My spring ritual of replenishing the shelf of vegetable broth is comforting. I enjoy lining up the quart jars on the shelf, and being able to take one from to make rice or soup. The annual process results in never running out.

This year I changed the varieties of greens and the amount and mixture of aromatics. In the biggest stock pot we have I started with an inch of water in the bottom and added

2 large onions (including skins), cut in quarters.

5–6 large carrots peeled (optional), cut in big chunks.

2 bags stock celery from the freezer from last year’s crop. Fresh if you have it.

3 large bay leaves.

Cover with water and bring to a boil. After 30 minutes add approximately two quarts of roughly chopped collards, cover with water again, and bring to a boil. Reduce heat and simmer for about 30-45 minutes.

Now add two quarts of roughly chopped chard. At this point I fill the pot to within two inches of full. Bring to a boil, reduce heat, and simmer for 20-30 minutes. Evaporation will make room for the rest of the ingredients, which are,

One whole leek plus a big handful of the outer leaves of leeks from the garden. Add these in the final 15-20 minutes of cooking.

If you have them, one or two spring onions added in the final 10-15 minutes.

1 or 2 bags celery leaves

Finally the parsley stems.

Notes:

Back in the day I put whatever greens were on hand into the stock pot. This year, I look for different flavors from each step.

Collards release flavors more slowly, yet provide body and a deep vegetable flavor. They are tougher and the longer cooking mellows their slight bitterness.

Chard is more delicate than collards. Chard contributes some sweetness, and an additional flavor note. Less cooking is better for chard.

Leeks are abundant in the garden this year and their leaves provide volatile aromatic compounds. Adding a whole leek if you have it (chopped) adds more flavor variety.

Celery leaves and parsley stems provide finishing flavor notes for the broth.