I harvested some leeks for the first time ever today. This year I was interested in doing something new and leeks seemed to fit in with my idea of having an edible landscape in my small garden. It's amazing what one can harvest from a small plot with some careful planning and companion planting.
I placed placed leeks in several places around the garden but the largest patch of leeks is next to the now faded New England asters just behind the hot peppers. I reckoned I better get them up before the snow plow covers them up and locked them into a deep freeze for the winter.
I wish I had thought ahead before I placed them there. I was looking forward to pulling a few leeks from time-to-time during the winter. From what I read, leeks get sweeter the colder they get and even appreciate a deep freeze or two. I first learned to appreciate leeks from a British friend. I've since discovered the northern Europeans have a special place in their diets for cold weather green veg. Brussel sprouts, kale, cabbage, etc.
Today I cleaned just one leek, thinly sliced it and sauted it in some butter and olive oil until I had a caramelized frieze. Then, in the same pan I added a few scrambled eggs, salt, pepper and a few shavings of gruyere. Ummm. I'm so happy I grew leeks this year.