Author Topic: Leeks (Read 4284 times)

Palustris · « **on:** September 19, 2003, 22:01:17 »

Had the first taste of this years leeks today. This is one called Hannibal, a Heritage variety. Very nice too. It is an early variety which will not stand much frost. Anyone else tried it?

Colin_Bellamy-Wood · « **Reply #1 on:** September 19, 2003, 22:59:33 »

Hi Eric, we've got King Richard, and Stanley. One I sowed a month later that t'other. The later ones look two months ahead of the older ones :o We've only tried a couple of the larger ones that had been bashed over (by my neighbours hound), but despite being larger ones, relatively they were quite small, and I'm afraid I couldn't get excited about them.

Following advice, I'm leaving them in the ground until they are a lot bigger - then we'll see. I'm scratching my head over the smaller ones - will they make it before Christmas ???

My wife, Arlene, makes a superb leek and potato soup, so I'm looking forward to when they are ready, and when there's more room in the freezer. BTW does anyone need the recipe ???

Mrs Ava · « **Reply #2 on:** September 20, 2003, 01:40:41 »

Wow....leeks already! My neighbour gave me some of hers about 2 weeks ago and they are not much thicker than pencils! I should ask her what variety they are. Will they be okay left in the ground thru the winter? ??? I have looked around at other peeps plots and most aren't all that much bigger than mine to be honest.

ooooo and my grandma used to make egg and leeky pasty, which was delish.....just in case anyone is interested. ::)

Doris_Pinks · « **Reply #3 on:** September 20, 2003, 02:06:40 »

My leeks are babies too! I seem to suffer, (well not me personally, my leeks) from leek rust. My garlic and my onions get it also. bit of a pain. :'(

tim · « **Reply #4 on:** September 20, 2003, 14:43:18 »

no need to worry about size - dependent upon variety, they will do their own thing.

We've been pulling leeke for several weeks - 4-5 cm thick and 60 cm high. Now, I'm not boasting - for us this is a bad thing - nice as they are at any time, especially for summer vinaigrettes, leeks are for the lean time. When we really need them we won't have them. Our late sowing failed. - Tim

Colin_Bellamy-Wood · « **Reply #5 on:** September 20, 2003, 22:20:48 »

Hi - Eric - my wife asked me to pull the largest leek we had, which I did this morning and...

...it was bigger than I thought it would be and it smelt delicious. She was going to cook it today but we were overtaken by events and it is being held over for another time. Looking forward to that time.

Hugh_Jones · « **Reply #6 on:** September 22, 2003, 02:01:28 »

I`m afraid that I`m still growing the same variety that I`ve grown for the last 30 years - Musselburgh - which will stand right through the winter. They`re not very big at present, but like tim we regard them as being for the lean times, and don`t start digging them until December, when they`re gently steamed, smothered in cheese sauce and served with generous helpings of quiche, pasta and whatever else takes our fancy.

gavin · « **Reply #7 on:** September 22, 2003, 22:33:06 »

Leeks - for lean times? Shame on you!

Cullen skink - leek, potato and smoked haddock soup. Highlight of the year. Drooling already . . .

All best - Gavin

Beer_Belly · « **Reply #8 on:** September 23, 2003, 09:00:44 »

Come on Gavin - Dig out the full recipe and post it in the recipe section please :-)

tim · « **Reply #9 on:** September 23, 2003, 13:24:28 »

oh! yes - that smell as you lift them - nothing like it! - Tim

Palustris · « **Reply #10 on:** September 23, 2003, 21:20:36 »

We grow Musselwhatever for Winter and Spring use, but since we like leeks, cooked anyway you choose except with cheese sauce, we thought we would try the early ones to increase the season. Just had some more, stir fried with onions, courgettes, chillis, tomatoes, broccoli and cabbage. Oh!!!!!!!!!!!!!!!!!!!!!!!!!

Hugh_Jones · « **Reply #11 on:** September 24, 2003, 00:47:36 »

What a way to spoil good leeks eric. How can you possibly taste them when you stir fry them with all that mixture. The delicate flavour of the leek should be complemented and cossetted with a rich and creamy sauce, not bludgeoned to death by frying it with onions and chillis. Shame on you.

Palefire · « **Reply #12 on:** September 24, 2003, 21:32:57 »

Leeks definitely add that special flavour to a winter vegetable casserole with vegetarian herb dumplings - wouldn't leave them out of it. Haven't lifted mine yet, but they're nearly there - can't wait!
Palefire
xxx

tim · « **Reply #13 on:** September 27, 2003, 12:52:23 »

yes - indeed - did an Irish Stew with parsley dumplings yesterday - mmmm! - Tim

legless · « **Reply #14 on:** September 28, 2003, 13:14:06 »

rick stein does a wondeful leek canneloni which we had this year made with leeks a friend gave us - we're not going to cook it again until we have our own leeks to out in it but by god was it good!

Colin_Bellamy-Wood · « **Reply #15 on:** September 28, 2003, 22:44:03 »

Hi Legless, any chance of the recipe for your caneloni, which sounds delicous, on the recipe board please - pretty please ;D ;D ;D

legless · « **Reply #16 on:** September 28, 2003, 23:07:21 »

on its way....

traceym · « **Reply #17 on:** September 29, 2003, 19:19:23 »

Can anyone suggest some rust ressistent varietys i could try next year,just thrown this years crop away absolutly covered in rust,otherwise any ideas on how to avoid it in future, Thanks

Palustris · « **Reply #18 on:** September 30, 2003, 00:00:59 »

Have a look in Thompson and Morgans 2004 catalog, they have two Rust resistant varieties. Kings do not mention any disease resistance and we have not had any other catalogues yet.

News:

Author Topic: Leeks (Read 4284 times)

Colin_Bellamy-Wood

Colin_Bellamy-Wood

Hugh_Jones

Hugh_Jones

Colin_Bellamy-Wood