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#Garden Leeks
askwhatsforlunch · 3 months
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Roasted Cauliflower and Leek Quiche (Vegetarian)
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Leftover Roasted Cauliflower and Garden Leeks make a hearty, fragrant and vibrant Roasted Cauliflower and Leek Quiche, a tasty picnic if you're on your way home from a long weekend! Happy Monday!
Ingredients (serves 4 to 8)
2 large Garden Leeks
1 tablespoon unsalted butter
½ tablespoon olive oil
450 grams/1 pound chilled Pâte Brisée
6 large eggs
¾ cup crème fraîche or sour cream
¼ cup semi-skimmed milk
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
1/4 teaspoon Garam Masala
1/4 teaspoon ground turmeric
3/4 cup to a cup leftover Turmeric and Cumin Roasted Cauliflower
Thoroughly rinse Garden Leeks under cold water, removing any dirt.
Melt butter with olive oil in a nonstick skillet over medium heat. Cut Leeks into thick slices and add them to the skillet. Cover with the lid, and cook, 5 minutes. Flip leek slices on the other side, cover with the lid, reduce heat to medium-low, and cook, a further 5 minutes. Remove from heat, and let cool completely.
Preheat oven to 200°C/395°F.
Roll Pâte Brisée out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pâte Brisée and fill with dried beans or rice. Blind bake the Pâte Brisée crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.
In a medium bowl, whisk eggs together with crème fraîche. Whisk in milk, salt and black pepper. Stir in Garam Masala and turmeric.
Arrange cooled Leeks onto the tart crust. Cut Roasted Cauliflower into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.
Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.
Serve Roasted Cauliflower and Leek Quiche warm or cold, with dressed lettuce.
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jillraggett · 1 month
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Plant of the Day
Wednesday 20 March 2024
The edible plant Allium triquetrum (triangular garlic, three-cornered leek, angled onion, onion weed) is considered an invasive species in some countries. It will quickly cover the ground and is very challenging to remove!
Jill Raggett
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freshtendril · 6 months
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Roots
To see the earthy vegetables cleaned of soil and laid out ready for storage every fall brings such a joy for me. The work of a successful summer garden and harvest at the end of the season gives proof of a future that provides for winter health and happiness.
Gardening and the food it provides is medicine.
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nh-art · 5 months
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The tale of purple II
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themightyfoo · 10 months
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What a difference a month makes! You can grow quite a bit of food in a converted sunny hellstrip.
Before: June 3rd 2023 After: July 7th 2023
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botherbug · 5 months
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Farfetch'd stimboard!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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petula-xx · 8 days
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I planted far too many seed potatoes last season and have been struggling with a produce glut ever since. My freezer is well stocked with frozen mashed potato portions!
These little odd bods are the last of the great glut event. They are soft and were sprouting. They were a bugger to peel. But I hate food waste. So tonight they found their way into a potato and leek soup. Simple to make and delicious to eat.
For the first time in months I am now a household without potatoes.
Hooray!!!!!
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illustratus · 1 year
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Dwarf King Laurin at the Court of Dietrich von Bern
by Ferdinand Leeke
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attor · 7 months
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couple days ago someone came by and ripped most of our plants out of the community garden plot weve been using and tilled the soil...shredded my cranberry beans but didnt actually pull many of them out just ripped off the leaves. cant tell if its freshmen at the college who just dont know the rules or the old folks next to our plot who didnt like us from the start (our garden looked mildly wild because we dont till or weed aggressively since plants do better if they have a more diverse nutrient sharing network and interplanted/weedy beds retain moisture and keep soil temperatures more consistent. and tilling is the worst possible thing you could ever do on this earth morally and physically) but obviously whoever did it thought they knew a lot and demonstrated they absolutely didnt. also they uprooted this massive wormwood shrub i was tending which i cant imagine will be good for their luck down the road. worst part is there were so many unused plots all around the garden and ours was so clearly being used and there was specific evidence for it being a personal attack by the elderly...right in the fucking middle of the harvest season.... but the good news is that its finally chanterelle season again and its actually raining this fall soooooo im deciding today for my day off between going on a long and fruitless mushroom hunt by myself or clearing up my horrible messy apartment and making soup
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askwhatsforlunch · 1 year
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Poulet au Pot (Chicken and Vegetable Stew)
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“Je ferai qu’il ny aura point de laboureur en mon royaume qui n’ait moyen d’avoire une poule dans son pot,” announced Henri IV of France (1553-1610) wishing than none of his subjects would ever go hungry and that they could all afford a poule au pot (hen stew) on Sundays. A noble sentiment perhaps... Although, nowadays, it is harder (and pricier) to cook hens, so I am warming up as the temperature drops again, with a fragrant Poulet au Pot instead! This light chicken and vegetable stew make a very tasty lunch or dinner (the leftover broth will make an excellent soup) and if one can use leeks dug up in one’s garden, there is no need to wait until Sunday to enjoy it!
Ingredients (serves 2):
1 1/2 tablespoon olive oil
2 large chicken thighs
1 onion
2 fluffy sprigs fresh thyme
2 bay leaves
5 whole cloves
2 large Garden Leeks
2 large carrots
2 small turnips
1 heaped teaspoon coarse sea salt
1/2 tablespoon whole black peppercorns
1 litre/4 cups water
Heat olive oil in a large pot over medium-high heat.
Add chicken thighs, skin side down, and brown on all sides, about 3 minutes on each side. Once browned, remove from the pot and transfer to a plate. Set aside.
Reduce heat to medium.
Peel onion, and cut into thick slices. Ad to the hot oil and chicken fat, and cook, a couple of minutes, to soften. Stir in thyme, bay leaves and cloves. Cook, one minute more.
Thoroughly rinse Garden Leeks under cold water, removing any dirt. Rinse carrots and turnips, too.  
Cut Leeks into thick slices. Peel carrots, and cut them into thick slices. Halve turnips.  Add all the vegetables to the pot, stirring gently to coat in oil and herbs.
Return chicken thighs, along with their resting juices to the pot, and season with coarse sea salt and black peppercorns. Cover with water and increase heat to medium-high to bring to the boil.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, half an hour.
Serve Poulet au Pot hot, with Dijon Mustard.
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gargelyfloof118 · 1 year
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I just pulled and cleaned a bunch of leeks from the garden!!!!
I left these over winter (mostly because I didn't know how to store them) and they survived the winter!!!
I found 3 that had rotted, but these are fine!!
Should I do leek and potato soup? Or leek pancakes?? Or something else???
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nncastle · 1 year
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Digging up the leeks.
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nh-art · 1 year
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The beauty of leek
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balkanradfem · 2 years
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How I learned to grow leek
My first method of growing leek was to plant it inside in containers, and wow they did not like that. I managed to grow 2 leeks per season, and one got stolen at that. There was, however, a gardener in the community garden, who always had extra leek, she was giving it away, she couldn't get rid of it enough, and I was perplex how was she doing it. So one day, she came over to my garden, and decided to teach me her ways.
The instructions I got from her were as follows: Dig out a shallow row, it doesn't need to be big or long, just the depth of a finger. Then, sow seeds in it thickly, she helped me do it and we dispersed a half of a seed package in that little row. Then water gently, so the water doesn't carry seeds around, and cover it back up with soil. No watering after you cover it up, the dry soil keeps the moisture safe underground and makes it easier for the plants to come up.
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What happened next is they grew like this!
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I was very surprised that almost every seed we threw down germinated and decisively grew, while me trying to germinate it inside had 2% success rate. They like being outdoors better! Now, what we grew is a bunch of plant starts, they can't exactly grow big this close together, so the next instruction I got was: Wait until they're the thickness of a pencil, then pull them out, and plant anywhere in the garden, separated.
I waited until they got bigger, and for rain to fall, because I needed soft wet soil in order to be able to pull out the little leeks without breaking them. Planting was extremely easy – just stabbing a stick into the ground to make a hole, pushing the leek in, and then pushing the soil to keep it in place. It didn't feel like they were taking any space in the garden at all, because they could be planted anywhere  - in the middle of strawberries, between tomatoes, around peppers, any little space I could find, I'd pack a few leeks there. They were still so small, I doubted if many of them would take and actually grow.
And you know what. Every. Single one of them grew. It turns out they're extremely happy to latch onto any earth and will grow in any place they can. I planted them apart late summer, and in the fall, I had some good young fresh leeks! I left most of them in the garden during winter, and found out that leek will not grow much during the cold frosty weather, but it will stay put, stay fresh, and be perfectly delicious to eat. So every time I'd visit my garden in the winter, I would take a few leeks back and had leeks all winter. And then in the spring, they started growing again! And then I found I had actual big leeks, and every tiny one who seemed like it was struggling, suddenly transformed into a large ass leek.
It is now the end of May, and I am still eating leeks from that same planting. I had never, from the moment they were starting to grow, been out of leeks. I've brought in more than 100 leeks during the last two seasons. I've had leeks in every possible way. I've had to harvest the last of them because it's been so hot now, they're going to seed, and even when they're going to seed, they're still tasting just as good.
So now, you finally understand why I am complaining about washing vegetables. When a woman has to bring in and wash 100 leeks, that is not something that happens without consequences. Leeks grow their layers from underground up, meaning every single time a new leaf grows, dirt from the ground gets trapped between the leaf and the stem. Meaning, even after your leek looks washed, as soon as you start cutting or peeling it, there will be dirt falling out of it everywhere.
But anyway, here's to 100 leeks for all of you hungry for leek! This way of planting also proved great for parsley (without planting apart) and parsnip (also without planting apart, and a little deeper row). I've certainly been impressed with how happily these will grow sowed outside! Hope you all have leek abundance.
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rabbitslikecarrots · 6 months
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There’s a leek in my sink!
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(That was just a little joke there, you’re welcome!)
I was washing the soil off the leek roots because some of the clumps still had soil friends in them! Mostly worms 🪱
And for lunch today…. Homemade leek, potato and onion soup
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petula-xx · 1 year
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I dug up an old leek plant that had gone to seed over Summer. To my surprise, this was waiting for me in the soil. I didn’t realise that leeks create cloves like this when they go to seed.
Has anyone had any experience planting leek cloves before? I’d love to know more!
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