A vegetable from the Allium (Onion) family
I have learnt from culinary skills mainly form cultures that use onions as a base for everything. The lovely leek gives me a break from the humble onion. The white stem and dark green leaves as more texture and a subtler flavour than holds it own as a main ingredient.
They are a great source of vitamins and nutrients - like Vit A, C and K, iron, folate, manganese and fibre, to name a few.
What do we grow?
We have grown two varietiesa on the farm this week
Hilari - Allium porrum
Medium dark leaves and long stems. A leek for harvest in late summer, autumn and early winter. Courtesy of Seed Cooperative
Blue Green Winter - Allium porrum
Improved selection from Blue Green Winter with long shafts and erect dark green foliage. For autumn and winter harvest. Can stand heavy frosts. Courtesy of Seed Cooperative
We have grown them in two ways, one that we raised early from Febuary and large trays that were planted out in 120 metres of beds wtih 3 rows, 9” apart.
We also trialled Charles Dowding’s multi sown system, these are spaced further apart but with 3 to 5 leeks in each module -
The big problem with growing leeks seems to be RUST, which the RHS calls a common fungal disease
It creates orange rusty coloured marks on the leaves and stems. It seems to be under control and has only really affected the aesthetics of the plants and require a little extra TLC when harvesting.
How to eat them?
Here are some delicious suggestion from the world wide web
Buttered Leeks with pangritata - https://www.olivemagazine.com/recipes/ve...
Spring Leeks - https://www.thespruceeats.com/buttered-l...
Leeks with Walnuts and Tarragon - https://www.bonappetit.com/recipe/leeks-...
Homity Pie - https://www.olivemagazine.com/recipes/ve...