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| Allotment Growing - Leeks |
I've finally harvested the last of my leeks from the plot.
Sown in pots back in April, planted out in June and harvested through the Autumn:
Read - Sowing and Growing Leeks
They were on of my most successful crops last year - so I'll sow and grow more this year.
They are also a versatile crop - as they can be cooked and eaten on their own or used in a variety of stews and soups.
I used this final crop to make a delicious and warming
Leek & Potato Soup.
The recipe is fairly simple.
1. Make some chicken stock - simmer the carcass from your Sunday roast in water for a couple of hours. Include an onion, a few herbs and any odd bits of veg for added flavour, plus seasoning. Use when done or freeze for later.
2. Clean and chop the leeks. Discard the ends and tough outer layers and add to the compost bin.
3. Warm a little olive oil and butter in a pan, add the leeks and stir. Cover and leave on a low heat to "sweat down" for about 10 minutes. Check and stir occasionally.
4. Peel and cube some potatoes. Add to the leeks, stir and heat through for a couple of minutes, then add the chicken stock. You can use vegetable stock for a vegetarian alternative.
5. Simmer on a low heat for about 20 minutes - until the potatoes are cooked.
6. Eat - enjoy!
Visit my website - Allotment Growing
- for lots more information, growing tips and photos:
Allotment Growing
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