Leeks

Description: Leeks are a member of the allium family, the same as onions. A good crop to grow organically as they are generally untroubled by pests and diseases and also fit in quite nicely towards the end of a crop rotation as they have a lower demands for nutrients than other crops. Although edible right up to the beginning of the leaves it is the white part of the stem that is valued the most. This blanching effect is created by drawing soil up around the stem once the lleks are well developed.

In season: November to April

Preparation: An ingredient in many soups and other British dishes. Cut into rings and steam for serving as a side vegetable.

Recipe:
Leek and Oatmeal Broth
1 pint milk
1 pint chicken or vegetable stock
knob of butter
3 tblspoons of oatmeal
4 leeks
2 tblspoons choppe dparsley
Pour the milk, stock and butter into a large saucepan. Bring to the boil, add the oatmeal and stir in well. Boil again and then simmer for 10 minutes, stirring occasionaly. Chop leeks into rings and add to the soup along with salt and pepper to taste. Simmer, covered, for a further 15-20 minutes. Towards the end of cooking time stir in the parsley.