Ryan Selock

I will take a fridge and pantry inventory to stay up to date with what I have at home before I go grocery shopping.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 2 batches.