RECIPES BELOW?

Thanks to Pompeian for sponsoring this video, and inspiring me to make a food scrap recipe video ?

Here?s a link to the Carrot Top Pesto recipe on my blog:
http://bit.ly/CarrotTop_Pesto

More about composting:
https://youtu.be/DIOumZkL0do"t=163

VEGGIE STOCK
5 cups water
4 cups assorted vegetable scraps
1 bay leaf (optional)

Bring the water to a boil, then add the veggie scraps.
Simmer on medium-heat for 30 minutes.
Remove from heat, and let the stock cool to room temperature.
Strain in through a fine mesh strainer, into a quart sized storage container.
Store in the container in the refrigerator for up to 5 days or freeze for up to 1 month.

PEAR & APPLE CORE SYRUP
3 cores from pears and/or apples + any apple skins 1 piece of orange peel (optional)
1 cinnamon stick
1/2 teaspoon whole cardamon seeds
3/4 cup brown sugar
3/4 cup water

Place the ingredients in a saucepan over medium heat.
Bring it to a simmer, and use a wooden spoon to stir. When the sugar has dissolved, reduce the heat to a low simmer, and place the lid over the pot.
Simmer on low for 15 minutes.
Strain the solids out using a mesh strainer, then put the liquid back in the pot.
Simmer and reduce on low-heat with the lid off for about 10-15 minutes longer. The syrup should thicken in this time.
Store it in a glass jar. It will continue to thicken as it cools down. Once it has reached room temperature you can store it in the refrigerator for up to one week.

CRUNCHY STEM SLAW
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