I remember many years ago sitting in the front row at Stratford theatre watching Simon Callow go through his paces by crunching a raw leek in a performance of Henry V. I was sprayed with leek juice but thankfully it didn't put me off and I love leeks to bits.
For me, the vegetable garden is not complete without them. They are easy to grow and hardy. Several varieties are rust tolerant and they will stand happily throughout the winter....which brings me to today because (sob) Doc has just brought in our last trugfull of leeks for the season...
Despite the arctic weather, our leeks have stood proud, like fountains, all winter. We have indulged in creamy leek and potato soup. We love leeks sauteed with bacon and then smothered with rich cheese sauce and you can't beat leek and pea risotto with parmesan cheese. Whenever a recipe demanded an onion, there was a leek or two ready in the fridge to take its place, milder in flavour but definitely able to add depth to casseroles. I shall miss them and since the rows of parsnips are dwindling too and the caterpillars ate all the kale last autumn, the hungry gap is approaching fast. I fear I will need to visit the greengrocers for veg soon.
But the good news is that I sowed my first leek seeds ready for next season. I always plant the variety: Musselburgh but since we love them so much I am also having a go with Autumn Giant. The season is turning and as we empty one raised bed, we are preparing the next one for planting.
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