3. Gardenerd Tip of the Month - All about Leeks
If you've never grown leeks, we highly recommend that you try this year. In Southern California, you can grow leeks all year long. Leeks can be planted from seed directly in the garden. As they grow, you can harvest them thick or thin, and if you leave them long enough, they'll make babies for future crops - side shoots form at the base of the leek, which you can break off and replant. You'll have leeks for life!
To harvest leeks, simply pull them out of the ground. Some people cut them off just below the soil level and let the roots re-grow another leek. In the kitchen, slice the leeks and agitate them in a bowl of cold water to help clean out the sandy bits. If your leeks have already formed a seed stalk, simply slice them and remove the woody center stalk before using.
Here's a great recipe to try from Rose Elliot's The Complete Vegetarian Cuisine:
Leek and Potato Soup
3 leeks, washed and sliced
1 1/2 pounds potatoes, peeled and diced
2 Tbs. butter
1 quart vegetable stock
salt and pepper
Saute the leeks and potatoes in a stockpot over medium heat for 20 minutes, stirring frequently. She says not to let the vegetables brown, but I kinda like it that way.
Add the stock and simmer for 5-10 minutes, until the vegetables are tender.
Puree with an immersion blender, or in batches in the blender or food processor. Cream is optional if you like to add that for a richer soup. Season with salt and pepper to taste.
I like to add copious amounts of dill, or top with rosemary flavored olive oil. Delicious! |
