Leeks #2

This is what they look like, given the right care and time in-ground.IMG_0471.JPG

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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5 Responses to Leeks #2

  1. Breezygardener says:

    Those leeks are gorgeous!! Unfortunately, since my dear husband isn’t a fan of them as a vegetable on their own, I only buy them when they’re a background vegetable in a recipe or when I’ll be dining at home solo. In the solo cases, I love (after trimming off the tops & saving them for stock) halving them “almost” through to allow for thorough cleaning, then tying a bit of kitchen twine around them to hold them back together, braising/poaching them in a bit of chicken broth (boxed is fine) & then serving them to myself dressed with some microwave-heated blue-cheese dressing. Makes a terrific accompaniment to a good steak.

    • lifegrower says:

      Breezy, I still can’t believe you’re back. Thanks so much for your words, which may fastly (?) turn into a dinner. I’ve never had to clean much, but blue-cheese dressing sounds just right. Thanks, friend.

      • Breezygardener says:

        Heated blue-cheese salad dressing (I’m talking about the nice thick commercial refrigerated versions like Marie’s/Marzetti’s) also works great on braised endive (the pale little heart things) if you’re into those.

        And thanks for your thanks. 🙂

  2. lifegrower says:

    I’m into food, real food, as my new book will explain. And your words fit right in. Thanks, Breezy, friend.

    • Breezygardener says:

      Well, I guess for a true “real” food, one would make one’s own blue cheese dressing, but frankly, I figure that if it gets someone to try braised leeks or endive as vegetables, a little commercial cheating is okay – lol!

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