Never throw out anything you can use or reuse. Boil those bones for broth. When draining veggies, save the juice. Put both those into freezer containers to use for later. Great for soups.
Supposedly, adding a spoon of vinegar to bones will leech out the calcium.
Speaking of vinegar, save pickle juice to add to your baking soda mix instead of vinegar next time you clean your drains. Slice cumbers into pickle juice to make new pickles - remember they don't have a long fridge life. It's also great in a pot roast: Crockpot Roast Put a beef roast into the crock pot. Add a chopped onion, a cup of pickle juice, pepper, garlic powder, and water to cover. Cook several hours until done. Yes, the pickle juice sounds awful but you don't taste pickles but it adds a little sumpin' sumpin'. Don't salt the roast because the juice is probably salty enough.
Speaking of never throwing out anything- I peel and then dice broccoli stems- they go great in soups or whatever yo want to do with them. They are very tender once peeled. I just use a vegetable peeler- quick and simple.
Beet juice jelly is very pretty and simple- peach pit jell is terrific.
We had plenty to eat back in the day- but we had a huge garden, and chickens etc. Every spring we cleaned the chicken coops and that went (only) on the rhubarb and the asparagus.
When we butchered a chicken, my mother cleaned and boiled the legs- obviously not much meat although she did scrape them for a little, but what she was after was the broth she got from boiling the legs.
My grandmother would take fabric scrsps, snip them about pea sized- thread them like beads, then sew the string of “beads” starting at one end going in a circle. When it was the size she wanted, about saucer size, she had a hot plate holder that was great. So far as I know she did not knit etc, but that was one thing she did do.