Containers waiting to be filled with fresh veggie stock.
Making vegetable stock this way gets the most worth out of the vegetables I use in cooking, and I don't have to buy vegetables just for stock. I like that it does not increase what I spend, but increases the nutritional value in any food that I make using the stock. I really like brown rice cooked in vegetable stock instead of water, and we've used it as a base for lots of different soups, sometimes in combination with chicken stock to round out the nutritional value of a meal.
For more information about the making, use, and benefits of stocks, I recommend the Nourishing Traditions cookbook by Sally Fallon.