| Leeks 17:48 - Aug 18 with 1354 views | clive_baker |
Sneaky little things aren't they? Don't make it easy for you to know how much of it to use. |  |
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| Leeks on 09:39 - Aug 19 with 1071 views | GeoffSentence |
They are sneaky little things. All these years I have been trying to catch one of them in the act of springing. Never caught one. They do it behind your back. |  |
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| Leeks on 09:41 - Aug 19 with 1065 views | hoppy |
| Leeks on 09:39 - Aug 19 by GeoffSentence |
They are sneaky little things. All these years I have been trying to catch one of them in the act of springing. Never caught one. They do it behind your back. |
Not even on the first day of spring? |  |
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| Leeks on 09:42 - Aug 19 with 1059 views | GeoffSentence |
| Leeks on 09:41 - Aug 19 by hoppy |
Not even on the first day of spring? |
Not even then, nor during a spring tide | |
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| Leeks on 09:53 - Aug 19 with 1034 views | hoppy |
| Leeks on 09:42 - Aug 19 by GeoffSentence |
Not even then, nor during a spring tide |
Not only sneaky, they're also rubbish for using to construct a bed mattress too. | |
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| Leeks on 09:53 - Aug 19 with 1031 views | clive_baker |
Yeah they're weird as well. How far into the dark green bit do you go? How far into the white bit do you go? When do you peel a layer off? It's confusing.
I like to get the most out of my veg. When I first met my wife used to cut the top off a pepper and then just bin it. You HAVE to cut around the stalk, nice bonus little bits you're missing there if you don't. She also cuts far too much off the bottom of a tenderstem.
Asparagus is easy innit, bend it and let it decide where to snap. Unless of course it takes the mick, I have been known to overrule. | |
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| Leeks on 09:55 - Aug 19 with 1023 views | belgablue |
| Leeks on 09:53 - Aug 19 by clive_baker |
Yeah they're weird as well. How far into the dark green bit do you go? How far into the white bit do you go? When do you peel a layer off? It's confusing.
I like to get the most out of my veg. When I first met my wife used to cut the top off a pepper and then just bin it. You HAVE to cut around the stalk, nice bonus little bits you're missing there if you don't. She also cuts far too much off the bottom of a tenderstem.
Asparagus is easy innit, bend it and let it decide where to snap. Unless of course it takes the mick, I have been known to overrule. |
Accidentally ordered leeks a couple of weeks ago. Ended up putting it all in the slow cooker with the left overs of a roast chicken to make a stock. Other than that, I wouldn't know what to do with it |  |
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| Leeks on 12:15 - Aug 19 with 944 views | Ryorry |
| Leeks on 09:53 - Aug 19 by clive_baker |
Yeah they're weird as well. How far into the dark green bit do you go? How far into the white bit do you go? When do you peel a layer off? It's confusing.
I like to get the most out of my veg. When I first met my wife used to cut the top off a pepper and then just bin it. You HAVE to cut around the stalk, nice bonus little bits you're missing there if you don't. She also cuts far too much off the bottom of a tenderstem.
Asparagus is easy innit, bend it and let it decide where to snap. Unless of course it takes the mick, I have been known to overrule. |
Leeks are the most brilliant, versatile crop, very hardy if you select the right variety for growing your own (I like Below Zero best, followed by giant Winter) that will last right through winter well into the following spring - I was still pulling last year's crop from the ground & eating them this May!
The answer to how much of them to eat is *all* - every last little bit except the roots. Use your teeth & mouth as a free juice extracting machine if required! The green leafy part is hugely valuable for vits & mins, incl iron, B, C & K vits iirc. Most people just use the sweet bulb I guess, but I think that's a pity. They freeze quite well either blanched or unblanched.
Same goes for spring onions, even the most common variety (White Lisbon) is extremely hardy & will last in most places till the following spring if you're canny about it - if the top foliage dies off, you can replant the bulb & it'll regrow afresh :) Again, you eat the lot (don't understand why you wouldn't eat the whole thing with these tbh? they're not particularly tough or fibrous), esp if you want full nutritional value. They're OK frozen for cooking, but texture goes. |  |
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| Leeks on 12:32 - Aug 19 with 936 views | clive_baker |
| Leeks on 12:15 - Aug 19 by Ryorry |
Leeks are the most brilliant, versatile crop, very hardy if you select the right variety for growing your own (I like Below Zero best, followed by giant Winter) that will last right through winter well into the following spring - I was still pulling last year's crop from the ground & eating them this May!
The answer to how much of them to eat is *all* - every last little bit except the roots. Use your teeth & mouth as a free juice extracting machine if required! The green leafy part is hugely valuable for vits & mins, incl iron, B, C & K vits iirc. Most people just use the sweet bulb I guess, but I think that's a pity. They freeze quite well either blanched or unblanched.
Same goes for spring onions, even the most common variety (White Lisbon) is extremely hardy & will last in most places till the following spring if you're canny about it - if the top foliage dies off, you can replant the bulb & it'll regrow afresh :) Again, you eat the lot (don't understand why you wouldn't eat the whole thing with these tbh? they're not particularly tough or fibrous), esp if you want full nutritional value. They're OK frozen for cooking, but texture goes. |
OK, next time I'm going to cook the whole thing.
What I did last night Ryorry was fry them up (in frylite) with lots of crushed garlic, salt, and mushrooms, bit of black pepper. Added a glug of milk, half a vegetable stock cube with boiling water. Grated in 30g of parmesan. Bit of flour to thicken it. Stirred in some penne.
Absolute scenes. | |
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| Leeks on 12:56 - Aug 19 with 897 views | Ryorry |
| Leeks on 12:32 - Aug 19 by clive_baker |
OK, next time I'm going to cook the whole thing.
What I did last night Ryorry was fry them up (in frylite) with lots of crushed garlic, salt, and mushrooms, bit of black pepper. Added a glug of milk, half a vegetable stock cube with boiling water. Grated in 30g of parmesan. Bit of flour to thicken it. Stirred in some penne.
Absolute scenes. |
ðŸ‘
Hah, can't imagine that recipe, I'm allergic to dairy so wouldn't 'construct' that. How did it go down (or not!)
They're great in stirfries & soups as they add a lot of sweetness. Nutritionally, best steamed - which sounds boring but actually it brings out the rich, full flavour which is surprisingly delicate. Maybe they're not popular because people are used to getting them boiled to death - definitely not recommended! | |
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| Leeks on 13:02 - Aug 19 with 894 views | jeera |
Love leeks and spring onions.
Leeks also roast well cut into nice circular chunks with some rapeseed drizzled over them.
Spring onions cut into strips for things like chow mein, kebabs, whatever...
but work well added as chunks to almost anything.
Any left in the fridge that are looking like they might not get used whiz then up in a blender and freeze them. Useful towards a base for sauces, gravies, curries... |  |
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| Leeks on 14:16 - Aug 19 with 802 views | clive_baker |
| Leeks on 12:56 - Aug 19 by Ryorry |
ðŸ‘
Hah, can't imagine that recipe, I'm allergic to dairy so wouldn't 'construct' that. How did it go down (or not!)
They're great in stirfries & soups as they add a lot of sweetness. Nutritionally, best steamed - which sounds boring but actually it brings out the rich, full flavour which is surprisingly delicate. Maybe they're not popular because people are used to getting them boiled to death - definitely not recommended! |
It was out of this world, we had some left which I just had for lunch. TBH I can imagine if you switched the milk for oat milk it also would've worked, arguably better as it's more creamy. Not sure how you would replace the parmesan though as plant based cheeses are hit and miss not just in taste but also 'performance' when cooked.
I agree with you, they're great. They've overtaken their onion cousins for me. I also love the smell of raw leeks. | |
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