Someone asked me how I make vegetable broth when I posted this photo on Instagram. I wrote an exceedingly long explanation that may not really answer much. The method is centered around using the abundance of garden greens. Here’s how I explained it, although ask me again and the explanation might vary from the simple mirepoix, bay leaves and greens seasoned with salt.
I get out a big stock pot and evaluate how much I want to make depending on available greens. Usually one large onion, a pound of carrots, half a dozen stalks of celery and three bay leaves. Two large onions seems too much, but IDK. I know it’s controversial but I season the broth with salt at the beginning of the cooking. I want the flavor to be ready when I use it. I used to leave salt out completely but changed my thinking on that. Then I pile in whatever greens are available. I like turnip greens best, but they are not ready yet so I cleaned up the refrigerator, using bok choy, kale, collards, and tatsoi yesterday. Next I fill with tap water so the greens are covered and crank up the heat until it is boiling. Once it comes to a boil, I turn the heat to low and cook at least until the onions are transparent, often longer. Couple hours, for sure. Stir often. I use mostly cruciferous vegetable greens, yet would not be averse to adding wilted lettuce to the mix. If I have leeks, I’d add them too. I also put vegetable scraps in the freezer for broth and soup, yet in the spring I keep it simple with mirepoix, and cruciferous vegetable greens. I want to end summer with 3-4 dozen quart jars of broth made using the water bath canning process. No worries about electricity disruption. Thanks for asking.Facebook post, May 28, 2022.
A bit rambling, perhaps, yet one could make a batch of vegetable broth based on this narrative.