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Prepping Leeks

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Prepping Leeks

Post  camprn on 3/10/2011, 8:45 pm

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Re: Prepping Leeks

Post  Lavender Debs on 3/11/2011, 10:07 am

Nice video Camp!

I never thought to try the 1st method. Kewl...but I would use my salad spinner, that way you can just lift the sieve part out of the water, dump the water, replace the sieve and spin dry.

Did you see how low the white part was on the leek in the video? The deeper the leek is planted the more blanched white area you will have. In a row garden you would use a hoe to hill soil up on the row as they grow to get them whiter. I've never grown them in a SFG but am hopeful that piling mulch up the plant in the square will give me more white (more at least then that otherwise beautiful leek had in the video).

Using the inedible dark green part of the leek in broth gives a sweet garlicky-sweet onion flavor that you do not get with just garlic and onion (doesn't that sound stupid? I just don't know how else to describe it).

Debs.....gets a little turned on with the simple things, thanks again Camp!
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Re: Prepping Leeks

Post  quiltbea on 3/11/2011, 10:44 am

I've never eaten them before but plan on growing some this year so thanks for the video. Its good to know what to do when I harvest them.

They are bigger than I thought. How many do you plant in a square?
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Re: Prepping Leeks

Post  camprn on 3/11/2011, 11:27 am

Lavender Debs wrote:Nice video Camp!

I never thought to try the 1st method. Kewl...but I would use my salad spinner, that way you can just lift the sieve part out of the water, dump the water, replace the sieve and spin dry.

Did you see how low the white part was on the leek in the video? The deeper the leek is planted the more blanched white area you will have. In a row garden you would use a hoe to hill soil up on the row as they grow to get them whiter. I've never grown them in a SFG but am hopeful that piling mulch up the plant in the square will give me more white (more at least then that otherwise beautiful leek had in the video).

Using the inedible dark green part of the leek in broth gives a sweet garlicky-sweet onion flavor that you do not get with just garlic and onion (doesn't that sound stupid? I just don't know how else to describe it).


Debs.....gets a little turned on with the simple things, thanks again Camp!

I plan on using the piling on the compost technique this year.
I also use the dark green part of the leek, if it is not too tough. I also eat broccoli stalks, much to my Mother's chagrin.
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Re: Prepping Leeks

Post  Lavender Debs on 3/11/2011, 12:28 pm

Haha! I know this is heading off topic but I once peeled broccoli stalks and made sticks for a veggie plate. People thought I grew something new and wondered where they could get that amazing veggie for their veggie plates. And here I was just being cheep.
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Re: Prepping Leeks

Post  Smartchick on 3/11/2011, 12:56 pm

I put 9 in a square the past two years when I grew them. Mine got maybe 1 inch to 1 1/4 around that way which is what I wanted. I have to say, they are not making an appearance this year in my garden as I use them mostly for soup and I found out Trader Joe's sells them frozen for $1.49 for a big bag. They take most of the summer to grow here so I'm kicking them out in favor of corn this year!
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Re: Prepping Leeks

Post  dixie on 3/11/2011, 4:39 pm

I feel like I'm getting a head cold, so leek & potato soup sounded
really good. I grew leeks last year in SFG at one end of a bed. I used
my hand to make a trench, probably 2-3 inches deep, & put the
seedlings in & barely covered the roots. (they were really small.)
As they grew I back-filled them & in the Fall I transplanted what
were left to a different bed. I pulled one a while ago for my soup
& it had a good 4" of white on it. I appreciated the video because
slicing them before washing was a lot easier.

BEFORE:



AFTER:
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Re: Prepping Leeks

Post  walshevak on 3/11/2011, 6:36 pm

I love raw broccoli stalks and use them and/or celery in my stir fry for crunch. That saves the florets for steaming. Been doing this for years. With onion soup dip.


Kay
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Re: Prepping Leeks

Post  plantoid on 3/27/2012, 4:51 pm

Lavender Debs wrote:Nice video Camp!

I never thought to try the 1st method. Kewl...but I would use my salad spinner, that way you can just lift the sieve part out of the water, dump the water, replace the sieve and spin dry.

Did you see how low the white part was on the leek in the video? The deeper the leek is planted the more blanched white area you will have. In a row garden you would use a hoe to hill soil up on the row as they grow to get them whiter. I've never grown them in a SFG but am hopeful that piling mulch up the plant in the square will give me more white (more at least then that otherwise beautiful leek had in the video).

Using the inedible dark green part of the leek in broth gives a sweet garlicky-sweet onion flavor that you do not get with just garlic and onion (doesn't that sound stupid? I just don't know how else to describe it).

Debs.....gets a little turned on with the simple things, thanks again Camp!



Got to aggre with you debs the bits she throws awy in the clip are the best tasting and better fibre wise than the blanched white stem

my lass and munchkin would chase me out the home if I shredded our leeks like is shown in the clip ours rarely get shorter than one inch long chunks if added to stews & soups or just plain boiled but are at least three inches long when braised in white sauce or baked in gravy . We use as much of the dark green as is possible..



Leeks cut into two inch long logs and sliced thin to about 1/6 inch strips for eating raw in 1/2 inch or so bundles are a great way of having them with crispy fried duck chinese style in a rolled warm rice pancake that has a decent smearing of hoisin sauce or plumsauce on them.



Gosh I'm drooling at the thought ... will need a new key board if this keeps up.Wink
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