Let's talk about stocks...

I mean, I need some advice on investing, but that's not what this is about...

I'm making vegetable stock. I don't have pictures, because I wasn't thinking about it. I just wanted to use up some veggies before they went bad, and I have more coming on Wednesday.
So let's talk about what we can and can't use. Onions, carrots, celery, the tradition Mirepoix, are obviously in. Bell peppers... traditionally no, but I've found that if you're ok with some green flavor get all the seeds and pith (the white bits) out and they're fine. Potatoes and starch veggies, no. Squashes... not so much. Cabbage, I say that's ok. It's not going to offer much but there's nothing wrong with it. Shallots and other onion-esque root veggies are fine. Garlic, give it a roast and it's good to go.
Leeks? Why aren't you using them? They're great for this exact thing!
Anything else? Feel free to ask.

I did roast, but not coat in tomatoes this batch, to make a light stock for kale soup this week. I'll do a full write up on the soup.