Leeks, Leeks, Perpetual Leeks
Last summer I let one leek flower and go to seed.![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/Leek-flower-head-763200.jpg)
Then, I laid the seed head on a bed, moving it every couple of weeks. Leeks grew over the winter from those seeds. The photo below was taken last November.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/Leeks.Nov-762466.jpg)
Today I did a third harvest and took out all but two that will go to seed for next year's crop.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/LeekPile-758168.jpg)
We cleaned off the green tops and root bottoms after a couple of runs under the hose. The tops went to the compost pile. In the house the leeks were trimmed more and the trimmings went into the stock pot.![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/LeekHarvest-757301.jpg)
The perfect pieces from the bottom were sliced lengthwise about one-fourth inch wide. Those slivers were popped into a hot nonstick skillet with a little olive oil, herb salt and a whisper of sugar and cooked until soft.
Tonight they go under a pile of oven-roasted fresh asparagus.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/Leek-flower-head-763200.jpg)
Then, I laid the seed head on a bed, moving it every couple of weeks. Leeks grew over the winter from those seeds. The photo below was taken last November.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/Leeks.Nov-762466.jpg)
Today I did a third harvest and took out all but two that will go to seed for next year's crop.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/LeekPile-758168.jpg)
We cleaned off the green tops and root bottoms after a couple of runs under the hose. The tops went to the compost pile. In the house the leeks were trimmed more and the trimmings went into the stock pot.
![](http://muskogeephoenixonline.com/blogs/MollyDay/uploaded_images/LeekHarvest-757301.jpg)
The perfect pieces from the bottom were sliced lengthwise about one-fourth inch wide. Those slivers were popped into a hot nonstick skillet with a little olive oil, herb salt and a whisper of sugar and cooked until soft.
Tonight they go under a pile of oven-roasted fresh asparagus.
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