Our conversation today is about Leeks – a very old traditional food, loved at festive banquets going back to Roman times, and at home in old European kitchen gardens. Their popularity slowly expanded to North America when Europeans on their way to a new life made sure there were seeds to grow leeks.
Today, leeks are easy to find, and EMG’s organic variety King Richards is a tall, hardy and flavorful variety that can stay in the ground through frosts and stores well.
Growing up in Switzerland after the war, when varieties of produce were at a minimum, leeks were on our menu as a staple of solid nutrition. My mother, who happily knew how to make great food, used a variety of ways to prepare them.
Sliced similar to scallions and sauteed to be the start of stews, in chiles, as a garnish for poultry, alongside a whole fish, in a goulash, as a festive roast, or as a side dish to filet mignon, leeks are a favorite in many kitchens across countries and cultures.
If you love dairy, one of the ways to prepare leeks is with Bechamel sauce browned in the oven and eaten with chunks of fresh bread or boiled potatoes. Here is a lovely recipe from Ireland for your enjoyment. Of course, yuo could replace the cow’s milk with whole coconut milk.
In the middle east, leeks pair with lentils and rice, in thick soups, serving them alongside lamb, or other meaty stews. I sometimes cut them small and sautee leeks till they’re browned to add to a salad, giving the many greens some crunch and variety.
All these options are delicious, a culinary treat as a side dish or a stand alone.
Enjoy them, they’re at the market now and also in our CSA shares.
The more you experiment with variations the more fun you’ll have.
Enjoy and bon appétit,
Henriette and Peter
610 781-9817
csa@eatmogreens.com
