Here in Maine, we plant our leek-starts in Spring, my husband & I working as a team to separate each tiny seedling from the bunch & set them up in long rows of soil with some sand mixed in. After about 6 weeks, we hill the plants up, mounding sand & dirt around the bases of each to increase the edible growth. Once harvested, leeks will keep in the fridge [I wrap mine in a damp towel] for 2 weeks or so, or can be cleaned & stored in the freezer for about 3 months without losing too much flavor. I often make enormous batches of potato leek soup to freeze at harvest time as well, so we can enjoy the flavor of fresh leeks all winter long. The soup heats up well & makes for an easy diner on a cold night -- Simply grab a baguette, throw a quick salad together & you’re done!
Ultimate Potato Leek Soup
1 cup Heavy Cream [Or half & half]
fond built up from the leeks. Add the sliced potatoes, carrot greens, & ¾ of your shredded carrots. Bring to a boil & simmer until the potatoes are cooked, about 30 minutes. Add your spices & S/P to taste. Stir in the chopped parsley. Leave it chunky if desired & serve, or puree your soup in the pot with an immersion blender. Stir in remaining shredded carrot. Serve with chopped chives to sprinkle on top! Or give 'Warm Vichy' a try.....
My husband & I were blessed with 2 beautiful girls. When I was diagnosed with MS, I couldn't keep up the pace working retail. We decided on a simpler life, built a cabin in the woods, & moved to mid-coast Maine