When I got home yesterday I proceeded immediately to the garden to pull five leeks before it was completely dark. They came out easily; I guess the ground warmed up a little since Sunday. I peeled the outer layers and cut off the roots and green leaves and chopped them into white and pale-green crescents. I don’t know why people say leeks are dirty. Is it because I’m supposed to be piling dirt on them to blanch them and I’m not?
I sauteed the leeks and a clove of garlic in a little butter and added a pound of All-Blue potatoes, using this recipe except that I used vegetable broth instead of chicken broth and added in some leftover cream and parmesan cheese because we’re leaving for Washington tomorrow and I wanted to clean out the fridge. I loved the look of the creamy soup with green leeks and purple potatoes floating in it. I loved the taste, too. I don’t know what to use leeks for other than this soup (though I bet caramelized leeks would be great on pizza), but this might be enough to get me growing them every year. That is, if I can handle hearing Eric say “You have leeks in the garden? Won’t all the rainwater drain away?” every time I mention them.
Tomorrow, as I said, we’re heading to Washington for an extended-family Thanksgiving. We’ll be making potato-cheese casserole and pumpkin bread shaped like a turkey for our contribution. Nothing from the garden, but maybe next year. And I’m totally going to save the rest of my All-Blues so we can have lavender mashed potatoes at Christmas.