Leeks

[Chuck White]

Anyone do leeks?

I went down back yesterday to check how big they were, and they are about the size of a soda straw, with a few being bigger.  The tops are about 4 - 5 inches out of the ground.

About another week or so and they will be good size to eat on a sandwich.

Then about 2 - 3 weeks they'll be just right for canning.

I haven't eaten fresh ones in quite a few years, but I plan on it this year.

[sandhills]

 stupid_smiley  Chuck, what are leeks?  By the way had waffles and eggs for supper last night wasn't no Aunt Jemima on those  ;).

[Riggs]

stupid_smiley  Chuck, what are leeks? 

Alot like a mild onion, I've had them in soups and on a salad. Never heard of canning them.

[Chuck White]

Around here, leeks are basically Wild Onions!

I know that domesticated leeks like you'd find in a grocery store are huge compared to wild leeks.

Sizewise, wild leeks are like scalions.

Lots of people eat them on bread and butter with a little salt!

We can them too.

Some of the "old timers" refer to them as Spring Tonic, that is, if you eat too many, you'll spend time in the "head"!

[sandhills]

Thanks guys, I just asked my wife if she'd heard of them, and yes, I'm still holding the "stupid smiley sign".  I love onions of all kinds just never heard of any called leeks before, closest thing I can come up with would be our winter onions but I'm sure they're not the same. 

[Cutting Edge]

Wild onions are doing well here also.  I always liked mixing them in the hamburger before going on the grill.  Never have heard of them being canned.  Do they hold up well???

[Chuck White]

I'm down to the last jar that we canned in 2010.

I'll be getting some more to can either this weekend or next!

[saltydog]

And i thought i was the only guy who dug leeks in the spring. :)I ate some last night on a peanutbutter sandwich.I dig them all summer .there great with venison.I had a bluetick coon/bear hound that loved them we took many breaks while hunting to munch leeks.He was the funniest dog i ever had.I miss that old potlicker.How do you suppose he could smell a day old bear track with leaks on his breath?Leeks fried with morels mmm mmmm.

[Ron Scott]

Very popular in West Virginia where they are known as "ramps".

[Kansas]

I used to talk to a woman online from back in Virginia that mentioned ramps. I mentioned I had no clue what they were. So she took it upon herself to send them by mail service to me so I could see. 7 days later, they arrived. The Postal people were not happy with me. They didn't do so well in transit.

[Ron Scott]

They have an awful smell. Richwood, West Virginia lays claim to being the Ramp Capital of the World. When I lived there back in the mid 70's, the newspaper publisher put Ramp juice in the newspaper's ink as a promtional joke to draw attention to Richwood's annual Ramp Festival. Needless to say that the postal service wasn't very happy with him. :D
http://www.richwooders.com/ramp/ramps.htm

[Haydn]

I grow leeks in the garden and use them in soups mainly. Potato and leek with kielbasa or what I made tonight, Butternut squash with leeks, apples and bacon, are my two favorite. They're winter hardy and can be picked as needed.

[RynSmith]

Hi Haydn, don't suppose you'd like to get a bit more specific on those soup recipes, would you?   ;)

Especially the second one - I've got some fresh stock that needs a purpose! 

[Haydn]

Hi Haydn, don't suppose you'd like to get a bit more specific on those soup recipes, would you?   ;)

Especially the second one - I've got some fresh stock that needs a purpose! 

sorry I didn't notice your post sooner. The recipe is something like this:

4 oz Bacon (I like uncured for this), Diced
3 leeks, white and green part, medium diced.
1 large Granny Smith Apple, medium dice
2 to however many garlic cloves
2-3 tsp. fresh thyme, chopped
1/4 C. Dry White Wine
Medium Butternut Squash, large dice
1/2 C. cream or more to taste
1 Qt Stock or enough to cover the squash but not too much or else the soup will       be thin.
bay leaf

In a large pot...

Brown bacon and remove to paper towel. Hide Bacon from self. Reserve some bacon fat and add leeks, apple and season with salt. Cover and cook on medium low for about 10 minutes or until leeks are soft but not mushy. Stir occasionally. Add garlic and thyme, cook a minute. Add White wine and turn to high. Cook it down about halfway, scrapping any browned bits off the bottom. Add squash, cream, stock, salt and pep. Cover and Simmer for about ten minutes or until squash are soft. Remove bay leaf. Puree in batches in the blender. I put the batches through a fine mesh strainer with a spatula but you don't have to. I like the texture and consistency much better. Put the pureed soup back in the rinsed out pot and add the bacon and adjust the seasoning if needed. If it's too thick, add a little stock or water and bring it to simmer for a minute.

Hope that's right ;D

[RynSmith]

sorry I didn't notice your post sooner.

No worries, I took it upon myself to search and came up with something similar to yours (no wine or thyme though, which I'm sure would be good).  Made up a batch yesterday and it IS good!

Hide Bacon from self.

:D  :D  ;D

[WDH]

A detailed recipe   :D :D :D.