We’ve had another email to Compost This which I’m pulling over here instead. This is from Joann:
Can I compost the mushy leftover veg after I’ve made stock?
Like I said regarding Weetabix, one of the general rules for a basic compost heap is to avoid putting things in there which will attract vermin. Just about all food stuff will rot down to compost, the key is to avoid the heap or non-sealed bin becoming a nuisance in the meantime.
In terms of those stock veggies, I would say a big giant no if they’ve been cooked with any meat, fish, bones or animal fat: the scent will probably cling to them and might cause a problem. If it’s just a veg stock though, it’ll be less of an issue so I’d probably compost them.
Before flinging them though, can they be put to any other ultra-thrifty/non-wasteful culinary uses?
I’ve heard some people keeping back starchy things to use as a thickener for soups or stews. I’ve also heard about people using them as a bulking agent – alongside plenty of meat/fish and grains – when making homemade pet food.
Any other suggestions?
(Photo courtesy of Wikipedia)