I'm making a homemade stock/broth. Mostly based on what my mother and mother-in-law taught me -- saving vegetable scraps, throwing them in a pot, simmering and straining. That was when celery, carrots, onions or potatoes were considered daily kitchen scraps. Not broccoli crowns or pepper stalks.

Tons of variations in cook books and internet food sites, but looking for real life variations. Should I just compost this stuff instead of trying to make a stock?