Leeks

We grow leeks every year but this year has been a really good year for them, possibly because of the long cold winter we have had, which leeks seem to like. At one point during the winter the snow completely covered the leeks and we thought the leeks probably wouldn't survive but once the snow cleared the leeks were still there, looking a bit bedraggled but still growing!

We use the Thompson and Morgan leeks seeds called 'Musselburgh' (Allium porrum). We sow these in the potting shed during March or April in a peat free compost and then pot them on into larger pots. We usually keep them in the potting shed during the early summer months and then plant them out in a veggie bed that we use for our early potatoes once these potatoes are harvested.

Once the leeks are in the ground they pretty much take care of themselves, apart from trying to keep weeds down in between the plants we don't do much else to them, as it's usually late summer or early autumn by the time we plant them out there is little need to water them as the great British weather takes care of that!

One year we tried growing them in staggered batches but this added to the work load and once the leeks were in the ground they all seemed to grow at the same rate, with the later batches soon catching up with the earlier batches.

We harvest them as and when we need them as the best way to store them is in the ground.

We use them to make Leek and Potato Soup (see below for recipe) or Leek and Potato Bake. Or sometimes we just have them as a vegetable! They have a lovely subtle flavour, much 'gentler' than onions.

Leek and Potato Soup

Ingredients

 

1 tbsp vegetable oil

1 onion, sliced

8oz potatoes, cubed

2 medium leeks,sliced

2 pints vegetable stock

5fl oz double cream or crème fraîche

salt and freshly ground black pepper

Preparation method

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

 

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

 

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.