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LEEKS
If you've never had leeks before, you are in for a treat. They basically have a mild onion flavor.
We use the white base of the stalk as well as the green tops (just cut off the yellowing parts), but
most of the flavor is in the white part of the stalk. One of our favorite ways to eat leeks is a simple leek and potato dish (see below).
It is also great in soups (see below for leek soup and see the fennel page for another winter vegetable soup recipe).
One of the frustrating things about leeks is washing them--dirt always seems to wedge itself in the the little crevice
where the leaf attaches to the stem. Removing the outermost leaf or two completely will get rid of the worst of it. Then I usually cut the whole stalk in half and
rinse it in cold water go get the hidden dirt out.
RECIPES: Leeks and Potatoes 2 medium sized leeks 4-5 potatoes 1/2 cup fresh herbs (thyme, sage, or rosemary) 2-3 cloves garlic butter (or olive oil) salt and pepper Sautee diced potatoes and leeks in some butter or olive oil until the potatoes are tender and start to brown a little (you might need to add a sprinkle of water to help the potatoes soften up). Then add some fresh minced garlic and sautee another few minutes. Finally, salt and pepper to taste and you have a delicious dish. Fresh herbs like rosemary, parsley, lovage, sage, or thyme would go well with it too--just throw them in when you add the garlic. Creamy Leek and potato soup 3 large leeks 2 Tbsp butter 2 cups water 2 cups chicken or vegetable broth (replace 1 cup broth with one cup half-n-half or milk for an extra-creamy soup) 2 lbs potatoes, diced Salt & Pepper Marjoram - dash Tabasco sauce or ~1 tsp fresh hot pepper, minced Cook leeks in butter with salt and pepper in a medium sized sauce pan--if you are using a fresh hot pepper add it to the butter first and sautee for a minute or two before adding the leeks. Cover pan, cook on low heat for ~10 minutes. Try not to let the leeks brown, you just want to get them tender. Add water, broth (and optional milk), and potatoes. Cook for 20 minutes. For a somewhat chunky texture, scoop about half of the soup into a blender, puree and return to pan. If you want a smooth soup, use an immersion blender and puree the whole thing. Add a dash of marjoram (and hot sauce if you didn't use a hot pepper) to taste. |