Fresh leeks

Posted on November 4, 2017 by lifegrower

DSCN1459.jpgI love the taste of freshly-harvested leeks; royalty of the onion family. The white and light green parts are tastiest, so bury young plants deep and mulch high with leaves or such to blanch the stems. These are headed to leek & potato soup.

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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1 Response to Fresh leeks

  1. Bonnie C. says:
    November 5, 2017 at 5:14 pm

    GORGEOUS leeks!! I wish my husband liked them so that I could use them more. If I want them as a “vegetable” by themselves, they have to be for myself only, as I can only sneak them by hubby if they’re thoroughly disguised by other ingredients.

    Reply

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