In our ongoing quest to resurrect interest in under-appreciated vegetables, I present this week’s subject: the leek.
We don’t get too excited about leeks in the U.S. but we should. They’re healthy, easy to grow*, cheap to buy, and best of all, really tasty.
* Theoretically, and according to rumors I read on the internet. Matt and I, conversely, have zero luck growing leeks. Nada. Zilch. They sprout beautifully but then … nothing. They turn spindly and never really get very big. They end up more like thick scallions. It’s quite rude of them if you think about it, because here I am telling the world (our 5 readers, anyway, hello there *waves*) how great leeks are and they can’t even be bothered to make an effort in the garden. Oh well. It’s broccoli rabe this year, I’m telling you.
