ago

My friend's bag tipped over last week and ruined a whole batch of stock.

the_rowan27d ago

Wait, a whole batch of stock just spilled out?

maxf331mo ago

Standing it up like a book on its spine is a neat idea, but it assumes your freezer never gets jostled. If the bag isn't perfectly flat, one bump can send it toppling over and mix all your scraps. You might want to wedge it between other items just to be safe.