Last week it was all about the leeks. After months of holding their rightful place as the longest vegetable standing, it was time to pull them. They’re often the last vegetable I harvest mainly because they can stand in the ground over winter and they give me a little of my gardening mojo back just when I need it!
I have grown leeks in the past but unfortunately they have had quite a few spots of leek rust, so last year I ditched the fancy varieties and stuck with a tried and tested reliable variety: Musselburgh.
To my delight, not a single leek has any rust!
Now, I’ll be the first to admit, they aren’t going to win any country shows for size but, skinny as they are, I’m delighted they’ve made it through the winter unscathed!
Washed and trimmed within a few hours of pulling, they were transformed into a hearty Leek and Potato soup and the remaining leeks were treated to being part of a leek and cheese tart. Just from this trugful, I managed to get 4 portions of soup and 6 portions of leek tart!
That definitely makes the Leeks the stars of last week!
One of the most rewarding things about growing your own veg, is that you get to make and enjoy some pretty awesome food with the produce you grow. Onions are probably my “go to” staple vegetable of choice when I’m cooking at home, but I’ve never really paid much attention to their close relative, the shallot.
In the past few seasons of growing, I’ve got a little stuck in a rut with regards to the types of vegetables I grow. Call me crazy but I want to like the food I’m going to be eating! But then isn’t it a gardeners duty to try to push the vegetable boundaries and try and grow new and exciting things?
Enter the shallot
Here in the North East I feel it’s still a little early to get the shallot sets straight in the ground, so I’m trying a little experiment by starting them off in modules.
It’s fair to say that the sizes of the bulbs vary but I’ve only got these modules to hand so they’ll just have to do! It’s not like they’re going to be there forever, more like a couple of weeks to get a jump start on the growing season. Once they’ve started to shoot and it’s slightly milder, I’ll transfer the sets to the open ground at the allotment. With a bit of luck, they’ll be ready to pull in July!