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.
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!