[Magdalen] Leeks.

[Charles Wohlers]

Basically, what Jay says. I grow my own and find that it doesn't take much 
to clean them - basically just strip off the outermost layer. I have a 
mandolin which I use to slice them. As Jay says, you use only the whiter 
part, altho a little green is OK. They don't keep terribly long (a few weeks 
at the most), but you can freeze them after slicing. I also have a recipe 
for leek and potato soup which one can freeze and then add the cream later 
upon defrosting. Leek & potato soup is highly recommended.

Unfortunately, my leeks didn't germinate well this year, so I'll have to go 
see if I can find some seedlings for sale somewhere around.

Chad Wohlers
Woodbury, VT USA
chadwohl at satucket.com



-----Original Message----- 
From: Jay Weigel
Sent: Wednesday, May 02, 2018 1:29 PM
To: magdalen at herberthouse.org
Subject: Re: [Magdalen] Leeks.

You scrub the hell out of them to get the sand out , then slice the white
parts thinly, discarding the greens, and from then on use them pretty much
like onions. Leek and potato soups are wonderful! There are many good
recipes online.

On Wed, May 2, 2018 at 1:14 PM, cantor03--- via Magdalen <
magdalen at herberthouse.org> wrote:

>
>
>
> My honey is into soups.  He wants to add leeks to the mix,
> but doesn't know how to use them.  My non-cooks description
> is not helpful to him.
>
> What do you do with the raw leeks from the grocery?
>
>
>
> David S.
>