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| freshly harvested leeks |
I've left an assortment of leeks tucked in raised beds in the mountains through winter. They're so attractive, with their gray-green tops, and hardy, too. But I was noticing that a couple were getting REALLY big (hmm, about grocery store size, actually), and I was thinking that maybe they'd start forming flower buds sometime soon, if I didn't harvest them.
So I was delighted to see that they're in perfect shape (apparently) for eating.
Leeks are a relatively new vegetable for me to both grow and eat - I've just been growing them for the last 3 or four years. French leeks 'Primor' from Renee's Seeds (perfect as small, succulent "baby" leeks) have been amazing, roasted in a bit of olive oil. Yum.
I'm not sure what variety these leeks were -- I'll have to poke through some old posts, perhaps, to see if I can figure that out -- probably King Richard or one of the other standard varieties. I'm remembering that I have grew them from seed in flats started in cold frames early last spring, then transplanting them. Maybe they were 'Primor' actually -- I had harvested most of the leeks by late fall, to enjoy while still smaller.
These are certainly impressive to me as first "big" leeks!
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