kitchenelf
Chef Extraordinaire
Some veggies, a little past their edible-in-raw-state prime are perfect for stocks such as tomatoes. A soft spot or 4 isn't going to hurt a stock at all. I think the correct term we are missing is "scraps". Vegetable scraps are perfect for stocks.
And QTU - Most of us have to buy fresh veggies for stocks. I don't usually have enough scraps around to make a flavorful stock so I just buy fresh. And I'm not inclined to freeze my scraps either, maybe I'll try that over the next few weeks with the end of summer vegetable scraps. I'll start with the asparagus ends I'm using today I'll start a "stock scrap bowl" in the freezer and just keep adding to it.
And QTU - Most of us have to buy fresh veggies for stocks. I don't usually have enough scraps around to make a flavorful stock so I just buy fresh. And I'm not inclined to freeze my scraps either, maybe I'll try that over the next few weeks with the end of summer vegetable scraps. I'll start with the asparagus ends I'm using today I'll start a "stock scrap bowl" in the freezer and just keep adding to it.