[Magdalen] Leeks.

[Jay Weigel]

Chad, you don't have sandy soil up there in Vermont. A lot of commercially
grown leeks are grown in pretty sandy stuff, I've found. We like them but
have trouble finding them locally except at the farmer's market and the
co-op grocery which buys them from local farmers.

On Wed, May 2, 2018 at 1:46 PM, Charles Wohlers <chadwohl at satucket.com>
wrote:

> 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.
>>
>>
>