While preparing your veggies, don’t throw away those trimmings! You can get a full second use of those precious vegetables by making your very own, Super Nutritious Stock. Items to include: both ends of summer squash, onion peels & roots (clean), carrot tops & peelings, lettuce cores, fennel fronds, green bean tips, stems of chard, parsley, or spinach. Collect all these as you’re cooking and keep in a plastic bag or container in the fridge. When you have a bunch – minimum of 4 and up to 10 cups worth – put in large soup pot, cover with water and bring to a boil for 10-15 minutes. Turn off heat, then let sit for about an hour. Strain into quart or half gallon containers, label and put in freezer, being sure to leave about ½” for expansion. If necessary, you can put the whole pot in the fridge overnight and strain the next day.