Leek

[vfem]

Well, after the rest all bolted and ended up no good... I was thrilled to at least find 1 today! HOORAY!

Creamy Potato and Leek Soup for dinner tomorrow!

 

[lesa]

That is my absolute favorite soup! Did you have to do something to blanch them, or do they stay white? Enjoy your soup!

 

[digitS']

Nice stem on that, V!



The cheddar cheese worked so well in my tomato soup, my plan is to include it in some potato soup tomorrow! Didn't take much cheese to make a contribution .

Steve

 

[Southern Gardener]

I don't guess I've ever seen a leek! It sure is pretty and the dish sounds tasty!

 

[dickiebird]

How do you know when a leek is ready to use? Do the tops fall over?

I had a bunch out in the garden that the tops fell over so I figured it's time to dig.

I dug them, cut down the tops to about 4", tied in bundles of 3 and hung them in the greenhouse to dry. After a week or so I noticed green tops shooting out the cut off origionals. At that point I replanted them in large containers in the greenhouse and they are now way larger than before.

Can you just use them when they get about the size v is showing?

THANX RICH

 

[digitS']

Rich, you can use leeks at any stage of growth. However, I have never waited until the tops fell over to do something with them.

You don't dry them like bulb onions; they have not, after all, formed a bulb. (Altho', I see that there are dehydrated leek flakes available in the market .)

Think of them as a scallion. They are a green onion gone BIG! Or, use them when they are little guys just as you would a little green onion. I think they are generally always cooked, tho'.

The leek's leaves are like the leaves of lilies. They aren't tubes like onion leaves . . . okay, now I'm rambling . . . Anyway, you want the TIGHT part of the leek to use in the kitchen. From the base as high up as you think will be tender once cooked; it might surprise you how tender they will get but it is mostly the white part.

Split the stem so that the leaves will all separate in the sink of water for rinsing. You will realize that it isn't really a stem - it is just a bundle of mild-flavored onion leaves. Well, onion-like leaves . . . then, you are good to go. Someone like V will have all sorts of ideas of where you would go. I just use leeks for soup and. nearly always with a potato. They are a nice mild onion-like vegetable that is real good for a quick soup .

Steve

 

[Southern Gardener]

Thanks V and Steve! Guess what I just added to my garden list?

 

[vfem]

I transplanted the leeks twice, burying them deeper each time. Then I mounded up the dirt and mulch as high as I could go!

Everything under the soil line stays white and tender. You can't eat the green part, its just TOO tough... won't even cook down softly.

So I think I will try leeks again... but don't know if I should get them started from seed again the fall, and transplant in spring... or just buy transplants in spring. Probably the later of those 2.

 

[thistlebloom]

Fine, pretty leek you grew V!

 

[vfem]

Fine, pretty leek you grew V!

Just so sad I only ended up with one. But who knows... maybe I'll notice more with the cool weather here now? Or, so I hope!